How to Make Cream Puffs You Must Try

Indulge in the airy elegance of “Delicate Delights: Cream Puffs,” a classic French pastry known for its light, airy choux pastry filled with rich, creamy filling. Perfect for special occasions or whenever you want to treat yourself, these cream puffs are a delightful combination of textures and flavors that will impress and satisfy any sweet tooth.

Why You’ll Love Cream Puffs:

  • Light and Airy: The choux pastry is perfectly light and crisp.
  • Rich and Creamy Filling: The filling adds a delightful richness to the delicate pastry.
  • Impressive and Elegant: Perfect for entertaining or special occasions.
  • Versatile: Can be filled with various creams or custards and topped with chocolate, powdered sugar, or caramel.

Ingredients Notes For Cream Puffs:

  • Choux Pastry:
    • Water: Provides moisture for the dough.
    • Butter: Adds richness and helps create a tender pastry.
    • Flour: All-purpose flour for structure.
    • Eggs: Give the dough its rise and light texture.
    • Salt: Enhances flavor.
  • Cream Filling:
    • Heavy Cream: Whipped to create a light, fluffy filling.
    • Powdered Sugar: Sweetens the cream.
    • Vanilla Extract: Adds flavor to the cream.

Recipe Steps:

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the Choux Pastry:
    • In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
    • Once the mixture reaches a boil, remove from heat and add 1 cup of all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
    • Let the mixture cool slightly, about 5 minutes. Add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  3. Pipe the Dough:
    • Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough (about 1-2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
  4. Bake the Pastry:
    • Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking.
    • Remove from the oven and pierce each puff with a toothpick to release steam. Let cool completely on a wire rack.
  5. Prepare the Cream Filling:
    • In a large mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
  6. Fill the Cream Puffs:
    • Once the puffs are completely cool, cut them in half horizontally or make a small hole in the bottom of each puff. Fill a piping bag fitted with a small round tip with the whipped cream and pipe the cream into each puff.
  7. Serve:
    • Dust the filled cream puffs with powdered sugar or drizzle with melted chocolate before serving.
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Storage Options:

  • Refrigerate: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. Unfilled puffs can be stored at room temperature in an airtight container for up to 3 days.
  • Freeze: Freeze unfilled puffs in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw at room temperature before filling.

INGREDIENTS

For the Choux Pastry:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Cream Filling:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Glaze (optional):

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional)
  • 1/4 cup heavy cream

INSTRUCTIONS

  • Prepare the Choux Pastry:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
    • Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2 minutes.
    • Remove from heat and let the mixture cool for about 5 minutes.
    • Add the eggs one at a time, beating well after each addition. The dough will be thick and glossy.
    • Using a spoon or a piping bag fitted with a large round tip, drop or pipe the dough onto the prepared baking sheet in small mounds (about 1 1/2 inches in diameter), spacing them about 2 inches apart.
  • Bake the Choux Pastry:
    • Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
    • Turn off the oven, crack the oven door open, and let the puffs cool in the oven for 10 minutes to prevent them from collapsing.
    • Remove from the oven and let cool completely on a wire rack.
  • Prepare the Cream Filling:
    • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Transfer the whipped cream to a piping bag fitted with a large star or round tip.
  • Fill the Cream Puffs:
    • Once the choux pastry puffs are completely cooled, use a sharp knife to cut them in half horizontally.
    • Pipe the whipped cream generously onto the bottom half of each puff, then replace the top half.
  • Prepare the Chocolate Glaze (optional):
    • In a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
    • Stir in the heavy cream until the glaze is smooth and shiny.
    • Drizzle the chocolate glaze over the filled cream puffs.
  • Serve:
    • Serve the cream puffs immediately, or refrigerate them for up to a few hours before serving.
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