Here’s a classic and elegant recipe for Cream Puffs — delicate choux pastry shells filled with rich whipped cream or custard and dusted with powdered sugar or drizzled with chocolate. Perfect for desserts, tea parties, or holidays!
🥯 Classic Cream Puffs (Choux à la Crème)
🧾 Ingredients:
For the Choux Pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
For the Filling (Whipped Cream):
1 cup heavy whipping cream
2–3 tbsp powdered sugar
1 tsp vanilla extract
Optional Toppings:
Powdered sugar (for dusting)
Melted chocolate (for drizzling)
Pastry cream or vanilla pudding (for a custard-style filling)
🔪 Instructions:
1. Make the Choux Pastry:
Preheat oven to 400°F (200°C).
In a medium saucepan, combine butter, water, and salt. Bring to a boil.
Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).
Remove from heat and let cool for 5 minutes.
Add eggs one at a time, beating well after each addition (mixture will look separated at first but will come together).
2. Bake the Puffs:
Drop by rounded tablespoons onto a parchment-lined baking sheet (or use a piping bag for uniformity).
Bake for 25–30 minutes, or until golden brown and puffed.
Turn off oven, crack the door open, and let puffs sit for 5–10 minutes to dry out centers.
Cool completely on a wire rack.
3. Prepare the Filling:
In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble:
Slice each cream puff in half horizontally or poke a hole in the side.
Fill with whipped cream (or pastry cream) using a spoon or piping bag.
Dust with powdered sugar or drizzle with chocolate.
🧊 Storage:
Best served the day they’re made.
Unfilled shells can be stored in an airtight container for 1–2 days or frozen.
Fill right before serving for best texture.
🔄 Variations:
Chocolate Cream Puffs: Add cocoa powder to whipped cream or use chocolate pastry cream.
Savory option: Skip sugar in the filling and stuff with herbed cream cheese or chicken salad.
Éclairs: Use same dough but pipe into long shapes and fill with pastry cream, then top with chocolate glaze.