Cream Puffs

5 from 1 vote

Elegant and light pastries are filled with a sweet cream center for these amazingly simple yet unbelievably decadent and airy cream puffs.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: French

Keyword: Cream Puffs Recipe

Servings: puffs

Calories: 212kcal

Ingredients

8 tablespoons unsalted butter, cut into 8 individual pieces
½ cup water
½ cup whole milk
¼ teaspoon salt
2 teaspoons sugar
1 cup all-purpose flour
4 large eggs, room temperature
2 cups heavy cream
1 teaspoon vanilla
2 tablespoons sugar
powdered sugar, to dust

Instructions

Preheat the oven to 400°F.
Add butter pieces, water, milk, salt, and sugar to a saucepan. Heat on medium until the mixture starts to bubble.
Add the flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.
Transfer dough to a mixing bowl and allow to cool for a few minutes.
Beat the eggs in a separate dish, then beat the dough on low and slowly start to incorporate the eggs into the dough while beating. As you’re doing this, the dough will start to come together. Reserve a few tablespoons of the egg for an egg wash (add about 2 teaspoons of water).
Transfer this dough to a Ziploc bag (or a piping bag if you prefer - you’ll need a Wilton 1A tip). Or, it will help keep the pastry moist during cooking.
Pipe your dough into 2-inch mounds, about 2 to 3 inches apart.
Wet your finger and dab the top of any mounds that have a prominent crest.
Using a pastry brush, lightly dab a little egg-wash on top of each mound.
Place the baking tray into a heated oven and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven to 350°F and bake for a further 10 minutes.
Remove from the oven and transfer to a cooling rack to cool completely.
While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl and beat until stiff peaks form. Transfer this cream to a Ziploc (again cutting the corner) or your piping bag.
Slice each puff, you’ll notice it is hollow inside. Pipe the cream into each puff, then gently replace the top you sliced off.
When ready to serve, dust with powdered sugar.

Notes

NEVER open the oven while cooking, it will cause the dough to sink.
The powdered sugar does not store well, so it’s best to dust the puffs right before serving!
Brushing the parchment paper with water before piping the dough will help keep the dough moist during cooking, adding to maximum rising (think of a cheesecake needing the water bath underneath during cooking)
The recipe does not need a piping bag, a Ziploc bag can be used for the entire recipe.

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