Homemade Cream Puffs

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Homemade Cream Puffs

Classic French Cream Puffs are light, airy pastries filled with a sweet, fluffy whipped cream and dusted with powdered sugar. Though they look elegant and bakery-worthy, cream puffs are surprisingly easy to make at home. With a few simple ingredients and a bit of patience, you can create a tray of golden, delicate puffs that will impress family and friends alike.

Why You’ll Love This Recipe

  • Made with simple pantry staples.
  • No special equipment needed beyond a piping bag.
  • Perfectly crisp shells with soft, creamy filling.
  • Great for holidays, tea parties, or any special occasion.

Ingredients

For the Choux Pastry (Pâte à Choux)

  • ½ cup water
  • ½ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour (measured correctly)
  • 4 large eggs, room temperature

For the Cream Filling and Garnish

  • 2 cups heavy whipping cream, chilled
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 28 fresh raspberries (optional)
  • 1 tablespoon powdered sugar, for dusting

Instructions

Step 1: Prepare the Choux Pastry

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture just to a boil over medium heat, then remove from heat.
  3. Add the flour all at once, stirring vigorously with a wooden spoon until it forms a dough.
  4. Return the pan to medium heat and cook, stirring constantly for about 1½–2 minutes. The dough will pull away from the sides and form a smooth ball, leaving a thin film on the bottom of the pan.

Step 2: Beat in the Eggs

  1. Transfer the dough to a large mixing bowl. Beat with an electric mixer for 1 minute to slightly cool it.
  2. Add the eggs one at a time, beating well after each addition until fully incorporated. Continue beating for another minute until the dough is smooth, glossy, and forms a thick ribbon when lifted.

Step 3: Shape and Bake

  1. Spoon the dough into a piping bag fitted with a ½-inch round tip. Pipe small rounds (about 1½ inches in diameter and ½ inch tall) onto the prepared baking sheet, leaving 1 inch between each puff.
  2. If any peaks form, lightly wet your fingertips and smooth them out for even tops.
  3. Bake for 10 minutes at 425°F, then reduce the oven temperature to 325°F (160°C) without opening the door. Continue baking for 20–22 minutes, or until the puffs are golden brown and crisp.
  4. Transfer the baked puffs to a wire rack and let them cool completely before filling.

Step 4: Make the Whipped Cream Filling

  1. In a large mixing bowl, combine the chilled heavy cream, sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form and the cream is light and fluffy.
  2. Transfer the whipped cream to a clean piping bag fitted with a small round or star tip.

Step 5: Fill and Serve

You can fill the cream puffs in one of three ways:

  • Inject method: Insert the piping tip into the side of each puff and gently fill until you feel resistance.
  • Cut-and-fill: Slice each puff in half horizontally, pipe whipped cream onto the bottom half, then replace the top.
  • Decorative method: Pipe whipped cream in a circular motion over the top half and add a fresh raspberry in the center.

Dust lightly with powdered sugar before serving.

Tips for Perfect Cream Puffs

  • Do not open the oven door during baking; sudden temperature changes can cause the puffs to collapse.
  • Ensure the pastry is completely cooled before adding the filling.
  • For extra flavor, you can use pastry cream, chocolate mousse, or even lemon curd instead of whipped cream.

Storage

Filled cream puffs are best enjoyed the same day. You can, however, store unfilled shells in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. To refresh, bake in a 300°F oven for a few minutes until crisp before filling.

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