Cream Puffs Recipe
Posted November 8, 2023 by: Admin
Cream Puffs are a timeless French dessert filled with luscious cream and delicately dusted with powdered sugar. A freshly baked cream puff is an experience that truly elevates your dessert game.
If you’ve already mastered our Classic Eclairs recipe, then you’re in luck because making cream puffs follows the same choux pastry dough, but with an even simpler filling.
Cream Puff Recipe:
Cream puffs, a beloved pastry that graces the shelves of French bakeries, are surprisingly easy to conquer in your own kitchen. All it takes are readily available ingredients, about an hour of your time, and basic kitchen tools:
What is Choux Pastry?
Choux Pastry, or Pâte à Choux as the French say, is a delightful French pastry dough. Pronounced as “shoo pastry,” it may sound fancy, but it’s surprisingly straightforward to make, requiring only simple ingredients. Choux pastry is also the foundation for:
- Eclairs, filled with custard and coated in delectable chocolate.
- Profiteroles, akin to cream puffs but filled with ice cream, drizzled with sumptuous chocolate ganache, and frozen for a delightful treat.
- Churros, deep-fried to perfection and coated in cinnamon sugar for a crispy, sweet experience.
Can I Store the Cream Puffs Before Filling?
You can prepare the pastry shells a day or two in advance. Once they’ve cooled to room temperature, lightly cover them and store at room temperature. Please note that they might soften if made ahead. To re-crisp the shells, simply bake them uncovered in a preheated oven at 300˚F for about 5 minutes. Once filled, cream puffs are at their best when enjoyed on the same day or stored in the freezer.
Can I Freeze Cream Puffs?
When freezing cream puffs that are already filled, ensure the cream is positioned in the center of the cream puff or that you’ve cut off the tops and added just enough cream to cover and hide it with the lid. The aim is to keep the cream contained. To thaw frozen cream puffs, let them sit in the refrigerator for 2 hours or at room temperature for 30 minutes, and then dust with powdered sugar just before serving.
Why do Cream Puffs Deflate?
Cream puffs may deflate for two main reasons:
- Opening the oven prematurely, which leads to heat loss and impedes their ability to rise.
- Under-baking, causing them to collapse shortly after being removed from the oven.
Please note that if you’re making larger 2″ wide cream puffs, you’ll have 18 cream puffs that require longer baking times (10 minutes at 425˚F, followed by 25 minutes at 325˚F). To test for doneness, the color is your best indicator; they should be a deep golden hue. You can also take one cream puff out at the recommended time and break it open to check – the center should be mostly hollowed out. If the inside dough appears very moist and spongy, continue baking for an additional 2 minutes.
More French Desserts to Try:
The French are renowned for their exceptional desserts and pastries. These French dessert recipes are simple and will make you feel like a pro!
How to Make Cream Puffs:
- Preheat the oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring it to a boil over medium heat, then remove from heat and stir in 1 cup of flour all at once with a wooden spoon.
- Once the flour is incorporated, return it to medium heat, stirring constantly for 1 1/2 to 2 minutes to release excess moisture and partially cook the flour. A thin film will form on the bottom of the pan, and the dough will come together into a smooth ball.
- Transfer the dough to a large mixing bowl and beat it using an electric mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, one at a time, allowing each to fully incorporate before adding the next. Beat for an additional minute until the dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 puffs, each measuring 1 1/2” in diameter and 1/2” in height. Keep them 1″ apart and avoid creating peaks. If peaks form, simply wet your fingertips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening the oven, reduce the temperature to 325˚F and bake for an additional 20-22 minutes, or until they turn a beautiful golden brown. Transfer to a wire rack to cool completely.
How to Make Whipped Cream:
- In a large mixing bowl, combine 2 cups of heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until the cream turns fluffy with stiff peaks, which should take about 2 minutes. Transfer the whipped cream to a piping bag fitted with a large open star tip.
- Once the cream puffs are completely cooled, fill them with cream. You have two options: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until the cream pushes back, or (#2) cut off the tops of the puffs and pipe the cream inside using a pastry bag. If desired, place a raspberry in the center and cover with the tops. Dust with powdered sugar and serve.
