Classic Cream Puffs
These Classic Cream Puffs are the ultimate dessert, with crisp, airy choux pastry shells filled with luscious pastry cream and topped with powdered sugar. Whether for a special occasion or a simple treat, these elegant pastries are surprisingly easy to make and always impress!
The first time I made Classic Cream Puffs, I was hosting a small dinner party and wanted to serve something special. My husband loved the creamy filling, and my guests couldn’t believe they were homemade. Now, these delightful puffs have become a staple for celebrations in our home!
Why You’ll Love Classic Cream Puffs
•Light and Airy: Crisp shells with a soft, creamy center.
•Elegant Dessert: Perfect for parties, holidays, or any special occasion.
•Customizable: Fill with pastry cream, whipped cream, or custard.
•Make-Ahead Friendly: Prepare the components in advance for easy assembly.
Ingredients Notes For Classic Cream Puffs
For the Choux Pastry (Pâte à Choux):
•Flour: All-purpose flour works best for structure.
•Butter: Adds flavor and helps create a crisp shell.
•Eggs: Provide structure and help the pastry puff.
•Water and Milk: A mix ensures moisture and a tender texture.
For the Filling:
•Pastry Cream: A rich and silky custard made with milk, sugar, egg yolks, and cornstarch.
•Vanilla Extract: Adds warm, aromatic flavor to the filling.
•Optional Whipped Cream: Fold into the pastry cream for a lighter texture.
Recipe Steps
1. Make the Choux Pastry:
1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2.In a medium saucepan, combine water, milk, butter, sugar, and a pinch of salt. Heat over medium heat until the butter is melted and the mixture begins to simmer.
3.Reduce the heat to low and stir in the flour all at once. Cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan (about 2 minutes).
4.Transfer the dough to a mixing bowl and let it cool slightly. Add eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
5.Spoon or pipe the dough onto the prepared baking sheet into mounds about 2 inches apart. Use a damp finger to smooth any peaks.
6.Bake for 20-25 minutes, or until the puffs are golden brown and hollow-sounding when tapped. Let cool completely.
2. Prepare the Pastry Cream:
1.In a saucepan, heat milk and half the sugar over medium heat until steaming.
2.In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth. Gradually add the hot milk mixture to the yolks, whisking constantly.
3.Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
4.Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface and chill until cold.
3. Assemble the Cream Puffs:
1.Slice the cooled pastry shells in half or poke a small hole in the bottom for filling.
2.Pipe or spoon the pastry cream into the shells.
3.Dust with powdered sugar before serving.
Storage Options
•Refrigerator: Store assembled cream puffs in an airtight container for up to 2 days.
•Freezer: Freeze unfilled choux pastry shells for up to 2 months. Thaw and fill before serving.
Variations & Substitutions
•Fill with chocolate pastry cream or lemon curd for a twist.
•Add a drizzle of chocolate ganache for an extra indulgence.
•Substitute pastry cream with lightly sweetened whipped cream for a simpler option.
Frequently Asked Questions
Why didn’t my cream puffs puff up? Make sure your oven is fully preheated and avoid opening the oven door during baking.
How do I keep the shells crisp? Fill them just before serving to prevent the pastry from softening.
Can I use a store-bought filling? Yes, pre-made custard or pudding can save time.
These Classic Cream Puffs are a timeless dessert that’s as beautiful as it is delicious. With their delicate shells and creamy filling, they’re guaranteed to be a hit at your next gathering!
Classic Cream Puffs
Ingredients
- For the Pâte à Choux Choux Pastry:
- 1/2 cup 1 stick unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- For the Filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For Garnish Optional:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Step 1: Make the Choux Pastry
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Heat Ingredients: In a medium saucepan over medium heat, combine the butter, water, salt, and sugar. Heat until the butter melts and the mixture starts to simmer.
- Add Flour: Reduce the heat to low, then add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Cook for 1-2 minutes to remove excess moisture.
- Cool Dough: Remove the dough from the heat and let it cool for 5 minutes.
- Add Eggs: Beat the eggs in one at a time, fully incorporating each before adding the next. The dough should be smooth and sticky.
- Step 2: Shape and Bake
- Pipe or Scoop Dough: Transfer the dough to a piping bag fitted with a large round tip, or use a spoon to drop 1 1/2-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 20-25 minutes or until the puffs are golden brown and firm. Do not open the oven door during baking.
- Cool: Turn off the oven, open the door slightly, and let the puffs cool inside for 10 minutes to prevent collapse. Transfer to a wire rack to cool completely.
- Step 3: Prepare the Filling
- Whip Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 4: Assemble the Cream Puffs
- Fill Puffs: Slice the cooled puffs in half horizontally. Pipe or spoon the whipped cream onto the bottom half and replace the top. Alternatively, use a piping bag to inject the filling into the bottom of each puff.
- Step 5: Garnish and Serve
- Add Garnish: Dust the cream puffs with powdered sugar or drizzle with melted chocolate for an elegant touch.
