Cream Puffs 🍮✨
Light, airy pastries filled with sweet cream—a classic French dessert!
🧾 Ingredients
For the Pastry (Choux Pastry):
- 1 cup water
- ½ cup butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
For the Filling (Pastry Cream or Whipped Cream):
- 1 cup heavy cream (for whipped cream)
- 2–3 tbsp sugar
- 1 tsp vanilla extract
Optional: powdered sugar for dusting or chocolate for drizzling
👩🍳 Instructions
1. Make the choux pastry
- Preheat oven to 200°C (400°F).
- In a saucepan, bring water and butter to a boil.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth and glossy.
2. Pipe or spoon onto baking sheet
- Use a piping bag or spoon to form small mounds (~2 inches).
- Space them about 2 inches apart.
3. Bake
- Bake 20–25 minutes until puffed and golden brown.
- Do not open the oven while baking, or they may collapse.
- Cool completely on a wire rack.
4. Make the filling
- Whip heavy cream with sugar and vanilla until stiff peaks form.
- Or use pastry cream for a richer filling.
5. Fill the puffs
- Slice puffs in half or make a small hole in the bottom.
- Pipe in whipped cream or pastry cream.
6. Finish
- Dust with powdered sugar or drizzle with chocolate if desired.
🌟 Tips
- Choux pastry can also be used for éclairs, profiteroles, or gougères (savory).
- Make sure eggs are added one at a time for proper texture.
- Serve fresh; cream can make puffs soggy if stored too long.
If you want, I can give a super simple “no-piping” version that’s easier for beginners but still airy and delicious 😋
Do you want me to do that?
