Cream Puffs Recipe

I absolutely adore this recipe because it transforms basic ingredients into the most delightful cream puffs with a perfect balance of crisp pastry and silky whipped cream. It’s like a fancy bakery treat that effortlessly impresses, yet it’s totally achievable for a laid-back weekend bake-off with friends.

I love how cream puffs with their light and airy texture make such delightful treats. Combine a cup of water with half a cup of unsalted butter and a pinch of salt, then add all-purpose flour and eggs, and you get the perfect dough.

Fill them with lightly sweetened and vanilla-flavored heavy cream, and they are just about irresistible. For a finishing touch, a dusting of powdered sugar adds sweetness and makes them look all fancy.

These treats are not only delicious but also share a pretty decent nutritional profile with a mix of protein from the eggs and rich flavors coming from all that butter and cream.

Ingredients

Butter (unsalted): Contributes to the dough’s richness and moistness.

All-Purpose Flour: Supplies the foundation and the feel.

Eggs: Necessary for binding and producing a puffed structure.

Whipping Cream: Whip and fold into your mixture to create a light, airy texture.

Sweetening the cream; balancing flavors.

Vanilla Extract: Contributes fragrant sweetness and complexity.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions

1. Your oven should be set to 400°F (200°C) and a baking sheet should be prepared with parchment paper.

2. In a medium saucepan over medium heat, mix 1/2 cup unsalted butter, 1 cup water, and 1/4 teaspoon salt until the mixture reaches a boil.

3. Turn down the heat and pour in 1 cup of all-purpose flour all at once. Stir like crazy until the stuff forms a coherent mass—leaving the sides of the pan uncoated, but pretty much slathered across the bottom—and has the look and feel of a smooth ball.

4. Take the pan off the heat and allow it to cool for 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, until the mixture is smooth and glossy.

5. Move the dough to a piping bag fitted with a large round tip, and pipe small mounds (about 1 1/2 inches wide) onto the prepared baking sheet, spacing them 2 inches apart.

6. Preheat the oven to 400°F. Bake in the preheated oven for 20-25 minutes, or until the cream puffs are puffed up and golden brown. Avoid opening the oven door during baking.

7. Move the puffs, once they are properly baked, to a wired rack that allows for complete cooling of the puffs before any filling is done.

8. In a bowl that has been chilled, beat with an electric mixer 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract until stiff peaks form.

9. After the puffs have cooled, make a small incision on one side of each puff and use either a piping bag or a small spoon to fill the puffs with the whipped cream mixture.

10. Before serving the filled cream puffs, you can add an optional touch of sweetness by dusting them with powdered sugar. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Measuring cups and spoons
6. Wooden spoon
7. Mixing bowl
8. Electric mixer
9. Piping bag with a large round tip
10. Wire rack
11. Small spoon (optional)

FAQ

• Q: Can I use salted butter instead of unsalted butter?You can use salted butter, but you may want to reduce the salt you add to balance the flavor.
• Q: How do I know when the dough is ready after adding flour?The dough is finished when it forms a ball, seems to pull away from the sides of the bowl, and has a smooth, slightly shiny surface.
• Q: Why did my cream puffs deflate after baking?A: If the oven door is opened too soon during baking or if the puffs are underthe baked, this can happen. Ensure that they are golden brown and firm before removing them from the oven.
• Q: Can I make the cream puffs ahead of time?Q: Can I prepare the puffs ahead of time?

  A: You can bake the puffs in advance and store them unfilled in an airtight container at room temperature for up to 2 days. Fill them just before serving.

• Q: What can I use if I don’t have heavy cream for the filling?You can use whipping cream instead of heavy cream, but it may not be quite as rich. Milk is not recommended because it won’t whip properly.
• Q: How should I store the filled cream puffs?A: Keep filled cream puffs in the fridge in a container that won’t let air in. They last only a day or two. In truth, the cream puff is best enjoyed the day it’s made.

Substitutions and Variations

A 1/2 cup (1 stick) of unsalted butter can be replaced with 1/2 cup of margarine or plant-based butter for a completely dairy-free alternative.
1 cup all-purpose flour can be replaced with 1 cup of a gluten-free all-purpose flour blend for a gluten-free version.
For a vegan alternative, use 1 cup of silken tofu, or 1/2 cup of applesauce plus 1/2 teaspoon of baking powder to substitute for 4 large eggs.
You can substitute 1 cup of coconut cream for the 1 cup of heavy cream called for in the pie filling to make a dairy-free version.
You can replace 2 tablespoons of sugar with 2 tablespoons of honey or maple syrup when you want to use a natural sweetener.

Pro Tips

1. Cool the Dough Properly After cooking the flour mixture, ensure it cools for 5-10 minutes before adding the eggs. This prevents the eggs from cooking in the hot dough, which could affect the texture of your cream puffs.

2. Check Your Eggs Add eggs one at a time and fully incorporate each before adding the next. Mixing each egg thoroughly ensures a smooth and glossy dough, crucial for the perfect puff structure.

3. Consistent Piping When piping the dough onto the baking sheet, aim for uniform sizes and shapes. This ensures even baking and helps your cream puffs achieve consistency in texture and appearance.

4. Monitor Oven Temperature Use an oven thermometer to ensure your oven is at the right temperature. Cream puffs rely on steam to rise; incorrect temperatures may result in collapsed puffs.

5. Whip Cream Stability For stable whipped cream, make sure all utensils and the bowl are cold before whipping the heavy cream. This helps achieve stiffer peaks, which are perfect for filling the cream puffs.