Cream Puffs are a classic French pastry made from choux pastry dough, filled with a creamy custard or whipped cream, and often topped with powdered sugar. These delicate treats are perfect for special occasions, parties, or simply when you want to indulge in a delightful dessert.
Cream Puffs
Why These Cream Puffs Are the Best
Light and Airy Pastry: The choux pastry dough is baked to perfection, resulting in a light and airy shell that is crisp on the outside and hollow on the inside.
Creamy Filling: The filling, whether it’s custard, whipped cream, or a combination, is smooth, creamy, and adds a rich contrast to the airy pastry.
Beautiful Presentation: Topped with powdered sugar and garnished with fresh fruit such as halved strawberries and whole blueberries, these cream puffs are visually appealing and perfect for any occasion.
Versatile and Customizable: You can customize the filling and toppings to suit your taste, making them a versatile dessert option.
Perfect for Any Occasion
Whether you’re hosting a tea party, celebrating a special event, or simply enjoying a sweet treat, Cream Puffs are the perfect choice. The combination of light pastry, creamy filling, and beautiful presentation makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cream Filling:
Whole Milk and Heavy Cream: Form the base of the rich and silky pastry cream, delivering a creamy texture.
Vanilla Bean: Adds a deep, aromatic vanilla flavor, enhancing the filling’s elegance.
Granulated Sugar, Cornstarch, and Salt: Sweeten the cream, thicken it to the perfect consistency, and balance the flavors.
Egg Yolks: Enrich the pastry cream, giving it a velvety smoothness.
Unsalted Butter: Adds a touch of richness and a glossy finish to the cream.
Choux Pastry:
Water and Unsalted Butter: Provide the moisture and fat needed to create steam for puffing up the pastry.
Granulated Sugar and Salt: Balance the flavor of the dough without overpowering the filling.
All-Purpose Flour: Forms the structure of the pastry, creating a stable shell.
Eggs: Incorporate air and create the soft, hollow interior necessary for filling.
Confectioner’s Sugar: A light dusting adds a sweet finishing touch and visual appeal.
Tips for Making the Best Cream Puffs
- Weigh Your Ingredients: For accuracy, use a kitchen scale to measure dry ingredients, especially flour. If you don’t have a scale, fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife to avoid overpacking.
- Room Temperature Eggs: Ensure your eggs are at room temperature for seamless incorporation into the dough. If they’re cold, place them in a bowl of warm tap water for a few minutes to bring them to temperature.
- Mind the Heat: When adding eggs to the choux dough, make sure the flour mixture is warm but not scorching hot. You don’t want the eggs to cook prematurely.
- Adjust Eggs as Needed: The number of eggs required can vary based on yolk size, humidity, or slight flour differences. Add eggs one at a time, and stop once the dough is shiny, thick, and smooth. You may not need the last egg.
- Smooth the Tops: After piping the dough, gently pat down any peaks with a damp finger. This prevents burning and ensures even baking.
- Enhance Color with Egg Wash: For a golden finish, lightly brush the piped dough with an egg wash (1 beaten egg + 1 teaspoon milk) before baking.
- Cool Completely Before Filling: Allow the baked puffs to cool entirely before adding the filling. Filling them while warm can cause the cream to melt and lose its texture.
Serving Suggestions
With a Cup of Coffee or Tea: Enjoy Cream Puffs with a hot cup of coffee or tea for a perfect afternoon treat.
With Fresh Berries: Serve with additional fresh berries for a burst of flavor and color.
With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
With a Drizzle of Chocolate: Add a drizzle of melted chocolate for an indulgent twist.
With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into one of these Cream Puffs—each bite offering a perfect blend of light, airy pastry and rich, creamy filling, all topped with powdered sugar and garnished with fresh fruit. Perfect for sharing with family and friends, these cream puffs are sure to bring joy to any occasion. So, gather your ingredients and create these delightful treats to impress your loved ones and make special moments even more memorable!
Be sure to check out these other delicious recipes!
Cream Puffs
Ingredients
For the Cream Filling:
- 1½ cups whole milk 360mL
- 1½ cups heavy cream 360mL
- ⅔ cup granulated sugar 130gr
- ¼ cup cornstarch 30gr
- 1 vanilla bean split and seeds scraped
- ¼ tsp salt
- 1 tbsp cold unsalted butter
- 6 large egg yolks
For the Choux Pastry:
- 1 cup water 240mL
- ½ cup unsalted butter 115gr
- 1 cup all-purpose flour 120gr
- 1½ tbsp granulated sugar
- ½ tsp salt
- 4 large eggs
- confectioner's sugar for dusting
Instructions
- In a medium saucepan, combine the milk, ½ cup cream, and vanilla seeds. Warm over medium-high heat, whisking occasionally, until it just begins to boil. Remove from heat and set aside.
- In a large bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale yellow. Slowly pour in ½ cup of the warm milk mixture while whisking to temper the eggs, then whisk in the rest. Strain the mixture back into the saucepan.
- Cook over medium-high heat, whisking constantly, until the custard thickens and bubbles slightly. Remove from heat and whisk in the butter until fully melted and incorporated.
- Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 2 hours (or up to 2 days) before serving.
For the Choux Pastry:
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. As soon as it boils, remove the pan from the heat.
- Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough. Return the pan to medium heat and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on medium speed for 2 minutes to cool the dough slightly—it should still be warm but not hot.
- With the mixer running, add 3 eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix until the dough is glossy, smooth, and thick enough to slowly fall from the beater in a steady ribbon. If the dough seems too stiff, add the remaining egg and mix until combined.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch-wide, 1-inch-high mounds onto the prepared baking sheet. Smooth any peaks with a lightly wet finger. For a golden finish, brush the tops lightly with egg wash.
- Bake for 20 minutes, or until the puffs are golden brown and dry to the touch. Avoid opening the oven during baking. Once done, remove the sheet and carefully poke a small hole in the side of each puff with a knife to release steam. Return to the oven for 3 more minutes to dry out the centers.
- Let the puffs cool completely on the baking sheet. For extra crispness, you can turn off the oven and leave the puffs inside with the door slightly ajar for a few minutes.
For the Assembly:
- In a large bowl, whip the remaining 1 cup of cold cream until it forms stiff peaks. Take the chilled custard from the refrigerator and give it a quick whisk to smooth out the texture. Gently fold the whipped cream into the custard until fully combined. Transfer the lightened filling to a piping bag fitted with a star tip for a beautiful finish.
- Using a serrated knife, carefully slice the tops off the cooled choux puffs. If desired, remove any soft strands inside to create more space for the filling. Pipe the creamy custard mixture generously into each puff, then place the tops back on like little hats.
- For a final touch, dust the assembled cream puffs lightly with confectioners’ sugar. These delicate pastries are best enjoyed within a few hours of assembly, but any leftovers can be stored in an airtight container in the fridge for up to 2 days.s.
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Cream Puffs