Description
Classic French Vanilla Cream Puffs featuring light and airy choux pastry filled with rich, homemade vanilla whipped cream. This recipe guides you through making the perfect crisp puffs and luscious cream filling for a delightful French dessert.
Ingredients
Scale
For the Choux Pastry
- 1/2 cup (115g) unsalted butter, cut into pieces
- 1 cup (240ml) water
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs, at room temperature
For the Vanilla Cream Filling
- 1 cup (240ml) heavy cream
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Butter and Liquids: In a medium saucepan over medium heat, combine the butter, water, salt, and granulated sugar. Stir until the butter has completely melted.
- Add Flour: Lower the heat to low, add all the flour at once, and stir vigorously with a wooden spoon until the mixture is smooth and forms a ball, about 2-3 minutes.
- Cool Dough: Remove the pan from heat and allow the dough to cool for 5 minutes, preparing it for egg incorporation.
- Incorporate Eggs: Transfer the dough into a large mixing bowl and beat in the eggs one at a time, ensuring each is fully mixed in before adding the next; the dough should become thick and glossy.
- Pipe or Spoon Dough: Use a pastry bag fitted with a large round tip or a spoon to drop rounds of dough about 2 inches apart onto the prepared baking sheet.
- First Bake: Bake the dough for 15 minutes at 425°F (220°C) to allow the puffs to rise quickly and set the exterior.
- Reduce Temperature and Continue Baking: Lower oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes until the puffs are golden brown and crisp.
- Release Steam and Cool: Remove from oven and pierce each puff with a skewer to release steam, preventing sogginess, then let cool completely on a wire rack.
- Prepare Cream Filling: Whisk together heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form, creating a smooth and sweet vanilla whipped cream.
- Fill the Puffs: Slice the cooled puffs in half and fill generously with the vanilla whipped cream using a spoon or pastry bag.
- Serve or Store: Serve the cream puffs immediately for best texture or refrigerate until ready to serve, keeping them fresh and creamy.
Notes
- Make sure the eggs are at room temperature for better incorporation and smoother dough.
- Piercing the puffs after baking is essential to prevent sogginess by letting steam escape.
- You can prepare the cream filling in advance but fill the puffs right before serving to keep them crisp.
- For a variation, add a dusting of confectioners’ sugar or drizzle melted chocolate over the filled puffs.
