Here’s a classic, foolproof recipe for Easy Cream Puffs — light, airy choux pastry filled with creamy, sweet filling. Perfect for impressing without stress!
🍰 Easy Cream Puffs
Ingredients:
For the Choux Pastry:
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1/2 cup (1 stick) unsalted butter
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1 cup water
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1/4 tsp salt
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1 cup all-purpose flour
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4 large eggs
For the Filling (Pastry Cream or Whipped Cream):
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
Instructions:
1. Make the Choux Pastry
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
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Remove from heat and quickly stir in the flour until mixture forms a ball and pulls away from the sides of the pan.
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Let the dough cool for 5 minutes.
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Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.
2. Bake the Puffs
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Using a spoon or piping bag, drop tablespoon-sized mounds onto the baking sheet, spaced about 2 inches apart.
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Bake for 15 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and bake for another 20–25 minutes, until golden and puffed.
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Turn off oven and leave puffs inside with door slightly ajar for 10 minutes to dry out.
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Cool completely on a wire rack.
3. Prepare the Filling
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Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Assemble
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Slice the cream puffs in half horizontally or poke a small hole in the bottom.
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Fill with whipped cream using a spoon or piping bag.
Tips:
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For a richer filling, substitute whipped cream with pastry cream or custard.
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Dust with powdered sugar or drizzle with melted chocolate for extra flair.
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Store assembled cream puffs in the fridge and consume within 1–2 days.