Cream Puffs

Cream puffs are delicate French pastries made from choux pastry, baked until crisp and hollow, then filled with sweet whipped cream or pastry cream. They look elegant but are surprisingly simple to make at home.

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Ingredients (Makes 12–15 cream puffs)

For the Choux Pastry (Shells)

• ½ cup water

• ½ cup milk

• ½ cup unsalted butter

• 1 tablespoon sugar

• ¼ teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs (room temperature)

For the Cream Filling

• 1 cup heavy whipping cream (cold)

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Optional Topping

• Powdered sugar (for dusting)

• Chocolate ganache or chocolate syrup

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Instructions

1. Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, combine water, milk, butter, sugar, and salt.

3. Heat over medium until butter melts and mixture comes to a rolling boil.

4. Add flour all at once, stirring quickly with a wooden spoon.

5. Cook for 1–2 minutes, stirring constantly, until the dough forms a smooth ball and pulls away from the sides.

6. Remove from heat and let cool for 5 minutes.

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2. Add the Eggs

1. Add eggs one at a time, mixing well after each addition.

2. The dough should be smooth, glossy, and thick enough to hold its shape.

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3. Shape & Bake

1. Spoon or pipe small mounds of dough onto the baking sheet, spacing them apart.

2. Bake at 400°F (200°C) for 20 minutes.

3. Reduce oven temperature to 350°F (175°C) and bake for another 10–15 minutes until golden and puffed.

4. Turn off oven, crack the door open slightly, and let puffs dry inside for 10 minutes.

5. Cool completely on a wire rack.

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4. Prepare the Cream Filling

1. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Keep chilled until ready to use.

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5. Fill the Cream Puffs

• Slice each puff in half and spoon or pipe cream inside
  OR

• Poke a small hole in the bottom and pipe cream inside using a pastry bag.

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6. Serve

• Dust with powdered sugar or drizzle with chocolate sauce.

• Serve immediately or chill until ready to serve.

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Tips for Perfect Cream Puffs

• Do not open the oven during the first baking stage.

• Eggs must be added one at a time for proper texture.

• Proper drying prevents soggy centers.

• Best eaten the same day, but shells can be stored unfilled for 2 days.

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Variations

• Chocolate Cream Puffs: Add cocoa powder to the filling.

• Custard-Filled: Use vanilla pastry cream instead of whipped cream.

• Savory Cream Puffs: Skip sugar and fill with cheese or chicken salad.

• Eclair Style: Pipe dough into logs instead of rounds.