Step-by-Step Instructions
Step 1: Prepare the Choux Pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
In a medium saucepan, bring water and butter to a boil over medium heat. Once the butter is fully melted, add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a ball. This should take about 2 minutes.
Remove the pan from the heat and let the dough cool for 5 minutes before adding the eggs.
Step 2: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. The dough will appear lumpy at first but will smooth out as you mix. You can do this step by hand, but an electric mixer makes it easier. Once the dough is thick, glossy, and smooth, it’s ready.
Step 3: Shape and Bake
Using a spoon or a piping bag, drop small mounds of dough (about 2 inches apart) onto the lined baking sheet. They should be about 1½ inches wide.
Bake for 25-30 minutes, until the puffs are golden brown and crisp. Avoid opening the oven door while baking, as this can cause them to collapse.
Once baked, remove from the oven and immediately poke a small hole in each puff to let the steam escape. This prevents them from becoming soggy inside. Let them cool completely.
Step 4: Make the Whipped Cream Filling
While the cream puffs are cooling, prepare the filling.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. This should take about 3-5 minutes with a hand mixer.
Step 5: Fill the Cream Puffs
Once the puffs have cooled completely, slice them in half horizontally using a serrated knife.
Spoon or pipe the whipped cream filling into the bottom half of each puff. Place the top half back on and dust with powdered sugar for that classic bakery-style finish.
Serving and Storing
Serving Tips:
- Serve these fresh for the best texture.
- For an extra indulgent treat, drizzle with melted chocolate or serve with fresh berries.
Storage Tips:
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days.
- Once filled, keep them refrigerated and consume within 24 hours.
- For longer storage, freeze unfilled puffs in a ziplock bag for up to 3 months. Reheat in a 300°F (150°C) oven for 5 minutes before using.
Customization Ideas
Want to make these even more exciting? Try these delicious variations:
✔ Chocolate Cream Puffs – Fill with chocolate mousse instead of whipped cream.
✔ Strawberry Shortcake Puffs – Layer fresh sliced strawberries with whipped cream.
✔ Boston Cream Puffs – Fill with vanilla custard and top with chocolate ganache.
✔ Ice Cream Puffs – Slice open and fill with vanilla ice cream, then drizzle with caramel!
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Final Thoughts
There’s something special about homemade cream puffs. They’re light, airy, and filled with rich, sweet cream—a true treat that brings back childhood memories. Whether you’re making these for a special occasion or just to enjoy with a cup of coffee, you’ll be amazed at how simple and rewarding this recipe is.
Try them today and let me know in the comments—what’s your favorite filling?
