Cream Puffs Recipe

Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked. The Choux pastry dough is easier than you think; just watch the video tutorial.
If you have made our Classic Eclairs, then you already know how to make these. The dough is the same and this cream puff recipe has an even easier filling.

Cream Puff Recipe:

Cream puffs are an iconic and well loved pastry that can be found in French bakeries, but they are surprisingly easy to master at home. They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools:

Can I Store the Cream Puffs Before Filling?

The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly and store at room temperature. They tend to soften if made ahead.

To re-crisp the shell: bake uncovered in a preheated oven at 300˚F for about 5 minutes. Once cream puffs are filled, they are best enjoyed the same day or frozen.

Cream Puffs Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes 

Ingredients

For the Cream Puff Dough

•     1/2 cup butter
•     1 tablespoon granulated sugar
•     1 cup water
•     4 large eggs
•     1 cup all-purpose flour
•     2 tablespoons powdered sugar (for dusting)

For the Cream Filling

•     1 1/3 cups heavy cream (well chilled)
•     1 teaspoon vanilla extract
•     3 tablespoons powdered sugar

Instructions

1. Preheat the oven to 375 degrees.
2. In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
3. Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
4. Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
5. Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
6. Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.

For the Cream Filling

1. Add the heavy cream, powdered sugar, and vanilla extract to the bowl of an electric mixer. With the whisk attachment, whip the cream on low speed until slightly thickened, and then gradually increase the speed to high. Whisk until stiff peaks form, and then spoon the cream into a pastry bag or Zip-loc bag and attach a filling tip. If you do not have a filling tip, you can cut off the top of each cream puff and spoon the filling into each cream puff.

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