Homemade Cream Puffs: The Best Indulgent Treat for Everyone
Homemade Cream Puffs are a classic French dessert that combines crispy shells with creamy whipped filling, perfect for any occasion.
Equipment
- Stand Mixer
- Cooling Rack
- Pastry Bag
- Plain Pastry Tip
- Star Pastry Tip
Ingredients
Pâte à Choux
- 1 ¼ cup water, divided
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cut into 8 slices
- 1 cup all-purpose flour, spoon and leveled See notes
- 4 large eggs
- ¼ cup powdered sugar, for dusting
Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Whipped Cream
- 2 cups heavy whipping cream or heavy cream
- ½ cup powdered sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Making the Cream Puffs
- Preheat the oven to 425°F (218ºC). Line two sheet pans with parchment paper.
- In a large saucepan, add 1 cup of water, sugar, salt, and butter. Bring to a boil and stir until butter melts, about 2 minutes.
- Add flour and stir until incorporated. Increase heat and stir until dough clumps together, about 4-5 minutes.
- Transfer to mixer and stir on low speed until cool to 130°F (54ºC), about 2-3 minutes.
- Add eggs one at a time, mixing on medium-low until fully incorporated, about 30-45 seconds per egg.
- Pipe onto sheet pans in 2-inch rounds, about 2 inches apart.
- Brush dough balls with egg wash mixture.
- Bake for 60-70 minutes. Do not open the door!
- In a stand mixer, whip cream, powdered sugar, and vanilla until stiff peaks form.
- Cut shells in half and pipe in whipped cream, then top with the shell lids.
- Sprinkle powdered sugar on top of cream puffs and serve.
Notes
Store unfilled shells in an airtight container for 5 days or freeze for 1 month. Best served on the same day.
Nutrition
Serving: 1cream puffCalories: 116kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 66mgSodium: 94mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 251IUCalcium: 11mgIron: 1mg
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