Our Most Incredible Cream Puffs

why make this recipe

Cream puffs are a timeless dessert: light, airy choux shells filled with silky creams that melt in your mouth. Our Most Incredible Cream Puffs recipe is straightforward, uses pantry staples, and yields an impressive dessert that’s perfect for celebrations or a luxurious weeknight treat. If you want a crisp shell with a tender interior and a rich, creamy filling, this recipe delivers.

introduction

This recipe combines classic pâte à choux with a double-cream filling—pastry cream for richness and sweetened whipped cream for lightness. The result is a balanced, elegant pastry that’s surprisingly easy to make at home. Follow the simple steps below for reliably golden puffs and a decadent filling that holds up well when assembled just before serving.

how to make Our Most Incredible Cream Puffs

Making these cream puffs follows the classic choux method: heat water and butter, add flour to form a dough, cool slightly, then beat in eggs to create a smooth, pipeable batter. Bake until puffed and golden; the high initial oven temperature gives them lift, then the interior finishes cooking as they dry out. Fill with pastry cream and whipped cream for contrast in texture and flavor. Timing is important—let shells cool completely before cutting and filling to avoid sogginess.

Ingredients :

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups pastry cream

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine water and butter over medium heat until melted.
3. Stir in flour and salt, cooking until the mixture forms a ball.
4. Remove from heat, allow to cool slightly, then add eggs one at a time, mixing well after each addition.
5. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes until puffs are golden.
7. Let cool.
8. In a bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
9. Cut cooled cream puffs in half and fill with pastry cream and whipped cream.
10. Replace the tops and serve.

how to serve Our Most Incredible Cream Puffs

Serve these cream puffs the same day they’re filled for best texture. Dust with powdered sugar or drizzle with chocolate ganache for a fancier finish. Arrange on a platter for parties or plate individually with a spoonful of fruit compote or fresh berries to cut the richness.

how to store Our Most Incredible Cream Puffs

Assembled cream puffs are best eaten within 24 hours and should be stored in the refrigerator in an airtight container. If you need to store shells alone, keep them at room temperature in a sealed container for up to 2 days or freeze cooled, unfilled shells in a freezer bag for up to 1 month; re-crisp in a 350°F (175°C) oven for 5–8 minutes before filling.

tips to make Our Most Incredible Cream Puffs

• Ensure the flour mixture is fully cooked and forms a smooth ball before removing from heat; this helps prevent a pasty dough.
• Add eggs one at a time and mix thoroughly so batter reaches a glossy, pipeable consistency.
• Avoid opening the oven during the first 15 minutes of baking to prevent collapse.
• Cool completely before slicing and filling to keep the shells crisp.
• For uniform puffs, use a piping bag or scooper to portion batter.

variation (if any)

• Chocolate cream puffs: fold cocoa into the choux dough or pipe shells and glaze with chocolate ganache.
• Craquelin-topped puffs: add a thin disc of sugar-butter dough (craquelin) on top of each puff before baking for a crackled, sweet crust.
• Fruit-filled: fold finely chopped berries into the whipped cream or add a spoonful of fruit compote inside for bright acidity.

FAQ

Q: Can I make the pastry cream ahead of time?
A: Yes — pastry cream can be made a day ahead and kept covered in the refrigerator. Press plastic wrap onto the surface to prevent a skin from forming.

Q: My puffs collapsed after baking. What went wrong?
A: Common causes are undercooked dough, too much moisture in the oven, or opening the oven too soon. Make sure shells are baked until well browned and set.

Q: Can I pipe the batter instead of spooning?
A: Yes. Piping yields more uniform shapes and is recommended if you want consistent-sized cream puffs.

Conclusion

For a variation with a crackled top and deep vanilla flavor, check out this recipe for Vanilla Bean Cream Puffs (Choux au Craquelin): Vanilla Bean Cream Puffs (Choux au Craquelin) – Cloudy Kitchen.