Cream Puffs
About This Dish
Cream puffs were one of the first fancy things I learned to make, and I'm still proud of them. There's something impressive about choux pastry—it puffs up in the oven in this magical way, creating these hollow shells that you can fill with whatever you want. I usually go with vanilla pastry cream, but you could do chocolate, or coffee, or even something savory. The trick is getting the pastry right—it needs to be cooked enough on the stovetop before you add the eggs, and then baked long enough that it doesn't collapse. But once you get the hang of it, it's not that hard. And the result? These light, airy shells filled with rich, creamy filling. They're the kind of thing that makes people think you're a much better baker than you actually are.
Flavors
Nutrition Information
Ingredients
- Water
- Butter
- All-purpose flour
- Eggs
- Salt
- Sugar
- Heavy cream
- Vanilla extract
- Powdered sugar
Instructions
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1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2
In a saucepan, combine water, butter, salt, and a pinch of sugar. Bring it to a boil.
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3
Remove from heat and add all the flour at once. Stir vigorously until it forms a smooth ball and pulls away from the sides of the pan.
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4
Let it cool for a minute, then add eggs one at a time, beating well after each addition. The dough should be smooth and shiny, and when you lift the spoon, it should form a V shape.
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5
Transfer the dough to a piping bag fitted with a large round tip, or just use a spoon to drop mounds onto your baking sheet.
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6
Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 15-20 minutes, until golden brown and puffed.
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7
Don't open the oven door during the first part of baking—the steam is what makes them puff up.
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8
While they bake, make your pastry cream. Heat milk and sugar, then whisk in egg yolks and cornstarch. Cook until thick, then add vanilla.
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9
Let the puffs cool completely before filling. You can poke a small hole in the bottom and pipe in the cream, or slice them in half.
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10
Dust with powdered sugar right before serving.
Cooking Tips
- The dough needs to be cooked on the stovetop first. You want to see a film form on the bottom of the pan—that means the flour is cooked.
- Don't add all the eggs at once. Add them one at a time and beat well. The dough should be smooth and glossy.
- The high initial temperature is important—it creates steam that puffs up the pastry. Don't skip it.
- Make sure the puffs are completely cool before filling them, or the cream will melt. You can make the shells ahead of time and fill them right before serving.
Quick Summary
Make choux pastry, pipe into rounds, bake until puffed and golden, then fill with sweet whipped cream for a classic French dessert.
