Homemade Cream Puffs: The Best Indulgent Treat You'll Love
Homemade Cream Puffs are a classic French dessert made to impress with crispy hollow shells filled with whipped cream.
Equipment
- Stand Mixer
- Cooling Rack
- Pastry Bag
- Plain Pastry Tip
- Star Pastry Tip
Ingredients
Pâte à Choux
- 1.25 cup water, divided
- 1 teaspoon granulated sugar
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter, cut into 8 slices
- 1 cup all-purpose flour, spoon and leveled (see notes)
- 4 large eggs
- 0.25 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
- 0.5 cup powdered sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 425°F (218ºC).
- In a large saucepan, bring 1 cup of water, sugar, salt, and butter to a boil over medium-high heat.
- Turn off the heat, add the flour, and stir until incorporated and the dough is dry.
- Transfer the dough to a stand mixer, mix on low to cool to 130°F (54ºC).
- Add eggs one at a time, mixing until fully incorporated and the dough is shiny.
- Pipe dough onto a sheet pan in 2-inch circular balls.
- Brush the tops with egg wash.
- Bake for 10 minutes at 425°F, then gradually lower the temperature.
- Check for doneness and let cool completely.
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe the whipped cream into the cooled pastry bottoms and place the tops on.
- Sprinkle powdered sugar on top and serve immediately.
Notes
Measure flour using the spoon and level method for best results. Store unfilled shells at room temperature for 5 days or freeze for 1 month.
Nutrition
Serving: 1cream puffCalories: 116kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 66mgSodium: 94mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 251IUCalcium: 11mgIron: 1mg
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