Famous Cream Puffs – light, airy shells filled with luscious pastry cream or whipped filling. A timeless dessert that always impresses!
FAMOUS CREAM PUFFS
Crispy on the outside, creamy on the inside – a bakery favorite made at home!
Ingredients
For the Choux Pastry (Pâte à Choux):
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
¼ tsp salt
4 large eggs
For the Cream Filling (Classic Vanilla Pastry Cream or Whipped Cream Option):
Vanilla Pastry Cream:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract
Whipped Cream Alternative:
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Optional Toppings:
Powdered sugar (for dusting)
Chocolate ganache or melted chocolate (for drizzling)
Instructions
1. Make the Cream Puff Shells:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a saucepan, bring water, butter, and salt to a boil.
Reduce heat and stir in flour all at once. Stir vigorously until the mixture pulls away from the sides and forms a ball (1–2 minutes).
Remove from heat. Let cool slightly, then beat in eggs one at a time, mixing until smooth and glossy.
Drop rounded tablespoons (or pipe) onto the baking sheet, spacing them about 2 inches apart.
Bake for 15 minutes at 425°F, then reduce heat to 375°F (190°C) and bake another 20–25 minutes until golden brown and puffed.
Cool completely. (Optional: Pierce each puff with a skewer to let steam escape for a drier interior.)
2. Make the Filling:
For Pastry Cream:
In a saucepan, heat milk until just steaming.
In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk in the hot milk.
Return to heat and cook until thickened, whisking constantly.
Remove from heat, stir in butter and vanilla. Chill with plastic wrap directly on the surface.
For Whipped Cream:
Beat cream, sugar, and vanilla to stiff peaks. Keep chilled until use.
3. Assemble:
Slice cream puffs in half horizontally.
Fill bottoms with cream using a spoon or piping bag, then replace tops.
Dust with powdered sugar or drizzle with ganache if desired.