Cream Puffs

Ingredients

For the Choux Pastry (Pâte à Choux)

• 1 cup water
• ½ cup unsalted butter (1 stick)
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling

Option 1: Sweetened Whipped Cream

• 1 cup heavy whipping cream
• 2–3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Option 2: Vanilla Pastry Cream (for a richer filling)

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1½ teaspoons vanilla extract

Optional Toppings

• Powdered sugar for dusting
• Chocolate glaze (melted chocolate + cream)

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Instructions

1. Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.
3. Once boiling, add flour all at once. Stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides (1–2 minutes).
4. Remove from heat. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. The dough should be smooth and pipeable.
6. Transfer the dough to a piping bag fitted with a round tip (or use a spoon).
7. Pipe or spoon 1½-inch mounds onto the baking sheet, spacing them 2 inches apart.
8. Bake for 20–25 minutes, or until puffed and golden brown. Do not open the oven during baking.
9. Turn off the oven, crack the door open, and let the puffs sit for 10 minutes to dry out.
10. Remove from oven and cool completely on a wire rack.

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2. Prepare the Filling

Whipped Cream Filling:

• Whip cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

Pastry Cream Filling:

1. In a saucepan, heat milk over medium heat until steaming.
2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
3. Slowly whisk hot milk into the egg mixture to temper it.
4. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
5. Remove from heat, stir in butter and vanilla.
6. Let cool, then chill before using.

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3. Fill the Cream Puffs

1. Once shells are cooled, slice them in half horizontally or poke a hole in the bottom.
2. Fill with whipped cream or pastry cream using a spoon or piping bag.
3. Replace tops and dust with powdered sugar, or drizzle with chocolate glaze.

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Storage Tips

• Unfilled shells can be stored in an airtight container at room temperature for 1–2 days or frozen.
• Filled cream puffs should be refrigerated and are best eaten within 1 day.