Description
These classic French cream puffs are light, airy pastries filled with luscious whipped cream and topped with a delicate sugar glaze. Crisp on the outside and soft inside, they make an elegant dessert perfect for any occasion, including tea parties or celebrations.
Ingredients
Scale
Cream Puff Shells
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Whipped Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the puff shells.
- Make the Dough: In a medium saucepan, combine the butter and water. Bring to a boil over medium-high heat. Remove from heat and stir in the flour and salt all at once. Return to heat and stir constantly for 1-2 minutes until the dough forms a smooth ball and pulls away from the pan sides.
- Add the Eggs: Remove the pan from heat and cool the dough slightly for one minute. Add the eggs one at a time, beating well after each addition until the batter is smooth, shiny, and well incorporated.
- Pipe the Dough: Use a spoon or a piping bag to place small mounds of dough (about 1 to 1 1/2 inches in diameter) on the prepared baking sheet, spacing them 2 inches apart to allow for expansion.
- Bake the Shells: Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Avoid opening the oven during the first 15 minutes to prevent collapse.
- Cool: Remove the shells and cool completely on a wire rack. Once cool, poke a small hole on the side of each shell with a knife or skewer to prepare for filling.
- Whip the Cream: In a bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
- Fill the Puffs: Use a piping bag or spoon to fill each cooled puff with the whipped cream through the small holes.
- Make the Glaze: Mix powdered sugar with 1 tablespoon of milk or water until smooth. Add more liquid if a thinner consistency is desired.
- Drizzle the Glaze: Drizzle the glaze atop the filled cream puffs for a sweet, glossy finish before serving.
Notes
- Ensure the dough cools slightly before adding eggs to prevent cooking the eggs prematurely.
- Do not open the oven door during the initial baking period to maintain proper rising.
- To make piping easier, chill the shell dough briefly if it becomes too soft to handle.
- Serve cream puffs shortly after glazing for the best texture as the glaze may soften over time.
- For variation, fill with flavored creams such as chocolate or coffee-infused whipped cream.
