Oh yes! Cream puffs are classic French pastries—light, airy choux pastry filled with sweet cream. 🥐✨ Here’s a full recipe:
Cream Puffs Recipe
Ingredients
For the choux pastry (puffs)
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the cream filling
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional chocolate glaze
- 1/2 cup (90 g) chocolate chips
- 1 tsp butter or cream
Instructions
1. Make the choux pastry
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, and salt. Bring to a boil.
- Remove from heat, add flour all at once, stirring vigorously until mixture forms a ball.
- Let cool 2–3 minutes, then beat in eggs one at a time until smooth and glossy.
2. Pipe or spoon onto baking sheet
- Use a spoon or piping bag to form 1½–2 inch mounds on the sheet, leaving space between.
3. Bake
- Bake 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 15–20 more minutes until puffed and golden.
- Do not open the oven while baking, or they may collapse.
- Cool completely on a wire rack.
4. Make the cream filling
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Transfer to a piping bag or use a spoon.
5. Fill the puffs
- Slice the puffs horizontally or poke a hole in the bottom.
- Pipe or spoon cream inside.
6. Optional chocolate glaze
- Melt chocolate and butter/cream together.
- Drizzle over the top of filled puffs or dip the tops in chocolate.
Tips
- Choux pastry can be tricky: make sure to dry the dough in the pan before adding eggs.
- Cool puffs completely before filling, or the cream will melt.
- For a lighter filling, use pastry cream or custard instead of whipped cream.
If you want, I can also share a super-easy 3-ingredient cream puff version that’s faster but still fluffy and delicious 😄.
Do you want that shortcut version?
