Homemade Cream Puffs: The Best Indulgent Treat You'll Adore
Homemade Cream Puffs are a delightful French dessert featuring crispy shells filled with whipped cream.
Equipment
- Stand Mixer
- Cooling Rack
- Pastry Bag
- Plain Pastry Tip
- Star Pastry Tip
Ingredients
Pâte à Choux
- 1.25 cups water divided
- 1 teaspoon granulated sugar
- 0.5 teaspoon kosher salt
- 0.5 cups unsalted butter cut into 8 slices
- 1 cups all-purpose flour spoon and leveled
- 4 large eggs
- 0.25 cups 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 cups powdered sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 425°F (218ºC) and line two sheet pans with parchment paper.
- In a large saucepan, combine 1 cup of water, sugar, salt, and butter. Bring to a boil.
- Turn off the heat, add flour, and stir until incorporated. Heat until the dough clumps.
- Transfer dough to a stand mixer and mix on low until cool.
- Add eggs one at a time, mixing until each is incorporated.
- Using a piping bag, pipe dough into 2-inch circles spaced 2 inches apart.
- Prepare egg wash and brush the tops of the dough balls.
- Bake for 10 minutes at each temperature: 425°F, 375°F, 325°F, 275°F, 225°F, and 200°F.
- Let cool completely on a rack.
- Whip heavy cream, powdered sugar, and vanilla in a stand mixer until stiff peaks form.
- Pipe whipped cream into pastry bottoms and top with lids.
- Dust with powdered sugar and serve.
Notes
For best results, serve the cream puffs the same day. They can be reheated if stored properly.
Nutrition
Serving: 1cream puffCalories: 116kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 66mgSodium: 94mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 251IUCalcium: 11mgIron: 1mg
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