Homemade Cream Puffs: Indulgent Treats You Can Easily Master
Homemade Cream Puffs are classic French desserts, featuring crispy choux pastry shells filled with whipped cream, perfect for indulgence.
Equipment
- Stand Mixer
- Cooling Rack
- Pastry Bag
- Plain Pastry Tip
- Star Pastry Tip
Ingredients
Pâte à Choux
- 1 ¼ cup water, divided
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cut into 8 slices
- 1 cup all-purpose flour, spoon and leveled see notes
- 4 large eggs
- ¼ cup powdered sugar, for dusting
Egg Wash
- 1 large egg
- 1 tablespoon water, or milk
Whipped Cream
- 2 cups heavy whipping cream, or heavy cream
- ½ cup powdered sugar, or granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 425°F (218ºC). Line two sheet pans with parchment paper.
- In a large saucepan, add 1 cup of water, sugar, salt, and butter. Bring to a boil over medium-high heat.
- Turn off heat, add flour. Stir until incorporated, then cook for 4 to 5 minutes
- Cool the dough in a stand mixer until it reaches 130°F (54ºC).
- Add eggs one at a time until fully incorporated.
- Pipe the dough onto sheet pans, creating 2-inch balls.
- Brush with egg wash.
- Bake for 10 minutes at 425°F, then lower the temperature gradually.
- Cool the shells on a wire rack.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe whipped cream into each pastry shell.
- Sprinkle powdered sugar on top before serving.
Notes
For best results, follow the spoon and level method for measuring flour. Cream puffs are best served the same day.
Nutrition
Serving: 1cream puffCalories: 116kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 66mgSodium: 94mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 251IUCalcium: 11mgIron: 1mg
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