Cream Puffs

These cream puffs are an irresistible and elegant dessert made with a light, airy choux pastry and filled with a luscious, whipped cream filling. Perfect for any special occasion, including birthday parties, weddings, or holiday celebrations, these homemade cream puffs are sure to impress your guests. With a golden, crispy exterior and a smooth, fluffy interior, they offer the perfect balance of texture and flavor. For an extra touch, add fresh raspberries or powdered sugar for garnish. This recipe for cream puffs is a must-try for any baking enthusiast looking for an easy and impressive dessert!

Ingredients for Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 8 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour (measured correctly)
• 4 large eggs (room temperature)

Ingredients for Cream Filling and Garnish:

• 2 cups heavy whipping cream (chilled)
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 28 raspberries (optional)
• 1 tablespoon powdered sugar (for garnish)

Instructions:

How to Make Choux Pastry:

1. Preheat your oven to 425˚F (220˚C) and line a rimmed baking sheet with parchment paper or a Silpat mat.
2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Once it begins to boil, remove it from heat.
3. Stir in the flour all at once with a wooden spoon. Mix until fully incorporated, then return the saucepan to medium heat. Stir constantly for about 1 1/2 to 2 minutes, until a thin film forms at the bottom of the pan, and the dough pulls away from the sides.
4. Transfer the dough to a large mixing bowl. Using an electric mixer, beat the dough on medium speed for about 1 minute to cool it slightly.
5. Add the eggs one at a time, mixing well between each addition. After all eggs are incorporated, continue to beat the dough for another minute until it becomes smooth and forms a thick ribbon when pulled up with a spoon.
6. Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 small puffs, each about 1 1/2 inches in diameter and 1/2 inch tall, spacing them 1 inch apart. If any peaks form, wet your fingertips lightly and smooth them down.
7. Bake at 425˚F for 10 minutes, then reduce the oven temperature to 325˚F without opening the oven door. Bake for an additional 20-22 minutes, or until the puffs are golden brown and crisp. Transfer to a wire rack to cool completely.

How to Make the Cream Filling:

1. In a large mixing bowl, combine the chilled heavy cream, sugar, and vanilla extract. Beat on medium-high speed until the mixture forms stiff peaks, about 2 minutes.
2. Transfer the whipped cream to a piping bag fitted with a large open star tip.
3. Once the cream puffs are completely cooled, fill them with the cream. You can either:
   • Pipe the cream into the side of each puff by inserting the piping tip and filling until the cream starts to push back, or
   • Cut the tops off the puffs, pipe in the cream, add a raspberry if desired, then cover with the tops.
4. Dust with powdered sugar just before serving.

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Why You’ll Love This Recipe

These cream puffs are a delightful and elegant dessert, featuring a light and airy choux pastry shell filled with fluffy, sweetened whipped cream. The crispy golden puff contrasts beautifully with the smooth, creamy filling, while the optional addition of fresh raspberries adds a burst of flavor. This recipe is perfect for special occasions like birthday parties, weddings, or holiday celebrations. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress!

Tips

• Measure the flour correctly: Be sure to spoon the flour into the measuring cup and level it off to avoid using too much, which can affect the texture of the puffs.
• Don’t open the oven during baking: Avoid opening the oven door during the first 30 minutes of baking. This can cause the puffs to collapse.
• Cool the puffs completely: Make sure the cream puffs are completely cooled before filling them with cream to prevent the filling from melting.

Variations and Substitutions

• Filling Options: You can substitute the whipped cream with pastry cream, chocolate mousse, or lemon curd for different flavor profiles.
• Flavoring the Filling: Add a little cocoa powder, coffee extract, or citrus zest to the whipped cream to customize the flavor.
• Gluten-Free Option: If you need a gluten-free version, you can try using gluten-free all-purpose flour in the choux pastry, though results may vary.

FAQs

Can I make the cream puffs ahead of time?
Yes, the choux pastry can be made and baked ahead of time. Store the baked puffs in an airtight container at room temperature for up to 2 days. Fill them with cream just before serving.

Can I freeze cream puffs?
Yes, you can freeze the baked but unfilled cream puffs. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. To serve, thaw at room temperature and fill with cream.

What should I do if my puffs don’t rise?
Ensure that you follow the baking instructions carefully, especially the part where you reduce the oven temperature. Also, make sure the dough is smooth and thick before baking.

Serving Suggestions

Serve these cream puffs at special occasions, as a fancy dessert for dinner parties, or as a sweet treat alongside tea or coffee. You can top them with a sprinkle of powdered sugar or fresh fruits like raspberries or strawberries for added elegance. These cream puffs are also great as part of a dessert buffet or for holiday gatherings, offering a delicious balance of lightness and sweetness.