Cream Puffs Recipe – European Special
Cream puffs are a quintessential European dessert, renowned for their delicate, airy texture and delightful sweetness. Crafted from pâte à choux—a versatile pastry dough made from butter, water, flour, and eggs—these puffs are baked to golden perfection. Once cooled, they’re filled with a generous amount of sweetened whipped cream, offering a harmonious balance of flavors and textures. Whether enjoyed as a light snack, a dessert at a festive gathering, or a special treat to share with loved ones, cream puffs bring a touch of elegance and indulgence to any occasion.
- Prep Time50 min
- Cook Time55 min
- Perform Time1 hr
- Total Time2 hr 45 min
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Topping (optional):
- Powdered sugar for dusting
- Chocolate ganache or melted chocolate (optional)
Prepare the Choux Pastry:
Heat Ingredients: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
Add Flour: Once boiling, remove from heat and quickly stir in the flour with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.
Cool Slightly: Let the dough cool for about 5 minutes, allowing steam to escape.
Add Eggs:
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy, with a thick consistency.
Prepare for Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pipe the Choux:
Pipe the Dough: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving space between each puff.
Smooth Tops: If desired, use a wet finger to smooth the tops of the puffs for a more even appearance.
Bake:
Bake the Puffs: Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during baking.
Cool: Once baked, turn off the oven and crack the door open, allowing the puffs to cool inside for 5-10 minutes. Then transfer to a wire rack to cool completely.
Prepare the Cream Filling:
Whip Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Fill the Puffs: Once the cream puffs are cool, use a small knife to cut a slit in the side of each puff or use a piping bag to fill them with the whipped cream.
Serve:
Garnish: Dust with powdered sugar or drizzle with melted chocolate, if desired.
Enjoy: Serve immediately or store in the refrigerator for a few hours before serving.
Recipe Notes:
Pâte à Choux Tips: Ensure the dough is smooth and glossy before baking. Overmixing can lead to dense puffs.
Filling Variations: Experiment with different fillings such as pastry cream, chocolate mousse, or flavored whipped creams to add variety.
Storage: Unfilled puffs can be stored in an airtight container at room temperature for up to 2 days. Fill them just before serving to maintain their crispness.
Serving Suggestions: Dust with powdered sugar or drizzle with chocolate ganache for an added touch of sweetness and visual appeal.
