Cream Puff Recipe
Homemade Cream Puffs are better than the bakery. You won't believe how simple and easy these elegant little pastries are to make!
Ingredients
- 1 cup water
- 5 tablespoons + 1 teaspoon unsalted butter
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup heavy cream
- ¼ cup powdered sugar or more or less to taste
Instructions
- Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper or silicone liners and set aside.
- In a medium saucepan over medium heat, combine water, butter, granulated sugar and salt and bring to a simmer. Once a simmer is reached, remove from the heat and stir in flour all at once until the mixture forms a ball. Let stand for 5 minutes.
- Add the eggs one at a time, mixing well by hand or with a hand mixer between each addition. Mix until the dough is smooth and shiny.
- Transfer dough to a pastry bag fitted with a large tip (or a resealable plastic bag with a hole cut in the corner). Pipe small (1–1½-inch) rounds of dough onto the prepared baking sheets, spacing about 1 inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth. (Tip: Make sure all the cream puffs are the same size, so they all cook at the same rate.)
- Bake for 10 minutes, then lower the temperature to 350 degrees F and bake for 15 minutes more. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.
- While the puffs cool, beat cream with a hand mixer, or by hand using a wire whisk, until firm peaks form. Beat in the powdered sugar a little at a time until the whipped cream is as sweet as you prefer.
- When puffs are cool, split each cream puff in half using a serrated knife.
- Place a scoop of whipped cream onto the bottom half of each puff. Top with the other half and dust with powdered sugar before serving.
Video
Notes
Make Ahead: You can store the unbaked pastry dough in an airtight container or pastry bag in the refrigerator for up to 2 days. Baked shells can also be stored, unfilled, in an airtight container at room temperature for 1–2 days. Filled puffs are best served right away, but can be made a couple hours ahead of time and refrigerated.
Nutrition
Serving: 1puffCalories: 112kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 31mgPotassium: 31mgFiber: 0.2gSugar: 2gVitamin A: 321IUVitamin C: 0.1mgCalcium: 15mgIron: 0.5mg
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