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cream puffs recipe

Cream Puff Recipe

Pinklady
Cream puffs, or profiteroles as they're sometimes called, originated in France in the 16th century. It is believed that a chef named Pantanelli, who worked for the court of Catherine de Medici, first developed the choux pastry.
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Cuisine French

Equipment

  • Medium saucepan
  • Wooden spoon
  • Mixing bowl
  • Electric hand mixer or stand mixer
  • Piping bag with a large round tip (or a sturdy ziplock bag with a corner snipped off)
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Ingredients
  

For the Choux Pastry:

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • 1/4 tsp salt

For the Cream Filling:

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (30 g) powdered sugar
  • 1 tsp vanilla extract

Optional Toppings:

  • Melted chocolate or powdered sugar for garnish

Instructions
 

  • Prepare the Choux Pastry
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium saucepan over medium heat, combine water, butter, and salt. Stir occasionally until the butter melts and the mixture comes to a boil.
  • Reduce the heat to low, then add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  • Remove the pan from heat and let it cool for about 5 minutes.
  • Add the eggs one at a time, beating well after each addition. The dough will appear lumpy at first but will smooth out with each egg. The final dough should be glossy and pipeable.
  • Shape the Pastry
    Transfer the dough into a piping bag with a large round tip. Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, leaving about 2 inches of space between each.
  • Use a damp fingertip to smooth out any peaks on the mounds to ensure even puffing.
  • Bake the Pastry
    Bake for 20-25 minutes or until the pastries are golden brown and firm.
  • Turn off the oven, crack the oven door slightly, and let the pastries cool inside for 10 minutes to prevent deflation.
  • Transfer the pastries to a wire cooling rack and cool completely.
  • Prepare the Cream Filling
    In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Assemble the Cream Puffs
    Once the pastries are cool, cut them in half horizontally with a serrated knife or poke a hole in the bottom.
  • Pipe the whipped cream into the pastry shells using a clean piping bag.
  • Optionally, drizzle melted chocolate or dust with powdered sugar for a decorative touch.
  • Serve and Enjoy
    Serve immediately or refrigerate until ready to serve.

Video

Keyword Cream Puff Recipe