Cream puffs are elegant, versatile, and often thought of as a dessert only found in a French pâtisserie. Freshly made choux à la crème (cream puffs) are the only way to enjoy them and they just are not the same the next day.
They are easy to make at home and I have been making them since I was aged 7 – my mom taught me, and I quickly became captivated! The crisp exterior and the eggy soft center draw me in, and I crave them. Over the years, when we had dinner guests, I would make cream puffs and fill them with pastry cream (vanilla custard), Chantilly cream, or vanilla ice cream. A simple dusting of confectioners’ sugar makes a perfect presentation. Chocolate ganache, or just chocolate sauce, drizzled over the top is even better (especially with vanilla ice cream!)
The size is up to you but you may need to bake a few minutes longer. When smaller, it is typical to serve three (if you are plating the dessert for company). If I am serving them this way, I make three different fillings, so each is unique. Another presentation I made on several occasions was a ring. I spooned or piped the dough with each mound touched and created a circle. After baking, I very carefully sliced and lifted off the top. After placing the filling, I replaced the top, dusted with confectioners’ sugar, and sprinkled fresh blueberries and raspberries around the ring and in the center.
Once you make these at home, you will never consider purchasing pre-made ones from the grocery store.
I find it helpful to prepare the filling I will use before making the cream puffs – especially the pastry cream – so it has time to chill and set up. See Notes for Chantilly Cream and Pastry Cream recipes.
Enjoy!
Ingredients
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup unsalted butter – cut into pieces
1 cup water
4 large eggs – room temperature (this is particularly important)
Directions for Choux Pastry
Preheat your oven to 400° F and place a rack in the center.
Line 2 baking sheets with parchment paper or lightly grease the baking sheets with butter.
In a medium bowl, combine the flour, sugar, and salt. Whisk to combine.
In a heavy saucepan over medium heat, add the butter and water and bring to a boil.
Remove the saucepan from the heat, add the flour mixture, and stir with a wooden spoon until combined.
Return saucepan to the heat and stir constantly until the dough comes away from sides of the pan and forms a thick smooth ball (about 2 mins.) This is important that you don’t stop until the dough is at the correct stage. Set aside for about 5 minutes to cool enough so the eggs do not begin to cook when added.
Add the eggs one at a time, beating well and fully incorporating the egg before adding the next. The dough should thicken and look shiny and smooth.
Using a spoon, scoop the dough onto the prepared pans in dollops about 2 inches across. Leave about 2 inches between each mound. You can make them larger if you wish.
OR:
For a more polished appearance, spoon the mixture into the pastry bag and pipe out 2-inch rounds onto the prepared baking sheets, leaving 2 inches of space between each round. You can make them larger if you wish.
Baking (and while baking!)
Bake in the preheated oven for 25 minutes or until they are a deep golden brown all over. Do not open the door until they are close to the end of baking – they may deflate if the oven is opened early on.
Transfer to wire racks to cool completely before filling. You can poke a small hole in the side of the cream puffs to let steam escape if you do not want the inside too moist.
Once cool, use a serrated knife to split the cream puffs horizontally.
Fillings and Notes
Chantilly Cream
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract (or almond if you prefer)
Place a large bowl and the beaters for a hand mixer or stand mixer in the freezer for 20-30 minutes. Then pour the heavy whipping cream into the bowl, add the sugar and vanilla, and beat until soft peaks form. Cover with plastic wrap and keep chilled until ready to fill the cream puffs.
Pastry Cream (Vanilla Custard)
1½ cups whole milk
1½ cups heavy whipping cream
1 Tbsp. vanilla extract
⅔ cup granulated sugar
¼ cup cornstarch
¼ tsp. salt
6 large egg yolks
1 Tbsp. cold unsalted butter
Combine the milk, ½ cup cream, and ⅓ cup sugar in a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside.
In a large bowl, whisk the remaining ⅓ cup sugar, cornstarch, and salt together. Then add the egg yolks. Whisk until the mixture is pale yellow and smooth. While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan.
Cook the egg yolk mixture over medium-high heat, whisking constantly, until thickened and just starting to bubble. The whisk should leave a defined trace when moved through the custard. Remove from the heat and whisk in the butter until fully melted and combined. Transfer the custard to a large bowl.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. You can make the custard up to 2 days in advance.
Place a large bowl and the beaters for a hand mixer or stand mixer in the freezer for 20-30 minutes. Then pour the heavy whipping cream into the bowl, add the sugar and vanilla, and beat until soft peaks form. Cover with plastic wrap and keep chilled.
When the custard is cooled and set, whisk the mixture to ensure a smooth texture. Fold the whipped cream into the custard gently until combined. Either use a spoon to fill the cream puffs with the pastry cream or transfer the pastry cream to a piping bag.
- Important to Keep in Mind: The cream puffs may deflate if the oven door is opened during baking – especially in the beginning, if the oven is not fully pre-heated before putting the cream puffs in to bake, or you removed the puffs from the oven too soon. Temperature is especially important to the puffs rising. Every time you open the oven door, cool air rushes in, and the heat temperature is no longer accurate. High heat is critical for the puffs to rise and stay puffy.
- Storing Unfilled Cream Puffs: Unfilled cream puffs can be stored at room temperature for 24 hours or frozen covered for 1 month.
- Re-crisp the Exterior: The exterior will be softer and not crispy like when first out of the oven. To re-crisp, room temperature cream puffs, preheat oven to 300°F, place cream puffs on baking sheet and bake for 5 to 8 minutes. For frozen cream puffs, bake for 8 to 10 minutes.