Description
Delight in these classic homemade cream puffs featuring light and airy choux pastry shells filled with smooth vanilla whipped cream, topped with a delicate powdered sugar glaze. Perfect as an elegant dessert or a sweet treat for any occasion.
Ingredients
Scale
Cream Puff Shells
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the shells.
- Make the Dough: In a medium saucepan, combine the butter and water and bring to a boil over medium-high heat. Remove from heat and stir in the flour and salt all at once. Return to heat and stir constantly for 1-2 minutes until the dough pulls away from the pan sides, forming a smooth ball.
- Add the Eggs: Remove the pan from heat and let the dough cool slightly for about a minute. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
- Pipe the Dough: Using a spoon or a piping bag, drop or pipe small mounds of dough about 1 to 1.5 inches in diameter on the prepared baking sheet, spacing them 2 inches apart for optimal puffing.
- Bake the Shells: Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Avoid opening the oven during the first 15 minutes to prevent collapse.
- Cool: Remove from oven and transfer to a wire rack to cool completely. Once cooled, pierce each puff with a small knife or skewer to create a hole for filling.
- Whip the Cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form, careful not to overbeat to maintain a smooth texture.
- Fill the Puffs: Fill each cooled puff with the whipped cream using a piping bag or spoon through the prepared holes.
- Make the Glaze: Combine powdered sugar and 1 tablespoon milk or water in a small bowl, stirring until smooth. Adjust liquid quantity to achieve the desired glaze consistency.
- Drizzle the Glaze: Drizzle the glaze over the filled cream puffs to finish with a sweet and smooth topping.
Notes
- Ensure the dough cools slightly before adding eggs to prevent them from cooking prematurely.
- Do not open the oven door during the initial baking to let the puffs fully expand.
- Use cold heavy cream for best whipping results.
- For variation, consider adding flavorings like almond extract to the cream.
- The glaze can be tinted with food coloring for festive occasions.
