I almost forgot how amazing cream puffs are. Almost. There’s just something magical about such simple and classic flavors. A light and airy pastry filled with homemade whipped cream, you just can’t go wrong with this beauty of a dessert.
Cream Puffs Printer-Friendly Recipe
Puff (pate a choux) recipe from Martha Stewart; Whipped Cream from Spoonful of Sugar
Makes: 24-28 puffs
Ingredients
Puffs
1/2 cup (1 stick) unsalted butter
1 cup water
1 teaspoon sugar
1/2 teaspoon kosher salt
1 cup flour
5 Eggs (4 for pastry dough, 1 for egg wash)
Whipped Cream
2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
Directions
Preheat oven to 375 degrees. Line 2 baking sheets with nonstick baking liner, set aside.
In a medium saucepan set over medium heat, melt butter. Add water, salt, and sugar. Bring to a boil and then quickly stir in the flour with a wooden spoon. Stir until the mixture forms a film on the bottom of the pan, this happens fairly fast. Remove from heat and pour mixture into a bowl to cool for a few minutes.
After a few minutes, add 4 eggs, one at a time, stirring to combine completely after each addition. Transfer dough to a pastry bag and pipe out 1 1/2″ circles of dough on prepared baking sheets. Smooth the tops with a wet finger. Whisk the remaining egg with 1 tablespoon of water to make an egg wash. Brush egg wash over each pastry round. Bake in preheated oven for 30 minutes, rotating the pans halfway through. The puffs should be beautifully golden brown. Remove from oven and place pans on wire cooling racks.
While the puffs are cooling, prepare the whipped cream. Add the heavy whipping cream to a medium bowl. Use a hand mixer to blend until the cream starts to thicken. Drizzle in the sugar and vanilla. Continue mixing until stiff peaks form.
Transfer whipped cream to a pastry bag. Create an opening in the bottom of each puff and fill each with whipped cream. Sprinkle cream puffs with powdered sugar. It’s best to fill the puffs with cream & sprinkle with powdered sugar right before serving. Best if eaten within a day or two. Store any filled cream puffs in the fridge. Enjoy!
Melt butter in a saucepan over medium heat.
Add sugar, salt, and 1 cup of water. Bring to a boil.
Quickly stir in the flour.
Stir until the mixture comes together and forms a film on the bottom of the pan.
Remove from heat and pour mixture into a bowl to cool for a few minutes.
Stir in 4 eggs, one at a time. Stir well after each addition.
Ta-da!
Place pastry dough in a pastry bag or a bag with an end snipped off. Form 1 1/2″ round dough circles on lined baking sheets.
Use a wet finger to smooth out the tops of the circles. Prepare egg wash.
Brush tops with egg wash. Bake at 375 degrees for about 30 minutes, rotating pans halfway through. The tops should be golden. Remove from oven and place pans on wire cooling racks.
Beautiful.
Pour cream into bowl and mix until just thickened.
Add sugar and vanilla.
Continue to mix until stiff peaks form.
Ready to pipe in the cream.
With the whipped cream in a pastry bag or plastic bag, poke a hole in the bottom of the puff and stuff with whipped cream. Dust with powdered sugar before serving. Refrigerate any leftovers. Best is served within a day.
Oh Melissa!! Tell Quinn that Grandpa is on his way to Colorado…….cream puffs are one of his favorites!! He looked at the picture this morning and groaned……..’oh man!’ Wish we could come down and help you devour these beauties!!
I wish you guys could come help us eat them, too!!! I’m gonna turn into a cream puff if I eat anymore 🙂 Hope you’re having a great week!