Homemade Cream Puffs – This easy light and fluffy cream puff recipes is filled with a delicious cream and dusted with powdered sugar. Always a hit and easy to make.
There are some recipes that you make for years and years and become known for. These homemade cream puffs are it for my husband. He started making this cream puff recipe in college and still makes it today. I am more known more for homemade brownies.
There is just something about a fresh homemade cream puff that everyone loves. The pasty is so light and the perfect texture, even a die hard chocolate lover is going to go crazy for these.
A true classic cream puff, also known as a profiterole is filled with whipped cream. I like to make my own homemade sweetened whipped cream for the ultimate treat. You will see other recipes that are filled with pasty cream or sometimes even a pudding. Those are delicious, but they seem more like an Eclair to me. So I like to stick with the classic.
You want to let the pastry cool completely before filling with cream. But you also don’t want to wait too long, because cream puffs are best served the day they are made.
How to Make Cream Puffs
- First we start with the pastry dough. It is called a choux pastry. It starts with melting butter and water together in a pan. You do not want to boil or get to hot, just heat gently until melted.
- Add in the flour and use a wooden spoon to mix very well. The dough will become smooth and pull away from the sides of the pan. This takes about a full minute.
- Next you add in the eggs and stir until the dough is smooth and almost like a thick cake batter.
How to Bake Cream Puffs
- Now that your batter is nice and smooth it is time to bake it. You can either pipe the dough onto a baking sheet or you can use 2 spoons to scoop balls of dough onto a baking sheet.
- For full size cream puffs, you want about 1/4 cup of dough that is spaced at least 3 inches apart on a lined baking sheet. This will give plenty of room for them to grow and expand.
- Now place them in a hot oven and bake for about 35 minutes for full sized puffs. If you are making smaller cream puffs, you will want to shorten the baking time. They will appear dry on the surface be a very light golden brown.
- Remove from the oven and let them cool completely.
- Once they are completely cool, this is when you fill cream puffs. Use a sharp knife to cut the tops off and fill with the whipped cream.
Can Cream Puffs be frozen?
Yes, you can place the shells in an air tight container for about a month. They are best served fresh, but they will last if they are not filled.
Can Cream Puffs be made ahead of time?
Yes they can, but they are not as good. The best option would be to make the shells the day before and then just fill with cream the next day when you are ready to serve. They will get soggy if you fill them and let them sit for very long.
How to Store Cream Puffs:
Cream puffs can be refrigerated for a day or two. But they will not be as fresh and the pastry will dry out a little bit.
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- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
- Preheat oven to 400 degrees.
- In a small saucepan melt butter and water together.
- Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
- Beat in all of the eggs at once. Continue beating until smooth.
- Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
- Bake for 35-40 minute, until puffed and golden. Cool completely.
- While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
- Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
- Dust with powdered sugar
Amount Per ServingCalories 277 Total Fat 24g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 7g Cholesterol 127mg Sodium 96mg Carbohydrates 12g Fiber 0g Sugar 4g Protein 4g