It’s the perfect classic cream puff recipe that’s light, airy, slightly crispy with a rich, silky cream filling. These delightful creme puffs have been around a long time and, believe it or not, are actually quite easy to make! After your first try, you’ll see why it’s going to be a new family favorite – and frequently requested! It’s very delicious!
A simple recipe made from scratch. Thanks to Kristin at Baker Bettie for finely crafting this delectable recipe after several attempts for a cream puff that has the perfect balance of texture and flavor. Perfection!
The secret is getting them to rise using an oven heating technique for a nice big puff, hollow insides and a slight crispy crunch. Fill the insides with vanilla-flavored chantilly cream, then sprinkle with powdered sugar and you’re ready for a truly blissful, tasty experience! Enjoy!
Light and airy, slightly crispy with a rich, silky cream filling. Delicious!
Out of the oven and cooled.
Fill with decadent vanilla cream filling.
And sprinkle with powdered sugar. Oh, man! So good!
HOW TO MAKE CLASSIC CREAM PUFFS
Preparation time: 12 minutes
Cook time: 25 minutes
Puff Pastry Shells:
- 1 Cup water (8 fl oz, 240 ml)
- 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
- large pinch kosher salt
- 2 Tbs granulated sugar (0.8 oz, 24 grams)
- 1 Cup all-purpose flour (4.5 oz, 127 grams)
- 4 large eggs
- 1 & 1/2 Cups heavy cream, cold
- 3 Tbs powdered sugar
- 1 Tsp vanilla
Puff Pastry Shells:
- Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
- Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
- With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
- Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off.
- Preheat oven to 425F. Line baking sheets with parchment or non-stick Silpat.
- Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 2 inch round. Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart (about 9 per baking sheet).
- Place the baking sheet in the oven and turn to heat up to 450F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set. Remove from the oven and allow to cool.
- Fill cooled pastries with chantilly cream (recipe follows) and dust with powdered sugar.
Chantilly Cream (whipped cream):
- Whip chilled heavy cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
- Add sugar and vanilla and continue whipping until soft to medium peaks form.
- Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.
- For the filling, you can also use lemon, chocolate, raspberry, strawberry, custard cream filling, or even pudding mix!
- If you don’t have one yet, try this Bake Decorating Set here for your cream filling.
Want Another Great Recipe? Now Watch How To Make Creamy Coconut Dream!
Inspired by Baker Bettie