Cream puffs are one of the easiest and quickest desserts to make. A light choux pastry puff, filled with light chantilly cream – perfect for any occasion!
Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extrac
Instructions:
Choux Pastry:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring the mixture to a boil.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball. Cook and stir for an additional 1-2 minutes to slightly dry the dough.
- Transfer the dough to a mixing bowl and let it cool for a few minutes.
- Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each.
- Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and have a hollow sound when tapped.
- Remove from the oven and cool completely on a wire rack.
Filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the cooled choux pastry in half horizontally.
- Spoon or pipe the whipped cream onto the bottom half of each pastry.
- Place the top half of the pastry over the cream, creating a sandwich.
- Optionally, dust with powdered sugar or drizzle with chocolate ganache.
- Serve and enjoy your delicious cream puffs!
Feel free to get creative with the filling or add a chocolate ganache topping for added flavor. Enjoy your homemade cream puffs!