cream puff recipe

Light and delicate, these homemade Cream Puffs are a classic French dessert perfect for any occasion. They are straightforward to make with simple ingredients.

Cream Puffs

whole milk ((360 milliliters))

heavy cream ((360 milliliters))

vanilla bean (split and seeds scraped)

sugar ((133 grams))

cornstarch ((30 grams))

salt

unsalted butter

water ((240 milliliters))

unsalted butter ((113 grams))

sugar

all-purpose flour ((120 grams))

eggs

confectioner's sugar (for dusting)

Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside.

In a large bowl, whisk the sugar, cornstarch, and salt together then add the egg yolks. Whisk until pale yellow and smooth. While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan.

Cook the egg yolk mixture over medium-high heat, whisking constantly, until thickened and just starting to bubble. The whisk should leave a defined trace when moved through the custard. Remove from the heat and whisk in the butter until fully melted and combined. Transfer the custard to a large bowl.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. The custard can be made up to 2 days in advance.

For the Filling:

Preheat the oven to 425F. Line a large sheet pan with parchment paper.

In a large saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When it boils, immediately take the pan off the heat.

Add all of the flour at once and stir hard with a wooden spoon until all of the flour is incorporated. Return to medium heat and cook, stirring for about 60 seconds.

Scrape the mixture into the bowl of a stand mixer fitted with a paddle attachment (you can also use a hand mixer). Beat at medium speed for about 2 minutes to cool the mixture down. (it will still be warm.)

With the mixer running, add 3 eggs, one at a time, stopping to scrape down the sides of the bowl between each egg. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.

Transfer the dough to a pastry bag fitted with a large round tip and pipe dollops roughly 2 inches in diameter and 1 inch high. Lightly wet a finger and tap down the spike on top. (For additional color during baking, you can brush the tops of the dough lightly with an egg wash.)

Bake for about 20 minutes or until the dough is golden brown and appears dry. (Try not to open the oven door during the bake.) Remove the baking sheet from the oven. Carefully poke holes in the side of each puff by inserting the tip of a small knife about halfway into the puff. Return to the oven and bake for another 3 minutes. Remove and let cool completely on the baking sheet. (You can turn the oven off and leave the puffs in the oven with the door cracked open after baking if you'd like them to really dry out.)

For the Choux Pastry:

Place the remaining 1 cup cold cream from the filling in a large bowl and beat until stiff peaks form. Remove the custard from the fridge and whisk it to break it up and smooth the texture out. Fold the whipped cream into the custard. Transfer the filling to a piping bag fitted with a star tip

Cut the tops of the cooled puffs off with a serrated knife. You can scoop out some of the softer strands inside, if desired. Pipe the cream filling into each pastry then place the cap on, and lightly dust with confectioners’ sugar. Cream puffs are best if enjoyed within a few hours of assembly. Any leftovers can be stored in the fridge in an airtight container for up to 2 days.

For the Assembly:

https://www.youtube.com/watch?v=e2_1g2WscTQ

These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!

Recipe: https://preppykitchen.com/passionfruit-cream-puffs/

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Don't be afraid to make Cream Puffs!  These little treats are so easy to make and taste as good, if not better than store bought ones.

Simple and Easy Cream Puffs

water

butter

flour

tsp salt

After they have cooled completely you can put the filling of your choice.

For these I

Bring 1 cup water to a boil in a saucepan.

Add the butter to the water and stir until it is melted.

Add the flour and salt all at once to the water mix.

Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.

Add the remaining eggs 1 at a time, and beat after each addition.

You can drop with a spoon OR put the dough into a ziplock bag, snip the corner off, and pipe the dough on to the cookie sheet. This is the method I chose!

Use a heaping tbsp for each puff. (See picture below.) Make sure they are about 2 inches apart.

Bake for 20-30 minutes, depending on your oven. Start checking them around 20 minutes. Mine took 30 minutes.

Drop the dough on to a cookie sheet 1 of 2 ways:

Tried these today. Turned out great. Instead of beating the eggs in the pot I switched to my kitchen aid and added eggs in one at a time.  No sore arms for me 😂 first batch I cooked on regular (they turned out ok) second batch on convect. Amazing results. They are perfect! Thanks for the great recipe.

you can always add 1/2tsp sugar to the water and butter as it boils.

You must use butter. 
Margarine is a processed food that is designed to taste and look similar to butter, but it will not perform as butter in baked goods. 
The type of butter used, salted verses unsalted is not stated in the recipe.
In the comments I read the author used salted butter. I always use unsalted butter in my baked goods, because salt level in  butter differs.
Also, the size of eggs used is not mentioned. The size of the four eggs used will affect the consistency of the dough. I prefer to measure my eggs.
 Those with runny dough, most likely used larger eggs. The dough should be stiff, not runny. One needs to understand when the dough is the correct consistency and stop adding egg.
Different flours absorb liquid at a different rate and affect the end result.
I use a high quality flour that has not been brominated nor enriched.
This is the basic choux pastry recipe I've used for 40 years.  This recipe has never failed to produce excellent results.
You may have webs of softer dough inside the puff. I like to slice of the top 1/4 or 1/3 and remove before filling, if that occurs.
You can do this!

I made the choice pastry and it was so easy. I made them into profiteroles. Filled them with whipped double cream with a chocolate ganache. They went down a treat thank you.

The savory I wanted a
 Bit larger so I spread out more dough and adjusted baking time.  Turned out great

Thank you Jo Anna!
My first time ever making cream puffs and they turned out great. I did heaping spoon as I don't have pipes, I don't usually do backings. They were a lot bigger than yours, but they look great. I shaped it to make it rounder and found out later that they keep whatever form you formed them. They're my husband's favorite and I'm now happy to be able to make it for him. Cheers!

These are really easy to make &amp; delicious. When I make them I use the small ice cream scoop and put them in my Mimi muffin tin this works great and makes sure they are uniformly shaped.

Hi Rose!  The batter is surprisingly quite runny, but it should be thick enough to pipe onto a cookie sheet, as shown above.  The batter should thicken with the addition of each egg.  If you follow the recipes as it is, they should turn out just great!  Good luck!

just want to can i use Ice cream as a filling like an ice cream sandwich.

I have just made these for the first time in my life. Mum passed away 2 years ago and she used to make the BEST cream puffs and I’m
So hoping these turn out just like hers! She used to fill hers with Jelly and whipped cream so I’m going to do the same. I have the puffs in the oven, the jelly setting in the fridge - now we won’t! Wish me luck!!!

Turned out great, i used 1/2 cup margarine instead of  butter as its so expensive! also added another half a cup of flour (maybe alittle bit more) as i used marg and large eggs. Turned out perfectly - i did pipe onto a cookie sheet the first time, they turned out ok and some puffed out - however the 2nd lot i pipped into a mini muffin pan that was greased and shaped/puffed perfect - so yes you can use marg and large eggs just add 1/2 -3/4 cups more of flour to reach a good consistency (so its not dripping off the beater mix) - can pleace in the fridge for 10 mins so it has a better texture :-) thanks for the recipe ! xx

So simple! I just made these today and they're perfect! Followed the directions as written. No need to tweak anything. They rose beautifully and did not collapse when removed from the oven. Easy peasy!

I did not like the taste. The taste of egg is so strong.

I love this, it's so easy to make, thank you

I have made cream puffs before, and I have to say this came out great! Serving them tomorrow (Christmas day)  made the puffs and the filling a head of time. We tasted tested them and they are awesome!  Thank you

These elegant cream puffs are a showstopper for any celebration. Light and airy choux pastry is filled with luscious champagne pastry cream, then dipped in silky chocolate ganache. They&#39;re finished with gold star sprinkles for a touch of festive sparkle. Perfect for New Year’s, weddings, or any occasion worth toasting!

Champagne Cream Puffs

all-purpose flour

egg egg +1 tablespoon water, beaten)

heavy cream divided

champagne

cornstarch

vanilla

semisweet chocolate (chips

heavy cream

star sprinkles (optional)

Preheat an oven to 425◦F degrees. Line two baking sheets with parchment paper or Silpats.

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl or stand mixer fitted with the paddle attachment, and stir 1 minute to cool slightly.

Add 1 egg and mix. The batter will appear loose and shiny at first. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a ½-inch round open tip (or directly from the bag opening without a tip). Pipe 13-15 choux about 1 inch-part in a baking sheet. Choux should be about 1 1/2 inches wide. Repeat the process on the second sheet.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash.

Bake the choux at 425◦F until well-puffed and turning lightly golden in color, about 10-12 minutes. Lower the temperature to 350◦F degrees and continue baking until well-colored and dry, about 18-20 minutes more. Remove to a rack and cool.

Pate a Choux

In a medium bowl, whisk cornstarch in 1/4 cup of the heavy cream, set aside. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; heat until the mixture just starts to bubble – don’t let it boil or most of the champagne flavor will cook out. Once the sugar is dissolved, remove from heat. Let cool 5 minutes.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour the mixture into the saucepan in a thin stream while whisking constantly and vigorously. Return the pan to the heat and cook, whisking constantly until thickened. Remove from heat and beat in the butter and vanilla.

Pour the mixture into a bowl and cover the surface with plastic wrap. Refrigerate until firm and well set, about 4 hours.

When the pastry cream is set, give it a stir and transfer to a disposable piping bag with a ½-inch hole snipped in the end. (Or fit with ½ inch decorator piping tip.) Cut a slit in the bottom edge of each choux pastry shell and fill with the pastry cream.

Champagne Pastry Cream

Place the chocolate and cream in a medium microwave-safe bowl. Heat at 100% power in the microwave for 1 minute. Let the mixture stand for 1 minute.

Whisk together until a smooth, shiny ganache forms. Dip the tops of each puff into the ganache and replace on the baking sheet or on a wire rack. Immediately top with star sprinkles, if using.

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