homemade cream puffs

Cream puffs are a classic French dessert made to impress! Crispy hollow shells of choux pastry baked until golden brown then filled with whipped cream.

Cream Puffs

water

sugar

salt

unsalted butter

all-purpose flour

eggs

sugar (for dusting)

water (or milk)

heavy whipping cream (or heavy cream)

vanilla extract

Preheat the Oven

Set the oven racks to upper-middle and lower-middle positions. Preheat to 425°F (218ºC). Line two sheet pans with parchment paper and set them aside.

Make the Dough

In a large heavy-bottomed saucepan, add 1 cup of water, sugar, salt, and butter. Bring to a boil over medium-high heat and stir the mixture until the butter is fully melted, about 2 minutes.Turn off the heat and immediately add the flour. Vigorously stir with a large spoon (non-metal) until the flour is incorporated. Increase the heat to medium, constantly stir until it clumps together, about 4 to 5 minutes. The dough should look relatively dry and should just begin to leave a film on the saucepan.

Cool the Dough

Transfer the dough to a bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 130°F (54ºC) or just below, about 2 to 3 minutes. This prevents the eggs from curdling when added.

Add the Eggs in Stages

Add eggs one at a time, mixing on medium-low speed (setting 4) until each egg is fully incorporated, about 30 to 45 seconds per egg. Once 3 eggs are added, check to see if the dough pulls away from the bowl&#039;s sides in thick threads, it will not clear the bowl. It should be shiny but firm and not runny so that it’s easy to control when piped. If it’s still too thick, add the fourth egg and mix for 45 seconds.

Piping the Dough

Add a large plain tip to a piping bag (Ateco 806). Option to lightly grease the inside of the pastry bag with cooking spray. This helps keep the sticky dough from clinging to the bag.Add the dough into the pastry bag. Pipe onto the sheet pan, creating a 2-inch circular ball. Pipe at least 2 inches apart from each other. They will expand to about 3 inches after baking.

Flatten the Tails

Add ¼ cup of water to a small bowl. Dip your finger in the water and flatten any tails left on the top when piping to create a smoother surface.

Brush on Egg Wash

In a small bowl, whisk together one egg and 1 tablespoon of water. Brush the tops and sides of each dough ball with the egg wash.

Gradual Baking Process

Place the sheet trays in the upper-middle and lower-middle positions. Bake for 10 minutes at each temperature setting: 425°F (218ºC), 375°F (191ºC), 325°F (163ºC), 275°F (135ºC), 225°F (107ºC), 200°F (93ºC). Do not open the oven door! It will take about 60 to 70 minutes of total baking time.

Check for Doneness

To check for doneness, break open one of the pastries. It should be as dry as possible on the inside and feel light in weight. If needed, continue to bake the pâte à choux at 200°F (93ºC). Transfer shells to a cooling rack. Cool completely and reserve until ready to fill.

Choux Pastry

Make the Whipped Cream

In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and 1 teaspoon vanilla extract to the bowl. Whip the mixture on medium-low speed (setting 4) until the cream is frothy with bubbles on the surface, about 1 minute.Increase the speed to medium-high (setting 8), whip until smooth, stiff peaks form, about 2 minutes. If needed, continue to whip in 5-second intervals. Do not over whip, or the cream will become curdled.

Whipped Cream

Fill the Pastry Bag with Cream

Working in batches, add the whipped cream in a pastry bag fitted with a large star tip (Ateco 824).

Slice the Shells in Half

Use a serrated knife to cut the shells in half to create a top and bottom.

Piping the Cream

Evenly pipe whipped cream into the pastry bottoms. Gently place the lids on top of the cream.

Sprinkle with Powdered Sugar

Sprinkle powdered sugar on top of each cream puff. Serve immediately, or refrigerate, uncovered, if not eating within one hour.

Piping

https://www.youtube.com/watch?v=IAF6VlQvjho

Cream puffs are a simple French dessert made to impress! Crispy hollow shells of choux pastry baked until golden brown then filled with whipped cream.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/homemade-cream-puffs/

🕑 INSTRUCTIONS:
00:00 Intro
00:40 Preheat the Oven
00:46 Make the Pastry Dough
01:36 Cool the Dough
02:17 Add the Eggs in Stages
03:27 Piping the Dough
04:06 Flatten the Tails
04:22 Brush on Egg Wash
04:46 Gradual Baking Process
05:15 Check for Doneness
05:45 Make the Whipped Cream
06:40 Fill the Pastry Bag with Cream
07:06 Slice the Shells in Half
07:24 Piping the Cream
07:49 Sprinkle with Powdered Sugar

🧰 EQUIPMENT IN THIS VIDEO (affiliate):
• Stand Mixer: https://amzn.to/3pe43s0
• Pastry Bags: https://amzn.to/2NnborZ
• Decorating Tips: https://amzn.to/2MNugAN

⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board: https://amzn.to/2EOuxPx
• Vitamix Blender: https://amzn.to/31gGB3n
• Instant-Read Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=jessicagavin
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✅ INGREDIENTS:
--Pâte à Choux
• 1 ¼ cup water
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ cup powdered sugar
--Egg Wash
• 1 large egg
• 1 tablespoon water
--Whipped Cream
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar, or granulated sugar
• 1 teaspoon pure vanilla extract


📕 MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking: https://amzn.to/36pdzAV

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❤️ Thanks for watching!

Homemade Cream Puffs using a Classic Choux Pastry

Homemade Cream Puffs are an easy elegant dessert! Golden Crispy Pastry is stuffed with an amazing whipped vanilla cream filling and finished off with powder sugar or chocolate ganache! 

Easy Homemade Cream Puffs

vanilla pudding mix

heavy cream

milk

vanilla bean paste

butter

Confectioner's sugar

heavy whipping cream

chocolate chips

In a large bowl, mix together vanilla instant...

In a large bowl, mix together vanilla instant pudding mix, cream, milk, and vanilla bean paste. Mix until thick. Cover and refrigerate to set.

Preheat oven to 400°

In a large sauce pan, bring water and...

In a large sauce pan, bring water and butter to a rolling boil. Stir in flour and salt, with a wooden spoon until the mixture forms a ball. Continue mixing for one more minute until all liquid is absorbed.

Place in a bowl and allow to cool...

Place in a bowl and allow to cool for 5 minutes, stirring occasionally. Beat in eggs one at a time, mixing well after each addition. Drop by the tablespoonfuls onto an ungreased baking sheet.

Bake for 20-25 minutes in preheated oven, until...

Bake for 20-25 minutes in preheated oven, until golden brown. Tops  should be hard to the touch. Place cream puffs on rack until completely cool.

When the shells are cool, cut off tops...

When the shells are cool, cut off tops of cream puffs and fill them with vanilla cream, or use a pastry bag to pipe the pudding into the shells.

Sprinkle with powder sugar or drizzle with chocolate...

Sprinkle with powder sugar or drizzle with chocolate Ganache.

https://mediavine-res.cloudinary.com/video/upload/qldu6dxyx1rxgfode7du.mp4

Homemade Cream Puffs are an easy elegant dessert! Golden Crispy Pastry is stuffed with an amazing whipped vanilla cream filling and finished off with powder sugar or chocolate ganache!

Top 2 homemade cream puffs recipes from across the web

The most viewed homemade cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cream Puffs

Easy Homemade Cream Puffs

Top 2 homemade cream puffs recipes from across the web

The most viewed homemade cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Puffs

Easy Homemade Cream Puffs

The most viewed homemade cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine