Cream puffs, also known as profiteroles, are a classic French dessert that never fails to impress.
Despite their fancy appearance, they are quite easy to make at home.
Here, we will walk you through a detailed, step-by-step recipe to create these delightful treats, along with some notes and tips to ensure your success.
How To Make Easy Cream Puffs
Learn how to make classic French cream puffs filled with sweet cream and dusted with powdered sugar! Nothing beats the taste of a freshly baked cream puff.
Ingredients
- For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour measured correctly
- 4 eggs (large), room temperature
- For the Whipped Cream Filling and Garnish:
- 2 cups heavy whipping cream chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries optional
- 1 Tbsp powdered sugar to garnish
Instructions
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Choux Pastry:
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
As soon as the mixture reaches a boil, remove it from the heat and quickly stir in the flour all at once using a wooden spoon.
Return the saucepan to the heat and stir constantly for about 2 minutes. This will help release extra moisture and partially cook the flour. You will notice a thin film forming on the bottom of the pan.
Transfer the dough to a large mixing bowl and beat with an electric mixer on medium speed for about a minute to cool the mixture slightly.
Add the eggs one at a time, beating well after each addition until the dough is smooth and forms a thick ribbon when pulled up.
Pipe the Dough:
Transfer the dough to a piping bag fitted with a 1/2-inch round tip.
Pipe 1.5-inch diameter mounds onto the prepared baking sheet, spacing them about 1 inch apart to allow for expansion. To prevent peaks from forming, release the pressure before lifting the bag, then swirl the tip around the side. If peaks do form, dampen your fingers and gently pat them down.
Bake the Cream Puffs:
Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce the temperature to 325°F (160°C) and bake for an additional 20-22 minutes until the puffs are golden brown.
Transfer the puffs to a wire rack to cool completely before filling.
Prepare the Whipped Cream:
In a large mixing bowl, combine the cold heavy whipping cream, sugar, and vanilla extract.
Beat on medium-high speed for about 2 minutes or until the cream forms stiff peaks.
Transfer the whipped cream to a piping bag fitted with an open star tip.
Fill the Cream Puffs
There are several ways to fill the cream puffs:
Method 1: Insert the piping tip into the side of each puff and fill until you feel resistance.
Method 2: Use a serrated knife to cut the top off each puff, pipe the whipped cream inside, and replace the top.
Method 3 (With Berries): Cut the top off each puff, pipe a ring of whipped cream inside, leaving a hollow center, and place a fresh raspberry or berry in the center before replacing the top.
Dust with Powdered Sugar
Just before serving, dust the filled cream puffs with powdered sugar.
Notes and Tips
Consistency of the Dough:
It’s crucial to achieve the right consistency for the dough. It should be thick enough to hold its shape when piped, but smooth enough to create a thick ribbon when pulled up. If the dough is too thick, it may need an additional egg, but be cautious to add it gradually.
Baking Tips:
Do not open the oven door during the initial high-temperature baking phase, as this can cause the puffs to collapse. The initial heat helps them rise, and then the lower temperature allows them to dry out and become crisp.
Cooling the Puffs:
Let the puffs cool completely before filling them. If they are still warm, the whipped cream will melt, causing the puffs to become soggy.
Storage:
Unfilled cream puffs can be stored in an airtight container at room temperature for up to 2 days. Once filled, they should be refrigerated and consumed within 24 hours for the best taste and texture.
Make-Ahead Tips:
Both the choux pastry and whipped cream can be made ahead of time. The pastry can be piped and frozen on the baking sheet before baking. Once frozen, transfer the unbaked puffs to a freezer bag. They can be baked directly from frozen, adding a few extra minutes to the baking time.
Variations:
Cream puffs can be filled with various types of fillings. Pastry cream, chocolate mousse, or even ice cream can be used in place of whipped cream for different flavors.
Conclusion
Making cream puffs at home may seem intimidating, but with this detailed recipe and tips, you can create these classic French pastries with ease.
Whether you fill them with whipped cream, add fresh berries, or experiment with different fillings, cream puffs are sure to impress your family and friends. Enjoy the process and savor the delicious results!
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