Easy Cream Puffs Recipe - Step by Step

Easy Cream Puffs Recipe - Step by Step

Whip up a batch of heavenly cream puffs in no time with our foolproof and easy recipe. Tips and tricks to ensure success, you'll love these!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Cooling Time 30

Total Time 1 20

Servings

Calories 229kcal

Author Kylee Ayotte

Equipment

Ingredients

For the Puffs

½ cup whole milk
4 tablespoons unsalted butter
1½ teaspoon white sugar granulated, white
⅛ teaspoon salt
½ cup all-purpose flour
4 large eggs room temperature

For the Filling

2 cups heavy cream
1 teaspoon vanilla extract I use pure extracts
3 tablespoons white sugar granulated, white

Topping

powdered sugar

Instructions

Choux Pastry

Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
In a medium saucepan, combine ½ cup whole milk, 4 tablespoons unsalted butter, 1½ teaspoon white sugar, and ⅛ teaspoon salt and bring to a boil over medium heat.
Add ½ cup all-purpose flour to the boiling mixture and stir vigorously with a wooden spoon until the paste starts to look dry and no longer clings to the pan or spoon. About 2 to 3 minutes. Do not overmix.
Transfer the paste to a large bowl or stand mixer and let sit for 5 minutes. Stirring every couple of minutes to release heat.
Use a paddle attachment or hand mixer to beat in each one of the 4 large eggs at a time on medium-high speed. Make sure the paste is completely smooth after mixing in each egg before adding the next. The paste is ready when it sticks up without sagging on the end of a spoon.
Use paste immediately or refrigerate for up to 4 hours (no longer).
Transfer the paste to a pastry bag fitted with a Wilton 2A piping tip or similar and pipe the paste onto the prepared baking sheet in mounds about 2-inches wide and 1-inch high, leaving about 2 inches of space between each one. Do not move the piping tip up as you pipe, just let the dough puff up around it.
Sprinkle the mounds of paste and the baking sheet with water, this helps the choux paste to puff up while baking.
Bake on a lower rack for 10 minutes. REDUCE HEAT TO 350°F and bake for an additional 20 to 25 minutes until golden brown and firm to the touch.
Transfer to a wire rack and poke a hole in the side of each puff with a cake tester, toothpick, or paring knife to release heat and prevent the insides from getting soggy while they cool.

Whipped Cream

Add 2 cups heavy cream and 1 teaspoon vanilla extract to a chilled mixing bowl and beat with a hand mixer until bubbles form. Slowly add the 3 tablespoons white sugar, 1 tablespoon at a time, and beat at medium-high speed until thick and creamy.
Add whipped cream to a piping bag fitted with a large tip of your choice.
Slice the puffs in half top and bottom and pipe the cream onto the bottom and then place the top back on the whipped cream. Dust with powdered sugar before serving.
These are best consumed immediately but can be stored in the refrigerator.

Notes

Baked puffs can be stored in an airtight container after cooling for up to 1 day before adding whipped cream.
You can easily double this recipe to make a large batch.
You make profiteroles, simply use a small piping tip for the choux pastry and bake for 20 to 25 minutes at 350 degrees (no baking at 400 degrees).
You can also top these with chocolate if desired.

Nutrition