The beauty of these homemade cream puffs lies in the simplicity of their choux pastry, which transforms into perfectly airy, golden shells with a hollow center just waiting to be filled with sweetened whipped cream. The contrast between the crisp exterior and the rich, creamy interior creates a delightful bite every time. Whether you’re making them for a special occasion or just to indulge in a little homemade luxury, these cream puffs are sure to impress.
Ingredients:
For the Choux Pastry:
- 1/2 cup (115g) unsalted butter, cut into small cubes
- 1 cup (240ml) water
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Optional Chocolate Glaze:
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 tablespoons butter
Instructions:
1. Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, salt, and sugar. Heat over medium heat until the butter melts and the mixture comes to a boil.
- Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Return the pan to medium heat, stirring constantly for 1-2 minutes to cook out the excess moisture. The dough will become smooth and slightly glossy.
- Transfer the dough to a large mixing bowl. Allow it to cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition. The dough will look curdled at first but will smooth out as you continue beating. The final dough should be thick, smooth, and shiny.
- Using a piping bag or a spoon, drop the dough onto the prepared baking sheet in small mounds, about 2 inches apart. Smooth any peaks with a damp finger.
- Bake for 25-30 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking, as this could cause the puffs to collapse.
- Once baked, turn off the oven and crack the door slightly. Let the puffs cool inside for 10-15 minutes to dry out.
2. Prepare the Cream Filling:
- In a large mixing bowl, whisk the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a small round tip.
3. Assemble the Cream Puffs:
- Once the puffs are completely cooled, use a sharp knife to cut a small slit in the side of each puff or cut the top third off.
- Pipe the whipped cream into the hollow center of each puff.
- Replace the top if you cut them off for an elegant look.
4. Make the Chocolate Glaze (Optional):
- In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring between each interval until smooth.
- Drizzle or dip the tops of the filled cream puffs in the melted chocolate.
5. Serve and Enjoy: Serve your cream puffs immediately or refrigerate them for up to 24 hours. Enjoy the light, airy choux pastry filled with luscious cream for a dessert that feels like it came straight from a French bakery.
