Mmmmm, cream puffs. Little pillows of goodness, stuffed with whipped cream that are a hit in my household. I’ve loved cream puffs since I was a little girl and was pleased when I figured out that they’re really quite simple to make. (Bonus: they seem complicated, therefore impressing anyone you make them for.)
Cream Puffs
Pillowy pastries filled to the limits with fresh whipped cream. A dream of a bite.
Ingredients
Method
Puffs
- Preheat oven to 375 degrees. Line 2 baking sheets with nonstick baking liners or parchment paper, set aside.
- In a medium saucepan set over medium heat, melt the butter. Add the water, salt, and sugar, then bring to a boil and quickly stir in the flour with a wooden spoon. Stir the mixture until it forms a film on the bottom of the pan, this happens quickly. Remove from heat and pour into a bowl, allowing it to cool for a few minutes before moving to the next step.
- Add 4 of the eggs, one at a time, stirring to combine completely after each addition. Transfer the dough to a pastry bag and pipe 2” circles onto your prepared pans. Smooth the tops with a wet finger. With the remaining egg, whisk together with 1 tablespoon of water and brush over the tops of each pastry round.
- Bake in preheated oven for 25-30 minutes, until just turning a beautiful golden brown. Remove from oven and place on wire cooling racks.
Whipped Cream
- When the puffs are cool, make the whipped cream. Add the heavy cream, sugar, and vanilla to a large bowl. Beat with a hand mixer until the cream forms stiff peaks.
- Place the whipped cream in a pastry bag fitted with a large pastry tip. Use the pastry tip to create an opening in the puffs, filling each with whipped cream. Sprinkle the cream puffs with powdered sugar and enjoy!
Notes
It is best to fill the puffs and sprinkle with powdered sugar right before serving. Best if eaten within a day or two. Store any leftover cream puffs in the fridge.
