☁️ Classic Cream Puffs

Makes: 18–20 cream puffs
Prep Time: 25 minutes
Bake Time: 25–30 minutes
Chill Time: 30 minutes

Ingredients

For the Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Cream Filling

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

For the Topping

• Powdered sugar, for dusting
• Optional: melted chocolate for drizzling

Instructions

1. Make the Choux Pastry

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a full boil over medium heat.
3. Remove from the heat and add the flour all at once.
4. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
5. Return the pan to low heat and stir for 1–2 minutes to dry the dough slightly.
6. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
7. Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and thick enough to hold its shape.

2. Pipe the Puffs

1. Transfer the dough to a piping bag fitted with a large round tip.
2. Pipe about 1½-inch mounds onto the prepared baking sheet, leaving space between them.
3. If the tops have points, gently smooth them with a damp fingertip.

3. Bake

1. Bake at 425°F (220°C) for 10 minutes.
2. Without opening the oven door, reduce the temperature to 350°F (175°C).
3. Continue baking for 15–20 minutes, until the puffs are deeply golden and firm.
4. Turn off the oven, crack the door open, and leave the puffs inside for 5–10 minutes.
5. Transfer to a wire rack and cool completely.

4. Make the Cream Filling

1. Beat the cold heavy cream, powdered sugar, vanilla, and salt until stiff peaks form.
2. Don’t overbeat or the cream can become grainy.

5. Fill the Cream Puffs

1. Once completely cool, cut each puff horizontally, or make a small hole in the bottom.
2. Pipe the whipped cream generously into the center.
3. Replace the tops.

6. Finish

Dust generously with powdered sugar or drizzle with melted chocolate.

⭐ Tips for Perfect Cream Puffs

• Don’t open the oven during the first 20 minutes of baking, or the puffs may collapse.
• The pastry must be deep golden and dry before removing it from the oven.
• For extra-crisp shells, poke a small hole in each puff after baking to allow steam to escape.
• Fill the puffs shortly before serving for the best texture.

Storage: Keep unfilled shells in an airtight container for up to 2 days. Refrigerate filled cream puffs and enjoy within 1–2 days.