Easy Classic Cream Puffs

Cream puffs are made from pastry which is just a light pastry dough made with flour, eggs, butter, and water. The puffed up hollow shells are perfect for filling with pastry cream or whipped cream for an easy, elegant dessert!

Cream puffs are a classic French dessert. I tried a lot many times to come up with a perfect recipe. My friend who is a Pastry cef shared her recipe to me and i am really thankful to her and it turned out perfect.

With this same pastry i tried making churros and voila perfect kids loving churro came out. It might look and sound intimidating, but it’s really as easy as can be and you can make incredibly light and wonderful cream puffs on your first try without much difficulty at all by following this recipe.

Making our own cream puffs with custard filing is so much better than buying from stores. These cream puffs are perfect and tasty desserts and great for entertaining the kids as well.

I can assure this recipe is the one you'll want to hold on to for all your get together,parties and snacks your family will ask you to make often.

Puff pastry Ingredients

• Flour

• Water

• Salt

• Salted Butter

• Eggs

  
  

For the Filling you need :

• A batch of homemade Pastry cream

• Whipping cream

• Powdered Sugar

• Vanilla extract

How to make cream puffs

In a medium saucepan, add water, butter, sugar, and salt. Cook on medium-high heat until the butter is melted and the mix comes to a full rolling boil.

Add in the flour (all of it at once) and then remove the pan from the heat and stir with a wooden spoon until the mixture comes together to make a thick paste that forms a ball and comes away from the sides of the pan.

Add in the eggs, one at a time, and stir well after each. At first, it will look like the flour mix comes apart and doesn’t want to get back together, but put your elbow into it and it will become a thick paste again. Some people even transfer the dough to their stand mixer at this point, although I hate to dirty an extra dish when really it’s not hard to do this part by hand.

Let the batter cool for 15 minutes and preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

To shape the cream puffs, either fill a pastry bag with a large round piping tip and pipe the batter into mounds or drop it by tablespoonfuls onto the parchment paper. You’ll want about 3-4 tablespoons per mound. Keep them at least 3 inches apart since they will rise and expand while baking. I always get 12 large puffs, which is about ¼ cup of pastry for each cream puff.

Bake them in the oven for 35-45 minutes until the cream puffs are golden brown and puffy. Turn the oven off and crack the door partway and allow them to cool for 10 minutes before removing them from the oven. This keeps them from deflating.

To make the filling, beat the cream with powdered sugar and vanilla, taking care not to overbeat the cream and turn it into butter. Add the whipped mix to the prepared pastry cream and fold them together. Transfer the filling to a piping bag fitted with a large decorative tip.

Split each cream puff in half horizontally and pipe the thick swirls of filling into each and then top with the other half like a sandwich. Alternatively, you can use a smaller tip and poke it into the sides of an uncut cream puff shell and squeeze the filling inside until they’re heavy.

Dust with powdered sugar and serve.

Some Points while Baking:

• You can make the shells up to 2 days in advance and store in an airtight container.

• If your cream puff shells collapsed during baking it’s usually as a result of there being too much moisture.

  
  

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