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Cream Puffs

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Introduction

Cream puffs are a delightful French dessert that offers a perfect balance of flaky pastry shells filled with luscious cream. Their simplicity and elegance in presentation make them an ideal treat for any occasion, whether it’s a casual Sunday brunch or a formal dinner party.

Tips for this recipe

  • Be precise with measurements to ensure the perfect texture.
  • Mixing ingredited thoroughly will result in a lighter, more airy dough.
  • Refrigerate puffs before baking for better results.

Why you will love this recipe

The rich cream filling encased in a buttery, golden crust offers an unmatched combination of flavors and textures. The satisfaction from making these puffs from scratch is complemented by the pride of presenting a beautifully crafted dessert.

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 teaspoon plus 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 6 large eggs
  • 2 1/2 cups heavy cream
  • Powdered sugar (for dusting)

Adviced equipments

To make these Cream Puffs, you’ll need:

  1. Electric Stand Mixer (High-Speed Whisk Attachment)
  2. Puff Pastry Sheets
  3. Silicone Baking Mat
  4. Silicone Spatula
  5. Digital Kitchen Scale
  6. Pastry Bag
  7. Piping Nozzle (Size 8)
  8. Pastry Wheel (if applicable)
  9. Cooling Rack

History of the recipe

The concept of cream puffs dates back to French cuisine, with origins attributed to medieval times. Influenced by early pastry-making techniques and local ingredients, these iconic treats have evolved through centuries into a modern dessert loved worldwide.

Fun facts about this recipe

Did you know that cream puffs are essentially made up of two main components: the pastry shell and the filling? The shell is an embodiment of culinary precision, combining flour, butter, and eggs to create a delicate structure. Meanwhile, the filling typically consists of whipped cream or custard, showcasing the endless variations this classic recipe can take on.

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Cream Puffs

Cream Puffs

amanda

Equipment

  • Electric Stand Mixer (High-Speed Whisk Attachment)

  • Puff Pastry Sheets

  • Silicone Baking Mat

  • Silicone Spatula

  • Digital Kitchen Scale

  • Pastry Bag

  • Piping Nozzle (Size 8)

  • Pastry Wheel (if applicable)

  • Cooling Rack

Ingredients

  • 1/2 cup whole milk

  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces

  • 1 teaspoon plus 2 tablespoons sugar

  • 1 teaspoon kosher salt

  • 1 cup all-purpose flour

  • 6 large eggs

  • 2 1/2 cups heavy cream

  • Powdered sugar (for dusting)

  • Two pastry bag tips, 1/2" and 1/2" open star

Instructions

1

Instruction 1

Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
2

Instruction 2

Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
3

Instruction 3

Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
4

Instruction 4

Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
5

Instruction 5

Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
6

Instruction 6

Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
7

Instruction 7

Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
8

Instruction 8

Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.
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