Cream puffs are a delightful classic in the world of French desserts, known for their light and airy texture. Made with the versatile choux pastry, these pastries can be filled with a variety of sweet fillings, making them an excellent choice for any dessert table.
Ingredients
Scale:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For Whipped Cream: 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
For Chocolate Ganache: 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
For Vanilla Pastry Cream: 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
Instructions
Preheat your oven to 425°F (220°C). In a medium saucepan, combine water and butter over medium heat. Stir until the butter melts.
Once the mixture comes to a boil, add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let it cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 1.5-inch rounds onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until p￭ and golden brown. Do not open the oven door during baking. Remove from the oven and let cool completely on a wire rack.
For Whipped Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
For Chocolate Ganache: Heat the heavy cream in a saucepan until it simmers. Pour over the chocolate chips in a bowl and let sit for a few minutes. Stir until smooth and glossy.
For Vanilla Pastry Cream: In a saucepan, heat milk until it just begins to simmer. In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add hot milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened. Stir in butter and vanilla, then cool completely.
Once the choux pastry is cool, use a small knife to make a hole in the bottom of each puff. Fill with your choice of whipped cream, chocolate ganache, or vanilla pastry cream using a piping bag.
Dust with powdered sugar, drizzle with chocolate ganache, or serve plain. Enjoy your homemade cream puffs!
