Classic Cream Puffs
Light, airy choux pastry shells filled with sweet vanilla whipped cream and dusted with powdered sugar — a timeless French-inspired dessert.
Ingredients
Choux Pastry
- 1 cup water
- ½ cup unsalted butter cut into pieces
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
Vanilla Cream Filling
- 2 cups heavy whipping cream cold
- ¼ cup powdered sugar plus more for dusting
- 1 tsp vanilla extract
Instructions
Make the Choux Pastry
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides, about 1 to 2 minutes.
- Transfer the dough to a bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing fully after each addition, until the dough is smooth, thick, and glossy.
- Pipe or spoon 1½-inch mounds onto the prepared sheets, spacing them 2 inches apart. Bake at 425°F for 15 minutes, then reduce the heat to 375°F (190°C) and bake another 10 to 15 minutes, until puffed, golden, and dry. Do not open the oven early. Cool completely on a rack.
Fill and Finish
- Beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Slice each cooled puff in half or pipe the cream in through a small hole in the bottom. Fill generously, dust the tops with powdered sugar, and serve.
Notes
For a more traditional filling, swap the whipped cream for vanilla pastry cream. Fill the shells just before serving so they stay crisp.
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