Here’s a tried-and-true recipe for Famous Cream Puffs — light, airy pastry shells filled with luscious vanilla cream and dusted with powdered sugar. These are bakery-level good and surprisingly easy once you know the steps!
⭐️ Famous Cream Puffs (Choux Pastry)
🍽️ Makes: About 10–12 cream puffs
⏱️ Total Time: ~1 hour (plus chilling time for filling)
🥘 Ingredients:
For the Pastry (Choux Dough):
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1 cup water
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1/2 cup (1 stick) unsalted butter
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1/4 teaspoon salt
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1 cup all-purpose flour
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4 large eggs
For the Cream Filling:
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2 cups heavy whipping cream
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1/4 cup powdered sugar (or to taste)
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1 teaspoon vanilla extract
Optional filling alternative: Use vanilla pudding mix + whipped cream for a shortcut.
For Dusting:
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Powdered sugar, for sprinkling on top
🔪 Instructions:
1. Make the choux pastry:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a medium saucepan, combine water, butter, and salt. Bring to a boil.
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Once boiling, add all the flour at once, stirring vigorously until the dough forms a ball and pulls away from the sides (about 1–2 minutes).
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Remove from heat and let cool for 5–10 minutes.
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Beat in the eggs one at a time, fully incorporating each before adding the next. The dough will be smooth, shiny, and pipeable.
2. Bake the puffs:
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Use a spoon or piping bag to drop about 2–3 tablespoon-sized mounds onto the baking sheet, spacing well apart.
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Bake for 25–30 minutes or until puffed and golden brown.
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DO NOT open the oven while baking (they may collapse).
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Turn off the oven, open the door slightly, and let puffs sit for 10 minutes to dry out.
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Cool completely on a wire rack.
3. Make the cream filling:
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In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Chill until ready to use.
4. Assemble the cream puffs:
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Once shells are cool, slice them in half horizontally or poke a hole in the bottom.
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Fill with whipped cream using a spoon or piping bag.
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Replace the tops and dust generously with powdered sugar.
💡 Tips & Variations:
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For extra flair, drizzle with chocolate ganache.
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Want pastry cream instead of whipped cream? Let me know — I can give you a bakery-style custard filling.
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Make-ahead tip: You can bake the shells a day ahead and store in an airtight container. Fill just before serving.