Famous Cream Puffs are a delicious pastry filled with rich, creamy custard or whipped cream and encased in a golden, airy choux pastry shell. These delicate treats are perfect for any special occasion or as a sweet dessert after dinner. Here’s a simple recipe to make them:
Famous Cream Puffs Recipe
Ingredients:
For the Choux Pastry (Dough):
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional for garnish:
- Powdered sugar (for dusting)
- Chocolate sauce (for drizzling)
Directions:
- Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine water, butter, and salt. Bring it to a boil over medium-high heat, stirring occasionally to melt the butter.
- Once the butter is melted and the water is boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan (this should take about 1-2 minutes).
- Remove the pan from the heat and allow it to cool for 5 minutes.
- Add the Eggs:
- Add the eggs, one at a time, to the dough, beating well after each addition. The dough should be smooth, shiny, and thick but pipeable. You can use a hand mixer or stand mixer for this step if needed.
- Once all eggs are fully incorporated, the dough should be thick enough to hold its shape but soft enough to pipe.
- Shape the Choux Pastry:
- Transfer the dough to a pastry bag fitted with a large round tip (or use a plastic sandwich bag with the tip cut off).
- Pipe 1 1/2-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart. You can also make them larger if you prefer bigger cream puffs.
- Smooth out the tops of the dough with a wet finger to help them bake evenly.
- Bake the Cream Puffs:
- Bake in the preheated oven for 25-30 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven during the first 20 minutes, as this can cause them to collapse.
- Once baked, remove the cream puffs from the oven and let them cool completely on a wire rack.
- Prepare the Cream Filling:
- While the cream puffs are cooling, make the filling. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
- If you prefer a custard filling, you can use a prepared vanilla pastry cream or make your own by cooking milk, sugar, eggs, and cornstarch until thickened, then chilling.
- Fill the Cream Puffs:
- Once the puffs are completely cooled, cut a small slit in the side of each puff, or use a pastry bag to pipe the filling into the center of each one.
- Fill generously with whipped cream or pastry cream.
- Optional Garnish:
- For extra sweetness, dust the cream puffs with powdered sugar or drizzle them with chocolate sauce just before serving.
- Serve:
- Serve the cream puffs immediately, or refrigerate them until ready to serve. They are best eaten fresh but can be kept for up to 2 days in the fridge.
Tips:
- For a perfect rise: Make sure the dough is smooth and the oven is fully preheated before baking. Opening the oven door too early can cause the puffs to collapse.
- Make-ahead: You can make the choux pastry ahead of time, bake it, and store it in an airtight container. Fill it right before serving for the best texture.
- Customize the filling: You can also fill them with chocolate mousse, lemon curd, or any flavor of whipped cream you prefer.
These Famous Cream Puffs are a showstopper dessert, with their light, crispy shells and creamy filling. They’re perfect for any occasion, and sure to impress your guests! Enjoy!