FAMOUS CREAM PUFFS

Famous Cream Puffs are a delightful, elegant dessert that everyone loves. Light, airy, and filled with smooth, sweetened cream, these puff pastries are perfect for any occasion—from afternoon tea to special celebrations. The outer shell is made from choux pastry, which puffs up in the oven to create a crispy yet soft shell, while the inside is filled with a luscious filling of whipped cream, custard, or pastry cream.

Here’s how to make Famous Cream Puffs:

Famous Cream Puffs Recipe

Ingredients:

For the Choux Pastry (Shells):

1 cup water
1/2 cup unsalted butter (cubed)
1 cup all-purpose flour
1/4 tsp salt
1 tsp granulated sugar
4 large eggs (room temperature)

For the Filling:

1 1/2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

(OR Pastry Cream):
2 cups whole milk
1/2 cup granulated sugar
1 tsp vanilla extract
4 large egg yolks
1/4 cup cornstarch
2 tbsp unsalted butter (cubed)

For Dusting:

Powdered sugar (for dusting on top)

Instructions:

1. Prepare the Choux Pastry:

Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat the liquid mixture: In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the butter has melted and the mixture is smooth.
Add the flour: Once the water-butter mixture is boiling, remove it from the heat and immediately add all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together into a thick ball, and the mixture pulls away from the sides of the pan.
Cool the dough: Allow the dough to cool for about 5 minutes to avoid cooking the eggs when added.
Add the eggs: One at a time, add the eggs, beating the dough well after each addition. After each egg, the dough will look like it’s falling apart but keep mixing until it comes together. The dough should be smooth, glossy, and slightly sticky, but not runny.
Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. On the prepared baking sheet, pipe small mounds of dough, about 1 1/2 inches in diameter, spacing them 2 inches apart. Alternatively, you can use a spoon to drop the dough onto the baking sheet.
Bake: Bake the cream puffs at 400°F (200°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until they are golden brown and puffed up. Make sure the shells are crispy and dry.
Cool the puffs: Once baked, remove them from the oven and let them cool completely on a wire rack. You can also use a sharp knife to cut a small slit in the side of each puff to allow steam to escape, preventing them from becoming soggy.

2. Prepare the Filling (Whipped Cream or Pastry Cream):

For Whipped Cream:

Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Be careful not to overbeat, or it may turn into butter.

For Pastry Cream (optional but more traditional):

Heat the milk: In a medium saucepan, bring the whole milk and vanilla extract to a simmer over medium heat, stirring occasionally.
Whisk the eggs and sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Temper the eggs: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once the egg mixture is warm, return it to the saucepan.
Thicken the pastry cream: Cook the mixture over medium heat, whisking constantly, until it thickens to a custard-like consistency (about 3-4 minutes). Remove from the heat.
Add butter: Stir in the unsalted butter until it’s fully incorporated. Pour the custard through a fine mesh strainer into a bowl to remove any lumps.
Chill the pastry cream: Let the pastry cream cool to room temperature, then cover it and refrigerate for at least 2 hours, or until cold and set.

3. Assemble the Cream Puffs:

Fill the puffs: Once the cream puffs are completely cool, use a sharp knife to cut a small slit in the side of each puff or cut the top off. If you have a piping bag, you can pipe the cream or pastry cream into the puffs through the slit. If not, you can spoon it in.
Fill with cream: Pipe or spoon your choice of whipped cream or pastry cream into each puff, filling them generously.
Finish with powdered sugar: Dust the tops of the filled cream puffs with powdered sugar for a beautiful finish.

4. Serve and Enjoy:

Serve the cream puffs immediately for the best texture, or store them in an airtight container in the refrigerator for up to 2 days.

Tips and Variations:

Flavor variations: You can flavor the filling with chocolate, coffee, or even fruit (like lemon or raspberry). Just add flavorings to the whipped cream or pastry cream before filling the puffs.
Mini puffs: If you want to make mini cream puffs for a party, simply pipe smaller rounds of dough, and adjust the baking time slightly (about 10-15 minutes).
Make ahead: You can make the choux pastry shells and store them in an airtight container for up to 2 days before filling them. The whipped cream or pastry cream can also be made ahead and stored in the fridge.
Glaze: For a shiny finish, drizzle some chocolate ganache or caramel sauce on top of the cream puffs before serving.

Famous Cream Puffs are a delightful treat that’s both elegant and comforting. Whether you’re serving them at a special occasion or just as a treat to enjoy at home, they’re always a crowd-pleaser! Would you try making these for a gathering or just to indulge yourself?