Description
Light and airy cream puffs made from classic choux pastry, filled with sweet whipped cream and finished with a delicate dusting of powdered sugar.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
- Add flour all at once and stir quickly until a smooth dough forms and pulls away from the pan.
- Remove from heat and let the dough cool for a few minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Pipe or spoon small mounds of dough onto the prepared baking sheet.
- Bake for 20–25 minutes until golden and puffed. Do not open the oven early.
- Allow puffs to cool completely, then slice in half.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fill each puff with whipped cream and dust with powdered sugar before serving.
Notes
- Ensure puffs are fully baked to prevent collapsing.
- Do not open the oven door early during baking.
- Use a piping bag for more uniform shapes.
- Re-crisp shells in the oven if they soften.
- Try different fillings like pastry cream or chocolate mousse.
Nutrition
- Serving Size: 1 cream puff
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg
