Cream Puffs
Cream Puffs are a classic French pasty and surprisingly easy to make. They require only a few ingredients and about 60 minutes! I love Cream Puffs! They are a favorite sweet treat all over the world and in my home! They are a delicious dessert that is perfect for any occasion.
Cream puffs are delightful and delectable pastries known for their airy and delicate texture.
Choux Dough
Cream puffs are made from a special type of dough called choux pastry. This dough is created by combining water, milk, butter, flour. The mixture is heated on the stovetop until it forms a smooth, glossy, and elastic dough. This dough is then used to create the pastry shells.
Puff Shells
The choux pastry is piped or scooped onto a baking sheet in small mounds or rounds, and then baked in the oven. During baking, the moisture in the dough creates steam, causing the pastry to puff up and expand, creating hollow shells, for all that creamy filling! The shells have a crisp, golden-brown exterior.
Decoration
A dusting of powdered sugar, a drizzle of chocolate sauce, a sprinkle of chopped nuts, or a glaze of caramel. These decorative touches add flavor and elegance to the pastries.
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Ingredients You Will Need:
Choux Dough
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter, salted
- 1 cup all purpose flour
- 4 large eggs
Filling
- 4 oz cream cheese room temperature
- 2 cups whole milk or 2%
- 5.1 oz instant vanilla pudding
- 2 cups whipped topping thawed
How To Make Cream Puffs
- Start by preheating your oven to 400°F (220°C) and lining a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter just to a boil over medium heat. Remove from heat and add the flour all at once.
- Stir the mixture vigorously with a wooden spoon until the flour is incorporated. Place back over medium heat stirring constantly for a minute or 2 to release extra moisture and the mixture comes together into a smooth, shiny dough that pulls away from the sides of the pot and a thin film form on bottom of your pot. Remove the saucepan from the heat and transfer dough to the bowl of your stand mixer. Beat on high a minute or 2 to cool it down a bit.
- Gradually add the eggs one at a time, mixing thoroughly after each addition. Your dough should become shiny and smooth and when you pull it up a thick ribbon should form.
- Once your choux dough is ready, it’s time to pipe it onto the prepared baking sheet. You can use a piping bag or simply spoon the dough onto the sheet.
- Make small mounds of dough, leaving enough space between them for expansion. If you want perfect rounds, dip your finger in water and gently smooth down any peaks on the dough.
- Pop those beauties in the oven for 20-25 minutes at 400°F (220°C), until they’re golden brown and puffy. Avoid opening the oven door while they bake – we don’t want them to deflate!
The Filling
The most common filling is pastry cream, a custard-like filling. Whipped cream is another filling for cream puffs. You can make this by beating heavy cream with sugar until it forms soft peaks. This light and airy filling is perfect for those who like a lighter dessert. You can also flavor the cream with extracts, spices, or fruit purees for added flavor. I fill these with a filling using cream cheese, vanilla pudding, milk and whipped cream. So easy and delicious! You can either pipe the filling or cut them in 1/2 and fill them.
Filling Variations
While the classic cream puff is filled with sweet cream-based fillings, enjoy savory versions filled with ingredients like cheese, chicken salad, or seafood. These savory cream puffs can be served as appetizers or party snacks.
Whatever filling you use one thing is for sure – homemade cream puffs are a delightful treat that will impress anyone lucky enough to taste them. So, give it a shot, and enjoy the sweet, fluffy goodness of cream puffs made with your own two hands. Happy baking!
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Cream Puffs
Ingredients
Choux Dough
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter, salted
- 1 cup all purpose flour
- 4 large eggs
Filling
- 4 oz cream cheese room temperature
- 2 cups whole milk or 2%
- 5.1 oz instant vanilla pudding
- 2 cups whipped topping thawed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium-sized saucepan, melt the butter in the water and milk over medium heat. Bring just to a boil and remove from heat and add the flour all at once stirring vigorously with a wooden spoon until the flour is incorporated. Place back over medium heat stirring constantly for a minute or 2 to release extra moisture and the mixture comes together into a smooth, shiny dough that pulls away from the sides of the pot and a thin film forms on bottom of your pot.
- Remove the dough from the heat and place into the bowl of your stand mixer. Turn mixer on and beat dough at medium speed for 2 minutes to cool the dough. Then, add the eggs one at a time, after each addition until the dough is smooth and glossy and a thick ribbon when pulled up.
- Transfer the dough to a piping bag or a ziplock bag with a corner cut off. Place a dot of dough under each corner of your parchment paper to hold it down while piping. Pipe mounds of dough about 1 1/2 inches in diameter and 1/2 inch high and 2 inches apart onto the prepared baking sheet. Avoid making peaks if this happens with a slightly wet finger push the peak down. Bake the cream puffs in the preheated oven for 20-25 minutes or until they are golden brown and puffed up.
- Remove from oven and cool on wire racks.
- While the cream puffs are cooling make your filling. In a large bowl beat the cream cheese until light and fluffy. slowly drizzle in the milk about a 1/4 cup at a time. You want to add milk slowly so your cream cheese doesn't get lumpy. Then add your dry pudding mix and beat well. Add your cool whip and beat well.
- Transfer filling to a pastry bag and insert tip into each cream puff and with steady pressure on your bag fill each cream puff. You will notice the cream puff feeling heavy and filling will start to come out the hole. With excess felling off. Repeat with each cream puff and serve immediately. You can also cut each cream puff in half and generously fill bottom half with filling and place top back on.
