Cream Puffs
Delightful cream puffs filled with creamy goodness and dusted with powdered sugar. Perfectly golden, crispy outside and soft, fluffy inside.
Ingredients
For the dough
- 1 cup all-purpose flour
- 1 cup water
- ½ cup unsalted butter
- 4 large eggs (room temperature)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the filling
- 1 cup heavy whipping cream
- 2 tbsp cornstarch
- powdered sugar for dusting to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a saucepan, combine water and butter over medium heat until everything has melted.
- Remove from heat and stir in the flour until smooth.
- Allow it to cool slightly, then add the eggs one at a time, mixing well after each addition.
- Pipe small mounds of dough onto the prepared baking sheets, spacing them about two inches apart.
Cooking
- Bake for 20-25 minutes until the puffs are golden brown and puffed.
- While the puffs cool, whip the heavy cream until stiff peaks form.
- In another bowl, whisk together the sugar and cornstarch, then gradually add milk over low heat until thickened.
- Mix in vanilla extract and gently fold in the whipped cream.
- Cut cooled puffs horizontally and fill with the pastry cream.
- Dust with powdered sugar before serving.
Notes
These cream puffs can be filled with a variety of fillings such as chocolate mousse or fruit preserves. Serve them at parties or as a sweet surprise after dinner. Store leftovers in an airtight container for 1-2 days, or freeze unfilled puffs for later use.