Cream Puffs Recipe

Ingredients

For the Choux Pastry:

• 1 cup water
• ½ cup unsalted butter (1 stick)
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Whipped Cream Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Optional Chocolate Glaze:

• 4 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

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Instructions

Step 1: Prepare the Choux Pastry

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make the Dough:
   • In a medium saucepan, combine water and butter over medium heat. Bring to a boil, stirring until the butter is melted.
   • Once boiling, remove from heat and quickly stir in the flour and salt until the mixture forms a smooth ball that pulls away from the sides of the pan.
3. Add the Eggs:
   • Let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should be smooth and shiny.
4. Pipe the Choux:
   • Transfer the dough to a piping bag fitted with a large round tip or simply use a resealable plastic bag with the corner snipped off.
   • Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the cream puffs are puffed up and golden brown.
   • Do not open the oven door during baking, as this can cause the puffs to collapse.
   • Once baked, turn off the oven and leave the puffs inside for an additional 10 minutes to dry out.
6. Cool:
   • Remove from the oven and allow them to cool completely on a wire rack.

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Step 2: Make the Whipped Cream Filling

1. Whip the Cream:
   • In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
   • Using an electric mixer, whip on medium-high speed until soft peaks form.
2. Fill the Cream Puffs:
   • Once the cream puffs are completely cool, use a sharp knife to cut a small slit in the side or bottom of each puff.
   • Pipe or spoon the whipped cream into the puffs until they are filled.

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Step 3: Optional Chocolate Glaze

1. Melt the Chocolate:
   • In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
2. Glaze the Puffs:
   • Dip the top of each filled cream puff into the melted chocolate glaze, letting any excess drip off. Alternatively, drizzle the glaze over the cream puffs using a spoon.

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Step 4: Serve

• Arrange the filled cream puffs on a serving platter and enjoy! They are best served the same day but can be stored in the refrigerator for a few hours before serving.

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Tips:

• Flavor Variations: Try adding different extracts to the whipped cream, like almond or hazelnut, for a unique flavor.
• Storing: If not serving immediately, store the filled cream puffs in the refrigerator. Unfilled choux puffs can be stored in an airtight container at room temperature for 1-2 days.
• Make Ahead: The choux pastry can be made ahead of time and frozen. Just reheat them in the oven before filling.

Enjoy your delicious homemade cream puffs!