Cream Puffs
Twelve baked choux shells with a measured vanilla whipped cream filling. Includes time to cool the pastry before assembly.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter cut into pieces
- 1 cup all-purpose flour spooned and leveled
- 1/4 teaspoon salt
- 4 large eggs
Filling
- 1 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Serving
- Additional powdered sugar optional, for dusting
Instructions
Make and Bake Choux
- Heat oven to 400°F and line a large baking sheet with parchment. Bring water, butter, and salt to a boil; add flour all at once and stir over low heat 1–2 minutes until a smooth ball forms.
- Transfer to a bowl and cool about 5 minutes until warm. Beat in eggs one at a time until the dough is smooth, glossy, and falls in a thick ribbon.
- Form 12 equal mounds, about a scant 1/4 cup each, spaced 3 inches apart. Bake at 400°F for 35–40 minutes until golden and firm, keeping the door closed for the first 25 minutes.
- Slit each shell to release steam and cool on a rack about 30 minutes until fully cool.
Fill
- Beat cold heavy cream with powdered sugar and vanilla until firm peaks form. Keep refrigerated until filling.
- Cut off the top third of each puff, divide whipped cream evenly among 12 shells, and replace tops. Dust with extra powdered sugar if desired and serve.
Notes
- Refrigerate filled puffs promptly and use within 1–2 days.
- Store unfilled shells airtight for 1 day or freeze for up to 1 month.
- Keep cream-filled puffs at room temperature for no more than 2 hours.