dessert cream puff recipe

Written ByJenny Smyth Posted on
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The Best dessert cream puff recipe

I’m so excited to share with you one of my family’s favorite dessert recipes – cream puff pastry. It’s a classic French dessert that’s easy to make and always a hit with my kids. I remember my grandmother teaching me how to make it when I was a teenager, and now I love sharing it with my own family.

The combination of the light and airy pastry with the rich and creamy filling is just perfect. My kids can’t get enough of it, and it’s always a staple at family gatherings and special occasions. Not only is it delicious, but it’s also relatively healthy compared to other desserts, thanks to the use of fresh cream and minimal added sugars.

Plus, it’s a great way to get some extra practice in with your pastry skills – don’t be intimidated if you’re new to making puff pastry! With this recipe, you’ll be able to create beautiful and delicious cream puffs in no time. The best part?

They’re surprisingly easy to make ahead of time and freeze for later use. Just thaw and bake as needed – perfect for busy weeknights or last-minute dinner parties. One thing I love about cream puffs is that they can be dressed up or down depending on the occasion – serve them at a fancy dinner party or keep them simple for a family movie night.

Either way, they’re sure to be a hit with your loved ones.

Classic Cream Puffs

4.8 from 927 votes

Delicate and airy cream puffs filled with a rich vanilla pastry cream. This recipe makes 4 large cream puffs.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Choux Pastry

1/2 cup water
1/2 cup milk
1/4 cup unsalted butter
1 tsp salt
1 cup all-purpose flour
4 large eggs

For the Vanilla Pastry Cream

2 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
4 large egg yolks
1/4 cup cornstarch
2 tbsp unsalted butter

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a medium saucepan, combine water, milk, butter, and salt.
4Heat over medium heat until the butter is melted and the mixture is simmering.
5Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a thick batter and pulls away from the sides of the pan.
6This should take about 2 minutes.
7Remove from heat.
8Transfer the batter to a mixing bowl.
9Beat in the eggs one at a time, mixing well after each addition.
10The batter should be smooth and glossy.
11Transfer the batter to a piping bag fitted with a large round tip.
12Pipe 4 large mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
13Use a damp finger to smooth any peaks.
14Bake for 25-30 minutes, or until the puffs are golden brown and feel light when lifted.
15Turn off the oven, open the door slightly, and let the puffs cool in the oven for 10 minutes.
16This helps to prevent them from collapsing.
17While the puffs are baking, prepare the vanilla pastry cream.
18In a medium saucepan, combine the milk, sugar, and salt.
19Heat over medium heat until the mixture is hot but not boiling.
20In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
21Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
22Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
23Remove from heat and stir in the butter until it is fully melted.
24Strain the pastry cream through a fine-mesh sieve into a clean bowl.
25Cover the surface of the cream with plastic wrap to prevent a skin from forming.
26Chill in the refrigerator until ready to use.
27Once the cream puffs are cool enough to handle, use a sharp knife to cut the tops off.
28Fill each puff with a generous amount of vanilla pastry cream.
29Replace the tops and serve immediately.

🔧Equipment

Mixing bowl
Saucepan
Baking sheet
Pastry bag
Piping tip

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 215mg🧂Sodium: 500mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: Ensure the oven is fully preheated before baking. This recipe makes 4 large cream puffs. You can make smaller puffs if you prefer.

Cream puffs are always a good idea for any occasion. They are easy to make, delicious, and can be customized to suit any dietary preference.

I often make a large batch for family gatherings or holidays, and they always disappear quickly. They are best served fresh out of the oven with a dollop of whipped cream or a scoop of ice cream.

If you have any leftover cream puffs, you can store them in an airtight container in the refrigerator for up to 3 days. Just be sure to fill them just before serving to maintain their texture and flavor.

Cream puffs are a classic dessert that never goes out of style and are sure to impress your family and friends. The perfect combination of a light, airy pastry and a creamy filling makes them a true crowd-pleaser.

❓ Frequently Asked Questions About Cream Puffs

Q: What type of flour should I use for cream puff pastry?

A: For cream puff pastry, you’ll want to use all-purpose flour that has been chilled in the refrigerator for at least 30 minutes before using. This will help the butter to stay cold and create the flaky texture that we all love.

Q: Can I use store-bought puff pastry instead of making my own?

A: While store-bought puff pastry can be convenient, it’s not quite the same as making your own from scratch. Homemade puff pastry has a more delicate flavor and texture that pairs perfectly with the rich filling.

Q: How do I prevent my cream puffs from becoming too soggy or soggy on the inside?

A: To prevent sogginess, make sure to not overfill your cream puffs with too much filling, and also avoid overbaking them – this will help them stay light and airy inside.

Q: Can I substitute heavy cream with half-and-half or whole milk?

A: While you can substitute heavy cream with half-and-half or whole milk, keep in mind that the flavor will be slightly different – heavy cream gives the best results.

Q: How do I store leftover cream puffs?

A: To store leftover cream puffs, place them in an airtight container in the refrigerator for up to 3 days – just be sure to let them come to room temperature before serving.

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