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Easy Homemade Cream Puffs

Easy Homemade Cream Puffs
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Light, fluffy, and delicious Easy Homemade Cream Puffs featuring crispy choux pastry filled with rich whipped vanilla cream. Ready in under an hour with simple pantry ingredients, customizable fillings, and an elegant presentation perfect for any occasion.

Ingredients

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For the Choux Pastry Dough

  • 1 cup Water
  • 8 tablespoons Unsalted Butter (1 stick)
  • 1/2 teaspoon Salt
  • 1 cup All-Purpose Flour
  • 4 Large Eggs

For the Cream Filling

  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar (optional, for folding into cream and dusting)

Instructions

  1. Prepare the Choux Pastry Dough: Start by bringing water, butter, and salt to a rolling boil in a saucepan. Once boiling, remove from heat and quickly stir in the flour all at once. Return the pan to low heat and stir continuously until the mixture forms a smooth ball that pulls away from the sides of the pan.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl and beat in the eggs one at a time. Each egg should be fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to hold its shape when piped or spooned onto the baking sheet.
  3. Shape and Bake the Dough: Preheat your oven to 400°F (200°C). Use a piping bag or spoon to place dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 15 minutes or until golden brown and puffed. Do not open the oven door during baking to avoid collapse.
  4. Prepare the Cream Filling: While the pastry bakes, whip the heavy cream with vanilla extract until stiff peaks form. For a sweeter filling, gently fold in powdered sugar to taste. Chill the filling until the puffs are ready to be filled.
  5. Assemble the Cream Puffs: Once the puffs have completely cooled, carefully slice or poke a hole in each one. Pipe or spoon the whipped cream into the centers. Dust with powdered sugar if desired and serve immediately for the best texture.

Notes

  • Ensure the dough pulls away cleanly from the pan before adding eggs to prevent runny batter.
  • Add eggs one at a time for a smooth, pliable dough that puffs perfectly.
  • Start baking at high temperature to create steam for puffing, then reduce heat to cook through without burning.
  • Avoid opening the oven door early in baking to prevent cream puffs from collapsing.
  • Fill only after the puffs are fully cooled to avoid sogginess.

Nutrition

Keywords: cream puffs, choux pastry, homemade dessert, easy dessert, pastry, whipped cream filling

Find it online: https://juliaglam.com/easy-homemade-cream-puffs/