✨ Cream Puffs (Choux à la Crème) ✨
Light, airy pastry shells filled with smooth, creamy filling—classic, elegant, and easier than you think!
🛒 Ingredients
Choux Pastry
- ½ cup water
- ½ cup milk
- ½ cup butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Cream Filling
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
(Optional: pastry cream instead of whipped cream)
👩🍳 Instructions
Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
- Add flour all at once; stir vigorously until dough pulls away from the pan.
- Remove from heat; cool 2–3 minutes.
- Beat in eggs one at a time until smooth and glossy.
- Pipe or spoon dough into small mounds.
- Bake 25–30 minutes until puffed and golden.
- Turn off oven, crack door slightly, and let dry 10 minutes.
Make the Filling
- Whip cream with powdered sugar and vanilla until stiff peaks form.
Assemble
- Slice puffs in half or poke a hole underneath.
- Fill with whipped cream.
- Dust with powdered sugar.
💡 Tips
- Do not open oven while baking 🚫
- Fully baked puffs should feel light and hollow
- Fill just before serving for best texture
👉 Save this recipe & share with dessert lovers! 💛
Do you prefer cream puffs with whipped cream or pastry cream? 👇
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