Description
These Light and Airy Cream Puffs are delicate, golden pastry shells filled with fluffy whipped cream and finished with powdered sugar or chocolate drizzle. Made with classic pâte à choux dough, these elegant treats are easier to make than they look and perfect for any celebration or dessert table.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the filling:
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional toppings:
- Additional powdered sugar (for dusting)
- Melted chocolate (for drizzling)
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, combine water, butter, and salt. Bring to a boil.
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Add flour all at once and stir quickly until the mixture forms a smooth ball.
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Transfer to a mixing bowl and let cool for 5 minutes.
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Beat in eggs one at a time until dough is smooth and glossy.
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Use a spoon or piping bag to drop 1–2 inch mounds onto baking sheet.
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Bake for 20–25 minutes, or until puffed and golden brown. Cool completely on a wire rack.
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While puffs cool, whip cream with powdered sugar and vanilla until stiff peaks form.
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Cut cooled puffs in half and fill with whipped cream.
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Dust with powdered sugar or drizzle with chocolate before serving.
Notes
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For richer flavor, use pastry cream instead of whipped cream.
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Cocoa powder can be added to dough for chocolate puffs.
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For a savory version, omit sugar and fill with herbed cream cheese or chicken salad.
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To freeze unfilled puffs, store in an airtight container for up to 1 month.
