Description
Classic French cream puffs showcase delicate pastry filled with luxurious vanilla cream. Chefs and home bakers can master this elegant Parisian dessert with simple techniques and quality ingredients.
Ingredients
Scale
- 4 eggs (preferably at room temperature)
- 1 cup water
- 1 cup all-purpose flour
- 8 tbsps butter (unsalted preferred)
- 1 tsp granulated sugar
- 1 tsp vanilla extract
- 1 pint heavy cream
- 3.4 oz instant vanilla pudding
- 1/3 cup milk
Instructions
- Prepare a heavy pot and combine butter, sugar, water, and vanilla extract over medium heat until the mixture reaches a rolling boil.
- Immediately add flour and vigorously stir until the mixture transforms into a compact, smooth dough ball that separates cleanly from the pot’s sides.
- Remove the pot from heat and let the dough rest for a brief cooling period, approximately 2-3 minutes.
- Systematically integrate eggs into the dough, whisking thoroughly after each addition to ensure complete absorption and a uniform texture.
- Transfer the dough onto a parchment-lined baking sheet using either precise spoonfuls or a pastry bag for uniform cream puff shapes.
- Heat the oven to 400°F. Bake the cream puffs for 15 minutes, then reduce temperature to 350°F and continue baking for an additional 15 minutes until golden and puffy.
- Immediately after removing from the oven, puncture a small steam-release hole in each puff’s side and allow complete cooling on a wire rack.
- Whip together heavy cream, instant vanilla pudding, and milk using an electric mixer until the filling achieves a luxurious, thick consistency.
- Carefully slice each cooled puff and generously fill with the prepared cream mixture using a piping bag or spoon.
- Elegantly dust the filled cream puffs with a delicate layer of powdered sugar for a professional presentation.
Notes
- Ensure the butter, water, and sugar mixture reaches a full rolling boil to create the perfect choux pastry base for crispy, light shells.
- Mix flour vigorously and quickly to prevent lumps and achieve a smooth, cohesive dough that pulls cleanly from the pot’s sides.
- Add eggs gradually and mix thoroughly to guarantee a smooth, glossy texture that helps cream puffs rise beautifully and maintain their structure.
- Use room temperature eggs to help them incorporate more smoothly and prevent the dough from becoming too cold or separating during mixing.
- For consistent sizing, use a pastry bag or uniform spoon technique to create evenly shaped cream puff shells that bake uniformly.
- Create steam vents immediately after baking to prevent soggy interiors and maintain the signature crisp, hollow shell texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 16
- Calories: 164 kcal
- Sugar: 6 g
- Sodium: 56 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 85 mg