Description
Delicious and airy cream puffs made with a classic choux pastry filled with sweetened whipped cream and optionally garnished with fresh raspberries. Perfect as an elegant dessert or a delightful treat for any occasion.
Ingredients
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour (measured correctly)
- 4 large eggs (room temperature)
Whipped Cream Filling
- 2 cups heavy whipping cream (chilled)
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
Optional Garnish
- 28 raspberries (optional)
- 1 Tbsp powdered sugar (to garnish)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper to prevent sticking and help even baking.
- Make the choux pastry base: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring mixture just to a boil over medium heat. Remove from heat immediately and stir in the flour all at once with a wooden spoon until fully incorporated.
- Cook the dough on stovetop: Place the pan back over medium heat and stir constantly for 1 1/2 to 2 minutes. This step releases excess moisture and partially cooks the flour. You'll notice a thin film forming at the bottom of the pan and the dough coming together into a smooth ball.
- Cool and add eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 1 minute to slightly cool the dough. Add eggs one at a time, fully incorporating each before adding the next. Beat again for 1 minute until the dough is smooth and forms a thick ribbon when pulled up.
- Pipe the cream puffs: Fit a piping bag with a 1/2-inch round tip and transfer the dough into it. Pipe 28 puffs onto the prepared baking sheet, each about 1 1/2 inches in diameter and 1/2 inch tall, spaced 1 inch apart. Avoid peaks; if peaks form, smooth them out with wet fingertips.
- Bake the cream puffs: Bake at 425˚F for 10 minutes in the center of the oven. Without opening the oven door, reduce the temperature to 325˚F and bake for an additional 20-22 minutes until the puffs are golden brown on top. Remove and transfer to a wire rack to cool completely.
- Make the whipped cream filling: In a large bowl, combine chilled heavy cream, granulated sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 minutes. Transfer the whipped cream to a piping bag fitted with a large open star tip.
- Fill the cream puffs: Once the puffs are cooled, there are two filling methods: Option 1 - pipe cream directly into the puffs from the side until it pushes back; Option 2 - cut off the tops of the puffs, pipe cream inside, optionally insert a raspberry in the center, then replace the tops.
- Garnish and serve: Dust the filled cream puffs with powdered sugar for an elegant presentation. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Room temperature eggs incorporate better into the dough, improving texture.
- Do not open the oven door during initial baking to ensure proper puffing.
- Chilled heavy cream whips faster and holds shape better.
- Use Silpat or parchment paper to prevent sticking and ensure even baking.
- Keep cream puffs refrigerated if not serving immediately to maintain freshness.
- Raspberries are optional but add a fresh and tangy contrast to the sweet cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
