Search
The Cook Book
x

Cream Puffs

Home » Written Recipes » Recipes » Desserts » Pudding » Cream Puffs
Cream Puffs ccexpress

Serving Details

  • Yield: 12 cream puffs
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes

Recipe Description

Cream Puffs are a classic dessert featuring light choux pastry shells filled with a creamy and decadent filling. These delightful treats are perfect for parties, tea-time, or any special occasion. Enjoy the delicate crunch of the pastry paired with the smooth, velvety cream.

Ingredients

For the Choux Pastry:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Filling:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Choux Pastry

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, combine butter, water, and salt. Heat over medium heat until the butter melts and the mixture starts to boil.
  • Reduce the heat to low and add the flour all at once. Stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball.
  • Remove from heat and let the dough cool for 5 minutes. Beat in the eggs, one at a time, until the dough is smooth and glossy.
  • Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each mound.
  • Bake for 20–25 minutes, or until the puffs are golden and firm. Allow to cool completely.

Step 2: Make the Cream Filling

  • In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Transfer the whipped cream to a piping bag fitted with a small nozzle.

Step 3: Assemble the Cream Puffs

  • Use a sharp knife to cut a small hole in the bottom of each puff or slice them in half horizontally.
  • Pipe the whipped cream into the center of each puff or spread it generously if sliced.
  • Optional: Dust the cream puffs with powdered sugar for a finishing touch.

Nutritional Information (Per Serving)

  • Calories: 180 kcal
  • Protein: 3g
  • Fat: 14g
  • Carbohydrates: 11g
  • Sodium: 60mg

FAQs

Why did my cream puffs collapse?

This can happen if the puffs are underbaked or cooled too quickly. Ensure they are golden and firm before removing them from the oven, and let them cool gradually.

Can I make cream puffs ahead of time?

Yes! The pastry shells can be made a day in advance and stored in an airtight container. Fill them just before serving for the best texture.

What other fillings can I use?

You can use custard, chocolate mousse, or even savory fillings like herbed cream cheese for a twist.

How should I store leftover cream puffs?

Store leftover cream puffs in the refrigerator for up to 2 days. Note that the pastry may soften slightly.

You May Like

Latest Recipes

Top 10

Chefs Biography

Panuozzo sandwich 4b19929

Panuozzo Sandwich | The Cook Book

Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.

bunny pancake

Healthy Easter Bunny Pancakes | The Cook Book

Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.

In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible. 

Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches. 

Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides. 

Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads. 

Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.

Italian Cream Soda

Italian Cream Soda Recipe

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

Most Popular Recipes