Cream Puffs


For the choux pastry:

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

For the whipped cream filling:

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


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium heat.
  3. Remove the saucepan from heat and add in the flour all at once, stirring until the mixture forms a ball.
  4. Add in the eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
  5. Transfer the dough to a pastry bag fitted with a plain tip.
  6. Pipe 1-2 inch rounds onto the prepared baking sheet, leaving 2 inches of space between each puff.
  7. Bake the puffs for 20-25 minutes or until they are golden brown and puffed up.
  8. Turn off the oven and let the puffs cool completely in the oven with the door slightly ajar.
  9. While the puffs are cooling, make the whipped cream filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  10. Once the puffs are cooled, cut them in half horizontally.
  11. Spoon or pipe the whipped cream filling onto the bottom half of each puff. Then place the top half back on.
  12. Dust with powdered sugar or drizzle with chocolate sauce, if desired.

Enjoy your delicious cream puffs!

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