Imagine biting into a cloud-like pastry so delicate and creamy that it transports you straight to the charming streets of Paris. Choux à la Crème, the quintessential French dessert, is not just a treat—it's an experience that combines delicate puff pastry with luxurious whipped cream in a symphony of textures and flavors. Whether you're a baking novice or a seasoned pastry chef, this recipe will unlock the secrets to creating the most heavenly cream puffs that will impress everyone at your table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove the pan from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp exterior.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
- Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy, with a pipe-able consistency.
- Spoon or pipe the dough into 2-inch mounds on the prepared baking sheet, leaving space between each.
- Bake for 20-25 minutes until puffed and golden brown. Do not open the oven during baking.
- Remove from oven and immediately pierce each puff with a small knife to release steam. Let cool completely.
- For the cream filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once puffs are cool, cut them in half horizontally and pipe the whipped cream into the bottom half.
- Replace the top half of the puff and dust with additional powdered sugar if desired.
- Serve immediately and enjoy your homemade Choux à la Crème!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent dough texture.
- Be Precise with Mixing: When adding eggs, mix thoroughly after each addition to create a smooth, glossy batter.
- Don't Open the Oven: Resist the temptation to peek while baking, as temperature fluctuations can cause your puffs to deflate.
- Moisture Control: Pierce the baked puffs immediately to release steam and prevent sogginess.
- Cream Filling Technique: Whip the cream just until stiff peaks form to avoid over-beating.
- Serve Fresh: These cream puffs are best enjoyed the same day they're made for maximum crispness and flavor.
- Make-Ahead Tip: You can prepare the choux pastry shells in advance and fill them just before serving to maintain their crisp texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
