Classic French Vanilla Cream Puffs Recipe

Introduction

Classic French Vanilla Cream Puffs are light, airy pastries filled with rich vanilla whipped cream. This elegant yet simple dessert is perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 1/2 cup (115g) unsalted butter, cut into pieces
• 1 cup (240ml) water
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs, at room temperature
• 1 cup (240ml) heavy cream
• 1 tablespoon confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: In a medium saucepan over medium heat, combine butter, water, salt, and granulated sugar. Stir until the butter melts completely.
3. Step 3: Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture is smooth and forms a ball, about 2-3 minutes.
4. Step 4: Remove the pan from heat and let the mixture cool for 5 minutes.
5. Step 5: Transfer the dough to a large mixing bowl. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. The dough should be thick and glossy.
6. Step 6: Spoon the dough into a pastry bag fitted with a large round tip or use a spoon to drop rounds of dough onto the prepared baking sheet, about 2 inches apart.
7. Step 7: Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue to bake until golden brown, about 20-25 minutes more.
8. Step 8: Remove puffs from the oven and pierce each one with a skewer to let steam escape. Let them cool completely on a wire rack.
9. Step 9: To make the cream filling, whisk the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
10. Step 10: Cut the cooled puffs in half and fill them with the whipped vanilla cream using a spoon or pastry bag.
11. Step 11: Serve immediately or store in the refrigerator until ready to serve.

Tips & Variations

• For a chocolate twist, dust the filled puffs with cocoa powder or drizzle melted chocolate on top.
• Use chilled heavy cream for better whipping results and stiffer peaks.
• If you don’t have a pastry bag, you can carefully spoon the dough onto the baking sheet and fill the cream using a small spoon.
• Adding a pinch of cinnamon or nutmeg to the whipped cream can add a subtle warm flavor.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp longer, store unfilled puffs in an airtight container at room temperature for up to 2 days and fill just before serving. Reheat unfilled puffs in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare the dough and bake the puffs in advance. Once cooled, store them in an airtight container at room temperature for up to 2 days before filling.

How can I keep the cream from making the pastry soggy?

Fill the cream puffs just before serving to keep the pastry crisp. If making ahead, store the filling and pastries separately and assemble when ready.

Classic French Vanilla Cream Puffs Recipe

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★★★★★

4.5 from 474 reviews

• Author: anna
• Total Time: 45-55 minutes
• Yield: 12 cream puffs 1x

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Description

Classic French Vanilla Cream Puffs are delicate pastry shells filled with a luscious whipped vanilla cream. These light, airy puffs are a delightful dessert perfect for any occasion, featuring a crispy choux pastry exterior and a sweet, creamy interior bursting with fresh vanilla flavor.

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Ingredients

Scale 1x2x3x

For the Choux Pastry:

• 1/2 cup (115g) unsalted butter, cut into pieces
• 1 cup (240ml) water
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs, at room temperature

For the Vanilla Cream Filling:

• 1 cup (240ml) heavy cream
• 1 tablespoon confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare Dough Base: In a medium saucepan over medium heat, combine butter, water, salt, and granulated sugar. Stir until the butter has completely melted and the mixture comes to a simmer.
3. Add Flour: Reduce heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 2 to 3 minutes.
4. Cool Dough: Remove the pan from the heat and let the dough cool for 5 minutes to prevent the eggs from cooking when added.
5. Incorporate Eggs: Transfer dough to a large bowl. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is thick, glossy, and smooth.
6. Shape Puffs: Spoon the dough into a pastry bag fitted with a large round tip, or use a spoon to drop 2-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
7. Bake Initially: Bake for 15 minutes at 425°F (220°C) to help the puffs rise quickly.
8. Continue Baking: Reduce the oven temperature to 375°F (190°C) and bake for an additional 20 to 25 minutes until the puffs are golden brown and crisp.
9. Release Steam: Remove from oven and pierce each puff with a skewer to release steam, which prevents sogginess. Allow to cool completely on a wire rack.
10. Make Cream Filling: Whisk heavy cream, confectioners’ sugar, and vanilla extract together until stiff peaks form, creating a smooth, fluffy vanilla whipped cream.
11. Fill Puffs: Slice the cooled cream puffs in half horizontally and fill each with the prepared vanilla cream using a spoon or pastry bag.
12. Serve or Store: Serve immediately or store filled cream puffs in the refrigerator until ready to serve.

Notes

• Ensure eggs are at room temperature for better incorporation and proper dough texture.
• Do not open the oven door during the first 15 minutes of baking to avoid collapse of the puffs.
• Piercing the puffs after baking helps keep them crisp by releasing trapped steam.
• Use fresh heavy cream for best whipped cream consistency.
• For a richer flavor, you can add a splash of vanilla bean paste instead of extract.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Classic French Cream Puffs, Vanilla Cream Puffs, Choux Pastry, French Dessert, Cream Filled Pastry