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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Cool Dough: Remove the pan from the heat and let the dough cool for 5 minutes to prevent the eggs from cooking when added.
- 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.
- 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.
- Bake Initially: Bake for 15 minutes at 425°F (220°C) to help the puffs rise quickly.
- 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.
- 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.
- Make Cream Filling: Whisk heavy cream, confectioners’ sugar, and vanilla extract together until stiff peaks form, creating a smooth, fluffy vanilla whipped cream.
- Fill Puffs: Slice the cooled cream puffs in half horizontally and fill each with the prepared vanilla cream using a spoon or pastry bag.
- 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
