Easy Cream Puffs
These Easy Cream Puffs deliver a high-end bakery experience without the high-end stress. They feature a crisp, golden shell with a soft, hollow center, perfect for holding your favorite filling.
Ingredients
- 1 cup Water
- 1/2 cup Unsalted Butter (cubed)
- 1 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 4 Large Eggs (at room temperature)
- 2 cups Heavy Whipping Cream (cold)
- 1/2 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a medium saucepan, combine water, cubed butter, sugar, and salt. Bring to a boil.
- Remove from heat and add flour all at once, stirring vigorously until fully incorporated.
- Return to medium heat and cook for 1-2 minutes until a film forms on the bottom.
- Transfer dough to a bowl and let cool for 5 minutes.
- Incorporate eggs one at a time, mixing well after each addition until glossy.
- Pipe or spoon mounds of dough onto prepared baking sheets, spaced 2 inches apart.
- Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake for another 10-15 minutes.
- Poke a hole in each puff to release steam and let cool on a wire rack.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill cooled puffs with whipped cream and dust with powdered sugar before serving.
Notes
Ensure each egg is fully incorporated before adding the next. Avoid opening the oven door during the first 20 minutes of baking.