Description
Light and airy cream puffs filled with a luscious pastry cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- ½ cup unsalted butter
- 4 large eggs (room temperature)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp cornstarch
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a medium saucepan, combine the water and butter over medium heat until the butter is fully melted. Remove from heat and stir in the flour until you get a smooth mixture.
- Allow the mixture to cool slightly. Once it’s cooled down a bit, add the eggs one at a time, mixing well after each addition until you have a lovely, glossy dough.
- Using a piping bag, pipe small mounds of dough onto your prepared baking sheets, spacing them about two inches apart.
- Bake for 20-25 minutes until they’re puffed and golden brown.
- While the puffs are cooling, whip the heavy cream until stiff peaks form. In a separate bowl, whisk together the sugar and cornstarch, then gradually add milk over low heat while stirring until it thickens.
- Mix in the vanilla extract, then gently fold in the whipped cream to create the pastry cream.
- Once the puffs have cooled, cut them horizontally and fill each one with the pastry cream. Finish with a dusting of powdered sugar before serving.
Notes
Make sure your eggs are at room temperature for better mixing. Avoid opening the oven door while baking to prevent the puffs from collapsing.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg