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Cream Puffs with Vanilla Whipped Cream Recipe

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4 from 11 reviews

Delightful homemade cream puffs featuring a light and airy choux pastry filled with sweet vanilla whipped cream. Perfectly baked to achieve a crisp golden exterior and hollow interior, these treats are dusted with powdered sugar for an elegant finish and ideal for any dessert occasion.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Choux Pastry Dough

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • ½ cup water
  • ½ cup whole milk
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature

Egg Wash

  • 2 tablespoons reserved beaten eggs
  • 2 teaspoons water

Cream Filling

  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Finishing

  • powdered sugar for dusting

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the correct temperature before baking the cream puffs.
  2. Prepare Dough Mixture: In a saucepan over medium heat, combine the unsalted butter pieces, water, whole milk, salt, and sugar. Heat until the mixture begins to bubble, signaling it’s ready for the flour.
  3. Add Flour: Stir in the all-purpose flour thoroughly until the dough fully combines and forms a ball. Press this dough against the pan’s sides for several minutes to cook out any raw flour taste.
  4. Cool Dough: Transfer the dough to a mixing bowl and let it cool for a few minutes to avoid cooking the eggs in the next step.
  5. Prepare Eggs and Egg Wash: Beat the eggs separately, reserving about 2 tablespoons for the egg wash. Mix the reserved eggs with 2 teaspoons of water and set aside.
  6. Incorporate Eggs into Dough: Slowly add the beaten eggs into the dough while beating at low speed. Continue to beat for an additional minute or two until the dough is smooth and cohesive.
  7. Pipe Dough: Place the dough into a piping bag fitted with a Wilton 1A tip (or use a Ziploc bag with the corner cut) for shaping.
  8. Prepare Baking Tray: Lightly brush parchment paper with water to keep the dough moist during piping.
  9. Pipe Dough Mounds: Pipe 2-inch-wide round mounds spaced 2-3 inches apart on the parchment.
  10. Smooth Dough Peaks: Wet your finger and gently dab the top of any dough mounds with peaks to prevent cracking.
  11. Apply Egg Wash: Using a pastry brush, lightly coat each mound with the prepared egg wash for a golden finish.
  12. Bake: Place the tray into the preheated oven and bake for 20 minutes without opening the door. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes to dry out the centers.
  13. Cool Puffs: Remove from oven and transfer the cream puffs to a wire rack to cool completely.
  14. Make Cream Filling: In a medium bowl, whisk together heavy cream, sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag or Ziploc with the corner cut for filling.
  15. Assemble Puffs: Slice the top off each puff to expose the hollow interior, then pipe the whipped cream into the base and replace the top gently.
  16. Serve: Just before serving, dust the cream puffs lightly with powdered sugar for an elegant touch.

Notes

  • Ensure eggs are at room temperature for better incorporation into dough.
  • Do not open the oven during the first 20 minutes of baking to prevent the puffs from collapsing.
  • The dough can be refrigerated for a few hours if preparing ahead; bring back to room temperature before piping.
  • For a flavored filling, consider adding cocoa powder or coffee extract to the whipped cream.
  • Use a fine-mesh sieve to dust powdered sugar evenly over the cream puffs.

Find it online: https://allcookedup.com/cream-puffs-with-vanilla-whipped-cream-recipe/