Honestly? I made these one day because I wanted to feel like a French pastry chef but without the plane ticket or the fancy hat.
Also, because cream puffs make people really impressed with minimal effort. I’m not saying you should bake them just to flex at your next brunch… but also, yes. Absolutely do that.
Choux Pastry (Pâte à Choux): The Heart of Cream Puffs
The base of every great cream puff is a simple yet magical dough called choux pastry. Unlike other doughs, choux is cooked on the stovetop before baking, giving it its signature puff.
Tips for Perfect Cream Puffs Every Time
✔ Use room temperature eggs for better incorporation.
✔ Don’t skip the mixing time after cooking the dough—it’s key for texture.
✔ Resist the urge to open the oven while baking—steam is what makes them puff!
Filling Ideas for Cream Puffs:
- Classic Whipped Cream: Light and airy
- Vanilla Pastry Cream: Rich and custardy
- Chocolate Mousse: For chocoholics
- Lemon Curd: Tart and refreshing
- Savory Fillings: Like herbed cheese for an appetizer twist!
Ingredients (a.k.a. The Short Grocery List You Can Actually Handle)
- ½ cup water
- ⅛ teaspoon salt
- ¼ cup butter
- ½ cup all-purpose flour (sifted)
- 2 eggs
That’s it. No secret ingredients, no weird stuff. Just basic pantry staples and a dream.
Classic Cream Puffs – Foolproof French Pastry Dough Recipe for Beginners
Master this easy, classic cream puffs recipe made with choux pastry dough. Light, airy, and filled with luscious cream—perfect for holidays, parties, or anytime indulgence!
Ingredients
Instructions
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Preheat your oven to 400°F. In a small saucepan, bring the water, salt, and butter to a boil. Remove from heat and immediately stir in the sifted flour. Mix until the dough comes together and forms a ball.
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Return the pan to medium heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides and forms a smooth, cohesive mass. Transfer the dough to a mixing bowl and beat with an electric mixer for 3–4 minutes to help release the steam.
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Add the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and pipe able after the second egg.
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Spoon the dough into a piping bag or zip-top bag with the corner cut off, and pipe 2–3 inch mounds onto a parchment-lined or silicone-lined baking sheet. If the tops are pointy, gently press them down with a wet fingertip.
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Bake for 30 minutes without opening the oven door. After 30 minutes, remove the cream puffs from the oven, poke a small hole in the side of each puff with a toothpick to release steam, then return them to the turned-off oven for 10 minutes. Let the puffs cool completely on a wire rack before filling with whipped cream or pastry cream.
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Finish with a dusting of powdered sugar or a dip in chocolate ganache. Store filled cream puffs in the refrigerator. Empty, unfilled shells can be stored in the freezer.
