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Silken French Cream Puffs

Invite your taste buds on a French journey with these soft and airy cream puffs. This recipe demystifies the process of making classic Pate a Choux and Chantilly cream, allowing anyone to create these delicate treats at home.
4
1 hr 10 min
TOTAL TIME
111
CALORIES
$0.25
PER SERVING
Silken French Cream Puffs
Ingredients
PATE A CHOUX
36 SERVINGS
Salt
1 tsp salt
Water
2 cups water
Unsalted Butter
1 cup unsalted butter
Eggs
7 large eggs
All-purpose Flour
2 cups all-purpose flour
sifted
CHANTILLY CREAM
Heavy Cream
1 cup heavy cream
Granulated Sugar
1 tbsp granulated sugar
Pure Vanilla Extract
1/2 tsp pure vanilla extract
Directions
PATE A CHOUX
40 min
PREP TIME
30 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Start by preheating your oven to 400 degrees Fahrenheit.
2
In a medium saucepan, combine the water, unsalted butter, and salt and bring the mixture to a rolling boil.
3
Remove the saucepan from the heat and promptly stir in the sifted all-purpose flour. Beat the mixture vigorously with a wooden spoon until it forms a thick dough.
4
Return the saucepan back to medium heat. Continue to stir the dough for about a minute or until it turns glossy and pulls away cleanly from the sides of the pan.
5
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
6
Add the eggs one at a time to the dough, fully incorporating each egg before adding the next.
7
Using a piping bag fitted with a 1/2 inch plain tip, pipe dollops of the dough onto a cookie sheet lined with parchment paper. The dollops should be about 2 inches apart.
8
Bake the cream puffs in the preheated oven for 15 minutes.
9
Without removing the cream puffs, reduce the oven temperature to 350 degrees, leave the door ajar with a wooden spoon, and bake for another 15 minutes or until they are golden brown.
10
Allow the cream puffs to cool completely at room temperature.
CHANTILLY CREAM
11
In a chilled mixing bowl, combine the heavy cream and pure vanilla extract.
12
Beat the cream mixture until it becomes foamy then gradually add the sugar.
13
Continue beating the cream until soft peaks form.
14
Using a serrated knife, cut the upper third of each cooled cream puff shell.
15
Fill a clean piping bag fitted with a large star tip with the prepared Chantilly cream and fill each cream puff shell.
16
Replace the cut portion back onto the filled cream puffs and dust them lightly with powdered sugar before serving.
Health Info
Macros
5g
CARBS
8g
FAT
2g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What are Cream Puffs?
What ingredients are needed to make Cream Puffs?
What is the best way to prepare the choux pastry dough for Cream Puffs?
What equipment do I need to make Cream Puffs?
Can I make substitutions to the Cream Puffs recipe to fit my personal taste or dietary preferences?
What adjustments can I make to change the consistency or texture of the Cream Puffs?
What are some common mistakes to avoid when making Cream Puffs?
How should I store Cream Puffs for leftovers or meal prep?