Classic Cream Puffs
Equipment
Ingredients
Choux Pastry Dough
Water
120 ml
Whole milk
120 ml
Unsalted butter
113 g
Granulated sugar
4 g
Salt
1.5 g
All-purpose flour
125 g
Large eggs, room temperature
4 piece
Cream Filling & Garnish
Heavy whipping cream, chilled
480 ml
Granulated sugar
50 g
Vanilla extract
5 ml
Raspberries
28 piece
Powdered sugar
8 g
Instructions
Preheat oven
Preheat oven to 220°C.
Make choux dough base
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Cook the dough
Remove from heat, add flour all at once and stir until incorporated. Return to heat and stir constantly for 2 minutes until dough pulls away from sides and a film forms on the bottom of pan.
Cool and add eggs
Transfer dough to mixing bowl. Beat with electric mixer for 1 minute to cool. Add eggs one at a time, beating until smooth and ribbon stage is reached.
Pipe the puffs
Transfer dough to piping bag with 1.2 cm round tip. Pipe 28 puffs (4 cm diameter, 4 cm tall) on parchment-lined baking sheet, 2.5 cm apart. Smooth peaks with wet finger.
Bake cream puffs
Bake at 220°C for 10 minutes, then reduce to 160°C and bake 20-22 more minutes until golden brown.
Cool puffs
Transfer to wire rack and cool completely.
Make whipped cream
In chilled bowl, combine cold heavy cream, sugar, and vanilla. Beat on medium-high until stiff peaks form (about 2 minutes).
Assemble cream puffs
Transfer cream to piping bag with star tip. Fill cooled puffs with cream. Add raspberry if using. Dust with powdered sugar.
Original recipe
Storage
Best eaten fresh. Freeze unfilled shells up to 1 month. Fill just before serving.
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