Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Store in an airtight container for up to 1 day.
Quick Answer
These light and airy cream puffs are a delightful pastry filled with whipped cream, perfect for family gatherings.
As the hustle and bustle of New York City transitions into the cozy chills of fall, I find myself preparing for the joyous gatherings that fast approach-Thanksgiving and Christmas. There's something magical about holiday baking that draws friends and family together, and today, I'm excited to share my perfected recipe for light, airy cream puffs. These delightful pastries are like little clouds of sweetness and are perfect for any holiday celebration. Plus, they're sure to impress your guests!
A Delightful Holiday Treat
These cream puffs are not only a crowd-pleaser but also a wonderful addition to your holiday dessert table. Their light texture and creamy filling make them a memorable indulgence.
Why You'll Love This Recipe
- Light and airy pastry that melts in your mouth.
- Perfect for holiday gatherings and impressing your guests.
- Simple ingredients that create a delicious, gourmet treat.
- Can be customized with various fillings or toppings.
- Fun and satisfying to make from scratch!
Ingredients
Gather the following ingredients to create your cream puffs:
For the Cream Puff Shells:
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 4 large eggs
For the Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Cream Puffs (Step-by-Step)
Follow these easy steps to create delicious cream puffs that will wow your friends and family.
Step 1: Create the Choux Pastry
In a medium saucepan, combine 1 cup of water with ½ cup of unsalted butter, placing it over medium heat. Once the butter melts, bring the mixture to a gentle boil. Remove from heat and add 1 cup of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of salt all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
Step 2: Incorporate the Eggs
Let the dough cool for about 5 minutes. Then, crack in the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
Step 3: Pipe and Bake
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Using a pastry bag fitted with a large round tip, pipe the dough into 1.5-inch circles on the prepared sheet. Bake for 20-25 minutes until golden brown and puffed.
Step 4: Cool the Shells
Remove the cream puffs from the oven and poke a small hole in each puff to let steam escape. Let them cool on a wire rack.
Step 5: Make the Filling
In a large mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to whip until soft peaks form.
Step 6: Assemble the Cream Puffs
Once cooled, fill each cream puff with the whipped cream mixture using a small piping tip, then dust with powdered sugar before serving.
Common Mistakes to Avoid
- Skipping the steam holes: Forgetting to poke holes can result in soggy puffs.
- Overmixing the dough: If the dough becomes too sticky instead of smooth, it can lead to flat puffs.
- Baking at the wrong temperature: Ensure your oven is fully preheated to allow for proper leavening.
Tips and Tricks for Success
- Practice piping: If you're unsure about piping, practice on a piece of parchment paper before tackling the dough.
- Watch the bake time: Keep a close eye on your cream puffs as they bake; every oven differs slightly, and you want that perfect golden color.
- Fill just before serving: For the best texture, fill your cream puffs just before serving to keep that delightful crispiness.
Variations
- Substitute heavy cream with mascarpone for a richer filling.
- Add citrus zest to the filling for a refreshing twist.
- Use flavored extracts like almond or mint instead of vanilla.
How to Serve
- Dust with powdered sugar for an elegant touch.
- Drizzle with chocolate sauce for decadence.
- Serve alongside fresh berries for a vibrant contrast.
Make Ahead and Storage
- Make Ahead: Cream puff shells can be made a day in advance and stored at room temperature.
- Storage: Store unfilled cream puffs in an airtight container at room temperature for one day.
- Reheating: Reheat filled cream puffs in the oven for a few minutes to restore crispness, but they are best enjoyed fresh.
- Freezing: Unfilled cream puff shells can be frozen for longer storage. Fill them with whipped cream when ready to serve.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that the key to achieving perfectly puffy cream puffs lies in the technique of incorporating the eggs properly. Every time I take a bite of these treats, the combination of the light pastry and the rich cream evokes the joys of holiday gatherings in New York City. I can't wait to share them with loved ones this season!
Yield and Serving Size
Yield: 12 cream puffs · Serving Size: 1 cream puff
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 15g carbs · 10g fat
Recipe by:
Delicious Light Cream Puffs for Holiday Gatherings
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of water with ½ cup of unsalted butter, placing it over medium heat. Once the butter melts, bring the mixture to a gentle boil. Remove from heat and add 1 cup of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of salt all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
- Let the dough cool for about 5 minutes. Then, crack in the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Using a pastry bag fitted with a large round tip, pipe the dough into 1.5-inch circles on the prepared sheet. Bake for 20-25 minutes until golden brown and puffed.
- Remove the cream puffs from the oven and poke a small hole in each puff to let steam escape. Let them cool on a wire rack.
- In a large mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to whip until soft peaks form.
- Once cooled, fill each cream puff with the whipped cream mixture using a small piping tip, then dust with powdered sugar before serving.
Notes
FAQs
1. Can I make the cream puff shells ahead of time?
Yes, you can make the cream puff shells ahead of time. They can be stored in an airtight container at room temperature for one day. For longer storage, freeze the unfilled shells and fill them just before serving.
2. What can I do if my cream puffs don't rise?
If your cream puffs don't rise, it could be due to the oven temperature being too low. Make sure your oven is fully preheated before baking. Additionally, ensure that you poke holes in the puffs after baking to let steam escape.
3. How can I achieve a smooth pastry dough for the cream puffs?
To achieve a smooth pastry dough, ensure that you mix the ingredients well after adding the flour, and incorporate the eggs one at a time until the dough is glossy and silky. Overmixing can cause the dough to become sticky, so avoid that.
