Simple Homemade Cream Puffs
A delightful treat that is light and airy, perfect for filling with whipped cream, custard, or fruit.
Servings: 8 servings
Equipment
- Medium saucepan
- Piping Bag
- Baking Sheet
- Parchment Paper
Ingredients
Choux Pastry Ingredients
- 1 cup All-purpose flour Provides structure for the cream puffs.
- ½ cup Unsalted butter Adds richness and flavor.
- 1 cup Water Helps form the dough and creates steam during baking.
- 4 large Eggs Provides structure and moisture.
- 1 tablespoon Granulated sugar Adds a hint of sweetness.
- ¼ teaspoon Salt Balances sweetness and strengthens pastry structure.
Whipped Cream Filling
- 1 cup Heavy whipping cream For filling the cream puffs.
- 2 tablespoons Powdered sugar Sweetens the whipped cream filling.
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine water, butter, sugar, and salt. Heat until boiling.
- Remove from heat and add flour all at once, stirring until a smooth ball forms.
- Let cool, then add eggs one at a time, mixing until smooth after each addition.
- Pipe or spoon the dough onto a lined baking sheet, leaving space between each puff.
- Smooth any peaks with a wet finger.
- Bake for 20-25 minutes until golden brown and puffed.
- Cool on a wire rack, then fill with whipped cream.
- Optional: Dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.