Easiest Cream Puffs
Get ready to impress with these "Easiest Cream Puffs," a foolproof recipe that combines elegant French pastry with effortless preparation. With just a handful of pantry staples—like butter, eggs, and flour—you can create golden, airy puffs that are as light as clouds. The rich, velvety filling of freshly whipped cream, kissed with a hint of vanilla, makes every bite irresistibly indulgent. Perfect for beginner bakers, this recipe simplifies the classic choux pastry technique, ensuring consistent results every time. Ready in under an hour, these cream puffs are ideal for special occasions or as a show-stopping dessert. Dust them with powdered sugar for the perfect finishing touch, and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 1 cup Water
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 1 cup All-purpose flour
- 4 pieces Large eggs
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, unsalted butter, and salt. Heat the mixture over medium heat until the butter is fully melted and the mixture begins to boil.
Reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
Remove the pan from the heat and let the mixture cool for 5 minutes.
Add the eggs one at a time to the dough, beating well after each addition. The dough should be smooth and sticky.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon) and pipe 12 mounds onto the prepared baking sheet, leaving about 2 inches of space between each mound.
Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven during baking as this might cause the puffs to collapse.
Once baked, remove the cream puffs from the oven and let them cool completely on a wire rack.
While the cream puffs cool, prepare the filling by whipping the heavy whipping cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form.
Once the cream puffs are cooled, use a serrated knife to carefully cut them in half horizontally.
Fill the bottom halves of the cream puffs with the whipped cream using a piping bag or spoon, then replace the tops.
Dust the cream puffs lightly with powdered sugar before serving. Enjoy immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
