Melt in Your Mouth Cream Puffs
Delight in the airy perfection of *Melt in Your Mouth Cream Puffs*, a classic dessert that combines light, golden pastry shells with a luscious whipped cream filling. These elegant treats are made from scratch, beginning with a versatile choux pastry that's expertly piped and baked to achieve the perfect puff. The filling, a dreamy blend of heavy cream, powdered sugar, and vanilla, is whipped to cloud-like peaks and generously stuffed into the cooled puffs for a melt-in-your-mouth experience. Ideal for special occasions or as a sweet indulgence, these cream puffs are surprisingly simple, requiring just a handful of pantry staples and a little time in the kitchen. Serve dusted with powdered sugar for a touch of elegance, and prepare to amaze your family and guests with your pastry prowess! Perfect keywords: choux pastry recipe, homemade cream puffs, easy cream puff dessert.
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Recipe Information
Ingredients
- 240 ml water
- 115 grams unsalted butter
- 10 grams granulated sugar
- 1 pinch salt
- 130 grams all-purpose flour
- 4 pieces large eggs
- 240 ml heavy cream
- 50 grams powdered sugar
- 5 ml vanilla extract
- 1 batch egg wash (1 egg + 1 tbsp water, whisked)
Instructions
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, unsalted butter, granulated sugar, and a pinch of salt. Heat the mixture over medium heat until the butter melts and the water just starts to boil.
Immediately add the all-purpose flour to the saucepan and stir vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth dough and pulls away from the sides of the pan (about 2 minutes).
Transfer the dough to a large mixing bowl and let it cool slightly for 5 minutes.
Add the eggs one at a time to the slightly cooled dough, mixing well after each addition. The dough will appear lumpy at first but will smooth out as you incorporate the eggs.
Spoon the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
Brush the tops of the piped dough with the egg wash to ensure an even golden finish.
Bake the cream puffs in the preheated oven for 15 minutes. Then, reduce the oven temperature to 190°C (375°F) and bake for an additional 10 minutes, or until the cream puffs are golden brown and puffed up.
Remove the cream puffs from the oven and let them cool completely on a wire rack.
While the cream puffs cool, prepare the filling. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cream puffs are completely cool, use a sharp knife to cut them in half horizontally or create a small hole in the bottom of each puff for filling.
Transfer the whipped cream filling into a piping bag and fill each cream puff generously.
Serve immediately or chill until ready to serve. Dust with powdered sugar for garnish if desired.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 60.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 522 mg | 11% | |
*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.
