Vanilla Cream Puffs or Any Kind
Indulge in the light, airy perfection of homemade *Vanilla Cream Puffs*, a classic French-inspired dessert that’s easier to make than you might think! These delicate shells are crafted from a simple choux pastry dough, baked until golden, and filled with luscious, homemade whipped vanilla cream. The combination of crisped pastry and smooth, slightly sweet cream is simply irresistible. With just a handful of pantry staples like butter, flour, eggs, and heavy cream, this recipe offers endless versatility—try swapping in chocolate, pastry cream, or fruit fillings to customize them to your taste! Whether you’re hosting a sophisticated gathering or treating yourself to something special, these cream puffs are sure to impress. Ready in under an hour and topped with a snowy dusting of powdered sugar, this elegant dessert is as delightful to make as it is to share.
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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 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 2 tablespoons Granulated sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
Remove the saucepan from heat and quickly stir in the flour with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool for 5 minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Dip your finger in water and gently smooth the tops of the mounds to remove any peaks.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 15 minutes, or until the puffs are golden brown and sound hollow when tapped. Do not open the oven door during baking.
Remove the puffs from the oven and poke a small hole in the side of each puff to release steam. Let them cool completely on a wire rack.
While the puffs cool, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form.
Transfer the whipped vanilla cream to a piping bag fitted with a small round tip.
Once the puffs are cooled completely, pierce a small hole in the bottom or side of each puff and pipe the vanilla cream into the center.
Dust the filled cream puffs with powdered sugar for garnish and serve immediately. Store any leftovers in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| 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.
