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Ingredients
Equipment
Method
Prepare the Choux Pastry
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- In a medium saucepan, combine butter, water, salt, and granulated sugar. Bring to a rolling boil over medium-high heat, stirring until the butter is completely melted.
- Remove the saucepan from heat. Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.
- Return the pan to medium heat and continue to cook, stirring constantly for 1-2 minutes, to dry out the dough slightly. A thin film should form on the bottom of the pan.
- Transfer the dough to a large mixing bowl (or the bowl of a stand mixer). Let it cool for 5 minutes, stirring occasionally, until it's warm but not hot to the touch.
- Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth, thick, and glossy. The dough should be soft enough to pipe but firm enough to hold its shape.
- Transfer the choux pastry to a pastry bag fitted with a large round tip (or a sturdy zip-top bag with a 1/2-inch corner snipped off). Pipe 1.5-inch mounds onto the prepared baking sheets, leaving about 2 inches of space between each puff.
- Bake for 15 minutes at 400°F (200°C). Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown, fully puffed, and firm to the touch.
- Turn off the oven, prop the door open slightly, and let the cream puffs cool in the oven for 15-20 minutes. This step is crucial to help prevent them from deflating. Remove from the oven and transfer to a wire rack to cool completely.
Prepare the Vanilla Cream Filling
- In a large, chilled mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream may become grainy.
Assemble the Cream Puffs
- Once the cream puff shells are completely cool, gently slice each puff horizontally in half, or make a small hole in the bottom or side with a knife.
- Fill a clean pastry bag with a star tip (or use a spoon) with the prepared vanilla cream filling. Pipe or spoon a generous amount of filling into the bottom half of each cream puff.
- Place the top half back on, or simply pipe the cream directly into the hole. Arrange on a serving platter. Just before serving, dust generously with additional powdered sugar.
Notes
Ensure eggs are at room temperature for better incorporation into the choux pastry. Do not open the oven door during the baking process, especially in the first 25 minutes, as this can cause the puffs to collapse. Cream puffs are best served fresh, ideally within a few hours of filling. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Thaw and crisp in a 300°F (150°C) oven for 5-7 minutes before filling. Filled cream puffs can be stored in the refrigerator for up to 1-2 days, but the shells may soften over time.