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Chef Ava

Old-Fashioned Cream Puffs

These old-fashioned cream puffs feature light, golden, dramatically puffed choux pastry shells filled with sweetened vanilla whipped cream and finished with powdered sugar. The shells are baked in two stages for a crisp, stable structure and can be topped with melted dark or semi-sweet chocolate for an extra-special finish. Makes 12 individual cream puffs and takes 1 hour and 15 minutes from start to finish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 cream puffs
Course: Dessert
Cuisine: French
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1/2 lb (1 cup) unsalted butter
  • 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 1/4 lb (1 cup) all-purpose flour
  • 4 large eggs
  • 2 cups heavy whipping cream
  • about 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • powdered sugar, for dusting
  • melted dark or semi-sweet chocolate, optional

Equipment

  • large baking sheet
  • parchment paper
  • medium saucepan
  • wooden spoon For stirring the choux dough.
  • mixing bowl

Method
 

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Add the water, butter, salt, and granulated sugar to a medium saucepan. Bring to a gentle boil over medium heat, stirring until the butter is fully melted.
  3. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
  4. Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough forms a smooth ball and a thin film appears on the bottom of the pan.
  5. Transfer the dough to a mixing bowl and allow to cool for about 5 minutes.
  6. Add the eggs one at a time, beating well after each addition until fully incorporated. The finished dough should be smooth, glossy, and thick enough to slowly fall from a spoon.
  7. Pipe or scoop the dough into 12 equal rounded mounds on the prepared baking sheet, spacing about 2 inches apart.
  8. Bake at 400°F for 20 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 10–15 minutes until deeply golden and completely crisp.
  9. Remove from oven and immediately poke a small hole in the base or side of each puff to release trapped steam. Transfer to a wire rack and cool completely.
  10. In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Slice each completely cooled cream puff in half horizontally. Pipe or spoon the vanilla whipped cream generously into the bottom halves then replace the tops.
  12. Dust generously with powdered sugar or drizzle with melted chocolate if desired. Serve immediately or refrigerate until ready to serve.

Notes

Do not open the oven door during the two-stage bake because escaping steam can cause the cream puffs to collapse. Cook the choux dough for the full 1–2 minutes after adding the flour, cool it for about 5 minutes before adding the eggs, and add the eggs one at a time. The finished dough should be smooth, glossy, and fall from a spoon in a slow, heavy ribbon. Poke a small hole in each puff immediately after baking to release trapped steam, then cool completely before filling.