Description
Homemade Cream Puffs filled with sweet whipped cream and fresh raspberries, featuring a buttery, bakery-quality choux pastry dough. These light and airy pastries are perfect for elegant desserts or special occasions.
Ingredients
Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour, measured correctly
- 4 large eggs, room temperature
Cream Filling and Garnish:
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, to garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425˚F. Line a rimmed baking sheet with a Silpat mat or parchment paper for easy cleanup and preventing sticking.
- Make the Choux Dough: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring the mixture just to a boil over medium heat, then remove from heat. Stir in the flour all at once with a wooden spoon until fully incorporated.
- Cook the Dough: Return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes to release excess moisture and partially cook the flour. The dough will form a smooth ball and a thin film will form on the bottom of the pan.
- Beat the Dough: Transfer the dough to a large mixing bowl and beat with an electric mixer on medium speed for 1 minute to cool it slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and forms a thick ribbon when lifted.
- Pipe the Cream Puffs: Transfer dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 round puffs each about 1 1/2 inches in diameter and 1/2 inch tall, spaced 1 inch apart. Avoid making peaks; if peaks form, wet your fingertips and smooth them out gently.
- Bake the Puffs: Bake at 425˚F for 10 minutes. Without opening the oven, reduce temperature to 325˚F and bake for an additional 20-22 minutes or until golden brown and puffed. Cool completely on a wire rack.
- Prepare the Filling: In a large bowl, beat chilled heavy cream with sugar and vanilla extract on medium-high speed until stiff peaks form (about 2 minutes). Transfer to a piping bag fitted with a large open star tip.
- Fill the Cream Puffs: You can fill the puffs two ways: insert the pastry tip into the side of each puff and pipe cream until it pushes back, or cut off the tops, pipe cream inside, place a raspberry in the center, then replace the top. Dust with powdered sugar before serving.
Notes
- To prevent peaks when piping the dough, stop squeezing the bag and release pressure before lifting the tip away. Quickly swirl the tip around the dough to smooth the end.
- Make sure eggs are at room temperature for better incorporation.
- Do not open the oven during the first 10 minutes of baking to allow puffing.
- Chilling the heavy cream before whipping helps achieve better volume and stiff peaks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
