Have you ever looked at a cream puff and thought, “That looks so fancy! There’s no way I can make that”? Well, guess what? I used to think the same thing.
But trust me, these Super Simple Cream Puffs will completely change the way you think about making this classic treat. They’re light, airy, and filled with a deliciously sweet whipped cream that will make you feel like a pro in the kitchen.
Best of all? They’re actually super easy to whip up! I’ll walk you through the process, and by the end of it, you’ll have the most beautiful, mouthwatering cream puffs.
If you’re going to make them for a family gathering or just because you deserve a sweet treat, you’ll absolutely love how simple it is.
What You’ll Need
For the choux pastry:
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the whipped cream filling:
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional for serving:
- Powdered sugar (for dusting)
Pro Tips
- Let the dough cool: It might seem tempting to add the eggs right away, but trust me, give the dough a quick 5-minute cool-down before mixing in the eggs. This prevents the eggs from cooking too quickly, which is key to getting a smooth dough.
- Mix the eggs one at a time: When adding the eggs to the dough, do it slowly—one at a time. I know it might look a little lumpy at first, but keep mixing and you’ll see it turn into a smooth, glossy dough.
- Piping tips: Use a piping bag or a simple zip-top bag (with the tip cut off) to pipe the dough onto your baking sheet. Try to keep the sizes pretty uniform for even baking.
- No peeking while baking: It can be tempting, but avoid opening the oven door during the first 20 minutes of baking! If you do, the puffs might collapse, and we definitely don’t want that.
- Filling technique: Once your puffs are cool, use a piping bag to fill them with the whipped cream. This keeps them from getting soggy and makes for a neat, clean filling.
Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Piping bag or zip-top bag
- Baking sheet
- Parchment paper or silicone baking mat
- Electric mixer or whisk
- Cooling rack
Substitutions and Variations
- Dairy-Free Option: If you need to make these dairy-free, swap out the butter for a dairy-free butter substitute and use coconut cream in place of the heavy whipping cream.
- Flavored Whipped Cream: Want to get creative? Add a tablespoon of cocoa powder or a little fruit puree to your whipped cream for a fun twist!
- Chocolate Glaze: If you’re feeling extra indulgent, drizzle melted chocolate over the filled cream puffs for a deliciously decadent touch.
Make-Ahead Tips
- Choux pastry shells: You can actually make the choux pastry shells the day before. Just store them in an airtight container at room temperature. When you’re ready to serve, pop them in a 350°F (175°C) oven for about 5 minutes to re-crisp them before filling with whipped cream.
- Whipped cream: Feel free to make the whipped cream ahead of time! Just store it in the fridge, and give it a quick stir before filling your puffs.
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the dough: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Once boiling, remove it from the heat and stir in the flour all at once. Put it back on the heat and cook for about 2 minutes, stirring constantly until the dough forms a ball and pulls away from the sides of the pan.
- Cool the dough: Let the dough cool for about 5 minutes. You don’t want to rush this step!
- Add the eggs: Now, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Don’t worry if the dough looks a little chunky at first—it’ll smooth out. Keep mixing until it’s glossy and smooth.
- Pipe the dough: Transfer the dough to a piping bag or a zip-top bag with the tip cut off. Pipe small mounds, about 1½ inches in diameter, onto your prepared baking sheet. Space them about 2 inches apart.
- Bake: Bake the puffs for 20 minutes. After that, lower the oven temperature to 350°F (175°C) and bake for another 20 minutes, or until they’re golden brown and puffed.
- Cool: Take the puffs out of the oven and let them cool completely on a wire rack. Patience is key here!
- Whip the cream: While the puffs cool, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the puffs: Once the puffs are completely cool, use a piping bag to fill them with the whipped cream. You can pipe it right into the center of each puff.
- Serve: Dust with powdered sugar just before serving for a pretty, sweet finish.
Nutritional Breakdown (per serving)
- Calories: Around 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 2g
Note: Nutritional values are estimates and may vary depending on ingredients used.
Leftovers and Storage
- Storage: If you have any leftovers (which is unlikely, but hey, it could happen!), store them in an airtight container in the fridge for up to 2 days. They’re best when fresh, but they’ll keep for a little while in the fridge.
- Freezing: For best results, freeze the unfilled pastry shells. Once baked and cooled, place them on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 1 month. When you’re ready to use, simply thaw and fill with the whipped cream.
FAQs
Q: Can I use a different filling?
A: Absolutely! You can use pastry cream, chocolate mousse, or even ice cream for a fun twist.
Q: Why did my puffs collapse after baking?
A: If your puffs collapsed, it might be because the dough wasn’t fully cooked before adding the eggs, or you opened the oven door too soon. Be sure the dough forms a ball before adding the eggs, and don’t open the oven for the first 20 minutes!
Q: Can I make these gluten-free?
A: Yes! You can substitute the flour with a gluten-free flour blend. Just make sure the blend has xanthan gum to help with texture.
Wrapping Up
Honestly, making cream puffs isn’t as difficult as it seems, and these Super Simple Cream Puffs prove that! They’re light, fluffy, and filled with sweet whipped cream—everything you could want in a dessert.
So give them a try, and let me know how it goes! I’d love to hear your thoughts, any tips you might have, or questions about the recipe. Don’t be shy—leave a comment below!
