Famous Cream Puffs

Cream puffs, also known as profiteroles, are delicate pastry shells filled with luscious cream and often topped with a dusting of powdered sugar or a drizzle of chocolate. With their crisp exterior and airy, creamy interior, these classic French treats are perfect for special occasions or as a sophisticated dessert for any gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
water
all-purpose flour
eggs
salt
heavy whipping cream
confectioners’ sugar
vanilla extract
optional: melted chocolate or powdered sugar for topping

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.

Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes.

Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.

Scoop or pipe the dough into small mounds on the prepared baking sheet.

Bake for 20-25 minutes or until puffed and golden brown. Do not open the oven door during baking.

Remove from oven and let cool completely on a wire rack.

In a mixing bowl, whip the heavy cream, vanilla extract, and confectioners’ sugar until stiff peaks form.

Once the puffs are cool, cut them in half or create a small hole and pipe the whipped cream inside.

Dust with powdered sugar or drizzle with melted chocolate before serving.

Servings and timing

This recipe yields approximately 20 cream puffs.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling and filling time: 30 minutes
Total time: 1 hour 15 minutes

Variations

Fill with pastry cream or custard instead of whipped cream.
Use chocolate ganache as a filling for a rich twist.
Add fresh berries inside for a fruity surprise.
Top with caramel glaze for a classic French croquembouche element.

storage/reheating

Store unfilled cream puffs in an airtight container at room temperature for up to 2 days.
Filled cream puffs should be refrigerated and enjoyed within 24 hours.
To re-crisp unfilled puffs, place them in a 350°F (175°C) oven for 5 minutes.
Do not freeze filled cream puffs, but unfilled shells can be frozen for up to 1 month.

FAQs

What are cream puffs made of?
Cream puffs are made from choux pastry (pâte à choux) and filled with cream.

Why did my cream puffs collapse?
They may have been underbaked or the oven door was opened too early during baking.

Can I make cream puffs ahead of time?
Yes, bake the shells in advance and fill them just before serving.

What’s the difference between cream puffs and eclairs?
Cream puffs are round and often filled with whipped cream, while eclairs are oblong and typically filled with custard and topped with icing.

Can I use store-bought whipped cream?
Yes, but homemade whipped cream offers better flavor and stability.

Do I need a piping bag?
No, you can use a spoon to form the dough, but piping gives a neater look.

Can I flavor the filling?
Yes, add cocoa powder, fruit puree, or flavored extracts to customize the cream.

How do I know when the puffs are done?
They should be golden brown, firm to the touch, and sound hollow when tapped.

What can I serve with cream puffs?
They pair well with fresh fruit, coffee, or a drizzle of warm chocolate sauce.

Are cream puffs difficult to make?
They require attention to technique but are manageable with practice and proper timing.

Conclusion

Famous Cream Puffs are an elegant and timeless dessert that combines a crisp pastry shell with a creamy, dreamy filling. Whether you’re making them for a holiday gathering or a weekend treat, they are sure to impress with both their taste and presentation. Once you master the technique, you’ll find yourself coming back to this classic recipe time and time again.

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