French Cream Puffs

If you’re looking for a classic French pastry that’s as elegant as it is delicious, French Cream Puffs are a must-try! These delicate little puffs are made from pâte à choux (a simple pastry dough), baked to golden perfection, and filled with a rich, creamy custard or whipped cream filling. They’re perfect for any occasion, from fancy dessert tables to afternoon tea.

What makes these cream puffs so special is their airy, light texture and rich, velvety filling. The outer shell is crisp, yet hollow and delicate, making the creamy filling the star of the show. With just a few ingredients and simple steps, you can create an impressive treat that looks and tastes like it came straight from a French patisserie.

I first made French Cream Puffs when I wanted to impress my guests at a dinner party, and they were a huge hit. The puff pastry dough may sound intimidating, but it’s actually quite easy to make and bake. Once filled with a smooth and creamy custard or whipped cream, these puffs are a showstopper that everyone will love!

Why These French Cream Puffs Will Be Your New Favorite

• Light and airy: The delicate, crisp pastry shell is light as air and gives way to a rich, creamy filling that melts in your mouth.
• Customizable filling: You can fill these cream puffs with anything from whipped cream to pastry cream or even chocolate mousse, making them versatile for any taste.
• Elegant and impressive: These pastries look fancy and complicated but are surprisingly simple to make, making them perfect for dinner parties or special occasions.
• Perfect for any occasion: Whether it’s a holiday gathering, a birthday party, or just an afternoon treat, French Cream Puffs are always a crowd-pleaser.
• Can be made ahead: You can make the puffs ahead of time and fill them just before serving, making them a great dessert to prepare in advance.

Ingredients

For the Pâte à Choux (Pastry Dough):

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract (optional)

For the Filling:

• 1 cup heavy cream (for whipped cream filling)
• 2 tablespoons powdered sugar (for whipped cream filling)
• 1 teaspoon vanilla extract (for whipped cream filling)
• OR
• 1 batch of pastry cream (see below for recipe)

For the Pastry Cream (if using instead of whipped cream):

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter

How to Make French Cream Puffs

1. Make the Pâte à Choux (Pastry Dough):
   In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a boil over medium-high heat. Once the butter has melted, add the flour all at once and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let it cool for a few minutes.
2. Add the eggs:
   One at a time, add the eggs to the dough, stirring after each addition until fully incorporated. The dough will become smooth and slightly sticky. Stir in the vanilla extract if using.
3. Shape the cream puffs:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a spoon or piping bag, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can make them as small or as large as you like, but keep in mind they will expand while baking.
4. Bake the puffs:
   Bake the cream puffs in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking, as this can cause the puffs to collapse. Once done, turn off the oven and let them cool in the oven with the door cracked for about 5 minutes before transferring them to a wire rack to cool completely.
5. Make the filling:
   For whipped cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. For pastry cream, whisk the milk, sugar, and vanilla extract in a saucepan over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, cornstarch, and a little milk to form a smooth mixture. Gradually add the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat, add the butter, and let it cool completely.
6. Fill the puffs:
   Once the puffs have cooled, use a serrated knife to carefully cut them in half horizontally, creating a top and bottom. Fill each puff with a generous amount of whipped cream or pastry cream. Place the tops back on and dust with powdered sugar for a festive touch.
7. Serve and enjoy:
   Your French Cream Puffs are ready to serve! Enjoy them with a hot cup of tea or coffee, or as a sweet addition to a holiday dessert spread.

Tips

• Don’t open the oven door: It’s crucial to not open the oven door during the first 15 minutes of baking, as this can cause the puffs to deflate.
• Chill the filling: If you’re using pastry cream, make sure it’s completely cooled before filling the puffs to prevent them from becoming soggy.
• Pipe the dough for uniform puffs: If you want your puffs to be uniform in size, use a piping bag to pipe the dough onto the baking sheet.

Substitutions and Variations

• Fill with chocolate mousse: For a chocolatey twist, you can fill the puffs with chocolate mousse instead of whipped cream or pastry cream.
• Gluten-free option: To make these cream puffs gluten-free, substitute the all-purpose flour with a gluten-free flour blend that works for baking.
• Flavor variations: Add a few drops of almond extract or lemon zest to the filling for a unique twist on the classic cream puff.

Make a Healthier Version

• Low-fat cream filling: You can use a lighter whipped cream or even Greek yogurt as a filling to reduce the fat content.
• Sugar-free version: Substitute the powdered sugar with a sugar substitute for a lower-sugar version of this treat.

Closing

And there you have it! French Cream Puffs are the perfect combination of light, airy pastry and rich, creamy filling. Whether you fill them with whipped cream, pastry cream, or even chocolate mousse, these delightful little treats will surely impress. They’re perfect for a holiday party, an elegant dessert, or a fun baking project with friends and family. Don’t forget to let us know how your cream puffs turn out, and be sure to check out more of our French dessert recipes for even more sweet inspiration!

Relevant Categories of this Recipe

Pastries
French Desserts
Holiday Treats
Easy Desserts

Tags
French Cream Puffs, Pâte à Choux, Pastry Cream, Whipped Cream, Holiday Pastries, Elegant Desserts

Frequently Asked Questions

1. Can I make these cream puffs ahead of time?
   Yes, you can make the puffs and filling ahead of time. Store the baked puffs in an airtight container for up to 2 days, and the filling can be refrigerated for up to 3 days. Fill the puffs just before serving.
2. Can I freeze these cream puffs?
   Yes, you can freeze the baked but unfilled cream puffs for up to 3 months. Just thaw them at room temperature and fill them with cream before serving.
3. Can I use store-bought pastry cream?
   Yes, you can use store-bought pastry cream if you want to save time. Just be sure to chill it before filling the puffs.
4. Can I use whipped cream instead of pastry cream?
   Yes! Whipped cream is a great alternative to pastry cream for filling the puffs. For an extra touch, you can flavor the whipped cream with vanilla or a bit of liqueur.
5. How do I get the perfect puff pastry texture?
   Be sure to bake the puffs in a hot oven, and avoid opening the door too soon. The dough needs time to rise and form the hollow center.