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Choux à la Crème

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Light, airy, and elegant French cream puffs made with crisp choux pastry shells and filled with sweet vanilla whipped cream. Finished with a dusting of powdered sugar, these classic pastries are perfect for tea time, celebrations, or a delicate homemade dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Extra powdered sugar for dusting

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan over medium heat, combine the water and butter until melted and simmering.
  3. Add the flour and sugar all at once, stirring quickly until a smooth dough ball forms and pulls away from the pan.
  4. Continue stirring the dough for about 1 minute to remove excess moisture.
  5. Remove the pan from the heat and let the dough cool for about 5 minutes.
  6. Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
  7. Transfer the dough to a piping bag fitted with a round tip or spoon small mounds onto the prepared baking sheet.
  8. Bake for 25 to 30 minutes until the puffs are golden brown and crisp. Do not open the oven door during baking.
  9. Remove the pastry shells from the oven and allow them to cool completely on a wire rack.
  10. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  11. Slice the cooled cream puffs in half or make a small opening underneath each puff.
  12. Fill the shells generously with whipped cream using a spoon or piping bag.
  13. Dust with powdered sugar before serving.

Notes

  • Avoid opening the oven door during baking to prevent the cream puffs from collapsing.
  • Unfilled shells can be frozen for up to 1 month.
  • Pastry cream or chocolate mousse can replace whipped cream filling.
  • For chocolate cream puffs, dip the tops in melted chocolate.
  • Fresh berries make a delicious addition to the filling.
  • Allow shells to cool fully before filling to prevent melting the cream.
  • Serve chilled or slightly cool for the best texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/choux-a-la-creme/