Description
Light and airy cream puffs made with classic choux pastry and filled with smooth vanilla whipped cream for an elegant and timeless dessert.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
- Spoon or pipe small mounds of dough onto the prepared baking sheet.
- Bake for 20 to 25 minutes until puffed and golden brown. Do not open the oven during baking.
- Remove from oven and allow the shells to cool completely.
- In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fill each cooled shell with whipped cream using a piping bag or spoon.
- Serve immediately or refrigerate until ready to serve.
Notes
- Do not underbake or the shells may collapse.
- Allow shells to cool completely before filling.
- Store unfilled shells at room temperature for one day or freeze for longer storage.
- Fill just before serving for best texture.
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
Keywords: cream puffs, choux pastry cream puffs, homemade profiteroles, vanilla cream filled pastry