This is one of our most popular dessert recipes and for good reason! This easy cream puff uses simple ingredients and only takes 20 minutes to make! The flaky puff pastry crust and real whipped cream filling make this cream puff a perfect party dessert!
I’ll show you how quick and easy they are to make.
Ingredients
Before starting this recipe, you’ll need the following ingredients:
1boxof Puff Pastry Sheets. I like to use the Pepperidge Farms brand. One box comes with 2 ready-to-bake sheets.
Real Whipped Cream Filling Ingredients:
To make the whipped cream filling, you’ll need:
1-pintof heavy whipping cream, 1teaspoonof vanilla extract, and 1/4cup ofconfectioners’ (powdered) sugar.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe.
Cookie Cutter (I used snowflake shapes, but you can use whatever shape you want.)
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your cream puffs come out perfectly.
Puff Pastry Tips
Make sure the puff pastry dough is chilled before working with it. Working with warm dough is sticky and messy. Plus, your shapes won’t cut out neatly.
When cutting out the puff pastry dough, be sure to place the sheet of dough on a floured surface. The flour will prevent the dough from sticking to the surface.
Whipped Cream Tips
Use a cold bowl to make the whipped cream.
Whenever you’re working with whipped cream, it should be kept cold. Therefore, when you’re not eating it or working with it, keep it refrigerated or chilled. If you let it get warm, it will start to melt.
Basic whipped cream is made using confectioners’ sugar, vanilla extract, and one pint of heavy whipping cream.
Mix all ingredients 2-3 minutes on high speed until soft, pillowy peaks form and hold their shape.
This cream puff recipe takes just 20 minutes to make and is ideal for wowing your guests with bakery-fresh bites.
Baking the Puff Pastry
The puff pastry shells are baked in the oven at 350°F.
Carefully cut out snowflakes and place them on a large baking sheet that’s lined with parchment paper. You don’t need to worry about spacing them apart too much, because they rise up, rather than sideways.
Once all snowflakes are cut out, re-roll the dough out and cut out more if needed.
Bake 10-12 minutes. Keep a close eye on them to make sure they don’t burn.
Allow to cool for 1-2 minutes, then carefully slice them in half with a bread knife.
If you want them to look fancy, use a piping bag to fill them with whipped cream. Otherwise, you can use a spoon to fill them.
Sprinkle with confectioners’ sugar for a final touch!
Storage
If you want to store your cream puffs for later just follow these easy steps:
Place them in a storage tray with an airtight lid. If you don’t have one, use a baking sheet.
Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.
Eggs: are the leavening (rising) agent. Yolks add fat for a tender and light texture and also act as an emulsifier for a smooth, even textured finished product. The proteins in the eggs add to the structure of the cream puff.
The best way to store choux pastry is to freeze baked and UNFILLED cases in an air-tight container. When you're ready to fill them, reheat the cases in the oven to make them crisp again. Once cooled, they can be filled and served.
Egg wash is the most reliable but it can be very thick and sticky. Milk wash will go on more evenly but it can soak into pastry and make it weaker. Melted butter works nicely after the crust has set but it can make the crust greasy and weaker.
In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.
The Flour: Choux can be made with a range of wheat flour types. Some cooks prefer low-protein cake or pastry flour for the delicate choux puffs they can create, while others swear by high-protein bread flour for the sturdier choux it produces.
Choux pastries (i.e. cream puffs, eclairs, etc.) won't rise if the oven temperature is too low. For the pastries to rise properly, the temperature needs to be really high at first so that the steam builds up inside of the dough and causes them to rise and hollow out.
Cook the flour mixture until a thin film of residue forms on the bottom of the pot. [Step 4 of recipe] Allow pastry to cool before adding eggs in. If pastry is too hot, it may cook the eggs, thus giving your cream puffs an eggy taste.
Freshly baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can freeze them for up to 1 month. To freeze, place the cream puffs in a single layer on a baking sheet and freeze until solid.
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.
Or cut a 3/4-inch slit in the tip of a disposable pastry bag or the bottom corner of a large ziplock bag. If piping isn't for you, you can spoon out the dough or use a cookie scoop — my favorite tool! If you use a 1/2-cup scoop, you'll get 10 to 12 puffs.
Fill puffs with whipped cream just before serving. If you can't manage that – fill no more than several hours ahead, and refrigerate until ready to serve.
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork. Puff Pastry fillings should be at room temperature. If they're hot, they can begin to melt the pastry layers, which will affect the pastry's ability to rise and puff.
The secret is steam and hundreds of paper-thin layers of dough. Puff pastry starts out as a lean dough of just water and flour. This dough gets rolled, stretched, and folded with a healthy amount of butter again and again until all of those layers are formed.
One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.
Egg wash is often used to make toppings on pastries stick. It's also used as a glaze to help the pastry achieve the perfect golden brown color and shine. Butter will not help toppings stick to pastry since it isn't a binder like an egg is, but butter can work in place of an egg wash for some foods.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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