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Classic Cream Puffs with Vanilla Whipped Cream Filling: A Step-by-Step Guide

If there’s one dessert that embodies elegance and indulgence, it’s the classic cream puff. With a light, airy choux pastry shell and a rich, creamy filling, cream puffs are timeless treats perfect for tea parties, celebrations, or simply as a sweet escape. This guide will walk you through crafting classic cream puffs filled with luscious vanilla whipped cream from scratch, ensuring every bite is irresistible.

Ingredients

For the Choux Pastry:

• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) water
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Vanilla Whipped Cream Filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Optional Topping:

• Powdered sugar for dusting
• Melted chocolate for drizzling

Step 1: Preheat and Prepare

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or a silicone baking mat. This ensures your cream puffs won’t stick and will bake evenly.

Step 2: Make the Choux Pastry

1. In a medium saucepan over medium heat, combine butter, water, salt, and sugar. Stir until the butter melts and the mixture comes to a gentle boil.
2. Remove the pan from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Return the pan to low heat for about 1-2 minutes to slightly dry the dough, stirring constantly.
4. Transfer the dough to a mixing bowl or stand mixer. Add eggs one at a time, beating thoroughly after each addition. The dough should be thick, smooth, and shiny but still pipeable.

Step 3: Shape the Cream Puffs

1. Transfer the choux dough into a piping bag fitted with a large round tip.
2. Pipe 1.5-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart to allow expansion.
3. Smooth any peaks with a damp fingertip to prevent uneven baking.

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