Classic Cream Puffs
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for light and airy cream puffs made with a traditional pâte à choux dough. These hollow pastries are perfect for filling with whipped cream, custard, or ice cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 55 mins | None | 12 to 14 cream puffs |
🔪 Key Equipment
- 3-quart saucepan
- Wooden spoon
- Baking sheet
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter | 1 Stick |
| 1 Cup | Boiling Water | Hot |
| 1 Cup | Flour | All-purpose |
| 4 | Eggs | Unbeaten |
Instructions
Step 1: Make the Pâte à Choux Dough
- Preheat the oven to 450°F. Grease a baking sheet.
- In a saucepan, pour the 1 cup boiling water over the 1/2 cup butter and heat until the butter melts and the water returns to a boil.
- Add the 1 cup flour all at once. Stir constantly with a wooden spoon over low heat until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Add the unbeaten 4 eggs, one at a time, beating vigorously after each addition until the dough is smooth. Continue beating until the mixture is smooth and velvety.
Step 2: Bake and Fill
- Drop heaping tablespoons of dough onto the baking sheet, about 2 inches apart.
- Bake at 450°F for 15 minutes, or until well puffed and lightly browned.
- Reduce the heat to 300°F and bake for 30 to 40 minutes longer to thoroughly dry out the centers without further browning.
- Remove to a wire rack to cool completely. When cold, cut off the tops with a sharp knife and fill with whipped cream, custard, or ice cream as desired.
💡 Make-Ahead & Storage: Unfilled cream puffs can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
Original Recipe Scan
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