cream puffs

Classic Cream Puffs (Choux à la Crème)

What they are (quick context)

Cream puffs are made from choux pastry — a cooked dough that puffs up in the oven because of steam, creating a hollow center perfect for filling with cream.

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🧾 Ingredients

Choux Pastry (the shells)

• 1 cup (240 ml) water

• ½ cup (113 g) unsalted butter

• 1 cup (125 g) all-purpose flour

• ¼ tsp salt

• 4 large eggs (room temperature)

Filling (choose one)

Classic whipped cream

• 1 cup (240 ml) heavy whipping cream (cold)

• 2–3 tbsp powdered sugar

• 1 tsp vanilla extract

OR pastry cream (richer)

• 2 cups milk

• ½ cup sugar

• 4 egg yolks

• ¼ cup cornstarch

• 2 tbsp butter

• 1 tsp vanilla

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🔥 Step-by-Step Instructions

1️⃣ Make the choux dough

1. Preheat oven to 425°F (220°C)

2. In a saucepan, combine water, butter, and salt

3. Bring to a full boil (butter must be fully melted)

4. Remove from heat, add all the flour at once

5. Stir hard with a wooden spoon until it forms a smooth ball

👉 You should see a thin film forming on the pan — that’s good.

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2️⃣ Dry the dough

1. Put the pan back on medium heat

2. Stir constantly for 1–2 minutes

3. Dough should look glossy and pull away from the pan

This step removes excess moisture = better puffing.

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3️⃣ Add eggs

1. Transfer dough to a bowl

2. Let it cool 2–3 minutes (so eggs don’t scramble)

3. Add eggs one at a time, mixing well after each

✔ Dough should be:

• Smooth

• Thick

• Fall slowly in a “V” shape from the spoon

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4️⃣ Shape & bake

1. Pipe or spoon dough onto parchment-lined tray
   (about 2 tbsp each, spaced apart)

2. Wet your finger and smooth peaks

3. Bake:

   • 425°F (220°C) for 15 minutes

   • WITHOUT opening oven, lower to 375°F (190°C)

   • Bake another 20–25 minutes

🚫 Do not open the oven early — they’ll collapse.

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5️⃣ Dry the shells

• When golden brown, poke a small hole in each

• Return to oven (turned off) for 10 minutes with door slightly open

This keeps them crisp.

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🍦 Filling

Whipped cream

1. Beat cold cream until soft peaks

2. Add sugar + vanilla

3. Beat to stiff peaks

Pastry cream (quick method)

1. Heat milk until steaming

2. Whisk yolks, sugar, cornstarch

3. Slowly whisk hot milk into eggs

4. Return to pan, cook until thick

5. Remove from heat → add butter + vanilla

6. Chill completely before using

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🧁 Assemble

• Slice shells OR poke hole in bottom

• Pipe filling inside

• Optional topping:

  • Powdered sugar

  • Chocolate drizzle

  • Caramel

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🔑 Pro Tips (important!)

• Eggs must be room temperature

• Humidity affects choux — add eggs slowly

• Fully baked shells should feel light and hollow

• Unfilled shells can be stored airtight for 1 day or frozen

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If you want:

• Chocolate cream puffs

• Air-fryer version

• Troubleshooting (flat, soggy, eggy taste)

Just tell me 😄