Description
This recipe for the easiest cream puffs combines a simple pâte à choux dough with a luscious cream cheese and whipped cream filling. These classic éclairs with their light, airy pastry and velvety sweet cream are perfect for any occasion, easy to make, and deliver delightful textures and flavors that everyone will love.
Ingredients
Scale
For the Choux Pastry:
- 2 cups water
- 8 oz. (1 cup) unsalted butter
- 2 cups all-purpose flour (sifted)
- 9 large eggs
For the Cream Filling:
- 16 oz. softened cream cheese
- 16 oz. thawed cool whipped cream (or heavy whipping cream)
- 1 cup powdered (confectioners’) sugar
Instructions
- Prepare the choux pastry dough. Pour the water into a large pot or saucepan, then add the butter. Cook over medium-high heat until the butter melts, stirring gently with a wooden spoon. Bring the mixture to a rolling boil.
- Add the flour and mix. Turn off the stove but keep the pot on the hot burner. Pour the sifted flour into the boiling butter-water mixture all at once. Whisk quickly and continuously for about one minute until the dough forms a smooth, soft ball that pulls away from the pot sides.
- Cool the dough. Remove the pot from heat and let the dough cool to room temperature. This step is crucial to avoid cooking the eggs when added.
- Incorporate eggs gradually. Transfer the cooled dough into a stand mixer bowl fitted with a paddle attachment or a large mixing bowl. Add 3 eggs at a time, beating at medium speed between additions. This ensures a smooth, slick batter. After all 9 eggs are incorporated and the texture is glossy and holds peaks, scrape down the bowl and beat on high speed for one more minute to fully aerate.
- Pipe the cream puffs. Fill a pastry bag halfway with the batter. On a greased or parchment-lined baking sheet, pipe rose shapes or round puffs. Leave space between puffs to allow for expansion during baking.
- Bake the cream puffs. Preheat the oven to 400°F (204°C). Bake the first batch for 20 minutes or until the puffs are puffed up and light golden brown. Meanwhile, pipe a second batch onto another baking sheet.
- Rotate and cool. Remove the first batch from the oven and immediately place the second batch inside to bake. Allow the baked puffs to cool on the baking sheet for 15 minutes before transferring them to wire racks to cool completely.
- Make the cream filling. In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the thawed cool whipped cream or freshly whipped heavy cream and beat again until the filling is well combined and fluffy. Scrape down the sides and beat for an additional minute for best texture.
- Assemble the cream puffs. Fit a piping bag with a star tip (Wilton 47 recommended). Fill the bag halfway with the prepared cream filling. Insert the tip into the bottom of each cooled cream puff and pipe in the filling until the puff is about three-quarters full.
Notes
- Ensure the dough cools completely before adding eggs to avoid scrambled eggs in the batter.
- Sift the flour for best texture and to prevent lumps.
- Cool the cream puffs thoroughly before filling to prevent melting of the filling.
- Use fresh eggs for the best rise and texture.
- You can substitute whipped cream with heavy whipping cream whipped fresh for a lighter texture.
- For a sweeter filling, increase powdered sugar slightly according to taste.
- Store cream puffs in an airtight container in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 240
- Sugar: 10g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: cream puffs, éclairs, pâte à choux, cream cheese filling, whipped cream, classic French dessert, easy dessert recipe
