Cream puffs are a classic dessert known for their light, airy pastry shells filled with luscious, creamy vanilla custard. This recipe captures the perfect balance of crispness and softness, offering a timeless treat that’s as elegant as it is delicious. Ideal for any occasion, these cream puffs showcase the art of French pastry with straightforward, accessible ingredients.
I used this recipe for Cream Puffs. Take 2 cups of water and 1 cup of oil and bring to a boil on the stove. When it boils, remove the pot from heat and add 9 tablespoons of flour and half a packet of baking powder. Let the mixture cool.
Later, add three eggs to the cooled mixture. Add one egg at a time and beat with a mixer.
Shape the prepared dough with a spoon and place on a greased baking sheet. This dough makes about 15 cream puffs.
For the filling, you need 2 cups of heavy cream, which should be whipped stiff like snow. Cut the baked cream puffs in half and fill with this cream.
Top the cream puffs with a little melted chocolate.
Classic Vanilla Cream Puffs
Dough:
- 2/3 cup oil (about 5.3 fl oz)
- 2 cups water (16 fl oz)
- 2 1/2 cups flour
- 7 eggs
- 1/2 packet baking powder (about 1 teaspoon)
Filling:
- 4 eggs
- 6 tablespoons sugar
- 2 vanilla pudding packets (instant pudding mix)
- 2 tablespoons flour
- 4 cups milk
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 3 tablespoons sugar
- Powdered sugar for dusting
Instructions:
Bring water and oil to a boil. Add flour and stir until smooth. When the dough cools, add eggs one by one, beating well after each addition. Finally, stir in the baking powder.
On a greased and floured baking sheet, drop the dough by teaspoonfuls or use a piping bag.
Bake at 430°F (220°C) for 20 minutes without opening the oven. When golden brown, they are done.
For the filling, beat 4 egg yolks with 6 tablespoons sugar. Add pudding mix and flour. Thin the mixture with 1 cup of milk (reserved from the 4 cups). Bring the rest of the milk to a boil with vanilla sugar. When boiling, pour in the egg mixture and cook while stirring constantly until thickened.
Beat the egg whites with 3 tablespoons sugar until stiff, then fold gently into the cooled yolk cream.
Cut the cream puffs in half and fill with the cream. Dust with powdered sugar.
