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Super Simple Homemade French Cream Puffs
I can't help but reminisce about my beginner pastry training in Paris whenever I make these cream puffs. Their soft shells grow into puffy little clouds during baking, then get stuffed with the creamiest vanilla filling ever. I whip these up when I want my table to feel a bit fancy. Nothing beats seeing everyone's surprised looks after they taste these heavenly treats for the first time.
The Classic Dessert That's Always In Fashion
There's pure joy in munching on a well-crafted cream puff. The shell breaks slightly crisp before you hit that smooth vanilla center. I once thought these were too complicated for home baking, but now they're among my top desserts to create. Every time I make them, it feels like I'm crafting tiny edible jewels.
What You'll Need
- Instant vanilla pudding mix: 1 package (3.4 ounces), makes your filling smooth and tasty.
- Whole milk: ⅓ cup, gives the filling just the right consistency.
- Heavy cream: 1 pint, whipped up for that amazing filling.
- Powdered sugar: For sprinkling on top.
- White sugar: 1 teaspoon, adds a touch of sweetness to the shells.
- Vanilla extract: 1 teaspoon, brings out a gentle flavor.
- All-purpose flour: 1 cup, builds the framework of your pastry.
- Eggs: 4 large, added one by one for perfect dough texture.
- Butter: 1 stick (½ cup), makes the pastry rich and tasty.
- Water: 1 cup, starts off your choux pastry base.
Time To Create Something Gorgeous
- Assemble and serve
- Sprinkle the filled cream puffs with powdered sugar and eat them right away for the best crunch and flavor.
- Prepare the filling
- Mix the heavy cream, milk, and vanilla pudding mix until it gets thick. Cut the pastry shells in half and put the vanilla mixture inside using a piping bag or just a spoon.
- Bake the shells
- Cook at 400°F for 15 minutes, then turn down to 350°F and cook 15 more minutes. Take them out, cut a tiny hole in each to let steam out, and cool them completely.
- Incorporate the eggs
- Heat the oven to 400°F. Mix in the eggs one at a time until the dough looks smooth. Drop spoonfuls of dough onto baking sheets with parchment paper.
- Prepare the choux pastry
- Mix butter, water, sugar, and vanilla in a pot. Let it boil and then stir in flour until it forms a ball and doesn't stick to the sides. Let it cool a bit.
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Insider Tricks
I've figured out that taking your time matters with cream puffs. Let your dough cool just enough before you add eggs or they'll cook too soon. Make sure to bake until they're deeply golden and feel airy when picked up. Don't fill them until you're ready to eat and they'll stay perfectly crunchy outside with soft centers.
Storage Smarts
These tasty bites will stay good in your fridge for roughly 3 days if you don't gobble them all first. I usually make extra shells to stick in the freezer without filling. They'll last about a month, and you can grab them whenever you want something special. Just thaw them out and add fresh filling.
Frequently Asked Questions
- → Why do I need to make cuts in the puffs post-baking?
Creating cuts lets trapped steam escape, ensuring your pastries remain crisp. Be cautious of the hot steam as you work.
- → Is it possible to prep these pastries ahead?
You can bake the shells earlier and store them unfilled in an airtight box. Add the filling only before eating to avoid the texture getting soggy.
- → Why do my pastries sometimes sink?
This might happen if the oven is opened while baking. Try not to open the door until the bake time ends to prevent this issue.
- → Can I store the pastry shells in the freezer?
Absolutely. Keep the plain shells frozen for up to a month. When ready, let them fully thaw before adding the cream.
- → What should I do if my dough seems too thin?
Your dough should hold its shape when piped. A common reason for runny dough is adding eggs while the mixture was still too warm.