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Timeless Elegance: Grandmother’s Classic Cream Puffs

This Classic Cream Puff recipe has been passed down through generations, bringing a touch of elegance to any table. With a crisp, airy choux pastry filled with a light and creamy filling, these delicate pastries are a perfect combination of texture and flavor. Whether dusted with powdered sugar or drizzled with chocolate, they make a delightful treat for any occasion.

Ingredients

Scale

For the Choux Pastry:

  • 200 ml (¾ cup) water
  • 50 g (1¾ oz) butter
  • 150 g (1¼ cup) all-purpose flour
  • Pinch of salt
  • 3 large eggs

For the Cream Filling:

  • 250 ml (1 cup) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For Topping (Optional):

  • Powdered sugar for dusting
  • Melted chocolate for drizzling

Instructions

  • Prepare the Choux Pastry

    • In a saucepan over medium heat, bring water, butter, and salt to a boil.
    • Add the flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides of the pan.
    • Remove from heat and let cool slightly.
    • Beat in eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
  • Bake the Pastry

    • Preheat the oven to 200°C (400°F).
    • Pipe or spoon small mounds of dough onto a parchment-lined baking sheet.
    • Bake for 25-30 minutes, or until golden brown and crisp.
    • Let the pastry cool completely before filling.
  • Make the Filling

    • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  • Assemble the Cream Puffs

    • Slice each puff in half and fill with the whipped cream using a piping bag or spoon.
    • Dust with powdered sugar or drizzle with melted chocolate for a decorative finish.

Notes

  • Ensure the pastry is fully baked before removing it from the oven to prevent collapsing.
  • If making ahead, store unfilled puffs in an airtight container at room temperature and fill them just before serving.
  • The choux pastry can also be frozen before baking for later use.