Go Back
Amal

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cream puffs
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the Choux Pastry
  2. In a saucepan over medium heat, bring water, butter, and salt to a boil.
  3. Add the flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides of the pan.
  4. Remove from heat and let cool slightly.
  5. Beat in eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
  6. Bake the Pastry
  7. Preheat the oven to 200°C (400°F).
  8. Pipe or spoon small mounds of dough onto a parchment-lined baking sheet.
  9. Bake for 25-30 minutes, or until golden brown and crisp.
  10. Let the pastry cool completely before filling.
  11. Make the Filling
  12. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  13. Assemble the Cream Puffs
  14. Slice each puff in half and fill with the whipped cream using a piping bag or spoon.
  15. 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.