Easy Cream Puffs (Choux Pastry Made Simple!)

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Light, airy cream puffs with a crisp golden shell and silky filling—easier than you think! Master this French classic with foolproof steps.

Why You’ll Love This Recipe

✅ Only 5 basic ingredients
✅ No special tools needed
✅ Perfect for sweet or savory fillings
✅ Impressive yet beginner-friendly

Ingredients & Equipment

For the Choux Pastry

  • 1 cup water
  • ½ cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • ¼ tsp salt

For the Filling (choose one)

  • 2 cups pastry cream (vanilla/chocolate)
  • 1.5 cups whipped cream + 1 tbsp sugar
  • 1 cup ice cream (for profiteroles)

Optional Toppings

  • Powdered sugar
  • Chocolate ganache
  • Caramel drizzle

Step-by-Step Instructions

1. Make the Dough

  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment.
  2. In a saucepan, bring water, butter, and salt to a rolling boil.
  3. Remove from heat and immediately add all flour at once. Stir vigorously with a wooden spoon until a smooth ball forms.

2. Incorporate Eggs

  1. Let dough cool 5 minutes.
  2. Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be glossy and pipeable.

3. Pipe & Bake

  1. Transfer dough to piping bag with ½-inch round tip (or use a spoon).
  2. Pipe 1.5-inch mounds, spacing 2 inches apart.
  3. Bake 15 minutes, then reduce heat to 375°F (190°C) and bake 20-25 minutes more until golden. DO NOT OPEN OVEN during first 25 minutes!

4. Fill & Decorate

  1. Cool completely on rack.
  2. Pierce bottoms with a knife tip, then pipe in filling.
  3. Dust with powdered sugar or dip in melted chocolate.

Pro Tips for Success

🔥 Steam is key: The puffs need maximum oven spring – no peeking!
💧 Egg adjustment: If dough won’t form a “V” when spoon is lifted, add 1 tbsp more beaten egg.
❄️ Storage: Unfilled puffs freeze beautifully for 1 month.

Troubleshooting

⚠️ Flat puffs: Dough was too wet or oven door opened too soon
⚠️ Cracked shells: Eggs weren’t fully incorporated

Creative Variations

🧀 Gougères: Add ½ cup grated Gruyère + pinch of nutmeg to dough
🍓 Summer Berry: Fill with lemon cream + fresh berries
☕ Tiramisu: Soak in espresso, fill with mascarpone cream

“The first time I made these, my family thought I bought them from a patisserie!”

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