Chantilly cream puffs
Cream puffs are a classic French pastry famous the world around.
They are crisp on the outside, and the Chantilly cream filling is lightly sweet, creamy, and delicious. If you have not had a cream puff fresh from the oven, you do not know what you’re missing.
Choux pastry is the foundation to cream puffs. The French dough is made of a few simple ingredients, but it all comes down to technique.
And researching and trying different recipes, the only one that worked well for me was this recipe.
Some of the recipes I tried instructed me to leave the door of the old oven open after they were finished baking to dry them out. But unfortunately, I did not have much luck with that.
For me, just baking the choux pastry at a high temperature and halfway through baking, turning the oven down and finishing them off in a cooler oven.
I hope you give my Chantilly cream puffs to try; you can trust this recipe.
Just leave your oven door closed. Enjoy!
Chantilly Cream Puffs
Chantilly Cream Puffs
Ingredients
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup flour
- 4 eggs, room temperature
Ingredients for Chantilly Cream
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar1 tsp vanilla
- 4 Tbsp granulated sugar1 tsp vanilla
- 1 tsp vanilla
Instructions
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Instructions for Ingredients for Choux Pastry:
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Preheat oven to 425˚F. Line a baking sheet with parchment paper.
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Combine water, milk, butter, sugar, and salt in a medium pan.
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Bring to a slight boil over medium-high heat. As soon as it boils, please remove it from the heat to stop the cooking.
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All at once, stir in the flour and mix with a wooden spoon until incorporated.
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Place the pan back over medium-high heat, constantly stirring for 2 to 3 minutes to release moisture, and start cooking the flour. A film will form on the bottom of the pan, and the dough will create a smooth ball.
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Transfer dough to the bowl of a stand mixer, and mix on medium speed for a minute so the mixture can cool slightly.
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Add eggs, one at a time, mixing on medium speed, allowing each egg to incorporate between additions.
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Beat a minute longer until the dough is smooth and forms a ribbon when the paddle is pulled up.
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Fill a piping bag with a 1/2" round tip with the dough.
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The puffs should be 1 1/2" diameter and 1/2" tall rounds. Smooth down any tips on the puffs by wetting a finger and lightly smoothing them down.
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Bake the puffs at 425˚F for 10 minutes in the center of the oven. Without opening the oven, reduce the temperature to 325˚F and bake 20-22 min longer or until golden brown on top.
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Transfer to a wire rack to cool completely
Instructions for Chantilly Cream
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In the bowl of a stand mixer, combine heavy cream, sugar, and vanilla.
Beat on medium-high speed using the whisk attachment until the mixture becomes fluffy with stiff peaks; this will take about 2 minutes. Fit a pastry bag fitted with a large open star tip with the Chantilly Cream.
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Once cream puffs are completely cooled, fill them with the Chantilly Cream by cutting off the puffs' tops and piping the cream inside using the pastry bag. Once the puffs are filled, replace the tops lightly on top, like a hat.