The Best Cream Puffs Recipe

The best cream puffs recipe is here. Easy French dessert for you and your family. Are you ready …

cream puffs
cream puffs French recipe

Hello,

It may be the end of an era…Kelly Ripa and Michael Strahan may never host again. Together.

So, my post today is for Kelly and Michael. It is French, very light and easy to make.

The name is The Best Cream Puffs.

the best cream puffs
the best cream puffs

SHOPPING LIST

  • flour (all purpose, unbleached)
  • butter
  • eggs
  • heavy cream
  • vanilla extract
  • salt
  • Whip It (optional)

Equipment Needed for this recipe

Mixer (I used KitchenAid mixer)

Mixing bowl

baking sheet (12 by 16 inch)

ACTION TIME

MAKING The Best Cream Puffs Recipe

Ingredients

1/2 cup water

1/4 cup butter (unsalted)

1/4 tsp salt

1/2 cup flour

2 eggs (large size)

For the filling:

1 cup heavy cream

1/2 tsp vanilla extract

Whip It (optional)

INSTRUCTIONS for Cream Puffs

Preheat oven to 375 F.

Line baking sheet with parchment paper or silicone baking mat.

In a medium saucepan, on medium-high heat bring water,salt and butter to boil.

Quickly stir in the flour with a wooden spoon.

Continue to stir until mixture until mixture pull away from walls of the pan. (3 to 5 min)

Remove from heat and transfer into a bowl to cool slightly, about 5 min.

Add eggs, one at the time, stirring vigorously until well incorporate into batter.

Important: For this step you can use the mixer. (if you want to)

When you follow steps above you will see the following mixture:

cream puffs bowl
cream puffs bowl

Transfer dough into a pastry bag

Pipe puffs into prepared baking sheet. The size I used is 2 inch rounds (I was able to make 11)

cream puffs piped in baking
cream puffs piped in baking

Bake for 30 min at 375 F. Let puffs cool.

Making Filling

Add the heavy cream and Whip It into the mixing bowl.

Mix until done. (3 to 5 minutes).

Add pure vanilla extract and stir it.

To Assemble

Gently cut the tops off the cream puffs.

Spoon or pipe the heavy cream filling into empty shells.

Cover with the top.

And you are almost done.

Cover the top of cream puffs with icing sugar.

Refrigerate until ready to eat.

Enjoy and share.

the best easy cream puffs
the best cream puffs for you

Quick Note

Eggs – use large, organic eggs (Farmers market or your local store)

Heavy Cream – I used 35%

WHIP IT – Dr. Oetker product which is the cream stabilizer. You can find it any store near you. (Safeway, Superstore, Walmart…)

Butter – unsalted (use your favorite brand)

FINAL NOTE for the best Cream Puffs Recipe

The best French dessert.

So easy to make and very tasty. Let me repeat again: Super TASTY!

This French dessert is MUST make.

Final Grade: A+++

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Cinnamon Cheese Roulade – My September Life

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easy cream puffs recipe
cream puffs old fashioned

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

cream puffs

THE BEST CREAM PUFFS RECIPE

Yield: Serving 2 people
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

The most amazing French Dessert is The Best Cream Puffs Recipe.

Simple ingredients and incredible dessert.

Ingredients

  • 1/2 cup water
  • 1/4 cup butter (unsalted)
  • 1/4 tsp salt
  • 1/2 cup flour
  • 2 eggs (large size)

Filling

  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • Whip It (optional)

Instructions

    Preheat oven to 375 F.

    Line baking sheet with parchment paper or silicone baking mat.

    In a medium saucepan, on medium-high heat bring water,salt and butter to boil.

    Quickly stir in the flour with a wooden spoon.

    Continue to stir until mixture until mixture pull away from walls of the pan. (3 to 5 min)

    Remove from heat and transfer into a bowl to cool slightly, about 5 min.

    Add eggs, one at the time, stirring vigorously until well incorporate into batter.

    Important: For this step you can use the mixer. (if you want to)

    When you follow steps above you will see the following mixture:

    Transfer dough into a pastry bag

    Pipe puffs into prepared baking sheet. The size I used is 2 inch rounds (I was able to make 11)

    Bake for 30 min at 375 F. Let puffs cool.

    Making Filling

    Add the heavy cream and Whip It into the mixing bowl.

    Mix until done. (3 to 5 minutes).

    Add pure vanilla extract and stir it.

    To Assemble

    Gently cut the tops off the cream puffs.

    Spoon or pipe the heavy cream filling into empty shells.

    Cover with the top.

    And you are almost done.

    Cover the top of cream puffs with icing sugar.

    Refrigerate until ready to eat.

This recipe is MUST make! It is the classic cream puffs…When I serve this at parties people comment that they look difficult to make, but really they are quite easy to make…and so tasty.

the best cream puffs
the best cream puffs from France

Love and hugs from your

5 STAR COOKIES

https://www.5starcookies.com

And be kind to each other!

See you soon!

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