Cream Puffs with Vanilla Whipped Cream and Raspberries Recipe

Introduction

Cream puffs are light, airy pastries filled with luscious whipped cream, making them a delightful treat for any occasion. This classic French dessert combines a crispy choux pastry shell with a sweet and fluffy cream filling. Perfect for impressing guests or enjoying a special homemade indulgence.

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour, measured correctly
• 4 large eggs, room temperature
• 2 cups heavy whipping cream, chilled
• 4 Tbsp granulated sugar
• 1 tsp vanilla extract
• 28 raspberries, optional
• 1 Tbsp powdered sugar, to garnish

Instructions

1. Step 1: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
2. Step 2: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat, then remove from heat and stir in flour all at once with a wooden spoon.
3. Step 3: Return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes until the dough forms a smooth ball and a thin film forms on the bottom.
4. Step 4: Transfer dough to a large bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly. Add eggs one at a time, mixing fully between each addition, then beat another minute until smooth and thick.
5. Step 5: Pipe 28 rounds of dough, about 1 1/2” diameter and 1/2” tall, onto the prepared baking sheet, spacing 1” apart. Smooth any peaks with wet fingertips.
6. Step 6: Bake at 425˚F for 10 minutes. Without opening the oven, reduce temperature to 325˚F and bake 20–22 minutes more until golden brown. Cool on a wire rack.
7. Step 7: For the filling, beat heavy cream, sugar, and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer cream to a piping bag fitted with a large star tip.
8. Step 8: Fill the cooled puffs by piping cream into the side until it pushes back, or cut tops off, fill with cream and optionally place a raspberry inside, then replace tops. Dust with powdered sugar before serving.

Tips & Variations

• Use room temperature eggs for better incorporation into the dough.
• Chilling the cream mixture well helps achieve firm, stable peaks for filling.
• Substitute raspberries with fresh strawberries or blueberries for variation.
• For a different flavor, add cocoa powder to the dough or vanilla bean paste to the cream.

Storage

Store filled cream puffs in the refrigerator in an airtight container for up to 2 days. Unfilled puffs can be kept at room temperature for 1 day or frozen for up to 1 month. Reheat unfilled puffs in a 300˚F oven for 5–7 minutes to crisp before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to bake cream puffs immediately after preparing the dough for optimal rise and texture. However, you may prepare the dough and refrigerate for up to one day, then let it come to room temperature before piping and baking.

How do I prevent cream from leaking out?

Pipe enough cream inside to fill the puff without overfilling. If using the top-cut method, gently press the top back on without squeezing excess cream out. Chilling the filled puffs for 20–30 minutes before serving can help firm the filling.