Old Fashioned Cream Puffs are a simple, sweet treat you can make at home with plain pantry staples.
INTRODUCTION
Old Fashioned Cream Puffs are light shells of pastry filled with a rich cream. They feel fancy but they are not hard to make. You make the shell from a dough called choux. The shell puffs in the oven and becomes hollow inside. Then you fill the shell with whipped cream mixed with a bit of sugar and vanilla. These puffs work for a family dinner or a small party. If you like simple baked treats, you might also enjoy these easy baked cream cheese taquitos for a savory snack that is also baked and simple to make.
WHY YOU WILL LOVE THIS RECIPE
You will love these cream puffs for three clear reasons. First, they look special with little round crowns and a soft cream center. Second, they use basic items you likely have: flour, eggs, butter, cream, and sugar. Third, they let you change the filling to match the season or the crowd. The shell is crisp outside and soft inside. The cream is light and sweet. Kids like to help whip the cream, and adults like how they pair with coffee. You can make them plain or dress them with a light dusting of powdered sugar.
HOW TO MAKE Old Fashioned Cream Puffs
This recipe follows a simple plan: make the choux dough, bake the shells, whip the cream, and fill the shells. Start by heating water and butter until they boil. Stir in flour to form a ball. Let the dough cool a little and add eggs one at a time. Pipe or drop little mounds on a baking sheet. Bake until tall and dry. Let them cool so the shells stay crisp. For the filling, whip heavy cream to soft peaks, add powdered sugar, cornstarch and vanilla, and whip to stiff peaks. Chill the cream before you fill the shells for the best hold. If you want a different kind of sweet or a different filling, you can look for a simple cookies and cream cookie recipe for ideas you can borrow for a filling or a topping.
EQUIPMENT NEEDED
- Saucepan that fits a medium ball of dough
- Wooden spoon or heat-proof spatula
- Mixing bowl for the dough
- Mixer or whisk for the cream
- Two piping bags with tips (one for shells, one for filling)
- Baking sheet with a silicone mat or parchment paper
- Cooling rack
- Measuring cups and spoons
These items are common. If you do not have a piping bag, you can use a heavy plastic bag with a corner cut out. A silicone mat helps the shells bake evenly and come off the pan clean.
Ingredients You’ll Need :
- 1 cup water
- 1/2 cup butter, cut into 1 tablespoon pieces
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
STEP-BY-STEP INSTRUCTIONS :
Prepare two piping bags with different tips and line a baking sheet with a silicone mat. In a saucepan, combine water and butter and bring to a boil. Remove from heat, stir in flour until a ball forms, then add eggs one at a time until fully incorporated. Pipe 1-2 inch mounds onto the baking sheet and bake at 400°F for 35 minutes. Let cool before filling. For the filling, whip heavy cream until soft peaks form, add sugar, cornstarch, and vanilla, and mix until stiff peaks form. Refrigerate filling before piping into cooled puffs.
HOW TO SERVE Old Fashioned Cream Puffs
Serve these cream puffs cold or at room temperature. Place them on a clean plate or cake stand. Dust them with a little powdered sugar for a classic look. For more show, drizzle a thin chocolate sauce over the tops. Use a narrow tip to fill the shells from the side or slice the top off and spoon or pipe the cream in. Fill them no sooner than an hour before serving if you want the shells to stay crisp. If you fill them early, they will soften as the cream adds moisture to the shell.
STORAGE & FREEZING : Old Fashioned Cream Puffs
Store filled cream puffs in an airtight container in the refrigerator. They keep well for 2 days but will become softer over time. If you want to freeze them, freeze unfilled shells in a single layer on a tray. Once solid, move them to a freezer bag and keep up to 1 month. Thaw shells at room temperature and re-crisp in a 300°F oven for 5–7 minutes if needed. Do not freeze filled cream puffs; the cream will break down and make the shells soggy.
SERVING SUGGESTIONS
- Serve with a small cup of coffee or tea.
- Add a spoonful of jam inside for fruit flavor.
- Top with fresh berries on the plate for color.
- Dust with cocoa powder or powdered sugar for an elegant touch.
- Pair with a light dessert wine for a special meal.
These ideas help dress the puffs for different occasions. For a cold, sweet drink to pair with the dessert, try a creamy blended drink that matches the cookie notes many guests enjoy.
VARIATIONS
You can change the filling and the top to make new versions. Try these simple swaps:
- Vanilla pastry cream: make a thick custard and chill. Pipe it into the shells for a richer center.
- Chocolate whipped cream: fold melted, cooled chocolate into the whipped cream.
- Fruit filling: mix chopped berries into the whipped cream or add a spoonful of jam.
- Lemon cream: fold a bit of lemon zest and a bit of lemon juice into the whipped cream for a bright taste.
For a drink pairing with a cookies-style dessert, a sweet blended drink like a cookies and cream frappuccino makes a fun match with the puffs.
FAQs
Q: Can I make the shells ahead of time?
A: Yes. Bake the shells and cool them. Store the shells in an airtight container for up to two days. Re-crisp them in a hot oven for a few minutes before filling.
Q: Can I use milk instead of water for the dough?
A: You can use milk for a richer shell. Use the same amount. Watch the oven time as shells may brown faster with milk.
Q: Why did my cream puffs collapse?
A: Collapse can happen if the dough was not cooked enough in the pan, if you opened the oven door too soon, or if the shells were not baked long enough. Make sure the shells are dry and golden.
Q: How do I make the filling less sweet?
A: Reduce the powdered sugar to 1/2 cup or taste as you whip. Keep the cornstarch to help the cream hold shape, but you can reduce it a bit if you wish.
Q: Can I use a hand whisk to whip the cream?
A: Yes, but a mixer saves time. Whisking by hand takes more effort and time but works fine.
Q: Can I use low-fat cream?
A: Low-fat cream may not whip to stiff peaks and can make a runny filling. Use heavy whipping cream for best results.
MAKE-AHEAD TIPS FOR Old Fashioned Cream Puffs
- Make the shells a day ahead and store unfilled in an airtight box.
- Make the filling and chill it; keep it covered in the fridge for up to one day. Whip again a little if it loses some volume.
- Fill the shells just before serving for the best texture. If you need to save time, fill them up to two hours before and keep in the fridge.
- For parties, pipe the cream into shells on a tray and cover lightly with plastic wrap. Keep cool until time to serve.
Keep the steps simple and do tasks in this order: bake shells, chill filling, fill shells. That order saves time and keeps the puffs crisp and fresh when you serve them.
Old Fashioned Cream Puffs
Ingredients
Method
- Prepare two piping bags with different tips and line a baking sheet with a silicone mat.
- In a saucepan, combine water and butter and bring to a boil.
- Remove from heat, stir in flour until a ball forms.
- Add eggs one at a time, mixing until fully incorporated.
- Pipe 1-2 inch mounds onto the baking sheet.
- Bake at 400°F for 35 minutes.
- Let cool before filling.
- Whip heavy cream until soft peaks form.
- Add sugar, cornstarch, and vanilla, mixing until stiff peaks form.
- Refrigerate filling before piping into cooled puffs.