Vanilla Cream Puffs Recipe
One thing is for sure — when it comes to vanilla cream puffs, they are sure to hit the spot every single time. There are a wide variety of foods that you can make for a sweet, after-dinner treat, ranging from cookies, to cupcakes, to everything else in between. But, we can promise you this: You've probably never tasted something as extraordinary as a vanilla-filled cream puff unless you've tasted, well, a cream puff! This wonderful treat has a doughy outer shell and a cream-filled center, and that taste will knock your socks off.
Recipe developer Eric Ngo is a total pro when it comes to whipping up pastries, and we're not lying when we say that this is some of Ngo's best work yet. "What I like the most about this recipe is how it can be made in an hour," Ngo raves. "Also, cream puffs are such a crowd-pleaser! The most complicated part would be the pipping them on a tray."
We love a recipe that is delicious and easy, and the crowd-pleasing aspect really hits a home run. Keep reading to find out how to make this awesome dessert.
Gather the ingredients for vanilla cream puffs
To kick things off, head to the store, and grab all of the items necessary to throw together these cream puffs. You will need a little water, which is an easy one. Then, pick up some butter and sugar. You will also need salt, which is used in most recipes, so double check if you have some at home.
Next, stop by the baking aisle, and pick up flour. Then, pop by the cold section to pick up eggs and heavy whipping cream. To round off the list, grab either vanilla bean or vanilla extract.
Add the water, butter, sugar, and salt to a pan
Let's start! First things first: Preheat the oven to 360 F.
Then, take out a pan, and start tossing in ingredients. Begin with the water, and add in a little bit of sugar and salt. Crank the heat up to medium, and continue cooking until it boils. Then, turn off the heat, and add all the flour at once. Begin mixing it with a stiff spatula. The finished product should look similar to mashed potatoes and have a thicker consistency. "Once you add the flour all at once, you must start to mix slowly at first, and gradually increase the speed to fast, as it will thicken very quickly. The total mixing time should be around one minute off [the] heat, and one more minute on medium heat," Ngo shares.
Add the eggs
Once you achieve the mashed potato consistency, take out a bowl, and crack the eggs into it. Using a fork, mix the eggs just as you would if you were making scrambled eggs. Then, add the eggs to the potato mixture in two steps. You will mix the eggs into the dough until they disappear, repeating the same process with each individual egg. Now, the dough should have a smooth and shiny consistency, which is exactly what you are trying to achieve.
Pipe the dough
Now, pipe the cream puffs onto a nonstick baking tray or a silicone mat. This requires a little bit of skill, but once you get the hang of it, it becomes like second nature.
"To make perfect round circles, hold the piping bag straight down, press down on the bag one inch above the baking sheet and stay at the same height until the round circle is formed," Ngo says. "If there are 'tips' left over on the cream puff, dab your finger in water, and smooth them out."
Bake the puffs
You're almost done with these delightful treats — just a couple more steps to go! Once the oven finishes preheating, pop the puffs into the oven, and set your timer for 30 to 40 minutes, depending on the size of the cream puffs. (Be sure not to open the oven ahead of time to prevent the cream puffs from collapsing.) Once you take them out of the oven, set them aside to cool, and move on to preparing the filling.
Make the filling
As your cream puffs cool off, you can mix the filling. Take out a large bowl, and add in the whipping cream first, followed by 2 tablespoons of sugar. The two ingredients together are like a match made in heaven. Then, add the vanilla bean or extract, and whip the mix on medium speed, gradually working your way up to a higher speed until the mixture turns thick.
Make a small hole on the bottom of the cream puffs using the top of a knife. Then, add the vanilla to the piping bag, and fill the cream puffs.
Serve, and enjoy
Now it's finally time to enjoy all of your hard work. These treats are great enough to eat on their own, but you can also serve them with a few other additions if you'd like. "[You can] pair them with fresh fruit such as berries or mangoes, chocolate or caramel sauce," Ngo suggests. Not only will they taste divine, but the presentation will be sensational!
We don't think you will have anything left if you serve these to a crowd, but if you're eating them as a family or solo, you may have a few to enjoy at a later time. "As for leftovers, they can be eaten the next day," Ngo shares. We hope you love these as much as we do.
- For the cream puffs
- ½ cup water
- ¼ cup melted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup flour
- 2 large eggs, room temperature
- For the filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ vanilla bean or ¼ teaspoon vanilla extract
- Preheat oven to 360 F.
- In a medium-sized saucepan, add the water, melted butter, 1 tablespoon of sugar, and the salt, and cook on medium heat until boiling point is reached.
- As soon as a rolling boil is reached, turn off the heat, and add flour all at once. Start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes."
- Once the "mashed potato" texture is reached, turn heat back on medium, and continue mixing on medium heat for 1 minute.
- Crack the eggs into a bowl, and mix with a fork.
- Add the eggs to the "mashed potato" mixture in 2 steps. Add the eggs, and mix until the eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (pâte à choux) is ready when it is smooth and shiny.
- Pipe the cream puffs onto a nonstick baking tray or silicone mat.
- Bake for 30 to 40 minutes (depending on the size). Then, set them aside to cool down.
- In a large bowl, add the cold heavy whipping cream, 2 tablespoons of sugar, and vanilla flavor (bean or extract), and whip on medium speed. Gradually work up to high speed until thick.
- Make a small hole in the bottom of the cream puffs with the tip of a knife.
- Add the vanilla whipped cream to a pipping bag, and fill the cream puffs.
| Calories per Serving | 146 |
| Total Fat | 12.0 g |
| Saturated Fat | 7.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 68.3 mg |
| Total Carbohydrates | 7.7 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 3.7 g |
| Sodium | 68.9 mg |
| Protein | 2.0 g |
