Classic Cream Puffs with Vanilla Whipped Cream and Fresh Raspberries Recipe
Delight in these classic French cream puffs featuring light, airy choux pastry filled with a luscious whipped cream filling and optional fresh raspberries. Perfect as an elegant dessert or a special treat, this recipe guides you through making the perfect delicate shells and rich, creamy centers for an impressive yet approachable pastry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 28 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
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 all-purpose flour (measured correctly)
- 4 large eggs (room temperature)
Whipped Cream Filling:
- 2 cups heavy whipping cream (chilled)
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
Garnish and Extras:
- 28 raspberries (optional)
- 1 Tbsp powdered sugar (to garnish)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425˚F (218˚C) and line a rimmed baking sheet with Silpat or parchment paper to prevent sticking.
- Make the Choux Pastry Dough: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring just to a boil over medium heat. Remove from heat and immediately stir in the all-purpose flour all at once using a wooden spoon.
- Cook the Dough: Return the saucepan to medium heat and stir the dough constantly for 1 1/2 to 2 minutes. This process dries out the dough slightly and helps form a thin film on the bottom of the pan, ensuring a smooth, cohesive dough ball.
- Cool and Incorporate Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer, beat on medium speed for 1 minute to cool it slightly. Add the eggs one at a time, fully incorporating each before adding the next. Beat for another minute until the dough is smooth and thick enough to form ribbons when lifted.
- Pipe the Puffs: Fit a piping bag with a 1/2-inch round tip and fill it with the dough. Pipe 28 rounds of about 1 1/2 inches in diameter and 1/2 inch tall, spacing them 1 inch apart. Smooth out any peaks with moistened fingertips.
- Bake the Puffs: Bake at 425˚F for 10 minutes. Without opening the oven, reduce temperature to 325˚F and continue baking for an additional 20 to 22 minutes until the puffs are golden brown on top. Remove and cool completely on a wire rack.
- Prepare the Whipped Cream Filling: In a large bowl, combine chilled heavy cream, granulated sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a piping bag fitted with a large open star tip.
- Fill the Cream Puffs: Once the puffs are cooled, fill them with the whipped cream using one of two methods: either pipe cream into the side by inserting the tip into each puff until cream fills it, or cut tops off, pipe cream inside, optionally placing a raspberry in the center, then replace the tops.
- Garnish and Serve: Dust the filled cream puffs with powdered sugar and serve immediately for best texture and flavor.
Notes
- Ensure eggs are at room temperature to help the dough emulsify properly.
- Do not open the oven door during the initial baking period to prevent the puffs from collapsing.
- Measure flour correctly by spooning into the cup and leveling off for best dough consistency.
- You can add flavor variations to the whipped cream, such as almond extract or citrus zest if desired.
- Use fresh, cold heavy cream for best whipping results.
- Store cream puffs refrigerated if not serving immediately and consume within 24 hours for freshness.
