Big Cream Puff Recipe

by

Big Cream Puff Recipe (Choux à la Crème)

Ingredients

For the Choux Pastry:

  • 1 cup (240 ml) water
  • 1 cup (240 ml) milk
  • 1 cup (226 g) unsalted butter
  • 1 tbsp sugar
  • ½ tsp salt
  • 2 cups (250 g) all-purpose flour
  • 8 large eggs (room temperature)

For the Whipped Cream Filling:

  • 4 cups (1 liter) heavy cream (cold)
  • ¾ cup (90 g) powdered sugar
  • 2 tsp vanilla extract
Optional:
  • Powdered sugar, for dusting

Instructions

  1. Make the Choux Pastry:
  2. Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
  3. In a large saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
  4. Remove from heat. Add all flour at once. Stir quickly with a wooden spoon until dough forms a ball and pulls away from sides.
  5. Return to medium heat. Stir constantly for 2 minutes to dry the dough slightly.
  6. Transfer dough to a mixing bowl. Let cool for 5 minutes.
  7. Add eggs one at a time, mixing well after each. The dough should be thick, smooth, and glossy.
  8. Transfer dough to a piping bag fitted with a large round tip.
  9. Pipe round mounds (about 2 inches wide) onto prepared sheets, leaving space between.
  10. Bake 25–30 minutes or until golden brown and puffed. Do not open the oven early.
  11. Let cool completely on a wire rack.
  12. Make the Whipped Cream Filling:
  13. In a chilled bowl, beat cold cream until it starts to thicken.
  14. Add powdered sugar and vanilla. Beat until stiff peaks form.
  15. Transfer to a piping bag with a star or round tip.
  16. Assemble the Cream Puffs:
  17. Slice the tops off the cooled puffs or poke a hole at the bottom.
  18. Pipe whipped cream inside.
  19. Replace the tops if cut off.
  20. Dust with powdered sugar.

Tips

  • Serve immediately or refrigerate for up to 6 hours.
  • For extra flavor, you can add a bit of mascarpone to the cream.
  • You can also fill with custard or pastry cream instead of whipped cream.

Leave a Comment