These classic homemade Cream Puffs with Basic Cream Chantilly are the perfect treats for any occasion. Treat your taste buds to an explosion of sweet, creamy bliss!
Cream Puffs with Basic Cream Chantilly
One point of discussion could be Cream Puffs filling! Vanilla, Banana or Cannoli Cream filling? Or maybe basic Cream Chantilly. The result is always the same – sweet pleasure.
And so, there they were, Cream Puffs on my blogger menu. Maybe you will ask why. Well, for no specific reason. I just wanted a fresh recipe on my blog. But, how to be fresh when I played around with this treat a few months ago? The new thing will be that instead of Cannoli Cream, with which I filled the puffs for the first time, this time I would fill them with Basic Cream Chantilly.
And that would be all, As for the ingredients and Instructions, nothing revolutionary. Everything is described in the instructions under this text. As for the results, as always with Cream Puffs everything is just fantastic. Just take a look at the photos.
Of course, the biggest sacrifice was made by my husband and my grandpa who had not finished Sex In The Pan cake that I made, and already had a new treat in front of them. But, they just couldn’t resist it. The only thing they could do is yammer about the fact that they had gained weight while their mouth and chins where white from the sugar.
Cream Puffs with Basic Cream Chantilly
Prep Time: 25 minutes- Cook Time: 25 minutes
- Total Time: 50 minutes
Category: Dessert
Method: Oven
Cuisine: French
Print Recipe
Pin RecipeDescription
These classic homemade Cream Puffs with Basic Cream Chantilly are the perfect treats for any occasion. Treat your taste buds to an explosion of sweet, creamy bliss!
Ingredients
For Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter cut into cubes
- 2 Tbsp. white sugar
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 4 large eggs
For Crème Chantilly:
- 1 1/2 cups heavy cream- cold
- 3 tablespoon powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 425° F, place the wire rack in center of the oven, and line a pan with parchment paper.
- Combine water, butter, sugar and salt in a medium saucepan over medium high heat and bring to boil, stirring occasionally with a wooden spoon.
- Add flour (all at once) and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
- Remove from heat and allow to cool for about 5 minutes, than add eggs (one at a time) and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
- Transfer batter to piping bag and pipe onto prepared pan, leaving about 2 inches between each one.
- Place the baking sheet in the oven and turn the heat up to 450F, bake for 10 minutes then drop the heat down to 350F and bake for 10-15 minutes until the puffs become golden brown and set.
- Do not open the oven while they’re cooking!!!
- Remove to a cooling rack to cool completely.
- Mix heavy cream until just starting to thicken, than add powder sugar and vanilla and continue mixing until soft to medium peaks form.
- Transfer the cream to a pastry bag and pipe the filling into each puffs.
- Sprinkled with powder sugar.
23 comments
These sound delicious….and very rich! Do you know if they would freeze well once the filling is added? We have chickens, and an overabundance of eggs. I’ve been looking for things I could make to use up some of these, and having quick desserts in the freezer would be a welcome addition to our stash. 🙂 I’m thinking that since you can buy them at the store in the freezer section that it should freeze beautifully.
Thanks Toni 🙂
I really don’t know could these puffs freeze well, I’ve never tried that, I’m so sorry but I can’t help you about that
I have made these and frozen them and when thawed were fresh and delicious. Do not sprinkle with powdered sugar before freezing.
These were wonderful. I made them today and promptly had three, yes three. I am feeling a bit of guilt.
Thanks Karen, I’m glad you liked it.
How many does this make and how big do you make them? Thanx
Hi Kylee, it make about 16 puffs if you pipe the batter about 2 inch diametar for each mound.
I have made this recipe several times to my guests delight. I sometimes add cocoa powder to the cream for a special treat and drizzle melted chocolate over the puffs.
have you ever rolled them in sugar and cinnamon while they are still hot? They would ]be like the Taco Bell Cinnabon cakes I am sure SOUNDS YUMMY!
Can you double or triple this recipe at a time or do they turn out weird?
Hi Eliza, I haven’t tried so I can’t tell you how it will turns out.
I did a half batch just to try them out and they turned out spectacular! This recipe is wonderful. I learned a few good lessons while making them… Parchment paper is necessary (I lost the bottom to two of my puffs) and making sure to pipe the puff in a mound shape is very important to making sure you have a good place to fill them. Thanks again, I’ll be passing this recipe along!
Thanks Becca 🙂
These are amazing! I love the cream!
Wow!!! Super easy and delicious!!!! This recipe is a keeper! Thanks so much!
after the filling cooled..I gingerly folded in sliced strawberries. Yum…was great.
I had a small problem making these, in the oven they looked absolutely wonderful, but I took them out to cool and they somehow deflated, becoming flat.
The cream puffs need to be put on a cooling rack when removed from the oven. Then vent each puff a couple of times each with the point of a sharp knife, at the top of the puff. This very important step will prevent your cream puffs from going flat.
Great recipe! My shoulders definitely got a good workout from beating the mixture. Of course, every oven is a little different and mine must have been running a bit hotter. The first batch was cooking too quickly at 425 and got a bit burnt so I turned down the oven temperature to 400 for the first 10 minutes and then I left them in for about 15 minutes at 350. So much easier than you would think to make and so yummy ?
I used this recipe for my first attempt at cream puffs
So easy and they’re great
I would like to make a suggestion
Between step eight and nine you should say only fill if you plan on using them right away
I filled mine and then i find out from another recipe you shouldn’t store them with filling inside
Any advice to prevent cream from melting? Thanks!
Can you substitute the heavy creme for milk, or will that affect the recipe?
You can’t use milk for Crème Chantilly, it’s actually a whipped cream infused with vanilla.