Celebrating National Cream Puffs Day!
If you’re looking for a delicious and impressive dessert that doesn’t require hours in the kitchen, look no further than these quick and easy cream puffs. With a light and airy pastry shell filled with a rich and creamy whipped cream, these cream puffs are sure to impress your family and friends. And the best part? They’re easier to make than you might think!
Let’s Do This!
Pastry –
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling –
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions –
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet, leaving space between each puff.
- Bake for 25-28 minutes or until the puffs are golden brown.
8. Remove from the oven and let them cool on a wire rack.
9. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using cold beaters until stiff peaks form.
- Cut the cooled cream puffs in half horizontally and fill them with the whipped cream mixture.
- Place the top halves back on the cream puffs and dust with powdered sugar.
- Serve and enjoy!
Keeping Fresh –
Store cream puffs in an airtight container in the refrigerator for 2-3 days or freeze for several weeks.
Change Things Up –
For a fun change, you can use a different flavored extract, such as lemon, to give the cream puffs different flavors. You can also add a couple of drops of food coloring to the whipped cream mixture for a bit of “pop.”
So, the next time you’re craving a delectable dessert but don’t have hours to spare, give these quick and easy cream puffs a try. You won’t be disappointed!
I’d love to hear your thoughts on these quick and easy Cream Puffs. Please drop a comment below and let me know what you think!
If you liked this recipe, you might be interested in checking out these delicious goodies below.
So Yummy!!
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Just So You Know
Recipe Heads Up
I just want to remind you that I’ve tested and verified the recipes in this post. I do my best to make sure the supply list is complete and the instructions are correct. However, I can’t guarantee that you’ll have the same results. There are certain factors that can affect the outcome of a recipe, such as altitude, oven temperature, and ingredient quality.
I also want to let you know that I cannot be held responsible for any allergic reactions or other adverse effects caused by consuming these recipes. If you have any food allergies or sensitivities, please be careful when preparing and consuming these dishes.
I hope you enjoy using these recipes! By using them, you agree to hold the me harmless for any injuries, damages, or other negative effects that may arise from their use.
Happy cooking!
Quick and Easy Cream Puffs
These cream puffs are a delicious and simple dessert that can be made in no time.
Ingredients
Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, until the dough becomes smooth and glossy.
- Line a baking sheet with parchment paper. Drop spoonful of dough onto the sheet, leaving space between each puff.
- Bake for 25-28 minutes or until the puffs are golden brown.
- Remove from the oven and let them cool on a wire rack.
- In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using cold beaters until stiff peaks form.
- Cut the cooled cream puffs in half horizontally and fill them with the whipped cream mixture.
- Place the top halves back on the cream puffs and dust with powdered sugar.
- Serve and enjoy!
Notes
Store cream puffs in an airtight container in the refrigerator for 2-3 days or freeze for several weeks.
