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Cream Puffs with Vanilla Whipped Cream and Raspberries Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 28 cream puffs
  • Diet: Vegetarian

Description

This classic Cream Puffs recipe features light and airy choux pastry filled with a luscious whipped cream filling. Perfectly golden and crisp on the outside with a soft, creamy interior, these cream puffs are ideal for dessert or elegant gatherings. Optional fresh raspberries add a touch of fruity brightness, while a dusting of powdered sugar finishes them beautifully.

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

Optional Garnish

  • 28 raspberries (optional)
  • 1 Tbsp powdered sugar (to garnish)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper to prevent sticking and ensure even baking.
  2. Make Choux Dough: In a medium saucepan, combine water, milk, butter, granulated sugar, and salt. Bring the mixture just to a boil over medium heat, then remove from heat. Stir in the flour all at once with a wooden spoon until well incorporated.
  3. Cook Flour Mixture: Place the pan back on medium heat, stirring constantly for 1 1/2 to 2 minutes. This releases excess moisture and partially cooks the flour. You’ll notice a thin film forming on the pan bottom and the dough coming together into a smooth ball.
  4. Cool and Add Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 1 minute to cool slightly. Add eggs one at a time, fully incorporating each before adding the next. Beat for another minute until the dough is smooth and forms a thick ribbon when lifted with the beater.
  5. Pipe the Puffs: Spoon the dough into a piping bag fitted with a 1/2” round tip. Pipe 28 puffs, each about 1 1/2” in diameter and 1/2” tall, spacing them an inch apart. Avoid peaks on the dough; if peaks form, wet fingertips lightly and smooth them out.
  6. Bake the Puffs: Bake in the preheated oven at 425˚F for 10 minutes in the center rack. Without opening the oven door, reduce temperature to 325˚F and bake for an additional 20-22 minutes until the puffs turn golden brown on top. Transfer to a wire rack to cool completely.
  7. Prepare Whipped Cream Filling: In a large bowl, combine chilled heavy cream, sugar, and vanilla extract. Beat on medium-high speed for about 2 minutes until fluffy with stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large open star tip.
  8. Fill the Cream Puffs: Once puffs are cooled, fill them by either piping the whipped cream into the side until it pushes back or slicing the tops off, piping cream inside, placing a raspberry in the center if desired, and replacing the tops.
  9. Garnish and Serve: Dust finished cream puffs with powdered sugar and serve immediately for the best texture and flavor.

Notes

  • Make sure eggs are at room temperature before adding to the dough for easier incorporation.
  • Do not open the oven door during the initial baking phase to prevent the puffs from collapsing.
  • If peaks form while piping, dampen your fingers and smooth them for an even surface.
  • Chilling the whipping cream beforehand helps achieve stiff peaks faster.
  • Cream puffs are best served the same day to enjoy optimal crispness and cream freshness.
  • Raspberries add a fresh fruity contrast but can be omitted or replaced with other berries as preferred.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/cream-puffs-with-vanilla-whipped-cream-and-raspberries-recipe/