Cream Puffs with Vanilla Whipped Cream and Raspberries Recipe

Introduction

Cream puffs are light, airy pastries filled with rich whipped cream that melt in your mouth. This classic dessert is perfect for any occasion, offering a delightful balance of crisp pastry and smooth, sweet filling.

Ingredients

• 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)
• 2 cups heavy whipping cream (chilled)
• 4 Tbsp granulated sugar
• 1 tsp vanilla extract
• 28 raspberries (optional)
• 1 Tbsp powdered sugar (to garnish)

Instructions

1. Step 1: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
2. Step 2: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, then remove from heat and stir in the flour all at once with a wooden spoon.
3. Step 3: Return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes to release moisture and partially cook the flour. The dough will form a smooth ball and a thin film will appear on the pan bottom.
4. Step 4: Transfer dough to a large 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 until dough is smooth and forms a thick ribbon when lifted.
5. Step 5: Transfer dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 rounds, each 1 1/2” diameter and 1/2” tall, spaced 1″ apart. Smooth any peaks with a lightly wet fingertip.
6. Step 6: Bake at 425˚F for 10 minutes. Without opening the oven, reduce temperature to 325˚F and bake another 20-22 minutes until golden brown. Cool completely on a wire rack.
7. Step 7: To make the filling, beat heavy cream, sugar, and vanilla on medium-high speed until stiff peaks form (about 2 minutes). Transfer to a piping bag fitted with a large open star tip.
8. Step 8: Fill cooled puffs by either piping cream into the side until it pushes back or cutting off tops and filling inside. Optionally, place a raspberry in the center before replacing the top. Dust with powdered sugar and serve.

Tips & Variations

• Ensure eggs are at room temperature for easier mixing and better puff structure.
• For a flavored twist, add a teaspoon of lemon zest or almond extract to the whipped cream.
• Use a large star tip for an attractive cream swirl when filling.
• The raspberries are optional but add a fresh, tangy contrast to the sweet cream.

Storage

Store filled cream puffs in the refrigerator in an airtight container for up to 2 days. To keep shells crisp longer, store unfilled puffs at room temperature in an airtight container for up to 2 days and fill just before serving. Reheat unfilled puffs briefly in a 300˚F oven for 5 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare the dough and bake the puffs a day in advance. Store them in an airtight container at room temperature. Fill with cream just before serving to keep them crisp.

What can I use instead of raspberries?

Any small fresh fruit like blueberries or sliced strawberries works well, or you can omit fruit entirely for a classic cream puff.

Cream Puffs with Vanilla Whipped Cream and Raspberries Recipe

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This classic Cream Puffs recipe features light and airy choux pastry filled with rich, fluffy whipped cream and optional fresh raspberries. Perfect for an elegant dessert or special occasion treat, these delicate puffs are baked until golden and crisp, then filled with sweet vanilla whipped cream and dusted with powdered sugar. Learn how to make the pastry from scratch, pipe perfect rounds, and create a luscious filling for an impressive homemade dessert.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 52 minutes
• Yield: 28 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Prepare the Oven and Baking Sheet: Preheat your oven to 425˚F (220˚C). Line a rimmed baking sheet with Silpat or parchment paper to prevent sticking and ensure even baking.
2. Make the Choux Dough: In a medium saucepan over medium heat, combine 1/2 cup water, 1/2 cup whole milk, 8 tablespoons unsalted butter, 1 teaspoon granulated sugar, and 1/4 teaspoon salt. Bring just to a boil, then remove from heat and immediately stir in 1 cup all-purpose flour all at once using a wooden spoon.
3. Cook the Dough: Return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes to release excess moisture and cook the flour partially. The mixture will form a smooth ball and a thin film will form on the bottom of the pan.
4. Cool and Incorporate Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 1 minute to cool slightly. Add 4 eggs one at a time, beating thoroughly after each addition until the dough is smooth and forms a thick ribbon when pulled up.
5. Pipe the Cream Puffs: Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 rounds, each about 1 1/2 inches in diameter and 1/2 inch tall, spaced 1 inch apart on the prepared baking sheet. Avoid making peaks; if they appear, smooth out with wet fingertips.
6. Bake the Puffs: Bake in the preheated oven at 425˚F for 10 minutes. Without opening the oven door, reduce the temperature to 325˚F (160˚C) and bake for an additional 20 to 22 minutes, or until the puffs are golden brown and crisp.
7. Cool the Puffs: Transfer the baked cream puffs to a wire rack and allow them to cool completely before filling.
8. Prepare the Whipped Cream Filling: In a large mixing bowl, combine 2 cups chilled heavy whipping cream, 4 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 minutes. Transfer the whipped cream to a piping bag fitted with a large open star tip.
9. Fill the Cream Puffs: There are two methods to fill the puffs. Method 1: Insert the piping tip into the side of each puff and pipe whipped cream until it fills the interior and pushes back slightly. Method 2: Cut off the tops of the puffs, pipe whipped cream inside, optionally place a raspberry in the center, then replace the tops.
10. Garnish and Serve: Dust the filled cream puffs with powdered sugar just before serving for an elegant finish.

Notes

• Ensure eggs are at room temperature before adding to the dough for better incorporation.
• Avoid opening the oven door during baking to prevent collapsing of the cream puffs.
• If peaks form when piping dough, smooth them out with a wet finger to ensure even rising.
• Use chilled heavy cream for best whipping results.
• Double-check flour measurement by spooning and leveling to avoid dense pastry.
• Can be filled with pastry cream or other fillings if preferred.
• Store filled cream puffs in the refrigerator and consume within 1-2 days for optimal freshness.

Keywords: cream puffs, choux pastry, whipped cream, French dessert, puff pastry, homemade cream puffs, elegant dessert