The best homemade puffs+VIDEO

The best homemade puffs+VIDEO


These homemade cream puffs are as delicious as the bakery. You won’t believe how simple and easy these elegant little pastries are!

Puffs are the perfect bite-sized dessert for showers, parties and parties. For more bite-sized snacks, try cake slices, mini lemon drip cakes or cherry cheesecake cookie cups!

Easier than they seem!

Hello Lil’ Luna readers! My name is Alicia and I blog at The Baker Upstairs. I brought one of my favorite delicacies today… homemade cream puffs! No matter how intimidating they look, cream puffs are actually easy to make…almost like magic!

The pâte à choux (pastry part) blends together very quickly and easily, baking into a wonderful fluffy little piece of heaven. I’m already drooling, thinking about cream filling! Trust me when I say these are as delicious as any cream puffs you find in a bakery.

What is the difference between puffs, puffs and puffs? They all use the same basic puff recipe. The difference lies in the shape and filling:

  • Cream puffs: round, usually filled with pastry cream and sprinkled with powdered sugar
  • Eclair: Rectangular, filled with pastry cream and sprinkled with chocolate.
  • Profiteroles: round, filled with ice cream

Tips on how to make puffs

  • Make sure all the cream puffs are the same size so that they all cook at the same speed.
  • Once the dough is piped onto the baking sheet, do not add more dough to the original puffs.
  • Empty the puff while it’s hot. Cut in half with a knife, then carefully remove the center part with a fork, leaving a crisp hollow shell.
  • Let cool completely before adding the cream. Eat immediately, or refrigerate for two hours. A little longer, the crispy crust will start to soften.

Can I make cream puffs in advance? The short answer is yes! You can store pastry dough or bake puff shells. Store the baked puff shells (unfilled) at room temperature for 1-2 days. The filled puffs are best eaten immediately, but they can also be made a few hours in advance and refrigerated.

Why does my puff deflate? Cream puffs deflate due to various reasons. Here are some common things to avoid.

  • Don’t puncture the puffs as soon as they are out of the oven. Pierce with a fork or knife to let the steam escape.
  • The ingredients are not mixed correctly. For example, add eggs one at a time and then mix after each egg. This will take more time, but following these steps will help ensure that the puff pastry is baked correctly.
  • The oven temperature is too low or the oven is opened too many times during the cooking process.

Should I use egg wash before baking? Some recipes will guide you to add egg liquid to give the puff a shiny texture. However, the extra weight and covering from washing may prevent the steam from escaping properly, and the puff will not rise. For this reason, we do not recommend using egg cleaning.

Cream puff filling

You can change the filling to your liking, but we like sweet whipped cream-and it’s easy to make!

When the puffs cool, whisk the whipped cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to the desired firmness, add the powdered sugar little by little at a time until it is as sweet as you want.

We use about 1 cup of light cream and add ¼ to ⅓ powdered sugar. This is the perfect filling!

Storage and freezing

How do I store leftovers? Store in an airtight container in the refrigerator for 2-3 days.

Can I freeze the puffs? The good news is that you can!

  • Shell only: Bake according to instructions, hollow and cool. Freeze quickly, then carefully place in a freezer-safe, tightly sealed container. Do not use ziplock bags, because other frozen items may accidentally break the delicate shell. Freeze for 2-3 months.
    Thaw for 5-10 minutes, then pour in the cream. The crispness can be restored in only 5-8 minutes in a 350°F oven. Observe carefully. Cool and fill.
  • Puff dough: Use a pipe or spoon to put the dough on the baking tray and put it directly into the refrigerator. Quickly freeze and place in a freezer-safe airtight container. Freeze for about 2 months. You can bake directly from the refrigerator, just add about 5 minutes to the baking time. You can also defrost the dough and bake it.
  • Filling the puffs: freeze them quickly, then put the cream puffs in a sealed freezer-safe container. Freeze for 2-3 months. Thaw and enjoy. Frozen filled puffs will not have a crispy texture and cannot be reheated, otherwise the cream will melt.

This is one of the recipes I never thought I could make at home, but they are as delicious as the ones you get at the bakery. They are not only quick and easy to make, but also impressive and elegant. enjoy!

For more bakery-style recipes, please check:

Course dessert

American, French

Preparation time 10 minutes

30 minutes cooking time

Total time 40 minutes

20 servings

Calories 111 kcal

Author Little Luna

  • 1 cup water
  • 5 1/3 tbsp butter
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup heavy cream
  • 1/4 cup powdered sugar for more or less flavor
  • Preheat the oven to 450. Line two baking sheets with parchment paper or silicone liners.

  • In a medium saucepan, simmer water, butter, sugar, and salt over medium heat. Once it reaches a simmer, remove from the heat and immediately add the flour and stir until the mixture forms a ball.Stand for five minutes

  • Add eggs one at a time by hand or using a hand mixer, mixing well between each addition. Stir until the dough is smooth and shiny.

  • Use a pastry bag and a large pointed end (or just a zipper bag with holes cut in the corners) to pipe the small round dough onto the baking sheet, spaced about an inch apart. Use your fingers to press the small peaks on the top of the dough to make the puff smooth.

  • Bake at 450 degrees for 10 minutes, then reduce the temperature to 350 degrees and continue for 15 minutes. When the puff becomes light brown and the inside is hollow, the puff is complete. Let the puffs cool completely.

  • When the puffs cool, whisk the whipped cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to the desired firmness, add the powdered sugar little by little at a time until it is as sweet as you want.

  • Use a serrated knife to divide each cream puff in half, and then place a spoonful of whipped cream on the bottom half of the puff. Put the other half on top and sprinkle with powdered sugar. Good appetite!

Adapted from Ambrosia Baking

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