A simple old fashioned cream puffs recipe that is easy and quick to make.
INTRODUCTION
Old Fashioned Cream Puffs Easy 45 Minute Recipe brings a soft shell and a light cream filling to your table. These puffs are a classic dessert that many homes have loved for years. You can make them in one sitting. They bake fast and fill fast. They taste fresh and sweet. A warm shell and cool cream inside make a nice bite every time. If you like a warm pastry with coffee, you can also learn how to brew a delicious Nescafe Gold espresso at home to serve with these cream puffs.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and fast. The dough is quick to make on the stove. The steps are few and easy to follow. The recipe uses common pantry items. You do not need fancy tools or hard skills. The shells stay light and crisp. The filling is pure and smooth. You can make the puffs ahead and fill them later. Kids and guests will enjoy the light cream and soft shell. This recipe is also easy to change if you want to try other flavors.
HOW TO MAKE Old Fashioned Cream Puffs Easy 45 Minute Recipe
This recipe uses a classic choux dough for the shells and a whipped cream filling. You heat water and butter, stir in the flour to make a dough, then add eggs one at a time. You pipe the dough and bake until puffed and golden. The filling is a simple whipped cream with powdered sugar and vanilla. Chill the cream and then pipe it into cooled shells. You can serve them chilled or even frozen for a cold treat.
EQUIPMENT NEEDED
- Saucepan for boiling water and butter
- Wooden spoon or heat-proof spatula for stirring
- Mixing bowl for eggs and dough
- Electric mixer or whisk to beat the cream
- Piping bag with a plain tip (or a zip bag with the corner cut)
- Baking sheet lined with parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients You’ll Need :
- 1 cup water
- 1/2 cup butter, cut into 1 tablespoon pieces
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
STEP-BY-STEP INSTRUCTIONS :
- Prepare two piping bags. Preheat the oven to 400F.
- In a saucepan, bring water and butter to a boil. Remove from heat, stir in flour until a ball of dough forms.
- Incorporate eggs one at a time until the dough thickens.
- Pipe dough onto baking sheet and bake for 35 minutes.
- For filling, beat heavy whipping cream until soft peaks form, then add powdered sugar, cornstarch, and vanilla. Mix until stiff peaks form and refrigerate.
- Once shells cool, pipe the whipped cream filling into them. Serve chilled or frozen.
HOW TO SERVE Old Fashioned Cream Puffs Easy 45 Minute Recipe
Serve these cream puffs cold or slightly chilled. Place one on a small plate and dust with extra powdered sugar if you like. You can add a drizzle of chocolate sauce or a light fruit jam on the side. For a simple table, serve them on a tray and let guests pick their own. For a party, place puffs on a tiered stand for a pretty look. For a warm contrast, serve with a hot drink. For a cold and rich pairing, try a chocolate cream cold brew Starbucks copycat to balance the light cream with a bold coffee taste.
STORAGE & FREEZING : Old Fashioned Cream Puffs Easy 45 Minute Recipe
To store filled cream puffs, keep them in an airtight container in the fridge for up to 2 days. The shells will soften a bit as they sit, but they will still taste good. To freeze filled puffs, place them on a tray and freeze until firm, then move them to a freezer bag. Use within 1 month for best taste. To thaw, move to the fridge for a few hours before serving.
To store empty shells, keep them in an airtight container at room temperature for up to 2 days. You can also freeze empty shells on a tray, then store in a freezer bag for up to 1 month. When ready, warm frozen shells in a low oven for a few minutes, then fill with fresh cream.
SERVING SUGGESTIONS
- Dust with powdered sugar right before serving.
- Add a spoon of fresh berries beside each puff for color and flavor.
- Drizzle warm chocolate sauce over the puffs for a richer treat.
- Serve with small cups of hot tea, coffee, or cold brew on the side.
- For a lighter touch, top with a fresh mint leaf or a thin lemon zest strip.
VARIATIONS
- Chocolate puffs: Add 1 to 2 tablespoons of cocoa powder to the sifted flour or dust the finished puffs with cocoa.
- Lemon cream: Fold 1 teaspoon lemon zest and 1 tablespoon lemon juice into the whipped cream.
- Vanilla bean cream: Use the seeds from one vanilla bean instead of extract for a stronger flavor.
- Coffee cream: Dissolve 1 teaspoon instant espresso in 1 tablespoon hot water and fold into the whipped cream for a coffee touch.
- Fruit-stuffed: Mix small pieces of fresh fruit like strawberries or peaches into the whipped cream before piping.
You can also change the size of the puffs by piping larger or smaller mounds. Keep the bake time in mind: larger puffs need more time, smaller ones need less. If you like a winter drink with these treats, see our cold witches brew coffee recipe for a fun pairing idea with a dark roast and spice notes. cold witches brew coffee recipe
FAQs
Q: How do I know the shells are done baking?
A: The shells are done when they look puffed and deep golden brown. Tap the shell; it should sound hollow. Do not open the oven early or they may fall.
Q: Can I make the dough ahead of time?
A: You can make the dough and refrigerate it for up to a day. Bring it to room temperature before piping. Fresh dough gives the best rise.
Q: Why did my shells flatten after baking?
A: If shells flatten, it often means the oven door was opened while baking or the dough had too much liquid. Also make sure eggs were mixed in one at a time and the dough had time to set in the oven.
Q: Can I use low-fat cream instead of heavy whipping cream?
A: Low-fat cream will not whip into stiff peaks as heavy cream does. For a stable filling, use heavy whipping cream.
Q: How do I fill the cream puffs without cutting them?
A: Use a small tip on a piping bag and insert it into the bottom or side of each shell. Pipe the cream inside until it fills the shell.
Q: Can I use store-bought whipped cream?
A: Yes, you can use store-bought whipped cream, but homemade whipped cream has a fresher taste and a better texture for piping.
MAKE-AHEAD TIPS FOR Old Fashioned Cream Puffs Easy 45 Minute Recipe
- Make the shells ahead: Bake the shells and cool them fully. Store them in an airtight container at room temperature for up to 2 days. Fill them just before serving for the best texture.
- Freeze the shells: Bake and cool the shells, freeze them on a tray, then move to a bag. Fill after thawing and warming if you want a crisp shell.
- Make the cream ahead: Whip the cream and keep it in the fridge for a few hours. Do not overwhip. If you make it a day ahead, keep it in a sealed bowl. Whip briefly before piping to bring it back to shape.
- Full make-ahead: You can assemble filled puffs a few hours before a party and keep them chilled until serving. For large events, fill on the day to keep shells fresher.
Old Fashioned Cream Puffs Easy 45 Minute Recipe
Ingredients
Method
- Prepare two piping bags and preheat the oven to 400°F.
- In a saucepan, bring water and butter to a boil. Remove from heat, stir in flour until a ball of dough forms.
- Incorporate eggs one at a time until the dough thickens.
- Pipe dough onto a baking sheet and bake for 35 minutes.
- Beat heavy whipping cream until soft peaks form, then add powdered sugar, cornstarch, and vanilla. Mix until stiff peaks form and refrigerate.
- Once shells cool, pipe the whipped cream filling into them.