Description
Classic Cream Puffs with Honey Drizzle
Ingredients
For the Choux Pastry:
1 cup water
1/2 cup unsalted butter, cubed
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
For the Cream Filling:
1 1/2 cups heavy whipping cream, chilled
1/3 cup powdered sugar
1 tsp vanilla extract
For Garnish:
Powdered sugar, for dusting
Honey, for drizzling
Directions
Make the Choux Pastry:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium saucepan, bring water, butter, and salt to a boil. Remove from heat, add the flour, and stir vigorously until a smooth dough forms.
Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides.
Transfer the dough to a mixing bowl and let it cool for 2–3 minutes. Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Bake the Puffs:
Spoon or pipe the dough into small mounds (about 1 1/2 inches wide) onto the baking sheet.
Bake for 20–25 minutes until golden and puffed. Turn off the oven, crack the door open, and allow the puffs to cool slightly.
Prepare the Filling:
Beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
Assemble the Cream Puffs:
Once cooled, slice the cream puffs in half and pipe or spoon the whipped cream into the centers.
Garnish & Serve:
Dust with powdered sugar and drizzle lightly with honey for an irresistible finishing touch. Serve immediately!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 cream puffs
Calories: 180 kcal per puff
#CreamPuffs #FrenchDessert #HomemadePastry #SweetTreats #HoneyDrizzle #ElegantDesserts #BakingJoy #DessertLovers
Step-by-Step Guide
1. Cook the Dough Thoroughly: After adding the flour to the boiled butter-water mixture, return it to low heat. Stir for a full 1-2 minutes until a thin film forms on the pan bottom. This step dries the dough, which is crucial for proper puffing.
2. Incorporate Eggs Correctly: Let the dough cool slightly before adding eggs to prevent them from cooking. Mix vigorously after each addition until the dough is completely smooth and shiny before adding the next egg. The final dough should fall slowly from a lifted spoon.
3. Bake Undisturbed: Do not open the oven door during the first 20 minutes of baking. The steam inside the dough is what creates the hollow center. Cracking the door too early will cause the puffs to collapse.
4. Cool Completely: After turning off the oven and cracking the door, let the puffs cool and dry out in the residual heat for at least 10 minutes. This helps them become crisp.
Serving Suggestions
For an elegant presentation, arrange the filled cream puffs on a tiered stand. Serve alongside fresh berries like raspberries or sliced strawberries. For a richer twist, replace the honey drizzle with a dark chocolate ganache. These puffs are perfect for afternoon tea, bridal showers, or as a light yet impressive finale to a dinner party.
How-to Summary
To make classic cream puffs: First, boil water and butter, then mix in flour to form a paste. Cook briefly, cool slightly, and beat in eggs one by one. Pipe mounds onto a baking sheet and bake at 375°F until golden and puffed. Let cool completely. Whip chilled cream with sugar and vanilla. Slice the cooled puffs, fill with cream, and dust with powdered sugar before drizzling with honey.
Frequently Asked Questions
Can I make the choux pastry ahead of time?
Yes, you can pipe the unbaked dough onto a sheet, freeze solid, then store in a bag. Bake from frozen, adding 5-7 minutes to the baking time.
Why did my cream puffs deflate?
This is usually due to underbaking or opening the oven door too early. Ensure they are deep golden brown and have had time to dry in the cracked oven before removing.
Can I use a different filling?
Absolutely. Pastry cream (crème pâtissière) is a classic alternative to whipped cream. For a savory version, fill with chicken or shrimp salad.
How do I store filled cream puffs?
Filled puffs are best eaten immediately. If necessary, store in an airtight container in the refrigerator for up to 4 hours, but they will soften.
My dough was too runny to pipe. What happened?
The dough likely needed more cooking in the “dry out” stage, or the eggs were too large. Next time, cook the flour mixture a bit longer and consider adding the last egg gradually until the proper glossy, pipeable consistency is achieved.
Common Mistakes to Avoid
- Not Measuring Flour Correctly: Spoon flour into the measuring cup and level it off. Scooping packs the flour, leading to a dry, heavy dough.
- Adding Eggs to Hot Dough: This can cook the eggs, creating a greasy, non-puffing pastry. Let the dough cool for a few minutes first.
- Underbaking: Pale puffs are soggy inside and will collapse. Bake until they are a rich, golden brown.
- Filling Warm Puffs: The cream will melt instantly. Ensure puffs are completely cool before assembling.
Conclusion
Mastering classic cream puffs is a rewarding baking achievement. By following the detailed steps and avoiding common pitfalls, you can create these elegant, airy pastries at home. The combination of crisp choux, light whipped cream, and a sweet honey drizzle is timeless. With this comprehensive guide, you’re equipped to impress with a dessert that is as delightful to make as it is to serve.