Cream Puffs
I still remember the first time I made cream puffs for my family. It was a special occasion, and I wanted to create something truly memorable. The combination of the light, airy pastry and the rich, creamy filling was a hit, and it's been a favorite dessert of ours ever since.
As a registered dietitian turned recipe developer, I've always been passionate about creating balanced, blood-sugar-friendly recipes that are both delicious and nutritious. And cream puffs, it turns out, are a perfect candidate for a healthier makeover.
The key to making great cream puffs is to use high-quality ingredients and to not be afraid to get a little creative with the recipe. By using a combination of whole wheat flour and all-purpose flour, we can add some extra fiber and nutrients to the pastry without sacrificing any of the flavor or texture.
In this recipe, we'll be using a simple choux pastry dough made with butter, water, and eggs, and filling it with a lightly sweetened whipped cream cheese mixture. The result is a dessert that's not only delicious, but also surprisingly balanced and nutritious.
So whether you're a beginner in the kitchen or an experienced baker, I hope you'll give this recipe a try and enjoy the process of creating something truly special.
Why You’ll Love This Recipe
- This recipe is easy to make and requires minimal special equipment.
- The cream puffs are perfect for a special occasion or a fun dessert to make with the family.
- The recipe is highly customizable, so you can experiment with different flavors and fillings to find your favorite.
- The cream puffs are surprisingly balanced and nutritious, making them a great option for a healthier dessert.
- The recipe is easy to scale up or down, depending on the number of people you're serving.
- The cream puffs can be made ahead of time and frozen for later use, making them a great option for busy weeknights or special occasions.
Why This Recipe Works
The secret to making great cream puffs lies in the choux pastry dough. By cooking the dough on the stovetop and then baking it in the oven, we create a light, airy texture that's perfect for filling with whipped cream or other sweet treats.
Another key element of this recipe is the use of whole wheat flour. By incorporating some whole grains into the pastry, we add some extra fiber and nutrients without sacrificing any of the flavor or texture.
Finally, the whipped cream cheese filling is a game-changer. By using a combination of heavy cream and cream cheese, we create a rich, creamy filling that's lightly sweetened and perfectly balanced.
Overall, this recipe works because it combines simple, high-quality ingredients with a few clever techniques to create a truly show-stopping dessert.
Ingredients You’ll Need
When it comes to making cream puffs, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of whole wheat flour, all-purpose flour, butter, eggs, and heavy cream to create a light, airy pastry and a rich, creamy filling.
Be sure to use high-quality ingredients, including farm-fresh eggs and real butter, to get the best flavor and texture out of your cream puffs.
- 1 1/2 cups (190g) whole wheat flourWhole wheat flour adds extra fiber and nutrients to the pastry without sacrificing any of the flavor or texture. Look for a high-quality, whole grain flour that's fresh and has a nutty aroma.
- 1/2 cup (60g) all-purpose flourAll-purpose flour provides a light, airy texture to the pastry and helps to balance out the denser whole wheat flour. Use a high-quality, unbleached all-purpose flour for the best results.
- 1/2 cup (115g) unsalted butter, cut into small piecesUnsalted butter is essential for creating a light, flaky pastry. Look for a high-quality, European-style butter that's rich in flavor and has a high fat content.
- 1/2 cup (120ml) whole milkWhole milk adds moisture and tenderness to the pastry, and helps to create a light, airy texture. Use a high-quality, whole milk that's rich in fat and protein.
- 1/2 cup (120ml) waterWater helps to create a light, airy texture in the pastry and adds moisture to the dough. Use cold water to help the dough come together and to prevent it from becoming too sticky.
- 1/4 teaspoon saltSalt enhances the flavor of the pastry and helps to balance out the sweetness of the filling. Use a high-quality, flaky sea salt for the best results.
- 1/2 teaspoon granulated sugarGranulated sugar adds a touch of sweetness to the pastry and helps to balance out the savory flavors. Use a high-quality, pure cane sugar for the best results.
- 4 large eggsEggs provide structure and moisture to the pastry, and help to create a light, airy texture. Use farm-fresh eggs for the best flavor and texture.
- 1 cup (240ml) heavy creamHeavy cream adds richness and creaminess to the filling, and helps to balance out the sweetness of the sugar. Use a high-quality, heavy cream that's rich in fat and protein.
- 8 ounces (225g) cream cheese, softenedCream cheese adds a tangy, creamy flavor to the filling, and helps to balance out the sweetness of the sugar. Use a high-quality, softened cream cheese for the best results.
Equipment You’ll Need
How to Make Cream Puffs
- 1In a large saucepan, combine the milk, water, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- 2Add the butter to the saucepan and stir until it's melted and the mixture is smooth.
- 3Add the flour to the saucepan and stir to combine. Cook for 1-2 minutes, or until the mixture forms a ball and pulls away from the sides of the pan.
- 4Remove the saucepan from the heat and let it cool for 5 minutes.
- 5Add the eggs to the saucepan one at a time, stirring to combine after each addition. The mixture should be smooth and shiny.
- 6Transfer the dough to a pastry bag fitted with a large round tip.
- 7Pipe the dough into small, round shapes on a baking sheet lined with parchment paper. Tap the baking sheet gently to remove any air bubbles.
- 8Bake the cream puffs in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they're golden brown and puffed up.
- 9Remove the cream puffs from the oven and let them cool on a wire rack for 10 minutes.
- 10While the cream puffs are cooling, prepare the filling by beating the heavy cream and granulated sugar in a large bowl until stiff peaks form.
- 11Add the softened cream cheese to the bowl and beat until smooth and creamy.
- 12Split the cooled cream puffs in half horizontally using a serrated knife.
- 13Fill the bottom half of each cream puff with a dollop of the whipped cream cheese mixture.
- 14Top with the top half of the cream puff and serve immediately.
Expert Tips
- Make sure to use high-quality ingredients, including farm-fresh eggs and real butter, to get the best flavor and texture out of your cream puffs.
- Don't overmix the dough, as this can cause the pastry to become tough and dense.
- Use a pastry bag and tip to pipe the dough into small, round shapes. This will help to create a uniform shape and size.
- Don't overbake the cream puffs, as this can cause them to become dry and crumbly.
- Let the cream puffs cool completely on a wire rack before filling and serving. This will help to prevent them from becoming soggy or falling apart.
- Experiment with different flavors and fillings to find your favorite. You can try using different types of cheese, nuts, or fruit to create a unique and delicious flavor combination.
- Consider making the cream puffs ahead of time and freezing them for later use. This can be a great time-saver and will help to ensure that you have a delicious dessert on hand whenever you need it.
- To freeze the cream puffs, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they're frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months.
Common Mistakes to Avoid
- Overmixing the dough, which can cause the pastry to become tough and dense.
- Not using high-quality ingredients, which can affect the flavor and texture of the cream puffs.
- Overbaking the cream puffs, which can cause them to become dry and crumbly.
- Not letting the cream puffs cool completely before filling and serving, which can cause them to become soggy or fall apart.
- Not using the right type of flour, which can affect the texture and structure of the pastry.
- Not piping the dough into small, round shapes, which can affect the uniformity and appearance of the cream puffs.
Variations and Substitutions
- Try using different types of cheese, such as goat cheese or feta, to create a unique and delicious flavor combination.
- Add some chopped nuts or fruit to the filling for added texture and flavor.
- Use a different type of milk, such as almond or soy milk, to create a non-dairy version of the cream puffs.
- Add a sprinkle of cinnamon or cocoa powder to the top of the cream puffs for a decorative touch.
- Try using a different type of sugar, such as honey or maple syrup, to create a unique and delicious flavor combination.
- Experiment with different flavors, such as vanilla or almond extract, to create a unique and delicious flavor combination.
- Consider making mini cream puffs for a fun and bite-sized dessert.
What to Serve With Cream Puffs
Cream puffs are a delicious and versatile dessert that can be served in a variety of ways. Consider serving them at a dinner party or special occasion, or simply enjoy them as a sweet treat any time of the day.
Some ideas for serving cream puffs include dusting them with powdered sugar, serving them with a side of fresh fruit, or filling them with a unique and delicious filling, such as a fruit curd or a chocolate ganache.
Make-Ahead, Storage, Freezing and Reheating
Cream puffs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. Allow the cream puffs to come to room temperature before serving.
To freeze the cream puffs, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they're frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months.
To thaw the cream puffs, simply leave them at room temperature for a few hours or thaw them in the refrigerator overnight. Once thawed, the cream puffs can be filled and served as usual.
It's also possible to make the cream puffs ahead of time and store them in the refrigerator or freezer until you're ready to fill and serve them. Simply pipe the dough into small, round shapes and bake them in a preheated oven until they're golden brown and puffed up. Then, allow the cream puffs to cool completely before filling and serving.
Frequently Asked Questions
What type of flour is best to use for cream puffs?
A combination of whole wheat flour and all-purpose flour is best for cream puffs, as it provides a light, airy texture and a nutty flavor. Look for a high-quality, whole grain flour that's fresh and has a nutty aroma.
Can I use a different type of milk for the cream puffs?
Yes, you can use a different type of milk, such as almond or soy milk, to create a non-dairy version of the cream puffs. Simply substitute the milk in the recipe with your preferred non-dairy milk.
How do I prevent the cream puffs from becoming soggy or falling apart?
To prevent the cream puffs from becoming soggy or falling apart, make sure to let them cool completely on a wire rack before filling and serving. This will help to prevent them from becoming soggy or falling apart.
Can I make the cream puffs ahead of time and store them in the refrigerator or freezer?
Yes, you can make the cream puffs ahead of time and store them in the refrigerator or freezer until you're ready to fill and serve them. Simply pipe the dough into small, round shapes and bake them in a preheated oven until they're golden brown and puffed up. Then, allow the cream puffs to cool completely before filling and serving.
What type of filling is best to use for cream puffs?
A lightly sweetened whipped cream cheese mixture is a classic filling for cream puffs, but you can also experiment with different flavors and fillings to find your favorite. Consider using a fruit curd or a chocolate ganache for a unique and delicious flavor combination.
Can I freeze the cream puffs for later use?
Yes, you can freeze the cream puffs for later use. Simply place them on a baking sheet lined with parchment paper and put them in the freezer until they're frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months.
How do I thaw the cream puffs after freezing them?
To thaw the cream puffs, simply leave them at room temperature for a few hours or thaw them in the refrigerator overnight. Once thawed, the cream puffs can be filled and served as usual.
Can I make mini cream puffs for a fun and bite-sized dessert?
Yes, you can make mini cream puffs for a fun and bite-sized dessert. Simply pipe the dough into small, round shapes and bake them in a preheated oven until they're golden brown and puffed up. Then, allow the cream puffs to cool completely before filling and serving.
Ingredients
- 1 1/2 cups (190g) whole wheat flour
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cut into small pieces
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) water
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 4 large eggs
- 1 cup (240ml) heavy cream
- 8 ounces (225g) cream cheese, softened
Instructions
- In a large saucepan, combine the milk, water, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- Add the butter to the saucepan and stir until it's melted and the mixture is smooth.
- Add the flour to the saucepan and stir to combine. Cook for 1-2 minutes, or until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from the heat and let it cool for 5 minutes.
- Add the eggs to the saucepan one at a time, stirring to combine after each addition. The mixture should be smooth and shiny.
- Transfer the dough to a pastry bag fitted with a large round tip.
- Pipe the dough into small, round shapes on a baking sheet lined with parchment paper. Tap the baking sheet gently to remove any air bubbles.
- Bake the cream puffs in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they're golden brown and puffed up.
- Remove the cream puffs from the oven and let them cool on a wire rack for 10 minutes.
- While the cream puffs are cooling, prepare the filling by beating the heavy cream and granulated sugar in a large bowl until stiff peaks form.
- Add the softened cream cheese to the bowl and beat until smooth and creamy.
- Split the cooled cream puffs in half horizontally using a serrated knife.
- Fill the bottom half of each cream puff with a dollop of the whipped cream cheese mixture.
- Top with the top half of the cream puff and serve immediately.