Easiest Cream Puffs (Simple Recipe for Classic Flavors!)
These Cream Puffs are light and crisp with the most delicious cream filling you're going to absolutely love! It's a simple and easy recipe with classic flavors.
Course Pastries
Cuisine French
Keyword Cream Puffs, Éclairs
Prep Time 35 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 115cream puffs
Author Valya's Taste of Home
Ingredients
Cream Puffs Batter Ingredients
2cups– water
8oz.butter
2cups– all-purpose floursifted
9large – eggs
Cream Puffs Cream Ingredients
16 oz. – softened cream cheese
16oz.– thawed cool whipped (or heavy whiping cream)
1cup– powdered(confectioners’ sugar)
Instructions
How to Make Eclairs
First, pour the water into a large pot or saucepan, then add the butter.
Cook on the stove on medium-high heat until the butter melts while gently mixing with a wooden spoon, then bring it to a boil.
Next, turn the stove off (keeping the pot on the hot stove), pour the flour in, and whisk it quickly. Mix it for about a minute or until the texture is smooth and soft.
Remove from the pot from the stovetop and let the mixture cool until it reaches room temperature.
Now place the cooled batter into the bowl of a stand mixer or large mixing bowl using a paddle attachment and add 3 eggs at a time.
Beat the batter thoroughly on medium speed in-between adding eggs. It will become more smooth and thinner with each egg addition too.
Then after all the eggs are mixed in and beaten until the texture is smooth and peaks are forming in the dough, scrape the sides of the bowl and the bottom and beat it on high for a minute to make sure all the batter is well mixed.
Next, take the batter and fill your pastry bag halfway. Pipe out rose shapes onto a greased baking sheet (you can also line the baking sheet with parchment paper).
Preheat the oven to 400 F and bake them for 20 minutes or until light golden brown in color.
While the first batch is baking, repeat the piping step onto a second greased or parchment paper lined or greased with butter baking sheet.
When the first batch is finished, remove them from the oven and put the second batch in. Let the cream puffs cool for about 15 minutes before removing them from a baking sheet.
Next, remove the cooled cream puffs (they will still be warm to the touch) from the baking sheet and place them on wire racks to finish cooling.
How to Make Cream Filling
Now it's time to make the cream!
First, beat the cream cheese and powdered sugar together in a medium bowl.
Second, add the whipping cream and beat it again until everything is well mixed. Scrape the sides and the bottom of the mixer bowl with a spatula and beat it for another minute.
How to Assemble Cream Puffs
Next, attach any pointy star tip decorator (I used Wilton 47) to your piping bag. Fill the pastry bag with cream halfway.
Finally, insert the tip decorator into the cream puff on the bottom side and squeeze the pastry cream in. Fill each cream puff to about ¾ of the volume of the puff.