French Cream Puffs

French Cream Puffs are a simply delicious delight. The homemade and remarkably easy choux pastry with a hidden raspberry and fresh vanilla cream filling make it brilliant. These are ideal for desserts, lunches and snacks. The choux pastry can be made in advance and baked and then frozen. The puffs can be made 48 hours ahead and stored in a air tight container. They will soften in the fridge. However pop them in the oven for 3 – 5 minutes at 150C/300F/Gas Mark 2 to crisp right up.

French Cream Puffs

Delicate pastries that have a hidden surprise.

4.76 from 45 votes

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Course: Dessert, Snack

Cuisine: French

Keyword: Dairy, Eggs, Fruit, Pastry, Raspberry

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 26 Puffs

Calories: 135kcal

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Ingredients

 

MetricImperial

• 125 g flour all purpose
• 110 g unsalted butter
• 4 large eggs free range
• 1 tsp sugar granulated
• 120 ml milk full fat
• 120 ml water
• ¼ tsp salt
• 480 g double cream heavy
• 1 tsp vanilla extract
• 4 tbsp sugar granulated
• 1 tbsp powdered sugar
• 30 large raspberries fresh

Instructions

• Turn your oven to preheat to 220C/$25F/Gas Mark 7.
• Line a baking tray with greaseproof/parchment paper and put to one side for now.
• Place a saucepan over a medium heat and add the water, milk, butter, sugar and salt and stir well to combine. When the mixture just starts to boil, remove from the heat and add the flour and stir well to combine.
  110 g unsalted butter, 1 tsp sugar, 120 ml milk, 120 ml water, ¼ tsp salt, 125 g flour
• When the flour has been mixed in, return the saucepan to a medium heat and stir for 2 minutes to partially cook the flour. The dough will start to form a lovely smooth ball in the pan.
• Remove from the heat and transfer the dough into a mixing bowl. Brake the dough ball up to help cool it and make it easier for the eggs to be added.
• Add the eggs one at a time and using a mixer, fully combine the egg before adding the next. Continue until all of the eggs have been included and the dough has soft enough to pipe.
  4 large eggs
• Transfer the dough into a piping bag with a standard 12-14 mm tip.
• Move to the lined baking tray and pipe 24 – 28 puffs onto the tray. Each one should be about 1 ½ inches in diameter and ½ inch in height with a space of about 1 inch between each one.
• When all of the dough has been piped, place the baking tray in the oven for 10 minutes on the middle shelf of the oven.
• After 10 minutes do not open the oven door but turn the temperature down to 165C/325F/Gas Mark 3 and bake for a further 20 minutes or until the top of the puffs have turned golden brown.
• When ready, remove from the oven and place on a wire rack to cool fully.
• To make the lovely filling, add the double/heavy cream, sugar and vanilla extract to a food processor and whisk on a medium to medium high speed until the mixture holds stiff peaks.
  480 g double cream, 1 tsp vanilla extract, 4 tbsp sugar
• Transfer to a piping bag with a star or flat nozzle.
• Once the puffs are cold. Carefully slice ¾ of the way through at a downward slant. Add a raspberry of the centre of each puff base and then pipe the cream filling into the puff. Repeat until they are all full.
  30 large raspberries
• Finally dust with a little powdered sugar and serve.
  1 tbsp powdered sugar

Nutrition

Calories: 135kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 41mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg