Easy Cream Puffs

These Easy Cream Puffs are light, airy pastries filled with vanilla whipped cream and optionally topped with raspberries. A foolproof, bakery-style treat perfect for any occasion.

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hours

Ingredients:

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour (measured correctly)
• 4 large eggs, room temperature
• 2 cups heavy whipping cream, chilled
• 4 Tbsp granulated sugar
• 1 tsp vanilla extract
• 28 raspberries (optional)
• 1 Tbsp powdered sugar, to garnish

Instructions:

1. Preheat and Prep: Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Heat the Wet Ingredients: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat.
3. Add Flour: Remove from heat and stir in all the flour at once using a wooden spoon until fully incorporated.
4. Cook the Dough: Return to medium heat and stir constantly for 1½ to 2 minutes until a thin film forms and the dough pulls into a ball.
5. Cool Slightly and Add Eggs: Transfer dough to a mixing bowl and beat with an electric mixer for 1 minute. Add eggs one at a time, beating after each addition until smooth and shiny.
6. Pipe the Puffs: Transfer dough to a piping bag fitted with a ½-inch round tip. Pipe 28 mounds, about 1½ inches wide and ½ inch tall, spaced 1 inch apart.
7. Smooth the Tips: Press down any peaks gently with a damp fingertip.
8. Bake and Dry: Bake at 425°F for 10 minutes. Without opening the oven, reduce temperature to 325°F and bake an additional 20–22 minutes or until golden. Cool on a wire rack.
9. Whip the Cream: In a large bowl, beat heavy cream, sugar, and vanilla extract on medium-high until stiff peaks form (about 2 minutes). Transfer to a piping bag with a large star tip.
10. Fill the Puffs: Option 1: Insert the piping tip into the side of each puff and fill until the cream pushes back. Option 2: Slice off tops, pipe cream inside, add a raspberry if desired, and replace tops.
11. Dust and Serve: Lightly dust with powdered sugar and serve.

ENJOY!!

Notes:

1. Ensure cream puffs are completely cooled before filling to avoid melting the cream.
2. Don’t open the oven door during baking—this helps the puffs rise properly.
3. Use cold heavy cream for best whipping results.
4. These are best served the same day but can be stored in the fridge for 1–2 days.