Classic French Cream Puffs with Vanilla Chantilly Filling

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10 Tips for Making Cream Puffs

  1. Use unsalted butter for better control over flavour.

  2. Boil water and butter fully before adding flour to avoid lumps.

  3. Stir dough vigorously after adding flour—it must form a ball.

  4. Let dough cool before adding eggs or they may scramble.

  5. Add eggs one at a time to monitor dough texture—it should be pipeable, not runny.

  6. Pipe with a wet finger to smooth the tops for even baking.

  7. Don’t open the oven door during baking or they’ll collapse.

  8. Let cool completely before filling to prevent melting the cream.

  9. Fill just before serving for the crispiest texture.

  10. Store unfilled puffs in an airtight container or freeze for future use.

 

Serve it with Suggestions

  • Dust with powdered sugar or drizzle with chocolate glaze.

  • Serve with fresh berries or a berry coulis.

  • Pair with espresso or cappuccino for a European-style finish.

  • Add a scoop of vanilla or chocolate ice cream for profiteroles.

  • Plate with caramel sauce or fruit jam for extra flair.

 

FAQ's

Q: Can I make cream puffs ahead of time?
A: Yes, bake the shells in advance and store in an airtight container for up to 2 days. Fill just before serving.

Q: Can I freeze cream puffs?
A: Yes. Freeze unfilled shells for up to 1 month. Re-crisp in a hot oven before filling.

Q: Can I use a different filling than whipped cream?
A: Definitely—pastry cream, chocolate mousse, or even savory cheese fillings work well.

Q: Why did my cream puffs deflate?
A: Most likely, they were underbaked or the oven door was opened too early.

Q: How do I store filled cream puffs?
A: Store filled puffs in the refrigerator and consume within 24 hours for best texture.

 

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