Imagine biting into a cloud-like pastry with a golden, crispy exterior that shatters delicately to reveal a luxurious, pillowy cream filling. These Crackle Top Cream Puffs are not just a dessert—they're a culinary masterpiece that will transport you straight to the charming patisseries of Paris. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove the pan from heat and quickly stir in the flour and salt all at once using a wooden spoon. Mix vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp exterior.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes to prevent scrambling the eggs.
- Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
- Use a piping bag or spoon to drop 2-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes until puffs are golden brown and fully risen, avoiding opening the oven during baking.
- Remove from oven and immediately pierce each puff with a toothpick to release steam. Let cool completely on a wire rack.
- For the cream filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once puffs are cool, slice them horizontally and pipe the whipped cream into the center of each puff.
- Dust with additional powdered sugar before serving for an elegant finish.
Tips
- Temperature is key: Ensure all ingredients are at room temperature for a smoother dough and better rise.
- Be precise with mixing: When adding flour to the water and butter, mix vigorously to create a smooth, cohesive dough.
- Egg addition technique: Add eggs one at a time and mix thoroughly to prevent a lumpy texture.
- Avoid oven peeking: Keep the oven door closed while baking to maintain consistent heat and help puffs rise properly.
- Steam release: Immediately piercing the puffs after baking prevents sogginess and maintains their crisp structure.
- Cream whipping hack: Chill your mixing bowl and whisk beforehand for faster and fluffier whipped cream.
- Make ahead: You can prepare the puff shells a day in advance and fill them just before serving to maintain their crisp texture.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 18g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 130mg
