Cream Puffs with Chantilly Cream

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Light, airy cream puffs filled with silky vanilla Chantilly cream and dusted with powdered sugar—an elegant classic made simple.

For the Choux Pastry:

1/2 cup water

1/2 cup whole milk

1/2 cup unsalted butter

1 tablespoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs

For the Chantilly Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Serving:

Powdered sugar, for dusting

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.

Remove from heat, add flour all at once, and stir until the dough forms a ball.

Transfer to a mixing bowl and let cool for 5 minutes.

Beat in eggs one at a time until the dough is smooth and glossy.

Pipe or spoon 2-inch mounds of dough onto the baking sheet, spacing them 2 inches apart.

Bake at 400°F for 15 minutes. Reduce temperature to 350°F and bake another 20–25 minutes until golden and puffed.

Remove from oven and prick each puff with a skewer to release steam. Cool completely.

In a chilled bowl, whip cream with powdered sugar and vanilla until stiff peaks form.

Slice each puff in half and fill with Chantilly cream.

Replace tops and dust with powdered sugar before serving.

For best results, use cold heavy cream and chill the mixing bowl and beaters beforehand.

Pricking the puffs immediately after baking helps them stay crisp by releasing steam.

Serve the same day for the freshest texture, or store unfilled puffs in an airtight container for up to 1 day.

You can fill the puffs with flavored whipped cream or pastry cream for variation.

Find it online: https://elladishes.com/cream-puffs-with-chantilly-cream/