Light, Airy Cream Puffs for Your Holiday Table (2024)

• One recipe Choux Pastry (made with water and optional sugar), transferred to a pastry bag fitted with a 1/2-inch plain round tip (see note for sandwiched puffs)

• One recipe vanilla, chocolate, or lemon pastry cream, transferred to a pastry bag fitted with a 1/4-inch plain round tip

• Powdered sugar, for dusting

  See Also

  Cream Puffs Recipe (VIDEO)

1. To Make the Choux Puffs: Adjust oven rack to middle position and preheat to 400°F (204°C). Line two aluminum half-sheet trays with parchment paper. Pipe a small amount of choux paste under each corner of parchment paper (the dough acts as a glue and keeps the paper in place as you pipe).

   

2. To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch wide puff onto a tray. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe puffs about 3 inches apart, for a total of 9 puffs. Repeat with the second tray. To smooth the surface of any uneven puffs, dip a finger into cold water and gently pat down any bumps. If using, dust puffs evenly with powdered sugar.

   

3. Bake both trays until choux is puffed, golden brown, and hollow feeling, about 25 minutes.

   

4. Working quickly while puffs are still hot, gently insert the tip of a paring knife into the underside of each puff and rotate in a circular motion to create a small hole, about 1/4-inch in size.

   

5. Return puffs to trays and place in the turned-off oven with the door partially open for 30 minutes.

   

6. To Fill Piped-In Cream Puffs: Working one at a time, insert tip of pastry cream–filled bag into hole in each choux puff and begin piping with steady pressure until filled (you can tell because the puff will feel heavy and pastry cream will start to overflow the hole). Wipe away any excess pastry cream. Repeat until all cream puffs are filled. Serve immediately.

   

7. Alternatively, to Fill Sandwich-Style Puffs: Using a serrated knife, slice each puff in half to create a top and bottom "bun.” Transfer your choice of filling (see notes section below for filling instructions) to a pastry bag fitted with a 1/2-closed star tip. Working one at a time, begin piping with steady pressure to generously fill the bottom half of each puff. Cover with the top half of each puff. Repeat until all cream puffs are filled. Serve immediately.

   

Special Equipment

3-quart stainless steel saucier, stand mixer, disposable pastry bags

Notes

If you want to make sure that each puff is the right size, you can prepare a template ahead of time. Take one sheet of parchment paper and, using a 2-inch round cutter as a guide, trace 9 circles that are 3 inches apart. Flip paper upside down and set it on the baking sheet. Repeat with a second piece of parchment paper.

For Sandwich-Style Puffs

If you're making sandwich-style puffs, you'll need a greater volume of filling than this recipe provides. There are several ways to arrive at the right amount:

• Pastry cream: Make a double batch of any of the pastry cream recipes (or make a batch each of different flavors.
• Whipped cream: In a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine 2 cups heavy cream, sugar to taste, and a splash of vanilla extract. Whisk by hand or mix at medium speed until thick peaks form (peaks should not be loose or stiff in structure).
• Crème légère: Make a single batch of crème légère.

Make-Ahead and Storage

Filled cream puffs are best consumed on the day they’re made.

To store unfilled cream puffs, wrap them tightly in plastic and place in an airtight container; they can be kept frozen for up to 1 month. To refresh puffs, preheat oven to 350°F (177°C). Transfer frozen puffs to a sheet tray and reheat until crisp, about 5 minutes. Let cool at room temperature before filling.