ITALIAN CLASSIC CHANTILLY CREAM PUFFS

Chantilly cream puffs are delightful pastries made from airy choux dough filled with lightly sweetened whipped cream.

These refined treats are perfect for special occasions or as an elegant dessert. Follow this step-by-step recipe to achieve bakery-quality cream puffs at home.

Why You’ll Love This Recipe

• Light and Elegant: Perfectly puffed choux pastry paired with fluffy Chantilly cream.
• Versatile: Can be adapted with different fillings or toppings.
• Impressive Yet Simple: With a little attention, the process is straightforward and rewarding.

Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: Makes 18–20 cream puffs

Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• 7 tbsp (100 g) butter
• 1 tsp salt
• 1 tsp sugar
• 1 cup + 2 tbsp (140 g) all-purpose flour
• 5 eggs

For the Chantilly Cream

• 1 1/4 cups (300 ml) heavy cream
• 2 1/2 tbsp (20 g) powdered sugar

Step-by-Step Method

1. Prepare the Choux Pastry

1. Cook the Dough Base:
   • In a saucepan, heat the water, butter, salt, and sugar over medium heat until the butter has melted and the mixture begins to simmer.
   • Add the flour all at once and stir vigorously with a whisk or wooden spoon until the mixture is smooth, firm, and pulls away from the sides of the pan.
2. Cool and Incorporate Eggs:
   • Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Allow it to cool slightly for 1–2 minutes.
   • Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be soft, shiny, and pipeable.
3. Pipe the Cream Puffs:
   • Preheat the oven to 350°F (175°C).
   • Transfer the dough to a piping bag fitted with a smooth nozzle. Pipe small mounds onto a baking sheet lined with parchment paper, spacing them evenly.
4. Bake:
   • Bake for 35 minutes, or until the cream puffs are golden and firm.
   • Remove from the oven and allow them to cool completely on a wire rack.

2. Prepare the Chantilly Cream

1. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
2. Transfer the Chantilly cream to a piping bag for easy filling.

3. Fill the Cream Puffs

1. Cut and Fill:
   • Slice off the top cap of each cream puff and pipe Chantilly cream into the bottom half. Replace the cap.
2. Alternative Filling Method:
   • Make a small hole at the base of each puff and pipe the cream inside using the piping bag’s nozzle.

Serving Suggestions

• Serve immediately for the freshest texture and flavor.
• Dust with powdered sugar for a classic finish or drizzle with melted chocolate for added elegance.

Tips

• Choux Consistency: The dough should be smooth and pipeable, neither too runny nor too stiff. Adjust with a small amount of water if needed.
• Baking: Avoid opening the oven during baking to ensure the cream puffs rise properly.
• Make Ahead: Store unfilled puffs in an airtight container for up to 2 days. Fill just before serving.

Nutritional Information (Per Cream Puff)

Buon Appetito!
Enjoy these Chantilly Cream Puffs, a delightful combination of light choux pastry and fluffy whipped cream. Perfect for impressing guests or treating yourself to a touch of elegance!

Italian Classic Chantilly Cream Puffs

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Servings 20 Cream Puffs

Calories 120 kcal

Ingredients

  

For the Choux Pastry

• 1 cup 240 ml water
• 7 tbsp 100 g butter
• 1 tsp salt
• 1 tsp sugar
• 1 cup + 2 tbsp 140 g all-purpose flour
• 5 eggs

For the Chantilly Cream

• 1 1/4 cups 300 ml heavy cream
• 2 1/2 tbsp 20 g powdered sugar

Instructions

 

Prepare the Choux Pastry

• Cook the Dough Base:
• In a saucepan, heat the water, butter, salt, and sugar over medium heat until the butter has melted and the mixture begins to simmer.
• Add the flour all at once and stir vigorously with a whisk or wooden spoon until the mixture is smooth, firm, and pulls away from the sides of the pan.
• Cool and Incorporate Eggs:
• Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Allow it to cool slightly for 1–2 minutes.
• Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be soft, shiny, and pipeable.
• Pipe the Cream Puffs:
• Preheat the oven to 350°F (175°C).
• Transfer the dough to a piping bag fitted with a smooth nozzle. Pipe small mounds onto a baking sheet lined with parchment paper, spacing them evenly.
• Bake:
• Bake for 35 minutes, or until the cream puffs are golden and firm.
• Remove from the oven and allow them to cool completely on a wire rack.

Prepare the Chantilly Cream

• In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
• Transfer the Chantilly cream to a piping bag for easy filling.

Fill the Cream Puffs

• Cut and Fill:
• Slice off the top cap of each cream puff and pipe Chantilly cream into the bottom half. Replace the cap.
• Alternative Filling Method:
• Make a small hole at the base of each puff and pipe the cream inside using the piping bag’s nozzle.