For summer gatherings, treat guests to an array of elegant cream puff desserts. Classic Vanilla Cream Puffs delight with creamy sweetness. Raspberry Lemonade Puffs add a zesty twist, while Chocolate Mocha Puffs offer rich decadence. Unique options include Pistachio Rose and Lavender Honey Puffs, each with floral notes. S’mores and Blueberry Cheesecake variations provide playful indulgences, while Salted Caramel Puffs offer a gourmet touch. There’s much more to explore, making gatherings unforgettable with these delightful treats.
Classic Vanilla Cream Puffs
Classic vanilla cream puffs are delightful airy pastries filled with a smooth and rich vanilla cream, making for a perfect dessert on a warm summer day.
These fluffy treats are ideal for parties, family gatherings, or a sweet indulgence just for yourself. With a total preparation time of approximately 1 hour, these cream puffs are not only delicious but also fun to make.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional powdered sugar for dusting
Cooking Steps:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make the Choux Pastry: In a medium saucepan, combine water and butter. Bring to a boil over medium heat. Once boiling, remove from heat and add flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Incorporate Eggs: Allow the mixture to cool slightly for about 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Shape the Puffs: Using a piping bag fitted with a large round tip or a spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each puff.
- Bake: Bake for 20-25 minutes until the puffs are golden-brown and puffed up. Do not open the oven door while baking, as the steam is essential for the rise.
- Cool: Allow the cream puffs to cool completely on a wire rack before filling them.
- Make the Vanilla Cream Filling: In a large bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the Puffs: Once the puffs are cooled, carefully cut a small slit in the side of each puff and fill them with the whipped vanilla cream using a piping bag or spoon.
- Dust and Serve: Dust the filled cream puffs with additional powdered sugar before serving for an extra touch of elegance.
Variations and Tips:
- Flavored Cream: Experiment with different extracts (like almond or hazelnut) in your filling for varied flavors.
- Chocolate Drizzle: Melt some chocolate and drizzle it over the filled cream puffs for a decadent touch.
- Fruit Additions: Fold in some crushed berries or citrus zest into the whipped cream for a fruity twist.
- Storage: For best results, consume cream puffs the same day they are filled. If storing, keep unfilled puffs in an airtight container at room temperature and fill them just before serving.
Raspberry Lemonade Cream Puffs
Raspberry Lemonade Cream Puffs are delightful, airy pastries filled with a zesty, creamy raspberry lemonade filling.
These light and invigorating desserts are perfect for summer gatherings, birthday parties, or any celebration where you want to impress your guests with a sweet treat.
With a preparation time of about 30 minutes and an additional hour for chilling, they are both a quick and elegant option for your dessert menu.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup raspberry puree (fresh or frozen)
- 1/4 cup lemon juice
- 1/4 cup powdered sugar
- Zest of 1 lemon
- Fresh raspberries, for garnish
- Additional powdered sugar, for dusting
Cooking Steps:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the pastry dough****: In a saucepan, combine water and butter over medium heat until the butter is melted. Add the flour and salt all at once, stirring vigorously until a ball forms and pulls away from the sides of the pan.
Remove from heat, let cool for a few minutes.
3. Incorporate the eggs: Add eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
4. Pipe the puffs: Transfer the dough to a piping bag fitted with a wide round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each mound.
5. Bake the cream puffs: Bake in the preheated oven for 25-30 minutes or until they are golden brown and puffed up.
Do not open the oven door during baking.
6. Cool the puffs: Once baked, remove from the oven and let them cool completely on a wire rack.
7. Prepare the filling: In a mixing bowl, beat the heavy cream until soft peaks form. Gently fold in raspberry puree, lemon juice, powdered sugar, and lemon zest until well combined.
8. Fill the cream puffs: Once the puffs have cooled, use a small knife to create a hole at the bottom of each puff. Pipe or spoon the raspberry lemonade filling into each puff until full.
9. Garnish and serve: Dust with powdered sugar, top with a fresh raspberry, and serve chilled.
Variations and Tips:
- For a more pronounced raspberry flavor, you can swirl in additional raspberry puree into the whipped cream.
- Substitute lemon juice with lime juice for a tropical twist or try using different berries like blueberries or strawberries.
- If you prefer not to make your own raspberry puree, store-bought can also work in a pinch.
- These cream puffs are best enjoyed the same day they are filled, but the puffs can be made and stored in an airtight container for a few days before filling.
Chocolate Mocha Cream Puffs
Chocolate Mocha Cream Puffs are a delightful and decadent dessert that combines the lightness of cream puffs with the rich flavors of chocolate and coffee.
These treats are perfect for entertaining guests at summer gatherings or for satisfying your sweet tooth after a meal. With a preparation time of about 45 minutes, plus cooling time, they are an achievable yet impressive dessert that will leave everyone craving more.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup heavy whipped cream
- 1/2 cup chocolate chips
- 2 tablespoons brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Cocoa powder for dusting (optional)
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the choux pastry: In a saucepan, combine water and butter over medium heat. Once the butter melts, bring it to a boil. Add flour, salt, and sugar all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball.
- Cool the mixture slightly, then add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small balls (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Remove from the oven and let them cool completely on a wire rack.
- Make the cream filling: In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Melt chocolate chips in a microwave or double boiler and let cool slightly. Combine the melted chocolate, brewed coffee, and vanilla extract with the whipped cream; gently fold until well mixed.
- Fill the puffs: Once the cream puffs are cool, use a small serrated knife to cut a hole in the bottom of each puff and fill them generously with the chocolate mocha cream filling.
- Optional: Dust the filled puffs with cocoa powder for an added touch of elegance before serving.
Variations and Tips:
- Flavor variations: Try adding different flavor extracts like almond or hazelnut for a unique twist.
- Chocolate glaze: For extra richness, dip the tops of the cream puffs in melted chocolate instead of dusting with cocoa powder.
- Make-ahead option: The cream puffs can be made in advance and frozen before baking. Bake them directly from the freezer, adding a few more minutes to the baking time.
- Storing: Keep filled cream puffs refrigerated and consume within a day or two for the best texture and flavor.
Pistachio Rose Cream Puffs
Pistachio Rose Cream Puffs are delightful bite-sized pastries that feature a light and airy choux pastry filled with a luxurious rose-flavored cream infused with crushed pistachios.
Perfect for summer gatherings, dessert tables, or special occasions, these elegant treats are certain to impress your guests with their unique flavors and beautiful presentation.
The preparation time for this dessert is about 1 hour, plus additional time for cooling and setting.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon rose water
- 1/2 cup finely crushed pistachios
- Additional crushed pistachios for garnish
- Optional: edible rose petals for garnish
Cooking Steps:
- Prepare the Choux Pastry:
- In a medium saucepan, combine water and butter over medium heat. Allow the butter to melt completely.
- Once the butter is melted, add salt and bring the mixture to a rolling boil.
- Remove from heat and quickly add the flour, stirring vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between each puff.
- Bake for 20-25 minutes, or until the puffs are puffed up and golden brown. Do not open the oven door during baking.
- Once baked, remove the puffs from the oven and let them cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream until it begins to thicken. Gradually add powdered sugar and continue to beat until peaks form.
- Slowly fold in rose water and crushed pistachios, being careful not to deflate the whipped cream.
- Once the puffs are completely cool, use a small knife to create a hole in the bottom of each puff.
- Pipe or spoon the rose cream filling into each puff, filling them generously.
- Dust the filled cream puffs with a little extra powdered sugar and sprinkle with additional crushed pistachios for decoration.
- If desired, adorn with edible rose petals for an extra touch.
- For a different flavor, consider substituting the rose water with orange blossom water.
- You can make the pistachio cream ahead of time and store it in the refrigerator for a couple of days.
- To confirm the choux pastry puffs correctly, make sure to fully incorporate the eggs before adding more.
- Serve these cream puffs fresh, as they are best enjoyed the same day they are made.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons dried culinary lavender buds
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Variations and Tips:
Lavender Honey Cream Puffs
Lavender Honey Cream Puffs are a delightful and elegant dessert that combines the light, airy texture of choux pastry with a fragrant lavender-infused cream and a touch of sweetness from honey.
These charming treats are perfect for summer gatherings, afternoon tea, or as a unique dessert to impress your guests.
With a preparation time of about 30 minutes (plus cooling time), they offer a wonderful balance of flavors and aromas that evoke the essence of a blooming garden.
Ingredients:
Cooking Steps:
- Make the Choux Pastry:
- In a saucepan, combine the water and butter and bring to a boil over medium heat.
- Once boiling, add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let it cool slightly for about 5 minutes.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Use a pastry bag fitted with a round tip to pipe small mounds (about 1-inch in size) onto the baking sheet, leaving space between each puff.
- Bake for 20-25 minutes or until the puffs are golden brown and puffed up.
- Remove from the oven and let cool completely on a wire rack.
- In a small saucepan, heat 1/2 cup of the heavy cream with the lavender buds on low heat until it’s just about to simmer.
- Remove from heat and let steep for about 30 minutes.
- Strain the lavender buds from the cream and discard them.
- Whip the remaining heavy cream in a mixing bowl until soft peaks form, then gradually mix in the honey and vanilla extract.
- Fold in the infused cream until combined.
- Once the pastry puffs are completely cooled, use a small knife to make a tiny slit in the side of each puff to create an opening.
- Fill a piping bag with the lavender honey cream and gently pipe the filling into each puff until they’re nicely filled.
- Dust the assembled cream puffs with powdered sugar before serving for a touch of extra sweetness.
- For a different flavor, consider infusing the cream with other herbs like rosemary or mint.
- You can replace honey with agave syrup or maple syrup for a unique taste and vegan-friendly option.
- If you prefer a crunchier texture, bake the cream puffs a little longer, but be careful not to let them brown too much.
- Serve these cream puffs alongside a delightful herbal iced tea for a delightful summer pairing.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- Extra powdered sugar for dusting (optional)
Variations and Tips:
Strawberry Shortcake Cream Puffs
Strawberry Shortcake Cream Puffs are delightful and airy desserts filled with luscious cream and fresh strawberries, perfect for summer gatherings, picnics, or indulging on a warm day.
They offer a twist on the traditional strawberry shortcake, making them an ideal treat for those who love a combination of light and rich textures. Preparing these cream puffs takes approximately 45 minutes, with an additional cooling time, making them a fun and satisfying project for bakers of all skill levels.
Ingredients:
Cooking Steps:
- Make the Choux Pastry: In a saucepan, combine the water and butter, bringing it to a boil over medium heat. Once boiling, add the flour and salt all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a ball, about 1-2 minutes.
- Add Eggs: Remove the pan from heat and let it cool for a few minutes. Then, one at a time, add the eggs, mixing well after each addition until the dough is smooth and shiny.
- Pipe the Cream Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds (about 1-2 inches in diameter) onto the prepared baking sheet, leaving space in between.
- Bake: Bake the cream puffs in the preheated oven for 20-25 minutes, or until they are golden brown and puffed. Avoid opening the oven door during baking. Once done, turn off the oven and leave the puffs inside for another 5 minutes.
- Cool: Remove from the oven and cool completely on a wire rack.
- Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Cream Puffs: Once the cream puffs are cool, cut a small slit in the side of each puff. Fill each puff with the whipped cream using a piping bag, and then add a few slices of fresh strawberries inside. Dust with powdered sugar if desired.
Variations and Tips:
- Chocolate Variation: Add cocoa powder to the cream for a chocolate version or dip the tops of the cream puffs in melted chocolate after baking.
- Fruit Variations: Substitute strawberries with other berries like blueberries or raspberries for a mixed fruit dessert.
- Easy Whipped Cream: If you’re short on time, use store-bought whipped cream instead of homemade.
- Make Ahead: The cream puffs can be made a day in advance and stored in an airtight container at room temperature. Fill them just before serving to maintain their crispness.
- Enhance Freshness: Consider macerating the strawberries with a sprinkle of sugar and a splash of lemon juice for an enhanced flavor before adding them to the cream puffs.
Tropical Coconut Cream Puffs
Tropical Coconut Cream Puffs are a delightful twist on classic cream puffs, showcasing a luscious coconut cream filling enveloped in a light, airy shell.
These puffs are perfect for summer gatherings, barbecues, or just as a sweet treat to enjoy at home. With a preparation time of about 30 minutes and an additional time of 1 hour for cooling and setting, these desserts are both fun to make and sure to impress your guests with their tropical flair.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Toasted coconut flakes (for garnish)
Cooking Instructions:
- Make the Choux Pastry:
- In a medium saucepan, combine water and butter over medium heat until the butter melts.
- Stir in the flour and salt until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat, let it cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until smooth.
- Preheat the oven to 400°F (200°C).
- Transfer the choux pastry dough to a piping bag with a large round tip.
- Pipe small mounds (about 1-2 inches in diameter) onto a parchment-lined baking sheet, spacing them an inch apart.
- Bake for 20-25 minutes until the puffs are golden brown and puffed up.
- Don’t open the oven door during the first 15 minutes to prevent deflation.
- Once baked, let the puffs cool on a wire rack.
- In a mixing bowl, whisk together the coconut milk, powdered sugar, and vanilla extract until blended.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the coconut milk mixture until smooth.
- Fold in the shredded coconut until evenly distributed.
- Once the puffs are completely cool, cut a small slit at the top or bottom of each puff.
- Using a piping bag, fill each puff generously with the coconut cream filling.
- Lightly sprinkle the filled cream puffs with toasted coconut flakes for added texture and flavor.
- Serve immediately, or refrigerate them for up to 2 hours before serving.
- For an extra tropical touch, incorporate pineapple pieces into the cream filling.
- You can use a flavored whipped cream (like coconut whipped cream) for a creamier taste.
- For a chocolate twist, drizzle melted chocolate over the filled cream puffs before serving.
- Store any leftovers in the refrigerator, but they are best enjoyed fresh to maintain the airy texture.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 4 large eggs
- 1 tablespoon matcha green tea powder (plus extra for dusting)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- In a medium saucepan, combine water and butter. Heat over medium until the butter melts and the mixture comes to a boil.
- Remove from heat, and quickly stir in flour, salt, and sugar using a wooden spoon until the dough forms a ball.
- Allow it to cool for a few minutes, then add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- For an added flavor twist, consider incorporating a touch of almond or coconut extract in the whipped cream.
- You can create a chocolate version by mixing cacao powder into the whipped cream or drizzling melted chocolate on top before serving.
- To customize the puffs, add flavored extracts such as mint or orange for a reviving surprise.
- If you’re short on time, you can prepare the choux pastry and whipped cream ahead and assemble just before serving for maximum freshness.
- Make sure to store filled cream puffs in the refrigerator if not serving immediately, as the cream can make the pastry soggy over time.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup marshmallow fluff
- 1 cup whipped cream (or whipped topping)
- 1/2 cup crushed graham crackers
- 1/2 cup chocolate sauce (store-bought or homemade)
- Mini chocolate bars (optional for garnish)
- Extra graham cracker crumbs (for dusting)
- Chocolate Coating: For an added chocolate touch, dip the tops of the filled cream puffs in melted chocolate before sprinkling with graham crackers.
- Flavor Variations: Mix in a splash of vanilla extract or a dash of cinnamon to the marshmallow fluff for added flavor.
- Make Ahead: You can prepare the cream puff shells in advance and store them in an airtight container for up to two days. Fill them just before serving to maintain their texture.
- Serving Suggestion: Serve these cream puffs on a platter for a stunning dessert display at summer gatherings, accompanied by fresh strawberries or a scoop of vanilla ice cream for a complete treat.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- Whipped cream (for garnish, optional)
- Additional blueberries (for garnish, optional)
Variations and Tips:
Matcha Green Tea Cream Puffs
Matcha Green Tea Cream Puffs are a delightful twist on the classic French choux pastry, infused with the vibrant flavors of matcha green tea. This elegant dessert is perfect for tea lovers and those looking to impress guests with something unique at their summer gatherings.
With a preparation time of about 30 minutes and a cooking time of 20 minutes, these delectable treats are ideal for a sweet afternoon snack or a sophisticated dessert after dinner.
Ingredients:
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the Choux Pastry:
3. Add Matcha Flavor: Mix in the matcha powder until fully incorporated into the choux pastry.
4. Pipe the Puffs: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown. Avoid opening the oven door during the first 15 minutes of baking to guarantee they rise properly.
6. Cool: Once baked, remove from the oven and let cool completely on a wire rack.
7. Prepare the Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
8. Fill the Cream Puffs: Once the puffs are cool, use a small knife to cut a slit in the side or the bottom of each puff. Pipe the matcha whipped cream into each puff until full.
9. Serve: Dust with extra matcha powder before serving for an appealing finish. Enjoy your Matcha Green Tea Cream Puffs!
Variations and Tips:
S’mores Cream Puffs
S’mores Cream Puffs are a delightful twist on the classic cream puff dessert, merging the beloved flavors of s’mores with a light, airy pastry shell. These treats are perfect for summer gatherings, picnics, or simply to satisfy a sweet tooth.
With a preparation time of about 30 minutes, plus an additional hour for chilling, these cream puffs are a fun and delicious dessert that both kids and adults will enjoy!
Ingredients:
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Choux Pastry: In a saucepan, combine water and butter over medium heat, and stir until the butter is fully melted.
Add the flour, sugar, and salt all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 2-3 minutes).
3. Add Eggs: Remove the saucepan from the heat. Let the mixture cool slightly before adding the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
4. Pipe the Cream Puffs: Transfer the dough to a piping bag fitted with a large round tip. Pipe small circles (about 1-inch in diameter) onto the prepared baking sheet, leaving space between each puff.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed. Do not open the oven door during baking.
6. Cool: Once baked, remove the cream puffs from the oven and let them cool completely on a wire rack.
7. Prepare the Filling: In a bowl, carefully mix the marshmallow fluff and whipped cream until well combined.
8. Assemble: Once the cream puffs are cool, use a small knife to slice a hole in the side of each puff. Fill each puff with a generous amount of the marshmallow mixture.
9. Add Toppings: Drizzle chocolate sauce over the filled cream puffs and sprinkle with crushed graham crackers. Optionally, you can place a small piece of chocolate bar on top for extra decoration.
Variations and Tips:
Blueberry Cheesecake Cream Puffs
Blueberry Cheesecake Cream Puffs are an indulgent and delightful summer dessert that combines the lightness of cream puffs with the rich, creamy flavor of blueberry cheesecake filling.
These bite-sized treats are perfect for gatherings, picnics, or as a sweet ending to a summer meal. With a preparation time of about 30 minutes (plus chilling time), they are an approachable yet impressive dessert to make for friends and family.
Ingredients:
Cooking Steps:
- Make the Choux Pastry: In a medium saucepan, combine the water and butter. Bring to a boil, then remove from heat. Stir in the flour and salt, mixing until a smooth ball forms. Allow the mixture to cool for about 5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the cooled dough, mixing well after each addition until smooth and glossy.
- Bake the Puffs: Preheat your oven to 400°F (200°C). Pipe or spoon the choux pastry onto a baking sheet lined with parchment paper, leaving space between each puff. Bake for 20-25 minutes or until puffed and golden brown. Remove from the oven and let them cool completely.
- Prepare the Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Gently fold in the fresh blueberries.
- Assemble the Cream Puffs: Once the cream puffs are cool, cut a small slit in the side or the top of each puff. Fill a piping bag with the blueberry cheesecake filling and pipe the filling inside each puff.
- Garnish and Serve: If desired, top with a dollop of whipped cream and a few additional blueberries. Serve immediately or refrigerate until ready to serve.
Variations and Tips:
- Fruit Variations: Substitute the blueberries with other berries such as strawberries or raspberries for a different flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the filled cream puffs for an extra touch of decadence.
- Make Ahead: You can prepare the choux pastry ahead of time and store it in an airtight container for a few hours before assembling.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free dessert.
Salted Caramel Cream Puffs
Salted Caramel Cream Puffs are a delightful twist on the classic French choux pastry, filled with a rich and creamy salted caramel custard and topped with decadent salted caramel sauce. This elegant dessert is perfect for impressing guests at summer gatherings or enjoying a sweet treat after dinner. With a total preparation time of approximately 1 hour (plus chilling time), these cream puffs are suitable for baking enthusiasts ready for a delicious challenge.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- Pinch of sea salt (for garnish)
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the Choux Pastry: In a medium saucepan, combine water and butter, bringing them to a boil. Once boiling, remove from heat and stir in the flour and salt until a smooth dough forms.
Return to low heat and cook, stirring constantly, for about 1-2 minutes until it pulls away from the sides of the pan.
3. Incorporate the Eggs: Remove the pan from the heat and let it cool slightly. Begin adding eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth.
4. Pipe the Choux: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about the size of a golf ball) onto the prepared baking sheet, spacing them a couple of inches apart to allow for expansion.
5. Bake: Bake in the preheated oven for about 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to avoid collapsing the puffs.
Remove from oven and cool completely on a wire rack.
6. Prepare the Filling: In a chilled mixing bowl, whip heavy cream until soft peaks form. Gently fold in the salted caramel sauce and vanilla extract until well combined.
7. Fill the Pastries: Once the cream puffs have completely cooled, use a sharp knife to cut a small slit in the bottom of each puff.
Pipe the salted caramel filling into each puff until filled.
8. Drizzle with Caramel: Drizzle additional melted salted caramel sauce on top of each cream puff and sprinkle a pinch of sea salt for an extra touch.
Variations and Tips:
- Chocolate Drizzle: For a chocolate twist, melt dark chocolate and drizzle over the filled cream puffs.
- Nutty Flavor: Add chopped nuts like pecans or almonds to the caramel filling for added texture.
- Keep them Fresh: Assemble the cream puffs an hour before serving to maintain the texture, as they can get soggy if filled too early.
- Flavor Infusion: Experiment with different flavored creams by adding espresso or fruit purees to the whipped cream filling.
Enjoy these delightful salted caramel cream puffs as a perfect summer dessert or a special treat any time of the year!
