The chantilly cream puffs are the symbol of refined yet simple pastry — the kind that pleases absolutely everyone. Whether for the Sunday pastry tray or to finish a dinner with friends on a sweet note, these little choux pastry treasures (basic choux recipe) have a unique lightness.
In this version, I suggest making cream puffs with impeccable choux pastry filled with a cloud of whipped cream and sugar (the true French chantilly) or, for those who prefer the “Italian” version, with a velvety mix of pastry cream and whipped cream. Making them at home gives immense satisfaction: watching them puff up in the oven like magic is every pastry lover’s favorite moment. Are you ready to get your hands in the dough?
Below I leave you other tasty desserts to make at home to impress, and as always we go right under the photo to discover how to prepare these Chantilly Cream Puffs 😉 A classic, light idea for the upcoming holidays.
I hope this updated recipe brings you lots of satisfaction and, above all, many smiles at the first bite. Don’t forget to tell us in the comments how your cream puffs turned out and, if you like, share photos of your creations!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 24 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.07 (Kcal)
- Carbohydrates 18.74 (g) of which sugars 9.38 (g)
- Proteins 5.10 (g)
- Fat 21.56 (g) of which saturated 7.18 (g)of which unsaturated 4.54 (g)
- Fibers 0.93 (g)
- Sodium 82.56 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chantilly Cream Puffs
- 2/3 cup water
- 5 tbsp butter
- 1 pinch salt
- 1 pinch sugar
- 3/4 cup all-purpose flour
- 3 eggs (large)
- 3/4 cup heavy cream (whipping cream) (about 200 ml / approx. 3/4 cup + 1 tbsp)
- 1/4 cup sugar
- to taste 70% dark chocolate
Tools
- 1 Small saucepan
- 1 Wooden spoon
- 1 Piping bag
- 1 Electric mixer (hand mixer)
Preparation — Chantilly Cream Puffs
1. In a small saucepan pour the water and the cold butter cut into pieces, add a pinch of salt and a pinch of sugar. Bring to a boil and, as soon as the butter is completely melted, add all the flour at once.
Stir vigorously with a wooden spoon until the mixture pulls away from the sides, forming a ball and leaving a light white film on the bottom of the pan.
2. Transfer the dough to a bowl and let it cool until warm for a few minutes (this step is crucial so that the eggs don’t cook when added).
3. Add the eggs one at a time, ensuring the first is fully incorporated before adding the next.
You should obtain a smooth, glossy mixture with a consistency similar to a thick cream.
1. Transfer the mixture to a piping bag and pipe small mounds onto a baking sheet lined with parchment paper, spacing them well apart.
2. Bake in a preheated conventional oven at 374°F (190°C) for about 20-25 minutes (never open the oven before the end!).
Once golden and light, remove them from the oven and let them cool completely.
3. Whip the cold cream with the sugar (and vanilla seeds, if desired).
Make a small hole in the base of each puff or slice them in half and generously fill them with your chantilly cream.
4. Melt the dark chocolate (already chopped) in a bain-marie and use a teaspoon to drizzle it over each cream puff on top.
Storage and Tips for Cream Puffs
Filled cream puffs
Once filled with chantilly cream, the puffs tend to become soggy quickly because the choux pastry absorbs the moisture of the cream.
In the refrigerator: Place them in an airtight container and consume within 24 hours. After this time the pastry will become very soft (losing its “crunch”), although they will still be tasty.
Tip: If possible, fill them only a couple of hours before serving: they’ll stay perfect!
Empty cream puffs (unfilled)
If you made the puffs in advance, you have two excellent options:
At room temperature: You can store them in a paper bag (like a bread bag) or in a tin box for 2-3 days. Avoid plastic, which would make them soft.
Trick: If after two days they seem less crisp, pop them into a warm oven at 302°F (150°C) for 5 minutes: they’ll be like freshly baked!
In the freezer: Empty puffs freeze very well! Once cooled, put them in a freezer bag. They keep up to 2 months.
How to use: Thaw at room temperature for about 30 minutes and, if you want an extra touch, warm them briefly in the oven before filling.
The steam trick: Lightly spray the baking sheet with water before baking to help the puffs rise better.
Cooling: Let them dry for 5 minutes in the turned-off oven with the door slightly ajar (use a wooden spoon to keep it ajar) to prevent them from collapsing as soon as they’re out of the oven.
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Frequently Asked Questions about Cream Puffs
Why did my cream puffs collapse as soon as I took them out of the oven?
This usually happens for two reasons: the baking wasn’t complete (the inside was still too moist) or there was a sudden temperature change. Our advice: make sure they are well browned and light before removing them from the oven, and let them rest for 5 minutes in the turned-off oven with the door slightly ajar.
Can I use a stand mixer to add the eggs?
Absolutely! You can use a stand mixer with the paddle (K) attachment. It’s a great way to incorporate the eggs one at a time without much effort, achieving a smooth, lump-free dough.
Can chantilly cream be prepared in advance?
If you use true chantilly (only cream and sugar), we recommend whipping it just before use for maximum stability.
Can I prepare the cream puffs for Easter lunch the day before?
We suggest preparing the empty puffs up to 2 days in advance and storing them in a paper bag. On Easter morning whip the cream and fill them at the last minute: they’ll be fresh and crisp!
