Homemade Cream Puffs
A perfect puffy shell is filled with sweet cream filling and topped with decadent chocolate. This classic dessert is easier to make than you would think!
Ingredients
Cream Puffs
- 1 cup water
- 1/2 cup butter
- 1/8 teaspoon salt
- 1 cup flour
- 4 large eggs
Filling
- 1 pint whipping cream
- 8 oz cream cheese
- 3/4 cup sugar
- 1 tablespoon vanilla
Chocolate Topping
- 2 cups chocolate chips (about 1 bag)
- 2 teaspoons vegetable oil
Instructions
For the Cream Puffs
- Preheat oven to 400 degrees.
- In a medium saucepan, combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes.
- Add eggs, one at a time, beating well with a wooden spoon after each egg. Drop dough by the tablespoon (I made 20) onto a greased baking sheet. Use a second spoon to scrape the dough off. Swirl into a ball shape.
- Bake at 400 degrees for 20-25 minutes, until golden brown. Watch them closely near the end. Remove to cooling rack and cool completely.
For the Filling
- Beat whipping cream until stiff, then sweeten to taste (I usually add 4-6 teaspoons). Set aside.
- Beat cream cheese until smooth. Add vanilla and keep beating. Add sugar, a little at a time. Fold in whipped cream.
- Spoon filling into a pastry bag with a long tip. Poke the tip into a hollow spot in each cream puff and squeeze the filling in. I like a lot of filling, so I fill it until all the hollow places are full of cream.
For the Chocolate Topping
- Place the chocolate chips and oil in a microwave safe bowl and microwave in 30 second intervals, stirring in between. Keep going until the chips start to melt, then remove from the microwave and keep stirring until smooth.
- Spread a spoonful of chocolate on top of each cream puff and smooth it out until it looks pretty.
- Refrigerate completed cream puffs until just before serving. This recipe makes approximately 20 cream puffs.