Cream Puffs (Whipped Cream-Filled)
The most classic cream puff there is and for good reason. These whipped cream-filled puffs are always a hit. Here’s how to make them.
Servings: 35 pieces
Ingredients
- ½ batch choux pastry
- 600 ml heavy whipping cream
- 60 grams vanilla sugar
- Optional: 1 packet whipped cream stabilizer e.g. Whip It
Instructions
- Prepare the choux pastry according to the recipe, making sure to halve the ingredients.
- Let the puffs cool completely.
- Whip the heavy cream with the (vanilla) sugar and, if using, the stabilizer until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a small round tip.
- You can either insert the tip into the bottom of each puff and fill them directly, or use a sharp knife to make a small hole in each puff first.
- Fill all the puffs generously with the whipped cream.
How to store
Store in the refrigerator for 2-3 days.