Whipped Cream is something which kids definetly love. As a kid,I used to love the cream biscuits actually used to just eat up the cream filling and throw away the biscuits. My little one is no different. She does the same with Oreo cookies. The reason I chose to use a whipped cream fillng for these puffs is because of my kid. As expected she loved it, fortunately not just the cream even the puffs:-)

A cream puff is hollow choux pastry ball filled with either whipped cream, pastry cream or ice cream. When they are filled and glazed with caramel and assembled like a Piece Montee they are called Croquembouches. I remember making Piece Montee for one of the Daring Baker’s challenge. We loved it and from then on Cream Puffs has been on my to do list. Finally I get to strike this off!



1 cup water
a teaspoon sugar
a pinch salt
1/2 cup( 1 stick) butter
1 cup flour
4 eggs
1 egg white(optional)


3/4 cup whipped cream
3 tablespoon confectioner’s sugar + 2 teaspoons for decoration

Cut the butter into very small pieces. In a pan mix water,salt and sugar, bring it to a boil. Add in the butter, reduce the heat and allow the butter to melt. Add the flour all at once and keep mixing until the dough pulls away from the sides of the pan. Transfer to a stand mixer and beat for about 2 minutes. Add in the eggs one by one. You will end up with a yellow color dough. Once the eggs are well incorporated add the egg white and beat for about 2 – 3 minutes. (Add the egg white only if the dough doesn’t droop when dropped from a spoon, this is something I read in some book I dont remember the name).

Preheat oven at 400F. Using a spoon drop tablespoonful of dough on a greased baking sheet, use another spoon to scrape. You may also use an ice cream scoop or a pastry bag with a plain tip( which is what I did). Form mounds. Dont make it too flat. Bake the cream puffs for about 20 minutes until golden brown and then reduce the temperature to 300F and bake for another 10 minutes. Cool on rack.

For the filling, beat the whipped cream,sugar and vanilla extract in a stand mixer until stiff peaks form.

Cut the puffs horizontally and pipe in a spoonful of whipped cream on the bottom, cover it with the top half (just like a burger). Sprinkle confectioner’s sugar and serve immediately.

The dough can be made a day in advance and stored in the refrigerator. However, its best when baked the same day. When you make the mounds ensure you have atleast an inch height in the centre.(I ended up with a few flat ones).

Sending this to Meeta’s Monthly Mingle hosted by Jamie’s Lifes a Feast. Jamie choose Paris as her theme, so here is a french pastry for the mingle:)

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