Klassiske franske cremepuffs med vaniljechantillyfyld

Classic French Cream Puffs with Vanilla Chantilly Filling

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

230

Cream puffs are the quintessential French dessert that never goes out of style. With a light, hollow shell made from pâte à choux and a dreamy interior of freshly whipped vanilla chantilly cream, they are both elegant and approachable.

Whether you're a seasoned baker or a weekend kitchen adventurer, cream puffs are surprisingly easy to master—and incredibly satisfying to make. The way the pastry puffs dramatically in the oven and then cools into golden, hollow domes is culinary magic.

Perfect for parties, tea-time, or a romantic dessert-for-two, these cream puffs feel special without requiring a culinary degree. You can switch up the fillings with chocolate, lemon curd, or even ice cream for profiteroles. But the classic pairing of rich vanilla cream and crisp pastry never fails to impress.

They’re light, airy, and subtly sweet—making them a crowd-pleaser and an easy win for any gathering. Plus, they look as impressive on a dessert table as they taste in your mouth.

Image of Classic French Cream Puffs with Vanilla Chantilly Filling

Ingredients

For the Choux Pastry:

1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
4 large eggs

For the Chantilly Cream Filling:

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp pure vanilla extract

Optional Glaze:

Powdered sugar for dusting or
1/2 cup chocolate chips + 1 tbsp butter (for chocolate glaze)

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Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt. Bring to a boil.
Once boiling, add flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball. Cook for 1 more minute while stirring.
Transfer dough to a mixing bowl. Let cool 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Transfer dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 1/2 inch diameter) onto prepared baking sheet, spacing well apart.
Bake for 25–30 minutes or until puffed and golden. Do not open the oven during baking.
Let puffs cool completely on a wire rack.
Meanwhile, whip cream, powdered sugar, and vanilla until stiff peaks form.
Slice the tops off each puff and pipe or spoon in the whipped cream. Replace the tops.
Dust with powdered sugar or drizzle with melted chocolate glaze. Serve immediately or chill briefly before serving.

Nutrition

Serving Size: 1
per serving: Calories; 230

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 11 grams; 55%
Cholesterol: 115 milligrams; 38%
Sodium: 105 milligrams; 5%
Carbs: 15 grams; 5%
Protein: 4 grams
Sugar: 7 grams
Fiber: 0 grams; 0%

10 tips til at lave flødepuster

Brug usaltet smør for bedre kontrol over smagen.
Kog vand og smør helt op inden du tilsætter mel for at undgå klumper.
Rør dejen kraftigt efter tilsætning af mel - den skal danne en kugle.
Lad dejen køle af, før du tilføjer æg, ellers kan de krybe.
Tilføj æg et ad gangen for at overvåge dejens tekstur - den skal kunne røres, ikke flydende.
Sprøjt med en våd finger for at glatte toppene for ensartet bagning.
Åbn ikke ovndøren under bagningen, da de vil falde sammen.
Lad den køle helt af før påfyldning for at undgå at fløden smelter.
Fyld lige inden servering for den sprødeste konsistens.
Opbevar ufyldte puffs i en lufttæt beholder eller frys til fremtidig brug.

Server den med forslag

Drys med flormelis eller dryp med chokoladeglasur.
Server med friske bær eller en bærcoulis.
Kombiner med espresso eller cappuccino for en finish i europæisk stil.
Tilføj en kugle vanilje- eller chokoladeis til profiteroles.
Tallerken med karamelsauce eller frugtmarmelade for ekstra flair.

FAQ'er

Q: Kan jeg lave flødepuster i forvejen?
A: Ja, bage skallerne på forhånd og opbevares i en lufttæt beholder i op til 2 dage. Fyld lige inden servering.

Q: Kan jeg fryse cremepuster?
A: Ja. Frys ufyldte skaller i op til 1 måned. Sprød igen i en varm ovn før påfyldning.

Q: Kan jeg bruge et andet fyld end flødeskum?
A: Helt klart - wienerbrødscreme, chokolademousse eller endda velsmagende ostefyld fungerer godt.

Q: Hvorfor tømte mine cremepuster luften ud?
A: Mest sandsynligt var de underbagte, eller ovnlågen blev åbnet for tidligt.

Q: Hvordan opbevarer jeg fyldte flødepuster?
A: Opbevar fyldte puffs i køleskabet og spis inden for 24 timer for den bedste tekstur.

Chef's Recommendation

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