Clásicos hojaldres de crema francesa con relleno de chantilly de vainilla

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 consejos para hacer bollos de crema

Utilice mantequilla sin sal para controlar mejor el sabor.
Hierva completamente el agua y la mantequilla antes de agregar la harina para evitar grumos.
Revuelva la masa vigorosamente después de agregar la harina; debe formar una bola.
Deje que la masa se enfríe antes de agregar los huevos o se pueden revolver.
Agregue los huevos uno a la vez para controlar la textura de la masa; debe poder ser pipeteada, no líquida.
Coloque un tubo con un dedo mojado para alisar la parte superior y lograr una cocción uniforme.
No abras la puerta del horno mientras horneas o colapsarán.
Deje enfriar completamente antes de rellenar para evitar que se derrita la crema.
Llene justo antes de servir para obtener la textura más crujiente.
Guarde las bocanadas sin llenar en un recipiente hermético o congélelas para usarlas en el futuro.

Sírvelo con sugerencias

Espolvoree con azúcar en polvo o rocíe con glaseado de chocolate.
Sirva con bayas frescas o coulis de bayas.
Combínelo con espresso o capuchino para obtener un acabado de estilo europeo.
Añade una bola de helado de vainilla o chocolate para los profiteroles.
Sirva con salsa de caramelo o mermelada de frutas para darle un toque extra.

Preguntas frecuentes

P: ¿Puedo preparar bollos de crema con anticipación?
R: Yes, bake the shells in advance and store in an airtight container for up to 2 days. Llene justo antes de servir.

P: ¿Puedo congelar bollos de crema?
R: Sí. Congele las conchas sin rellenar hasta por 1 mes. Vuelva a dorar en un horno caliente antes de rellenar.

P: ¿Puedo usar un relleno diferente al de crema batida?
R: Definitivamente, la crema pastelera, la mousse de chocolate o incluso los rellenos de queso salados funcionan bien.

P: ¿Por qué se desinflaron mis bollitos de crema?
R: Lo más probable es que no estuvieran bien cocidos o que la puerta del horno se haya abierto demasiado pronto.

P: ¿Cómo guardo los bollitos de crema rellenos?
R: Guarde las bocanadas rellenas en el refrigerador y consúmalas dentro de las 24 horas para obtener la mejor textura.

Chef's Recommendation

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