Klassiske franske krempuffs med vaniljechantillyfyll

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 for å lage krempuffs

Bruk usaltet smør for bedre kontroll over smaken.
Kok opp vann og smør helt før du tilsetter mel for å unngå klumper.
Rør deigen kraftig etter å ha tilsatt mel - den må danne en ball.
La deigen avkjøles før du tilsetter egg, ellers kan de røre seg.
Tilsett eggene ett om gangen for å overvåke deigens tekstur – den skal være rørbar, ikke rennende.
Sprøyt med en våt finger for å jevne toppene for jevn steking.
Ikke åpne ovnsdøren under steking, da faller de sammen.
La avkjøles helt før du fyller for å unngå at kremen smelter.
Fyll rett før servering for den sprøste konsistensen.
Oppbevar ufylte puffs i en lufttett beholder eller frys for fremtidig bruk.

Server den med forslag

Dryss med melis eller drypp med sjokoladeglasur.
Server med friske bær eller en bærcoulis.
Kombiner med espresso eller cappuccino for en finish i europeisk stil.
Tilsett en skje med vanilje- eller sjokoladeis for profiteroles.
Tallerken med karamellsaus eller fruktsyltetøy for ekstra teft.

Vanlige spørsmål

Spørsmål: Kan jeg lage krempuffs på forhånd?
A: Ja, stek skjellene på forhånd og oppbevar i en lufttett beholder i opptil 2 dager. Fyll rett før servering.

Spørsmål: Kan jeg fryse krempuffs?
A: Ja. Frys ufylte skjell i opptil 1 måned. Stek på nytt i en varm ovn før du fyller.

Spørsmål: Kan jeg bruke et annet fyll enn kremfløte?
A: Definitivt - konditorkrem, sjokolademousse eller til og med salte ostefyll fungerer bra.

Spørsmål: Hvorfor tømte krempuffene mine?
A: Mest sannsynlig var de understekte eller ovnsdøren ble åpnet for tidlig.

Spørsmål: Hvordan oppbevarer jeg fylte krempuffs?
A: Oppbevar fylte puffs i kjøleskapet og spis innen 24 timer for best konsistens.

Chef's Recommendation

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