easy cream puff recipe
The Best easy cream puff recipe
I love how customizable they are too. You can swap out the custard for vanilla or chocolate, or even a fruit compote if you’re feeling fancy. They’re great for meal prep, too—just bake a batch ahead and store them in the fridge, then pop them in the oven when you’re ready to serve. And honestly, there’s something comforting about the way they look and taste, like a little bite of nostalgia every time you take a bite. They’re not just dessert; they’re a little joy in your kitchen.
Easy Cream Puffs with Classic Tomato Sauce
A simple, foolproof way to make fluffy cream puffs with a rich tomato sauce filling. Perfect for beginners and those who want a quick dessert or appetizer.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1 tbsp granulated sugar
- 1 large egg
- 1 tbsp unsalted butter, cold and cubed
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup heavy whipping cream
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, cold water, sugar, egg, and cold butter until a smooth dough forms. Chill for 30 minutes. -
3
Roll dough to ¼-inch thickness. Cut into circles (about 2-inch diameter) and pipe small rounds onto the baking sheet, spacing them 1-inch apart. -
4
Bake for 12–15 minutes until golden brown. Let cool completely. -
5
In a saucepan, heat tomato sauce, garlic, tomato paste, oregano, and red pepper flakes over medium heat for 5 minutes. Stir in heavy cream and simmer for 3–4 minutes until slightly thickened. Season with salt and pepper. -
6
Fill each cream puff with a spoonful of sauce. Top with a dollop of heavy whipping cream.
🔧Equipment
- Mixing bowls
- Rolling pin
- Piping bag with large tip
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cream Puffs with Classic Tomato Sauce Works
❓ Frequently Asked Questions About Cream Puffs with Tomato Sauce
1. What’s the best way to keep cream puffs soft and fluffy after baking?
Fill them with a light, airy pastry cream or vanilla bean custard. Avoid overfilling, as excess filling can make the puffs soggy. For extra freshness, chill them in the fridge for at least 1 hour before serving.
2. Can I substitute butter for oil in the dough?
Yes, you can use butter instead of oil, but it may slightly alter texture. For a richer flavor, use unsalted butter at room temperature. If using, melt it with the flour and salt first, then mix in the rest of the ingredients as directed.
3. Why do my cream puffs turn out dry or crumbly?
Overmixing the dough or baking too long can cause dryness. Ensure your oven is preheated to the correct temperature and bake until the puffs are golden and springy to the touch. Let them cool slightly before filling to prevent a mess.
4. How do I make sure the filling doesn’t leak out?
Use a piping bag with a small round tip to fill the puffs neatly. Press gently but firmly to seal the edges. If you’re concerned about leaks, place a small piece of parchment paper inside each puff before adding filling, then seal it with a tiny dab of whipped cream.
