Heavenly Apricot Cream Puffs: A Delight That Disappears in Seconds!
If you’re looking for a dessert that’s light, fluffy, and bursting with fruity goodness, these Apricot Cream Puffs are the perfect treat! With a golden, airy choux pastry shell, a luscious apricot filling, and a dollop of whipped cream, these delicate pastries are sure to impress your family and friends. Whether you’re hosting a gathering or simply craving something sweet, this recipe will quickly become a favorite. Let’s dive into the magic of making these irresistible cream puffs from scratch!
Ingredients
For the Choux Pastry:
- 90 g (about 6 tablespoons) unsalted butter 🧈
- 200 g (1 cup) water 💧
- A pinch of granulated sugar
- A pinch of salt 🧂
- 130 g (about 1 cup) all-purpose flour 🥣
- 4 large eggs, lightly beaten 🥚
For the Apricot Filling (Optional Add-On):
- 1 cup apricot preserves or jam (choose a high-quality one for the best flavor)
- 2 tablespoons water or orange juice (to thin the preserves slightly)
- 1 teaspoon lemon zest (for a bright, tangy kick)
For the Whipped Cream Filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will ensure your cream puffs don’t stick and bake evenly. In a medium saucepan, combine the 90 g of butter, 1 cup of water, a pinch of sugar, and a pinch of salt. Place the pan over medium heat and stir gently until the butter melts completely and the mixture comes to a gentle boil. It’s important to let the butter fully melt before the water boils to ensure a smooth dough.
Once the mixture is bubbling, remove the pan from the heat and add the 130 g of flour all at once. Stir vigorously with a wooden spoon or spatula until the flour is fully incorporated and the mixture forms a smooth, thick dough that pulls away from the sides of the pan. This should take about 1-2 minutes. The dough will look a bit like mashed potatoes at this stage, which is exactly what you want!
Return the pan to low heat and cook the dough for another 1-2 minutes, stirring constantly. This step helps to dry out the dough slightly, which is key for creating that perfect puffed-up texture. You’ll know it’s ready when a thin film forms on the bottom of the pan. Remove the pan from the heat and let the dough cool for about 5 minutes. This cooling step is crucial because adding the eggs too soon can cause them to scramble.
Step 2: Incorporate the Eggs
Once the dough has cooled slightly, it’s time to add the eggs. Add the 4 lightly beaten eggs in small increments, about one egg at a time, stirring well after each addition. The dough will look a bit slippery and separated at first, but keep mixing—it will come together into a smooth, glossy paste. The final consistency should be thick but pipeable, meaning it holds its shape but isn’t too stiff. If you lift your spoon, the dough should form a “V” shape as it falls off.
Step 3: Pipe the Choux Pastry
Transfer the choux pastry dough to a piping bag fitted with a large round tip (about ½ inch in diameter). If you don’t have a piping bag, you can use a large zip-top bag with the corner snipped off. On your prepared baking sheet, pipe small mounds of dough, about 1.5 inches in diameter, spacing them at least 2 inches apart to allow for expansion. You should get about 12-15 mounds, depending on the size.
To ensure even baking, you can lightly wet your finger and gently smooth down any pointy tips on the mounds—this will help them puff up evenly without burning. For an extra golden finish, you can brush the tops with a little egg wash (made from an extra egg beaten with a teaspoon of water), but this step is optional.
Step 4: Bake the Choux Pastry
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown and feel light and hollow when tapped. Resist the urge to open the oven door during baking, as this can cause the puffs to deflate. Once baked, turn off the oven, crack the door slightly, and let the puffs cool inside for 5-10 minutes. This gradual cooling helps prevent them from collapsing. Then, transfer them to a wire rack to cool completely.
Step 5: Prepare the Apricot Filling
While the puffs are cooling, prepare the apricot filling. In a small saucepan, combine 1 cup of apricot preserves with 2 tablespoons of water or orange juice. Heat over low heat, stirring gently, until the preserves are smooth and slightly thinned. Stir in 1 teaspoon of lemon zest for a fresh, zesty note. Remove from heat and let it cool to room temperature. The filling should be thick but spreadable.
Step 6: Whip the Cream
In a large mixing bowl, whip 1 cup of chilled heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Use a hand mixer or whisk to beat the cream until soft peaks form. Be careful not to overwhip, as you want the cream to be light and fluffy, not stiff.
Step 7: Assemble the Cream Puffs
Once the choux puffs are completely cooled, use a small knife or the tip of a piping bag to cut a small hole in the bottom of each puff (alternatively, you can slice them in half horizontally). Fill a piping bag with the whipped cream and pipe a generous amount into each puff. Then, spoon or pipe a small dollop of the apricot filling on top of the whipped cream. If you sliced the puffs in half, you can sandwich the filling between the two halves.
Step 8: Garnish and Serve
For a beautiful finishing touch, dust the filled cream puffs with powdered sugar. Arrange them on a platter and serve immediately. These apricot cream puffs are best enjoyed fresh, as the pastry can soften over time. Watch as they disappear in seconds—they’re that good!
Tips for Success
- Don’t Skip the Cooling Steps: Letting the dough cool before adding the eggs and allowing the baked puffs to cool gradually in the oven ensures the best texture.
- Customize the Filling: If apricot isn’t your favorite, you can swap it for raspberry, strawberry, or even a chocolate ganache filling.
- Make Ahead: You can bake the choux pastry shells a day in advance and store them in an airtight container. Fill them just before serving to keep them crisp.
- Storage: If you have leftovers (unlikely!), store them in the refrigerator for up to 1 day, but note that the pastry may soften.
Why You’ll Love This Recipe
These Apricot Cream Puffs combine the delicate crispness of choux pastry with the creamy richness of whipped cream and the sweet-tart flavor of apricot. They’re a show-stopping dessert that looks impressive but is surprisingly simple to make. Perfect for spring gatherings, afternoon tea, or any time you want to treat yourself to something special, these cream puffs are guaranteed to bring smiles to everyone at the table.
Enjoy baking, and don’t be surprised if these disappear faster than you can say “cream puff”!
