Folhados de creme franceses clássicos com recheio de chantilly de baunilha

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 dicas para fazer bolinhos de creme

Use manteiga sem sal para melhor controle do sabor.
Ferva bem a água e a manteiga antes de adicionar a farinha para evitar grumos.
Mexa a massa vigorosamente após adicionar a farinha – ela deve formar uma bola.
Deixe a massa esfriar antes de adicionar os ovos ou eles podem embaralhar.
Adicione os ovos, um de cada vez, para monitorar a textura da massa – ela deve ser canalizada, não líquida.
Passe um dedo molhado para alisar a parte superior e assar uniformemente.
Não abra a porta do forno durante o cozimento ou eles irão desabar.
Deixe esfriar completamente antes de rechear para evitar que o creme derreta.
Preencha antes de servir para obter a textura mais crocante.
Armazene os folhados vazios em um recipiente hermético ou congele para uso futuro.

Sirva com sugestões

Polvilhe com açúcar de confeiteiro ou regue com cobertura de chocolate.
Sirva com frutas frescas ou coulis de frutas vermelhas.
Combine com café expresso ou cappuccino para um acabamento de estilo europeu.
Adicione uma bola de sorvete de baunilha ou chocolate para os profiteroles.
Prato com calda de caramelo ou geléia de frutas para dar um toque extra.

Perguntas frequentes

P: Posso fazer bolinhos de creme com antecedência?
R: Sim, asse as cascas com antecedência e guarde em recipiente hermético por até 2 dias. Preencha antes de servir.

P: Posso congelar pastéis de nata?
R: Sim. Congele as cascas não recheadas por até 1 mês. Frite novamente em forno quente antes de rechear.

P: Posso usar um recheio diferente de chantilly?
R: Definitivamente - creme de confeiteiro, mousse de chocolate ou até mesmo recheios saborosos de queijo funcionam bem.

P: Por que meus bolinhos de creme murcharam?
R: Provavelmente, eles estavam mal cozidos ou a porta do forno foi aberta muito cedo.

P: Como guardo bolinhos de creme recheados?
R: Guarde os folhados recheados na geladeira e consuma em até 24 horas para obter melhor textura.

Chef's Recommendation

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