Featured Recipe

Classic Cream Puffs Remix

Name: Classic Cream Puffs Remix
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Ingredients: 4 tbsp browned butter pieces; 1 cup water; 1 cup half-and-half; 1/2 tsp salt; 2 tbsp sugar; 3/4 cup all-purpose flour; 1/4 cup arrowroot flour; 4 large eggs, room temperature, divided; 2 tsp water; 1/4 tsp dry mustard powder (for egg wash); 1 cup heavy cream; 3 tbsp powdered sugar; 1 tsp almond extract; powdered sugar for dusting

By Kate

Created on 31 January 2026

A reworked version of classic cream puffs with a subtle twist—rich butter swapped for browned butter and whole milk replaced with half-and-half to add depth. Uses arrowroot flour alongside all-purpose for a slight lift and crisp. Egg wash enriched with mustard powder for color and subtle tang. Replace vanilla bean with almond extract for a nutty undertone in the whipped cream. Technique tweaks include droplet dough temperature check and a longer mid-bake rest to avoid collapse. Total cook time adjusted with sensory signs to nail the hollow pillowy interiors and golden crackly crust.

Prep: 15 min

Cook: 35 min

Total: 50 min

Serves: 16 servings

dessert French-American baking pastry

Introduction

Browned butter and half-and-half change the game here. They deepen flavor without sacrificing moisture. Puffs respect heat and timing—you’ll hear and see proof in the crust popping and dome shaping. Arrowroot flour lends an unexpected crisp finish but don’t overdo or moisture can escape. Egg incorporation is key; cool dough first or risk watery mixture that won’t puff right. No door opening in first 20 minutes or risk flat disks. Toothpick poke saves soggy centers—essential. Whipped cream with almond extract steps away from standard vanilla, adding a subtle complexity to what you fill. Dust sugar for balance, but don’t skip. Texture, aroma, and appearance—perfect together when done this way. Kitchen smells of nutty butter, hot steam, and sweet cream—all rewarding. Stick close and watch those heat changes, dryness cues—it’s more science than luck.

Ingredients

4 tbsp browned butter pieces

1 cup water

1 cup half-and-half

1/2 tsp salt

2 tbsp sugar

3/4 cup all-purpose flour

1/4 cup arrowroot flour

4 large eggs, room temperature, divided

2 tsp water

1/4 tsp dry mustard powder (for egg wash)

1 cup heavy cream

3 tbsp powdered sugar

1 tsp almond extract

powdered sugar for dusting

About the ingredients

Browned butter instead of plain brings a toasted nutty tone; make sure to watch closely while cooking butter so it doesn’t burn – color should be deep golden brown with nutty aroma. Half-and-half provides extra silkiness compared to pure milk, but can be replaced with whole milk or 2% in a pinch—expect slightly lighter richness. Arrowroot flour mixed with all-purpose balances the structure and crispness, but you can swap it for cornstarch at same proportion. Eggs must be room temperature; cold eggs shock the dough and lead to breakup or lumps. Dry mustard powder in egg wash adds color and subtle tang; skip if not available or replace with a pinch of paprika for a different hint. Almond extract replaces vanilla for an unexpected twist but vanilla bean or extract are good subs depending on flavor direction. Powdered sugar dusting offsets richness; sift to avoid clumps. This blend balances traditional flavors with a richer mouthfeel and lightly nutty aroma.

Method

Oven preheated to 405°F – hot enough to jumpstart steam and get puffs rising fast.

In a medium saucepan, combine browned butter, water, half-and-half, salt, sugar. Heat over medium until bubbles cluster around edges and steam rises—watch, don’t boil hard.

Toss in all-purpose and arrowroot flour mix all at once. Stir vigorously with wooden spoon until dough sticks together, forms a ball, pulls from sides clean, and thick enough to leave paste-like smear on spoon. Keep dough in pan over low heat, press firmly against sides for 2-3 minutes. Smell should become less 'floury'—cooked flour reduces raw taste and stabilizes structure.

Dough off heat, transfer to bowl. Let cool until warm to touch — about 7 minutes. Too hot, eggs curdle; too cold, dough won't blend properly.

Lightly beat 3 eggs in separate bowl. Start mixer low speed; add eggs slowly, teaspoon by teaspoon. Dough will loosen and shine, thick ribbons falling slowly from beater. Reserve remaining egg for wash.

Fill sturdy Ziploc bag with dough, snip corner with 1/2 inch opening (approx Wilton 1A tip size). Pipe 2 inch mounds spaced 2-3 inches apart on parchment-lined tray. Smooth large peaks with damp finger to prevent cracking during rise.

Create egg wash: mix reserved egg with mustard powder and 2 tsp water. This salty tang increases color and promotes shiny crust.

Brush tops lightly with wash. Avoid soaking tops or pooling on tray—can cause soggy bottoms.

Bake at 405°F for 18 minutes. Oven noise should change—sharp crackles and expanding dough sound emerges. Do NOT open oven door that period, stop temp changes and collapse risk.

Without opening oven, reduce temperature to 355°F, continue baking 12 more minutes. Shell should be sturdy, deep golden—tap top, hollow sound confirms inside drying out properly.

Remove tray, instantly pierce each puff base with toothpick to release steam. Cooling on rack prevents soggy texture inside.

As puffs cool, whip cold heavy cream, sugar, and almond extract. Beat till stiff peaks form—stop before graininess, cream should hold shape without glistening.

Slice puffs in half horizontally. Using piping bag or Ziploc corner, fill generously with whipped cream. Replace top gently, keeping shape intact.

Right before serving, dust generously with powdered sugar. Visual contrast and restrained sweetness balances nutty cream and toasted dough notes.

Technique Tips

Start with very hot oven to capitalize on steam expansion inside dough. Dough consistency after liquid and flour mixing is critical — should pull cleanly from pan and form a slightly sticky ball. Avoid premature egg addition as hot dough scrambles eggs. Cool dough touch test is better than timing alone — warm, not hot, ensures eggs blend smoothly creating elastic batter that traps steam during bake. Use slow steady egg addition to allow absorption and prevent curdling. Piping mounds uniform size aids even cooking and puffing. Tidying peaks with wet fingers prevents collapsing or cracking tops in oven. Egg wash thins with water and dry mustard—helps eggs spread and caramelize on crust, not too thick to weigh down dough. Do not open oven for first 18-20 minutes, or steam escapes and puffs collapse. After lowering temp, watch browning carefully to avoid burning but allow full drying internally. Piercing vents steam quickly, critical to avoid soggy interiors. Whipping cream to stiff peaks ensures it holds shape when piped inside puff—overbeating risks butter. Fill just before serving to maintain crisp shells. Dusting sugar fights moist shine and adds classic look and slight crunch contrast. Timing and observing sensory clues—dome shape, crackle noises, hollow sounds—are better than rigid clocks.

Chef's Notes

💡 Don't rush the butter. Brown it slowly to avoid burning. Deep golden color, nutty smell. That's when it's ready. Be patient.
💡 Temperature of the dough is key. Warm but not hot when adding eggs. Cold eggs scramble, ruin it. Too cool and mix won't puff up.
💡 Egg wash is crucial. Mustard powder adds color. Mix well with reserved egg, but don’t soak tops. Weight down dough otherwise.
💡 Watch the sounds in the oven. First 18 minutes—crackle and puffing sounds. No opening the door, or all that steam escapes.
💡 Fill puffs just before serving. Crisp shells become soggy if filled too soon. Keep whipped cream stable and hold shape, or else.
💡 Powdered sugar dusting at end needs sifting. Clumps will ruin appearance. Look for nice even coverage—adds sweetness without overload.