Description
This is such an easy way to make a homemade air fryer cream puff. Today, I filled them with homemade whipped cream for the ultimate dessert.
Ingredients
Cream Puffs:
- 1 cup butter, unsalted
- 1 cup water
- 1/4 teaspoon salt
- 1 cup flour, sifted
- 4 large eggs, room temperature
- 1 tablespoon powdered sugar, for serving
Homemade Whipped Cream:
- 1 cup heavy whipping cream, cold
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the air fryer to 350 degrees F, air fryer setting.
- In a saucepan over medium heat, add butter, water, and salt. Cook until the butter melts and remove from the heat. Stir in the flour until well combined (the mixture will resemble mashed potatoes).
- Return to the stove and cook over medium heat for another 2-3 minutes, constantly stirring, until the dough mixture forms a softball and a light film is across the bottom of the pan. (Note: Do not skip this step, it helps remove moisture from the dough to help your puff rise when baking).
- Add the dough to a large mixing bowl and allow it to cool down for 10 minutes.
- Beat in the eggs one at a time, by hand or with a mixer, until the dough comes together to form a slightly stiff, shiny dough.
- Place a sheet of parchment on the bottom of your air fryer basket, and drop spoonfuls of the dough onto the parchment paper. You’ll need to work in batches to avoid crowding.
- Bake the puffs in the air fryer for 14-16 minutes, or until puffed up and golden brown. Remove and poke holes with a skewer or knife in each creme puff and set aside to cool for 10 minutes.
- While the puffs bake, add the heavy cream, powdered sugar, and vanilla extract to a medium bowl.
- Whisk or mix with an electric mixer for several minutes until peaks form and the cream has thickened. Refrigerate until ready to serve.
- Once cooled, slice each puff in half, spoon a dollop of whipped cream onto the bottom half and replace the puff top. Serve immediately with a dusting of powdered sugar. Enjoy!
Equipment
- Air Fryer
- Cooking Spray
- Parchment Paper, optional
Notes
- Air Fryer Cream Puffs: Storage, Freezing, and Reheating Guide
Storing:
- Room Temperature: Store unfilled cream puff shells at room temperature in an airtight container for up to 1 day. Avoid filling them if you’re not planning to eat them immediately; the moisture from the filling can make the shells soggy.
- Refrigerator: Filled cream puffs should be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that over time, the moisture from the filling might soften the shells.
Freezing:
- Unfilled Shells: Once the cream puff shells have cooled completely, place them in a single layer on a baking sheet and freeze for about an hour. Once they’re frozen, transfer them to a zip-top bag or airtight container and store in the freezer for up to 2 months. This prevents the shells from sticking together.
- Filled Cream Puffs: While it’s best to freeze the shells and filling separately, you can freeze filled cream puffs. Freeze them on a baking sheet first, then store in an airtight container for up to 1 month.
Reheating:
- From Room Temperature: If you’ve stored unfilled shells at room temperature, you can crisp them up by placing them in the air fryer at 350°F (175°C) for 2-3 minutes.
- From the Freezer (Unfilled Shells): No need to thaw. Air fry at 350°F (175°C) for 3-4 minutes or until they’re crisp and heated through.
- Filled Cream Puffs: It’s best to let filled cream puffs thaw in the refrigerator. If you wish to serve them warm, air fry at 320°F (160°C) for 2-3 minutes.
Note: When reheating cream puffs, always keep an eye on them to prevent over-browning.
Nutrition
Serving: 1ServingCalories: 406kcalCarbohydrates: 15gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 188mgSodium: 301mgPotassium: 87mgFiber: 0.4gSugar: 3gVitamin A: 1281IUVitamin C: 0.2mgCalcium: 44mgIron: 1mg