Why You’ll Love This Recipe
Polish Cream Puffs, also known as ptysie, are delicate pastries made with airy choux dough, baked until golden, and filled with luscious cream. These light and fluffy treats are often served at family gatherings, weddings, or festive occasions in Poland, though their charm is universal. The pastry shells puff up beautifully in the oven, creating a crisp exterior and a hollow interior perfect for holding sweet cream filling. Traditionally dusted with powdered sugar, they can also be drizzled with chocolate or glazed for an extra touch of indulgence. What makes them so delightful is their versatility—you can fill them with whipped cream, custard, or even fruit-flavored creams. Despite their elegant presentation, they are surprisingly approachable to make at home. Whether you’re celebrating a special occasion or simply want to enjoy a refined dessert with your coffee, Polish Cream Puffs bring a touch of old-world charm to your table.
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Polish Cream Puffs – A Light and Elegant Pastry Classic
- Total Time: 50 mins + chilling
- Yield: 12 cream puffs
- Diet: Vegetarian
Description
Traditional Polish cream puffs (Ptysie) made with light and airy choux pastry filled with rich vanilla pastry cream and dusted with powdered sugar.
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 pastry cream:
- 2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For garnish:
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Remove from heat and stir in flour until mixture forms a ball.
- Return pan to low heat and stir for 1–2 minutes to dry dough slightly.
- Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
- Spoon or pipe dough into mounds on baking sheet.
- Bake for 25–30 minutes, until golden and puffed. Cool completely.
- For pastry cream: Heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk. Return mixture to saucepan and cook until thickened.
- Remove from heat, stir in butter and vanilla. Let cool, then refrigerate until chilled.
- Slice cooled cream puffs in half and fill with pastry cream.
- Dust with powdered sugar before serving.
Notes
- Ensure puffs are fully cooled before filling to prevent cream from melting.
- Pastry cream can be made a day ahead and stored in the fridge.
- For variety, fill with whipped cream or chocolate custard instead.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the choux pastry, giving structure while staying light.
Butter – Adds richness and flavor while helping create the smooth dough.
Water – Essential for steam, which makes the puffs rise and form their airy interiors.
Salt – Enhances flavor in the pastry dough.
Eggs – Provide lift, stability, and shine to the dough, helping the puffs rise in the oven.
Heavy cream – Whipped into a fluffy filling that contrasts beautifully with the crisp shell.
Powdered sugar – Sweetens the cream and serves as a delicate dusting on top.
Vanilla extract – Infuses the filling with warmth and depth.
Optional chocolate glaze – For drizzling over the top if you prefer a richer finish.
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring to a boil, then stir in flour all at once. Stir vigorously until the mixture pulls away from the sides and forms a ball. Remove from heat and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them apart. Bake for 20–25 minutes, until puffed and golden brown. Do not open the oven during baking, as steam is crucial for rising. Cool completely on a wire rack. For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Slice the puffs in half, fill generously with whipped cream, and dust with powdered sugar. Serve immediately.
Servings and timing
This recipe makes about 12 cream puffs. Preparation takes 20 minutes, baking requires 25 minutes, and cooling/filling adds another 20 minutes. Total time is about 1 hour.
Storage/reheating
Unfilled pastry shells can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months. Once filled, cream puffs should be eaten the same day for the best texture. If refrigerated, consume within 24 hours, as the pastry softens. Recrisp unfilled shells in a 300°F oven for 5–7 minutes before filling.
Variations and Customizations
Custard filling – Replace whipped cream with vanilla pastry cream for a richer dessert.
Fruit addition – Add sliced strawberries, raspberries, or peaches to the cream filling.
Chocolate lovers’ version – Drizzle with melted chocolate or dip tops in ganache.
Caramel glaze – Top with a thin layer of caramel for extra indulgence.
Coffee cream – Fold espresso powder into the whipped cream for a mocha twist.
Nut garnish – Sprinkle chopped almonds, hazelnuts, or pistachios on top of the glaze.
Holiday spice – Add a touch of cinnamon or nutmeg to the cream for a seasonal variation.
Mini cream puffs – Pipe smaller mounds for bite-sized treats perfect for parties.
Savory option – Fill with herbed cream cheese for an appetizer version.
Layered tower – Stack cream puffs with caramel to create a Polish-inspired croquembouche.
FAQs
Are Polish cream puffs the same as French profiteroles?
They are very similar, both made with choux pastry, but Polish versions are often larger and filled with whipped cream.
Can I make the dough ahead of time?
Choux dough should be baked soon after making, but unfilled shells can be made in advance.
Why did my cream puffs deflate?
They may not have baked long enough—make sure they’re fully golden before removing from the oven.
Can I use store-bought whipped cream?
Yes, though homemade whipped cream has a fresher flavor and better texture.
How do I make them extra crisp?
Bake at a slightly higher temperature initially (425°F for 10 minutes, then reduce to 375°F).
Can I freeze filled cream puffs?
Not recommended, as the cream will lose texture when thawed.
Do I need a piping bag?
No, you can spoon the dough onto the baking sheet, though piping gives a neater shape.
Conclusion
Polish Cream Puffs are a light, airy, and elegant dessert that blends crisp pastry with fluffy cream filling. Their timeless charm and versatility make them suitable for both everyday indulgence and festive occasions. Whether kept simple with whipped cream and powdered sugar or dressed up with glazes and fruit, these puffs are always a delight. Easy enough for home bakers yet impressive enough for guests, they are a true classic that deserves a place in your recipe collection.
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