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Air Fryer Cream Puffs are a quick and easy way to prepare perfect choux pastry puffs that can be filled with Pastry Cream, Chocolate Cream, Diplomat Cream, or used to make a perfect Profiteroles dessert.
To prepare Air Fryer Cream Puffs, you’ll just need to follow the Original Cream Puff Recipe starting with the classic Choux Pastry and then carefully proceed with cooking in the Air Fryer. Thanks to the Air Frying method, you’ll achieve crispy, well-puffed pastries that are perfect for filling as desired.
With just a few simple steps, in just over 20 minutes, you’ll be able to prepare Perfect Cream Puffs without having to turn on the oven, saving both time and energy – a real blessing for your wallet. If you’re wondering How to Make Cream Puffs in an Air Fryer, our recipe is exactly what you need.
Ingredients
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Instructions
To prepare Air Fryer Choux Pastry (Bignè), start by placing water and butter in a non-stick saucepan. Put it on the heat and bring it almost to a boil.
Add the sifted flour all at once and continue stirring well over low heat until you obtain a homogeneous mixture. Cook for 1-2 minutes, making sure the dough doesn’t brown.
Transfer the dough to a stand mixer bowl and let it cool down slightly. Then add the beaten eggs one at a time, making sure to add the second beaten egg only after the first one has been well incorporated. Add a pinch of salt and work until you get a smooth, uniform mixture.
Put the mixture in a piping bag, cut the tip, and pipe the choux directly into the air fryer basket lined with parchment paper. Be sure to leave some space between each choux as they will expand during cooking. Slightly flatten them with a wet finger.
Cook the choux in the air fryer at 180°C (356°F) for 13 minutes, then increase to 200°C (392°F) for about 5 more minutes, making sure to turn them over halfway through cooking.
Once ready, remove them from the basket, transfer them to a cooling rack and let them cool completely. Your Air Fryer Choux Pastry is now ready to be filled as desired.
