Cream Puffs Recipe

Cream puff are delicate, airy pastries made from choux dough and filled with sweet cream or custard. They have a crisp outer shell that puffs up beautifully in the oven, creating a hollow center perfect for filling.

These classic French-inspired treats are often served at bakeries, celebrations, and holiday gatherings. Despite their elegant appearance, cream puffs are surprisingly simple to make with just a few basic ingredients.

Once filled, cream puffs become soft, creamy, and indulgent. They can be dusted with powdered sugar, drizzled with chocolate, or enjoyed plain for a light yet satisfying dessert.

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Cooking Time & Servings

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Recipe Ingredients

For the Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Filling

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Toppings

• Powdered sugar
• Melted chocolate
• Caramel drizzle

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How to Make Cream Puffs

Step 1: Prepare the Dough

In a saucepan, combine water and butter. Bring to a boil over medium heat.

Step 2: Add Flour

Remove from heat and quickly stir in flour and salt. Mix until the dough forms a smooth ball.

Step 3: Cool Slightly

Let the dough cool for 5 minutes so the eggs don’t cook when added.

Step 4: Add Eggs

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Step 5: Shape the Puffs

Spoon or pipe small mounds onto a parchment-lined baking sheet.

Step 6: Bake

Bake at 400°F (200°C) for 25–30 minutes until puffed and golden. Do not open the oven during baking.

Step 7: Cool

Let pastries cool completely before filling.

Step 8: Make the Filling

Whip cream, powdered sugar, and vanilla until stiff peaks form.

Step 9: Fill the Puffs

Slice cream puffs open and pipe or spoon in whipped cream.

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Recipe Notes

• Do not open the oven early or the puffs may collapse.
• Dough should be smooth and thick before baking.
• You can fill cream puffs with custard instead of whipped cream.
• Store unfilled puffs in an airtight container for up to 2 days.
• Filled cream puffs are best eaten the same day.

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FAQs

Why did my cream puffs deflate?

They may have been underbaked or the oven door was opened too soon.

Can I freeze cream puffs?

Yes, freeze unfilled shells for up to 2 months.

Can I use pastry cream instead of whipped cream?

Yes, custard filling is a traditional and delicious option.

Why are my cream puffs soggy?

They may not have cooled properly or were filled too early.

Can I make them ahead of time?

Yes, bake the shells ahead and fill them just before serving.

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Nutrition Information

Per Recipe (12 cream puffs)

Per Cream Puff

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Disclaimer

Enjoy cream puffs in moderation as part of a balanced diet. This recipe contains common allergens including eggs, dairy, and wheat. Always check ingredient labels and adjust for dietary restrictions or food allergies.