Cream Puffs

Table of Contents

1. Cream Puffs Ingredients
2. Substitutions And Additions
3. How To Make This Cream Puffs Recipe
4. How To Serve This Cream Puff Recipe
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

You will almost be able to imagine you are sitting in a French cafe when you take a bite of these incredible cream puffs. A light and airy pastry filled with sweet, velvety cream and dusted with powdered sugar, these confections are much easier to make than you think.

Cream Puffs Ingredients

Known for their buttery and flaky texture, these delectable little pastries are filled with a luscious cream filling that will make your taste buds dance with joy.

Every bite is an explosion of flavor as the rich and velvety cream oozes out, providing an indulgent treat that is simply irresistible.

You’ll need:

• 8 tablespoons of unsalted butter (cut into 8 individual pieces)
• ½ cup of water
• ½ cup of whole milk
• ¼ teaspoon of salt
• 2 teaspoons of sugar
• 1 cup of all-purpose flour
• 4 large eggs (room temperature)
• 2 cups of heavy cream
• 1 teaspoon of vanilla extract
• 2 tablespoons of sugar
• powdered sugar to dust

Substitutions And Additions

FRUIT: You can easily add small sliced pieces of fruit on top of the cream in the cream puffs or incorporate your fruit flavor right into your cream puff filling.

CHOCOLATE: Add chocolate ganache on the top of the pastry to turn these into profiteroles.

CUSTARD: Instead of using vanilla custard for the filling, you can experiment with different flavors. Try using chocolate custard, coffee-flavored custard, or even a fruit-flavored custard like strawberry or lemon.

CARAMEL SAUCE: Drizzle some warm caramel sauce over the filled cream puffs to add a deliciously sweet and sticky twist.

How To Make This Cream Puffs Recipe

The first step in this recipe is to make the flaky cream puff pastry and bake them. When they are cooled, you will make a rich and creamy filling.

STEP ONE: Add butter pieces, water, milk, salt, and sugar to a medium saucepan. Heat on medium heat until the mixture starts to bubble.

STEP TWO: Add the flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.

STEP THREE: Transfer the dough to a mixing bowl and allow it to cool for a few minutes.

STEP FOUR: Beat the eggs in a separate dish. Beat the dough on low, and slowly incorporate the eggs into the dough while beating. As you’re doing this, the dough will start to come together. Reserve a few tablespoons of the egg for an egg wash (add about 2 teaspoons of water).

STEP FIVE: Transfer this dough to a Ziploc bag (or a large pastry bag if you prefer – you’ll need a Wilton 1A round tip).

STEP SIX: Pipe your dough into 2-inch mounds, about 2 to 3 inches apart, on a baking tray lined with parchment paper.

STEP SEVEN: Wet your finger and dab the top of any mounds that have a prominent crest.

STEP EIGHT: Using a pastry brush, lightly brush the tops with a little egg wash.

STEP NINE: Place the baking sheet into an oven preheated to 400°F and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven temperature to 350°F and bake for a further 10 minutes.

STEP TEN: Remove from the oven and transfer to a wire rack to cool completely.

STEP ELEVEN: While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl, and with an electric hand mixer, beat until stiff, pointed peaks form. Transfer this whipped cream to a Ziploc (again cutting the corner) or your piping bag.

STEP TWELVE: Slice each puff; you’ll notice it is a hollow shell inside. Pipe the cream filling into each of the pastry shells, then gently replace the top you sliced off.

STEP THIRTEEN: When ready to serve, dust with powdered sugar.

How To Serve This Cream Puff Recipe

Serve these charming little pastries alongside other bite-sized treats, such as our mini cherry cheesecake, for a lovely and elegant mix of sweets.

Or you can enjoy this classic French dessert for an afternoon snack with a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

Cream puffs are an incredibly tasty treat. You can find the same cream puff flavor you love in our cream puff dessert. Our no-bake eclair cake is another French-inspired dessert we love.

Storage

Here are some handy tips to help you store your cream puffs properly:

IN THE FRIDGE: Old-fashioned cream puffs should be kept in the refrigerator for 3 days in an airtight container.

Due to the nature of a Choux pastry, it can become quite moist when stored. I like adding a piece of paper towel to the top of the lid to aid in soaking up some of the possible excess moisture and keeping the pastry from getting soggy.

IN THE FREEZER: The cream puff shells (unfilled) can be frozen for up to 3 months, then defrosted and filled.

These simple and easy cream puffs are the ultimate treat. Light and fluffy, they are absolutely delectable. Whip up a batch today from simple ingredients, and I promise you won’t have to worry about leftovers.

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