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Cream Puffs

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close up shot of cream puffs sprinkled with powdered sugar on a plate
Elegant and light pastries are filled with a sweet cream center for these amazingly simple yet unbelievably decadent and airy cream puffs.
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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. Homemade cream puffs are leaps and bounds more heavenly than store-bought, so dive into your kitchen to make them today.

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.


MORE PASTERY DESSERT RECIPES:
Cheese Danish | Apple Pie Bites


CREAM PUFFS INGREDIENTS

You will need:

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

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HOW TO MAKE THIS CREAM PUFFS RECIPE

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).

PRO TIP: The recipe does not absolutely need a piping bag; a Ziploc bag can be used for the entire cream puff recipe.

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

PRO TIP: Brushing the parchment paper with cold water before piping the dough will help keep the dough moist during cooking, adding to maximum rising (think of a cheesecake needing the water bath underneath during cooking).

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.

PRO TIP: NEVER open the oven door while cooking; it will cause the Choux dough to sink.

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.

PRO TIP: The powdered sugar does not store well, so it’s best to dust the puffs right before serving!

HOW TO SERVE

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.

STORAGE

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 liked 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.

FAQ

What is Choux pastry?

Choux pastry dough is a French pastry dough that is usually used in cream puffs, eclairs, profiteroles and churros.

Can I freeze cream puffs?

You can freeze cream puffs either filled or unfilled.

Can you make cream puffs in advance?

You can make this easy recipe 2 to 3 days in advance and store them in the refrigerator in a container until you are ready to serve them.

Why did my cream puffs deflate?

Cream puffs deflate for two primary reasons. First is opening the oven too early as the loss of heat can hinder their ability to rise. The second reason is underbaking. If this happens, the pastry can collapse shortly after removing it from the oven.

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close up shot of cream puffs sprinkled with powdered sugar on a plate

Cream Puffs

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Elegant and light pastries are filled with a sweet cream center for these amazingly simple yet unbelievably decadent and airy cream puffs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 puffs

Ingredients
  

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

Instructions
 

  • Preheat the oven to 400°F.
  • Add butter pieces, water, milk, salt, and sugar to a saucepan. Heat on medium until the mixture starts to bubble.
  • Add 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.
  • Transfer dough to a mixing bowl and allow to cool for a few minutes.
  • Beat the eggs in a separate dish, then beat the dough on low and slowly start to 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).
  • Transfer this dough to a Ziploc bag (or a piping bag if you prefer – you’ll need a Wilton 1A tip). Or, it will help keep the pastry moist during cooking.
    Pro Tip: The recipe does not need a piping bag, a Ziploc bag can be used for the entire recipe.
  • Pipe your dough into 2-inch mounds, about 2 to 3 inches apart.
    Pro Tip: Brushing the parchment paper with water before piping the dough will help keep the dough moist during cooking, adding to maximum rising (think of a cheesecake needing the water bath underneath during cooking)
  • Wet your finger and dab the top of any mounds that have a prominent crest.
  • Using a pastry brush, lightly dab a little egg-wash on top of each mound.
  • Place the baking tray into a heated oven and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven to 350°F and bake for a further 10 minutes.
    Pro Tip: NEVER open the oven while cooking, it will cause the dough to sink.
  • Remove from the oven and transfer to a cooling rack to cool completely.
  • While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl and beat until stiff peaks form. Transfer this cream to a Ziploc (again cutting the corner) or your piping bag.
  • Slice each puff, you’ll notice it is hollow inside. Pipe the cream into each puff, then gently replace the top you sliced off.
  • When ready to serve, dust with powdered sugar.
    Pro Tip: The powdered sugar does not store well, so it’s best to dust the puffs right before serving!

Nutrition

Calories: 212kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 70mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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