Cream Puffs

Why You’ll Love This Recipe

Cream puffs are delicate pastry shells made from choux dough and filled with luscious cream—typically pastry cream, whipped cream, or custard. Light, airy, and subtly sweet, they are perfect for special occasions, elegant dessert platters, or as a sophisticated teatime treat. Their golden shells and rich filling make them irresistible for anyone who loves classic French-inspired desserts.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

water
unsalted butter
all-purpose flour
eggs
salt
heavy cream (for whipped cream filling)
powdered sugar (for sweetening and dusting)
vanilla extract

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for a few minutes.

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

Scoop or pipe tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them apart.

Bake for 20-25 minutes or until the puffs are golden brown and firm. Do not open the oven door during baking.

Remove from oven and let cool completely on a wire rack.

For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Slice the cooled puffs in half and fill with whipped cream using a spoon or piping bag.

Dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 12 cream puffs.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Cooling and filling time: 30 minutes
Total time: 70-75 minutes

Variations

Use chocolate pastry cream or custard as a rich alternative to whipped cream.
Dip the tops in melted chocolate for a profiterole-style finish.
Add instant coffee or fruit puree to the whipped cream for a flavor twist.
Create mini puffs for bite-sized treats perfect for parties.

storage/reheating

Store filled cream puffs in the refrigerator for up to 2 days.
Unfilled puffs can be stored in an airtight container at room temperature for 1 day or frozen for up to 1 month.
To refresh, bake unfilled puffs at 350°F (175°C) for 5-7 minutes before filling.

FAQs

Can I make cream puffs ahead of time?
Yes, you can bake and freeze the shells ahead. Fill them just before serving for best results.

Why did my cream puffs deflate?
They may not have baked long enough or the oven door was opened too soon. Ensure they are golden and firm before removing.

Can I use store-bought whipped cream?
Yes, but homemade whipped cream offers better flavor and texture.

How do I pipe cream into puffs without cutting them open?
Use a piping tip to poke a hole in the bottom or side of the puff and squeeze the cream inside.

Are cream puffs supposed to be hollow?
Yes, the choux dough creates steam inside, which puffs them up and leaves a hollow center for filling.

What kind of flour works best?
All-purpose flour is ideal for choux pastry.

Can I add sugar to the dough?
It’s not necessary, but a small amount can be added for a slightly sweeter shell.

How do I prevent soggy cream puffs?
Cool completely before filling and serve shortly after assembling to maintain texture.

Are cream puffs gluten-free?
Traditional recipes are not, but you can try with a gluten-free flour blend designed for baking.

Can I make savory cream puffs?
Yes! Fill them with herbed cheese or savory mousse for an appetizer variation.

Conclusion

Cream puffs are a timeless dessert that combines the art of French pastry with the joy of a rich, creamy filling. With a bit of practice and a handful of pantry staples, you can create a bakery-quality treat at home. Serve them at gatherings or savor one with coffee for a moment of indulgence—either way, they’re sure to impress.

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