Cream Puffs Recipe
This Cream Puffs Recipe creates light, airy choux pastry shells with crisp golden exteriors and soft hollow centers perfect for filling. Filled with sweet whipped cream or custard, these homemade cream puffs are elegant, bakery-style desserts that are surprisingly easy to make.
Ingredients
- For the Choux Pastry Shells
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs room temperature
- Pinch of salt
- For the Whipped Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Toppings
- Powdered sugar
- Melted chocolate or chocolate ganache
Instructions
- Step 1: Prepare
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Step 2: Make the Choux Dough
- In a saucepan, combine water, butter, and salt.
- Bring to a boil over medium heat.
- Remove from heat and add flour all at once.
- Stir quickly until dough forms a smooth ball.
- Return to heat and cook 1–2 minutes to remove excess moisture.
- Remove from heat and cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition until smooth and glossy.
- Step 3: Pipe & Bake
- Transfer dough to a piping bag.
- Pipe 1½-inch mounds onto baking sheet.
- Leave space between each puff.
- Bake 20–25 minutes until deep golden brown.
- Do not open oven during baking.
- Cool completely before filling.
- Step 4: Make the Filling
- Beat heavy cream until soft peaks form.
- Add powdered sugar and vanilla.
- Beat until stiff peaks form.
- Step 5: Assemble
- Slice puffs in half.
- Pipe or spoon whipped cream inside.
- Replace tops and dust with powdered sugar.
- Serve immediately or chill until ready to serve.
Notes
- Eggs must be added one at a time for proper texture.
- Bake fully to avoid collapsed or soggy centers.
- Fill only after shells are completely cool.
- Unfilled shells can be frozen up to 1 month.
- Filled cream puffs should be refrigerated and enjoyed within 2 days.