Light as a cloud with a dreamy filling, Cream Puffs are the enchanting French dessert that never fails to delight. Each delicate shell is golden and crisp on the outside, tender within, and generously filled with mounds of luscious whipped cream. Whether you’re hosting a celebration or just want to treat yourself, these classic pastries are way more achievable than they look. With a handful of humble ingredients and a few simple steps, you’ll soon discover why Cream Puffs are a time-honored favorite that brings pure joy to any table.
Ingredients You’ll Need
You’ll be surprised at how basic, yet utterly essential, these ingredients are. Each one plays a unique role in making the shell perfectly puffed or the filling fabulously rich and smooth—trust me, they all matter!
- Unsalted Butter (1/2 cup): Creates that irresistible flavor and richness in the dough, giving the puffs their tender bite.
- Water (1 cup): Adds moisture to the choux pastry, making the dough steam, rise, and puff in the oven.
- Salt (1/4 tsp): Just a pinch to balance the sweetness and deepen the flavors.
- All-Purpose Flour (1 cup): The base of our pastry, providing structure as the main dry ingredient.
- Large Eggs (4): The secret to that golden color and signature airy texture—eggs bring everything together beautifully.
- Heavy Whipping Cream (1 1/2 cups): Whips up into the billowy, luxurious filling that everyone loves inside Cream Puffs.
- Powdered Sugar (3 tbsp): Sweetens the cream perfectly and adds a gorgeous snowy finish if you dust on top.
- Vanilla Extract (1 tsp): Brings warmth and depth, giving the filling a nostalgic, comforting aroma.
- Optional Powdered Sugar for Dusting: For a finishing touch that makes your Cream Puffs look straight from a Parisian bakery.
How to Make Cream Puffs
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper—this prevents sticking and helps your Cream Puffs get gorgeously golden without any pesky cleanup.
Step 2: Make the Dough
In a medium saucepan, combine the unsalted butter, water, and salt. Set it over medium heat and bring the mixture to a gentle boil, making sure the butter is completely melted. This bubbling mixture builds the base for your choux pastry.
Step 3: Add the Flour
Once your buttery mixture is boiling, add the flour all at once. Stir immediately and vigorously with a wooden spoon—don’t be shy! Keep mixing until the dough comes together, forming a smooth ball that pulls away from the sides of the pan. This step removes excess moisture, ensuring puffs that hold their shape.
Step 4: Cool the Dough Slightly
Take the pan off the heat and let the dough cool for just 5 minutes. This brief rest prevents the eggs from scrambling when they’re added next—super important for smooth, glossy Cream Puffs.
Step 5: Beat in the Eggs
Now, add the eggs one at a time, beating well after each addition. Watch as the dough transforms from thick to glossy and silky. This step creates the signature airy texture that makes every bite so delightful.
Step 6: Shape and Bake the Cream Puffs
Drop tablespoon-sized heaps of your dough onto the prepared baking sheet, leaving about 2 inches between each. Bake for 20 to 25 minutes, resisting the urge to open the oven until the puffs are golden and beautifully risen. Let them cool completely—patience here is the secret to perfect Cream Puffs!
Step 7: Prepare the Whipped Cream Filling
As your puffs cool, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form. This is the dreamy, fluffy cloud that fills each shell. Don’t overbeat or you’ll miss out on that gorgeous, soft texture.
Step 8: Fill and Finish
Slice each puff in half horizontally. Spoon or pipe generous amounts of whipped cream into the bottom half, then place the lid back on. Dust the tops with a little extra powdered sugar if you like for a truly bakery-worthy finish!
How to Serve Cream Puffs
Garnishes
A sprinkle of powdered sugar is a classic finish, but don’t stop there. For an even more elegant twist, scatter over some slivered almonds, a drizzle of chocolate sauce, or a few fresh seasonal berries. Each topping brings a new personality to your Cream Puffs and makes them worthy of any special occasion.
Side Dishes
Cream Puffs truly shine as dessert, but they make a luxurious companion to after-dinner coffee, espresso, or hot chocolate. For a spring brunch, serve alongside a fresh fruit salad or some tangy raspberry coulis—the sweetness of the puffs is perfectly balanced with a little tartness on the side.
Creative Ways to Present
Try stacking your filled Cream Puffs on a vintage cake stand or turning them into a croquembouche-inspired tower with caramel threads. If you’re planning a special event, arrange them on individual plates with a drizzle of fruit sauce or a small scoop of gelato. Mini Cream Puffs also work wonders as bite-sized party treats!
Make Ahead and Storage
Storing Leftovers
Store filled Cream Puffs in an airtight container in the fridge for up to two days. The shells may soften as they sit, but they’ll still be completely irresistible—especially with the luscious cream filling!
Freezing
Unfilled Cream Puffs are freezer-friendly and super handy to have on standby. Simply bake and cool them, then freeze in a sealed bag or container for up to two months. When you’re ready to serve, thaw at room temperature and fill as usual.
Reheating
If your shells lose some crispness, revive them by popping unfilled puffs in a 350°F oven for about 5 minutes. Let cool fully before adding the cream. Once filled, Cream Puffs are best enjoyed chilled and fresh!
FAQs
Why did my Cream Puffs deflate after baking?
This usually happens if the oven door was opened early or the puffs weren’t baked quite long enough. Make sure you bake until they’re deeply golden and leave the oven closed the whole time—this keeps the steam inside so your Cream Puffs rise and set perfectly.
Can I fill Cream Puffs with something besides whipped cream?
Absolutely! They’re delicious with custard, vanilla pastry cream, chocolate mousse, or even a scoop of ice cream for a showstopping frozen treat. Get creative and match your filling to any occasion or craving.
Do Cream Puffs need to be refrigerated?
Yes, once filled, Cream Puffs should be kept in the refrigerator to keep the whipped cream fresh and safe to eat. Enjoy them cold for the very best texture and flavor.
How far in advance can I make Cream Puffs?
You can bake the shells and freeze them up to two months ahead. For best results, fill them with whipped cream the day you plan to serve, so the shells stay light and crisp.
Can I make mini Cream Puffs?
Definitely! Drop smaller heaps of dough on your baking sheet to create dainty, bite-sized puffs. Just watch the baking time since they may cook a bit faster than full-sized ones.
Final Thoughts
There’s something magical about making a batch of Cream Puffs from scratch—the excitement as they rise, the anticipation while they cool, and the joy of biting into that perfect mix of airy pastry and billowy filling. You’ll find yourself coming back to this recipe again and again, not just for the taste but for the simple pleasure of sharing something truly special. Don’t wait—give Cream Puffs a try and enjoy a classic, joyful dessert right at home!
Print
Cream Puffs Recipe
- Total Time: 45 minutes
- Yield: 12 cream puffs 1x
- Diet: Vegetarian
Description
Learn how to make delicious cream puffs at home with this easy recipe. These light and airy pastry puffs filled with sweet whipped cream are a delightful treat for any occasion.
Ingredients
Puffs:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Puff Pastry: In a saucepan, combine butter, water, and salt. Heat until boiling. Add flour and stir until a ball forms. Remove from heat, cool slightly, then beat in eggs one at a time.
- Bake the Puffs: Drop spoonfuls of dough onto the baking sheet and bake for 20–25 minutes until golden. Do not open the oven during baking.
- Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the Puffs: Slice the cooled puffs in half and fill with whipped cream. Dust with powdered sugar if desired.
Notes
- To make ahead, bake the puffs and freeze unfilled. Thaw and fill the day of serving.
- You can also fill with custard or pastry cream for a richer dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 170
- Sugar: 4 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg
