Name: Cream Puffs Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup whole milk; 8 Tbsp unsalted butter; 1 tsp granulated sugar; 1/4 tsp salt; 1 cup all-purpose flour; 4 large eggs, room temperature; 2 cups heavy whipping cream, chilled; 4 Tbsp granulated sugar; 1 tsp vanilla extract; 28 raspberries, optional; 1 Tbsp powdered sugar, for garnish

This incredibly delightful Cream Puffs recipe transforms simple ingredients into magical, cloud-like pastries filled with luscious whipped cream. The crisp exterior gives way to a hollow center that’s perfect for holding a dreamy vanilla cream filling. Best of all, these impressive treats require just a handful of basic ingredients and can be ready to wow your guests in about an hour!

Why You’ll Love This Recipe

Surprisingly Simple: Don’t let their elegant appearance fool you – cream puffs are actually quite straightforward to make with just basic ingredients you likely already have.
Versatile Treat: Perfect for everything from afternoon tea to dinner parties to holiday gatherings – these cream puffs adapt to any occasion.
Impressive Results: Few homemade desserts generate as many “oohs” and “aahs” as a platter of freshly made cream puffs – they look like they came from a high-end bakery!
Customizable: The basic shells can be filled with countless variations beyond vanilla cream – think chocolate mousse, custard, or even ice cream.

Ingredients You’ll Need

Water and Milk: The liquid base for the choux pastry that creates steam during baking, helping the puffs rise beautifully.
Butter: Provides richness and flavor to the pastry shells – unsalted gives you better control of the overall flavor.
Sugar: Just a touch in the pastry dough enhances flavor without making it overly sweet.
Salt: Balances all the flavors and enhances the buttery taste of the pastry.
All-Purpose Flour: The structure-builder for our choux pastry – measuring correctly is crucial for perfect puffs.
Eggs: The star players that provide lift, structure, and richness to the pastry shells.
Heavy Whipping Cream: Must be well-chilled to whip properly into a fluffy, stable filling.
Vanilla Extract: Adds that classic warm flavor that complements the cream perfectly.
Raspberries: An optional but delightful addition that adds color, tartness, and freshness.
Powdered Sugar: For that final beautiful dusting that adds a touch of sweetness and elegant look.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make these cream puffs your own? Try these delicious twists:

Chocolate Lover’s Dream: Add 2 tablespoons of cocoa powder to the whipped cream, or dip the tops of the puffs in melted chocolate after baking.
Citrus Brightened: Add lemon or orange zest to the cream filling for a refreshing twist.
Coffee Infused: Mix a teaspoon of instant espresso powder into the cream for a sophisticated flavor.
Berry Bliss: Fold fresh berry puree into the whipped cream for a naturally colored, fruity filling.
Season’s Greetings: Add a dash of cinnamon, nutmeg, and cloves to the cream for a holiday-inspired version.

How to Make Cream Puffs

Step 1: Prepare the Choux Pastry

Preheat your oven to 425°F and line a baking sheet with parchment or a silicone mat. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil, then immediately remove from heat. Add all the flour at once and stir vigorously with a wooden spoon until completely incorporated.

Step 2: Cook the Dough

Return the saucepan to medium heat and continue stirring constantly for about 1½ to 2 minutes. This crucial step cooks out excess moisture. You’ll know it’s ready when a thin film forms on the bottom of the pan and the dough comes together into a smooth ball that pulls away from the sides.

Step 3: Add the Eggs

Transfer the dough to a mixing bowl and beat for a minute to cool it slightly. Add the eggs one at a time, fully incorporating each before adding the next. The dough will look split after each egg, but keep beating until smooth. When finished, the dough should form thick ribbons when pulled up.

Step 4: Pipe and Bake

Transfer the dough to a piping bag fitted with a ½-inch round tip. Pipe 1½-inch diameter mounds about 1 inch apart on your prepared baking sheet. Bake at 425°F for 10 minutes, then reduce temperature to 325°F without opening the oven door. Continue baking for 20-22 minutes until golden brown.

Step 5: Prepare the Filling

While the puffs cool, whip the heavy cream with sugar and vanilla until stiff peaks form. Transfer to a piping bag fitted with a star tip.

Step 6: Fill and Finish

Once completely cooled, fill each puff with the whipped cream. You can either pipe the cream through a small hole in the side, or slice off the tops, fill, and replace the tops. Add a raspberry inside each puff if desired, then dust with powdered sugar just before serving.

Pro Tips for Making the Recipe

Measure Precisely: Choux pastry is a bit finicky, so measuring ingredients accurately is essential for success.
Steam Power: Don’t open the oven during baking as the temperature drop can cause your puffs to collapse.
Test for Doneness: Properly baked puffs should feel light and hollow when picked up. If they feel heavy, they need more time in the oven.
Dry Thoroughly: If your puffs are slightly underdone, you can poke a small hole in the bottom of each one and return them to the turned-off oven for 5 minutes to dry out.
Fill Just Before Serving: For the crispiest puffs, wait until shortly before serving to add the filling.

How to Serve

Cream puffs are incredibly versatile when it comes to serving options:

Classic Presentation

Arrange on a tiered serving platter, dusted with powdered sugar for an elegant dessert display.

Dessert Table Star

Create a “tower” of cream puffs for special occasions like weddings or anniversaries.

Pairing Suggestions

Serve alongside fresh berries, a drizzle of chocolate sauce, or with coffee and tea for an afternoon treat.

Make Ahead and Storage

Storing Unfilled Shells

Store cooled, unfilled pastry shells in an airtight container at room temperature for 1-2 days, or freeze for up to 1 month.

Freezing

The unfilled puffs freeze beautifully! Place in freezer bags and freeze for up to a month. Refresh in a 300°F oven for 5 minutes before filling.

Storing Filled Cream Puffs

Once filled, cream puffs should be refrigerated and eaten within 24 hours before they begin to soften.

FAQs

Why did my cream puffs collapse?
Collapsing puffs usually mean they weren’t baked long enough. The shells need to be firm and dry to maintain their shape. Also, avoid opening the oven during baking, as the temperature drop can cause collapse.

Can I make the cream puffs ahead of time?
Absolutely! The shells can be made 1-2 days ahead and stored in an airtight container. For maximum freshness, fill them shortly before serving. You can also freeze the unfilled shells for up to a month.

Why is my choux pastry too runny?
This usually happens when the eggs are added too quickly or the dough wasn’t cooked long enough to remove sufficient moisture. The dough should be thick enough to hold its shape when piped. If it’s too runny, try adding a bit more flour.

Can I use a different filling?
Definitely! While classic whipped cream is traditional, you can fill them with pastry cream, chocolate mousse, ice cream, or even savory fillings like chicken salad for appetizers. Let your creativity shine!

These cream puffs are truly a testament to the magic of baking – transforming simple ingredients into something extraordinary through technique rather than complexity. Whether you’re making them for a special occasion or just to treat yourself, they’re sure to bring joy with every bite. The light, airy shells paired with creamy filling create a perfect balance that keeps everyone coming back for more. Give them a try – you’ll be amazed at what you can create in your own kitchen!