This cream puffs recipe will help you create bakery-quality French pastries right in your own kitchen.
After spending years perfecting this classic dessert in my home bakery, I can promise you that homemade cream puffs taste infinitely better than store-bought versions.
The light, airy choux pastry paired with sweet whipped cream creates an irresistible treat that never fails to impress guests at dinner parties.
What Makes This Cream Puffs Recipe Special
My approach to making cream puffs focuses on simplicity and reliability. Here’s what sets this recipe apart:
- Uses basic pantry ingredients you likely already have
- Creates perfectly hollow pastry shells every time
- Takes only one hour from start to finish
- Produces 28 individual cream puffs perfect for entertaining
- Works with multiple filling options for variety
Essential Ingredients for Perfect Choux Pastry
The beauty of cream puffs lies in their simple ingredient list. You need these basic items to create the pastry shells:
- 1/2 cup water for steam creation
- 1/2 cup whole milk for richness
- 8 tablespoons unsalted butter for flavor
- 1 teaspoon granulated sugar for slight sweetness
- 1/4 teaspoon salt to enhance taste
- 1 cup all-purpose flour, properly measured
- 4 large eggs at room temperature for proper mixing
For the classic whipped cream filling, gather these ingredients:
- 2 cups heavy whipping cream, well-chilled
- 4 tablespoons granulated sugar for sweetness
- 1 teaspoon vanilla extract for flavor
- Fresh raspberries for garnish (optional)
- Powdered sugar for dusting
Step-by-Step Instructions for Choux Pastry
Making choux pastry requires attention to timing and temperature. Follow these detailed steps for success:
- Preheat your oven to 425°F and line a baking sheet with parchment paper
- Combine water, milk, butter, sugar, and salt in a medium saucepan
- Bring the mixture to a rolling boil over medium heat
- Remove from heat and add flour all at once, stirring vigorously
- Return to heat for 2 minutes, stirring constantly until dough forms a ball
- Transfer to a mixing bowl and cool slightly with electric mixer
- Add eggs one at a time, beating thoroughly between each addition
- Continue beating until dough forms thick ribbons when lifted
Piping and Baking Techniques
Proper piping technique ensures uniform cream puffs that bake evenly. Here’s my proven method:
- Transfer dough to a piping bag with a 1/2-inch round tip
- Pipe 28 mounds, each 1 1/2 inches wide and 1/2 inch tall
- Space them 1 inch apart on the prepared baking sheet
- Smooth any peaks with dampened fingertips
- Bake at 425°F for 10 minutes without opening the oven door
- Reduce temperature to 325°F and bake 20-22 minutes more
- Look for deep golden brown color before removing
Creating the Perfect Whipped Cream Filling
The filling makes or breaks your cream puffs. I prefer this light whipped cream version:
- Chill your mixing bowl and beaters in the freezer for 10 minutes
- Combine heavy cream, sugar, and vanilla in the cold bowl
- Beat on medium-high speed until stiff peaks form (about 2 minutes)
- Transfer immediately to a piping bag with a star tip
- Fill cooled cream puffs using your preferred method
Two Methods for Filling Cream Puffs
You can fill your pastries using either of these professional techniques:
- Method 1: Insert piping tip into the side and fill until cream pushes back
- Method 2: Cut off tops, pipe cream inside, add raspberry, replace tops
I prefer the second method when serving guests because it looks more elegant and allows for creative garnishing.
Troubleshooting Common Problems
Even experienced bakers encounter issues with cream puffs. Here are solutions to frequent problems:
- Flat, deflated puffs: Never open the oven door during the first 30 minutes of baking
- Soggy bottoms: Ensure your oven reaches proper temperature before baking
- Tough texture: Don’t overbeat the dough after adding eggs
- Uneven shapes: Practice consistent piping pressure and speed
Storage and Make-Ahead Tips
Planning ahead makes entertaining easier with these storage strategies:
- Store unfilled shells at room temperature for up to 2 days
- Re-crisp stored shells in a 300°F oven for 5 minutes
- Fill cream puffs just before serving for best texture
- Freeze filled cream puffs for up to 1 month
- Thaw frozen puffs in refrigerator for 2 hours before serving
Creative Variations and Serving Ideas
Transform this basic recipe into exciting dessert variations:
- Fill with pastry cream instead of whipped cream for traditional profiteroles
- Add chocolate ganache drizzle for an elegant presentation
- Create savory versions with cheese or herb fillings
- Make mini cream puffs for cocktail party appetizers
- Dust with cinnamon sugar for a different flavor profile
After making hundreds of batches over the years, I can confidently say this cream puffs recipe delivers consistent, professional results every time.
The key lies in following the temperature guidelines precisely and resisting the urge to peek during baking.
Easy Cream Puffs Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
- Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2 inch round tip. Pipe 28 puffs, each 1 1/2 inches diameter and 1/2 inch tall rounds. Keep them 1 inch apart and avoid making peaks. If you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425°F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325°F and bake 20-22 minutes longer or until golden brown on top. Transfer to wire rack to cool completely.
- In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 minutes). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. Either pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.