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Cream Puffs Recipe

Easy Cream Puffs Recipe

This cream puffs recipe will help you create bakery-quality French pastries right in your own kitchen. Light, airy choux pastry paired with sweet whipped cream creates an irresistible treat that never fails to impress guests at dinner parties.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 28 cream puffs
Course: Dessert
Cuisine: French
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry Ingredients
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour measured correctly
  • 4 large eggs room temperature
Cream Filling and Garnish
  • 2 cups heavy whipping cream chilled
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 28 fresh raspberries optional
  • 1 tablespoon powdered sugar for dusting

Equipment

  • Medium saucepan
  • Electric Hand Mixer
  • Pastry bag with 1/2 inch round tip
  • Baking sheet
  • Parchment paper
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

Storage Tips: 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.
Troubleshooting: Never open the oven door during the first 30 minutes of baking to prevent deflation. The color is the best indicator of doneness - they should be deeply golden.