Cream puffs are a timeless French pastry made from choux dough—an airy, steam-leavened dough that puffs dramatically in the oven to form hollow shells. These shells are then filled with luscious whipped cream or pastry cream and finished with a dusting of powdered sugar. The result is a dessert that’s light yet indulgent, crisp yet creamy, and elegant enough for any occasion.
The magic of cream puffs lies in their texture: the shell is golden and slightly crisp on the outside, with a tender, hollow interior that’s perfect for filling. The whipped cream adds richness without heaviness, making each bite a delightful contrast of textures and flavors. Whether served at a tea party, as part of a dessert platter, or simply enjoyed with coffee, cream puffs are a crowd-pleaser that never go out of style.
This recipe is designed to be approachable for home bakers while still delivering professional-quality results. It yields about 12 medium-sized puffs, and the choux pastry can be made ahead and frozen, making it ideal for entertaining or batch baking.
🧂 INGREDIENTS:
For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Whipped Cream Filling:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar (for dusting)
🔪 INSTRUCTIONS:
1. Prepare the Choux Dough
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally to melt the butter. Once boiling, remove from heat and immediately stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
2. Dry the Dough
Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly. This step helps evaporate excess moisture and improves puffing. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
3. Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. The dough will look separated at first but will come together into a smooth, glossy batter. The final consistency should be thick but pipeable.
4. Pipe and Bake
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds about 2 inches wide, spacing them 2 inches apart. Bake for 20–25 minutes until puffed and golden brown. Do not open the oven during baking, as this can cause collapse.
5. Cool the Shells
Remove the puffs from the oven and transfer to a wire rack. Let them cool completely before filling. You can poke a small hole in the bottom of each puff to release steam and prevent sogginess.
6. Make the Whipped Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a stable, fluffy filling that holds its shape.
7. Fill the Puffs
Slice each puff in half horizontally. Spoon or pipe the whipped cream into the bottom half, then gently replace the top. Alternatively, you can fill them from the bottom using a piping tip.
8. Finish and Serve
Dust the tops with powdered sugar for a classic finish. Serve immediately or refrigerate for up to 2 days. For best texture, fill just before serving.
🍽️ Serving Suggestions:
Pair with fresh berries, drizzle with chocolate ganache, or serve alongside espresso for a café-style experience. You can also fill them with pastry cream or ice cream for a twist.