Cream Puffs Recipe
This Cream Puffs Recipe shows you how to make light, airy choux pastry shells filled with fluffy whipped cream for a bakery-style dessert at home. Perfect for parties, holidays, or afternoon tea, these homemade cream puffs are elegant, simple, and absolutely delicious.
Ingredients
- For the Choux Pastry Shells:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs room temperature
- Pinch of salt
- For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Toppings:
- Powdered sugar for dusting
- Melted chocolate drizzle
- Chocolate ganache
Instructions
- Step 1: Prepare the Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Make sure eggs are at room temperature.
- Step 2: Make the Choux Pastry
- In a medium saucepan, combine water, butter, and salt.
- Bring to a boil over medium heat.
- Remove from heat and add flour all at once.
- Stir quickly until mixture forms a smooth ball.
- Return to heat and cook for 1–2 minutes to remove excess moisture.
- Remove from heat and cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition until dough is smooth and glossy.
- Step 3: Pipe and Bake
- Transfer dough to a piping bag.
- Pipe 1–1½ inch mounds onto prepared baking sheet, spacing evenly.
- Bake 20–25 minutes until deep golden brown.
- Do not open the oven door during baking.
- Cool completely before filling.
- Step 4: Make the Filling
- Beat heavy cream until soft peaks form.
- Add powdered sugar and vanilla.
- Beat until stiff peaks form.
- Step 5: Assemble
- Slice cooled puffs in half.
- Pipe or spoon whipped cream into centers.
- Replace tops and dust with powdered sugar.
- Serve immediately or refrigerate until ready to serve.
Notes
- Add eggs one at a time to ensure smooth dough.
- Underbaking can cause puffs to collapse — bake until deep golden.
- Do not fill warm shells.
- Shells can be baked ahead and filled before serving.