Whip up a batch of heavenly cream puffs in no time with our foolproof and easy recipe!
I have included plenty of tips and tricks to ensure success – you will absolutely love this recipe!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This is the the perfect classic French dessert to delight your senses! They have a light, airy texture and a decadent sweet filling and are really really delicious.
They look super elegant, but are super easy to make, which is awesome, right? I’m here to guide you through it all, so you can make them in your own kitchen at home. Roll up your sleeves, and let’s go!
We start with a basic recipe for choux pastry (pâte à choux) Pipe the pastry onto a baking sheet, then bake. Let them cool and then fill with sweet vanilla whipped cream (Chantilly cream) and dust with powdered sugar.
Be sure to follow the instructions and read the notes well for success!
Why you’ll love this recipe:
- Simple ingredients that are easy to find in your local grocery, and you probably already have.
- Versatile. Fill them with pastry cream or my vanilla whipped cream, dust them with powdered sugar or dip the tops in chocolate.
Frequently Asked Questions
How can I make my cream puffs rise?
Cream puffs rise due to the high moisture content in the dough. When the dough is baked, the water turns into steam, causing the puff to rise. Ensure that your oven is properly preheated before you begin baking.
Why did my cream puffs deflate?
Cream puffs can deflate if they’re removed from the oven too soon. They need to be fully dried out or they can collapse when they cool. To prevent this, once they’re done baking, turn off the oven and leave them inside for an additional 10-15 minutes with the oven door slightly ajar.
Can homemade cream puffs be made in advance?
They are best when eaten the same day they are made. However, you can store unfilled cream puff shells in an airtight container at room temperature for up to two days, or freeze them for up to a couple of months.
How can I prevent my cream puff shells from being soggy?
To prevent the shells from getting soggy, poke a small hole in the bottom of each one as soon as it comes out of the oven to let the steam escape. This will help keep them crisp as they cool.
What is the difference between cream puffs and éclairs?
The main difference lies in the shape and the topping. Cream puffs are typically round, while éclairs are long. Also, éclairs often have a glaze or icing on top, while
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Some people do an egg wash over their pastry before baking, I do not but you certainly can if you wish!
What to do with leftovers
Store unfilled cream puff shells in an airtight container at room temperature for up to two days, or freeze them for up to a couple of months.
Substitutions/Additions
You can fill your cream puffs with vanilla pastry cream if you prefer. Try this recipe from Cupcakes and Kale Chips.
Freezing instructions
Both filled and unfilled cream puffs can be frozen. For filled cream puffs, freeze them uncovered first, then wrap them individually and store in a freezer bag for up to 2 months.
To defrost, unwrap and let them sit at room temperature.
For unfilled cream puffs, store in the freezer, unwrap and allow to thaw before filling.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Milk. I use whole milk for this recipe.
- Butter. Unsalted butter. If you only have salted butter, leave out the additional salt called for in the recipe.
- Sugar. We use granulated sugar in the dough and filling, and powdered sugar sprinkled over the top of the finished puffs.
- Flour. Regular, all-purpose flour.
- Eggs. I use large eggs.
- Heavy Cream. This is also known as whipping cream or double cream in some parts of the world.
- Vanilla. You can use almond extract if you prefer.
Recommended Equipment/Tools
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- Saucepan
- Wooden spoon
- Electric Mixer (stand mixer) or Hand Mixer and large bowl.
- Pastry Bag and Piping Tip. I use a Wilton 2A piping tip. You can also use a ziploc bag if you don’t have these items.
- Parchment Paper
- Baking Sheet or silicone mat
How to make Cream Puffs
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
Make the choux pastry (aka pâte à choux)
In a medium saucepan, combine the milk, butter, sugar, and salt and bring to a boil over medium heat.
Add the flour to the boiling mixture and stir vigorously with a wooden spoon until a dough forms, the paste starts to look dry and no longer clings to the pan or spoon. About 2 to 3 minutes. Do not overmix.
Transfer the paste to a large bowl or stand mixer and let sit for 5 minutes, stirring every couple of minutes to release heat.
Use a paddle attachment in the bowl of a stand mixer mixer or use hand mixer to beat in the eggs one at a time on medium-high speed. Make sure the paste is completely smooth after mixing in each egg before adding the next. The paste is ready when it sticks up without sagging on the end of a spoon.
Use paste immediately or refrigerate for up to 4 hours (no longer).
Transfer the paste to a piping bag/pastry bag fitted with a Wilton 2A piping tip or similar.
Pipe the paste onto the prepared baking sheet in mounds about 2-inches wide and 1-inch high, leaving about 2 inches of space between each one.
Do not move the piping tip up as you pipe, just let the dough puff up around it.
Sprinkle the mounds of paste and the baking sheet with water, this helps the choux paste to puff up while baking.
Bake on a lower rack for 10 minutes. Reduce the heat to 350°F and bake for an additional 20 to 25 minutes until golden brown and firm to the touch.
Transfer to a wire rack and poke a hole in the side of each puff with a cake tester, toothpick, or paring knife to release heat and prevent the insides from getting soggy while they cool.
Slice the crispy hollow shells using a serrated knife in half top and bottom and pipe the cream onto the bottom and then place the top back on the sweetened whipped cream filling (see recipe card for instructions). Dust with powdered sugar before serving.
More delicious desserts:
- Slutty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these are the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Blondies. A super easy recipe for a classic, this Blondie Recipe mixes up fast, contains only 7 ingredients, and tastes amazing!
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Easy Cream Puffs Recipe – Step by Step
Recommended Equipment
- Piping Tip ( I use a Wilton 2A piping tip)
Ingredients
For the Puffs
- ½ cup whole milk
- 4 tablespoons unsalted butter
- 1½ teaspoon white sugar (granulated, white)
- ⅛ teaspoon salt
- ½ cup all-purpose flour
- 4 large eggs (room temperature)
For the Filling
- 2 cups heavy cream
- 1 teaspoon vanilla extract (I use pure extracts)
- 3 tablespoons white sugar (granulated, white)
Topping
Directions
Choux Pastry
- Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine ½ cup whole milk, 4 tablespoons unsalted butter, 1½ teaspoon white sugar, and ⅛ teaspoon salt and bring to a boil over medium heat.
- Add ½ cup all-purpose flour to the boiling mixture and stir vigorously with a wooden spoon until the paste starts to look dry and no longer clings to the pan or spoon. About 2 to 3 minutes. Do not overmix.
- Transfer the paste to a large bowl or stand mixer and let sit for 5 minutes. Stirring every couple of minutes to release heat.
- Use a paddle attachment or hand mixer to beat in each one of the 4 large eggs at a time on medium-high speed. Make sure the paste is completely smooth after mixing in each egg before adding the next. The paste is ready when it sticks up without sagging on the end of a spoon.
- Use paste immediately or refrigerate for up to 4 hours (no longer).
- Transfer the paste to a pastry bag fitted with a Wilton 2A piping tip or similar and pipe the paste onto the prepared baking sheet in mounds about 2-inches wide and 1-inch high, leaving about 2 inches of space between each one. Do not move the piping tip up as you pipe, just let the dough puff up around it.
- Sprinkle the mounds of paste and the baking sheet with water, this helps the choux paste to puff up while baking.
- Bake on a lower rack for 10 minutes. REDUCE HEAT TO 350°F and bake for an additional 20 to 25 minutes until golden brown and firm to the touch.
- Transfer to a wire rack and poke a hole in the side of each puff with a cake tester, toothpick, or paring knife to release heat and prevent the insides from getting soggy while they cool.
Whipped Cream
- Add 2 cups heavy cream and 1 teaspoon vanilla extract to a chilled mixing bowl and beat with a hand mixer until bubbles form. Slowly add the 3 tablespoons white sugar, 1 tablespoon at a time, and beat at medium-high speed until thick and creamy.
- Add whipped cream to a piping bag fitted with a large tip of your choice.
- Slice the puffs in half top and bottom and pipe the cream onto the bottom and then place the top back on the whipped cream. Dust with powdered sugar before serving.
- These are best consumed immediately but can be stored in the refrigerator.
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Notes
- Baked puffs can be stored in an airtight container after cooling for up to 1 day before adding whipped cream.
- You can easily double this recipe to make a large batch.
- You make profiteroles, simply use a small piping tip for the choux pastry and bake for 20 to 25 minutes at 350 degrees (no baking at 400 degrees).
- You can also top these with chocolate if desired.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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