Cream puffs are a delicate choux pastry filled with smooth homemade whipped cream and topped with a dusting of sweet powdered sugar.
Why this recipe works
A freshly baked cream puff is a light and airy sweet treat typically filled with pastry cream or whipped cream and topped with powdered sugar. Here in Wisconsin, this dessert can be found in the hands of all state fairgoers, it’s that popular!
If you’ve tried our cream puff chocolate eclair cake or our air fryer churros, you’ll know what a breeze it is to make this dough. Our version of this French choux pastry is super simple and easy enough for even novice bakers to tackle.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FILLING – While we’ve opted for a simple homemade whipped cream center to keep it light and airy, you can certainly add in some vanilla pudding or try your hand at a pastry cream. You could also add fresh berries like strawberries, raspberries, or blueberries between your whipped cream and pastry layers.
How to Make Cream Puffs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 400°F. Line two sheet pans with parchment paper and set aside.
- In a heavy saucepan, heat butter, water, salt, and sugar over medium heat. When butter has melted completely and mixture begins to boil, remove from heat.
- Immediately dump the flour into the saucepan and stir with a wooden spoon until it is completely incorporated.
- Return the mixture to medium heat and cook while stirring, until the dough pulls away from the sides of the pan and forms a smooth ball (about 2 minutes).
- Remove the dough from the heat and allow to cool for about 5 minutes.
- Beat each egg, one at a time, into the flour mixture with a wooden spoon (you can also use a standing or hand mixer). The dough will separate when each egg is added, but will come back together after mixing.
- After all eggs have been incorporated, and the mixture is smooth and glossy, transfer to a large piping bag fit with an open round tip.
- Pipe 1 1⁄2” rounds of the dough onto the prepared sheet pans, spacing each ball two inches apart.
- Dip your finger into cold water and smooth down any peaks left behind from piping.
- Bake the puffs for 10 minutes at 400°F, then 20-25 minutes more at 350°F. Prop open oven door for 15 minutes.
- Transfer cream puffs to a wire cooling rack and cool completely.
- Use a wire whisk attachment on your standing mixer or hand mixer to beat heavy cream until soft peaks form.
- Add the powdered sugar (more or less to taste) and continue beating until stiff peaks form. Do not overbeat or cream will turn to butter.
- Slice the tops off of the cream puffs (a serrated knife works best).
- Mound the whipped cream into the cream puff or use a pastry bag fit with an open star tip (Tip #1M) to pipe swirled whipped cream into the centers.
- Place the tops of the cream puffs onto the whipped cream filling and sprinkle with powdered sugar.
Frequently Asked Questions & Expert Tips
You can store your leftover cream puffs in an air-tight container kept in the refrigerator for 2-3 days.
Cream puffs are best served the day of, however, if you want to make them ahead of time, unfilled cream puffs can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Crack open the oven door after baking, allowing the outer shell to dry out and crisp at the same time the oven is cooling off will help avoid the cream puff collapsing. Make sure you measure your ingredients correctly, especially the flour. Check your oven temperature with a thermometer to ensure it’s at the proper temp before baking. Some older ovens cook at a higher temperature than displayed which can cause the puff pastry to brown too fast which in turn will make deflate or collapse.
Serving Suggestions
Classic cream puffs are best served the day of to keep the pastry nice fresh. Try a drizzle of chocolate ganache over the top or stick to a dusting of powdered sugar. Cream puffs are a delicate dessert that pairs beautifully with a cup of tea. They’re great for taking along to bridal or baby showers and special occasions.
You could also use this recipe to make eclairs or profiteroles. Profiteroles are filled with ice cream instead of whipped cream or pastry cream and are absolutely delicious!
More Dessert Recipes
- S’mores Bars
- Mini Cheesecakes
- Boston Cream Poke Cake
- Lemon Meringue Pie Bars
- Cream Puff Chocolate Eclair Cake
- Blackberry Scones
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Cream Puffs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup unsalted butter
- 1 cup water
- ½ tsp salt
- 2 Tbsp granulated sugar
- 1 cup all purpose flour
- 4 large eggs
Filling
- 2 cups heavy whipping cream
- ¼ cup powdered sugar plus more for dusting
Things You’ll Need
Before You Begin
- The unfilled cream puffs can be stored in the refrigerator up to 3 days or frozen for up to 1 month. However, the flavor and texture is best when made and served the same day.
- The choux pastry puffs up, leaving a hollow center due to the moisture in the dough. Leaving the oven cracked open after baking allows the outer shell to dry out and crisp without the cream puff collapsing.
Instructions
- Preheat the oven to 400°F. Line two sheet pans with parchment paper and set aside.
- In a heavy saucepan, heat butter, water, salt, and sugar over medium heat.
- When butter has melted completely and mixture begins to boil, remove from heat.
- Immediately dump the flour into the saucepan and stir with a wooden spoon until it is completely incorporated.
- Return the mixture to medium heat and cook while stirring, until the dough pulls away from the sides of the pan and forms a smooth ball (about 2 minutes).
- Remove the dough from the heat and allow to cool for about 5 minutes.
- Beat each egg, one at a time, into the flour mixture with a wooden spoon (you can also use a standing or hand mixer). The dough will separate when each egg is added, but will come back together after mixing.
- After all eggs have been incorporated, and the mixture is smooth and glossy, transfer to a large piping bag fit with an open round tip.
- Pipe 1 1⁄2” rounds of the dough onto the prepared sheet pans, spacing each ball two inches apart.
- Dip your finger into cold water and smooth down any peaks left behind from piping.
- Bake the puffs for 10 minutes at 400°F, then 20-25 minutes more at 350°F. Prop open oven door for 15 minutes after baking while keeping the cream puffs inside.
- Transfer cream puffs to a wire cooling rack and cool completely.
- Use a wire whisk attachment on your standing mixer or hand mixer to beat heavy cream until soft peaks form.
- Add the powdered sugar (more or less to taste) and continue beating until stiff peaks form. Do not overbeat or cream will turn to butter.
- Slice the tops off of the cream puffs (a serrated knife works best).
- Mound the whipped cream into the cream puff or use a pastry bag fit with an open star tip (Tip #1M) to pipe swirled whipped cream into the centers.
- Place the tops of the cream puffs onto the whipped cream filling and sprinkle with powdered sugar.
Nutrition
Amanda Davis
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Robin says
My mother made cream puffs, and I have made them all my adult life. We normally fill them with different flavors of pudding, my favorite is butterscotch. You can also make them small – like bite sized and fill them with something like ham or chicken salad (finely ground) to make appetizers.