Cream puffs are delicate pastries made from choux dough (pâte à choux), a French pastry that puffs up in the oven to form hollow shells. These shells are then filled with whipped cream, pastry cream, or even ice cream for a dreamy bite that’s crisp on the outside and creamy on the inside. The magic of cream puffs lies in their texture—light, airy, and melt-in-your-mouth—and their versatility. You can dress them up with chocolate drizzle, dust them with powdered sugar, or fill them with flavored creams for a festive twist.
🧁 Ingredients (Makes about 28 puffs):
For the Choux Pastry:
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Whipped Cream Filling:
- 2 cups heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar for dusting
- Fresh raspberries or strawberries
- Melted chocolate for drizzling
👩🍳 Instructions:
1. Prepare the Choux Pastry:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally. Once the butter is fully melted and the mixture is bubbling, remove from heat and immediately stir in the flour all at once.
Use a wooden spoon to mix vigorously until the dough forms a ball and pulls away from the sides of the pan. Return the pan to medium heat and stir constantly for 1–2 minutes to cook off excess moisture. You’ll see a thin film forming on the bottom of the pan—this is a good sign.
Transfer the dough to a mixing bowl and let it cool for 1–2 minutes. Using a hand mixer or stand mixer, beat the dough for 1 minute to release steam. Add the eggs one at a time, beating well after each addition. The dough should become smooth, glossy, and thick enough to hold its shape when piped.
2. Pipe and Bake:
Transfer the dough to a piping bag fitted with a round tip. Pipe 1½-inch mounds onto the prepared baking sheet, spacing them about 1 inch apart. If you get peaks, gently smooth them with a wet fingertip.
Bake at 425°F for 10 minutes, then reduce the oven temperature to 325°F (160°C) without opening the door. Continue baking for 20–22 minutes until the puffs are golden brown and feel hollow when tapped.
Remove from the oven and transfer to a wire rack to cool completely.
3. Make the Whipped Cream Filling:
In a large mixing bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form—about 2 minutes. Transfer the whipped cream to a piping bag fitted with a star tip.
4. Fill the Cream Puffs:
Once the puffs are completely cool, you can fill them two ways:
- Method 1: Insert the piping tip into the side of the puff and gently squeeze until the cream pushes back.
- Method 2: Slice the top third off each puff, pipe cream into the base, optionally press a raspberry into the center, and replace the top.
Dust with powdered sugar or drizzle with melted chocolate for a bakery-worthy finish.
💡 Tips & Variations:
- Flavor twist: Add almond or coconut extract to the whipped cream for a tropical vibe.
- Sugar-free option: Use a sugar substitute in the cream and skip the powdered sugar garnish.
- Savory version: Fill with herbed cream cheese or smoked salmon mousse for a party appetizer.
- Make ahead: Bake the shells in advance and freeze them. Fill just before serving for maximum freshness.
These cream puffs are a celebration in every bite—light, luscious, and endlessly delightful. Want to turn them into a croquembouche tower or fill them with tropical fruit cream? I’ve got ideas to take them even further!