These homemade cream puffs feature a light, airy pastry shell with a crisp golden exterior and a soft, creamy whipped filling. They’re elegant enough for special occasions but simple enough to make at home!
Prep time
25 minutes
Bake time
30–35 minutes
Yield
12–15 puffs
Ingredients
For the choux pastry
- 1 cup (240 ml) water
- ½ cup (113 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon salt
- 4 large eggs, at room temperature
For the whipped cream filling
- 1 cup (240 ml) heavy whipping cream, cold
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional topping
– Powdered sugar for dusting
Instructions
1. Heat the butter and water
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring to a full boil.
2. Add the flour
Remove the pan from the heat and add all the flour at once. Stir vigorously until a smooth dough forms. Return to medium-low heat and stir for 1–2 minutes, until the dough forms a ball and leaves a thin film on the pan.
3. Incorporate the eggs
Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. Beat in the eggs one at a time, mixing well after each addition. The finished dough should be glossy and thick enough to hold its shape.
4. Shape the puffs
Spoon or pipe 12–15 small mounds onto the prepared baking sheet, leaving space between them. Smooth any pointed tops with a damp fingertip.
5. Bake until golden
Bake for 15 minutes at 400°F (200°C). Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15–20 minutes, until deeply golden and firm. Pierce each puff with a small knife to release steam, then let them cool completely.
6. Prepare the cream filling
Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Avoid overbeating, which can make the cream grainy.
7. Fill and serve
Slice the cooled pastry shells horizontally or make a small hole in the bottom. Pipe in the whipped cream, dust with powdered sugar if desired, and serve.
Nutrition Information
Approximate values per puff, assuming 15 puffs with whipped cream filling.
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Protein | 3–4 g |
| Carbohydrates | 12–16 g |
| Fat | 13–17 g |
| Sugar | 3–5 g |
Actual nutrition depends on puff size and the amount of filling used.
Nut Information
- Tree nuts: None required in the standard recipe.
- Peanuts: None required.
- Dairy: Contains butter and heavy cream.
- Eggs: Contains four eggs in the pastry.
- Gluten: Contains wheat flour.
- Allergy advice: Check ingredient labels and prevent cross-contact when preparing food for anyone with allergies.
Questions & Answers
1. Why didn’t my cream puffs rise?
The dough may have been too wet or too dry, or the oven may not have been hot enough. Measure the flour accurately and add the eggs gradually.
2. Why did my puffs collapse?
They may have been underbaked. Bake until the shells are deeply golden and firm, then pierce them to release steam.
3. Can I make the shells ahead of time?
Yes. Bake the shells, cool them completely, and store them in an airtight container for up to 2 days. Re-crisp briefly in a 300°F (150°C) oven and cool before filling.
4. Can I freeze cream puff shells?
Yes. Freeze unfilled, cooled shells in an airtight container for up to 2 months. Thaw and re-crisp in the oven before filling.
5. Can I use pastry cream instead of whipped cream?
Absolutely! Vanilla pastry cream or custard makes a classic, rich filling.
6. When should I fill the puffs?
Fill them shortly before serving for the crispest shells. Once filled, refrigerate them.
7. How should I store filled cream puffs?
Store in a covered container in the refrigerator and enjoy within 1–2 days. The shells will gradually soften.
8. Can I make them without powdered sugar?
Yes. Omit the sugar in the filling or use a suitable alternative, adjusting to taste.
9. Can I make smaller cream puffs?
Yes. Pipe smaller mounds and begin checking them earlier, as smaller shells bake faster.
10. Can I use this pastry for other recipes?
Yes! Choux pastry can also be used for profiteroles, éclairs, and savory cheese puffs with suitable recipe adjustments.
Baking tip: Resist opening the oven during the first 25–30 minutes. The steam inside the pastry helps the shells rise and develop their hollow centers.
