Cream Puffs Recipe


Culinary Explorer
Hello everyone, I wanna share this Cream Puffs recipe. A classic French pastry made from choux pastry dough and filled with sweet whipped cream or pastry cream. These airy and delicate pastries are perfect for special occasions or as a decadent treat any time of the year. With a crisp exterior and a creamy filling, cream puffs are sure to impress your friends and family.
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For the Choux Pastry:

  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
For the Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For the Topping (Optional):

  • Powdered sugar, for dusting
  • Chocolate ganache, for drizzling

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the butter is melted.
  3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough and pulls away from the sides of the pan, about 1-2 minutes.
  4. Transfer the dough to a mixing bowl and let it cool for a few minutes.
  5. Beat the eggs, one at a time, into the dough, making sure each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick.
  6. Spoon the dough into a piping bag fitted with a large round tip (or a plastic bag with a corner snipped off).
  7. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
  8. Bake the cream puffs in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 15-20 minutes, or until the cream puffs are puffed up, golden brown, and crisp.
  9. Remove the cream puffs from the oven and transfer them to a wire rack to cool completely.
  10. While the cream puffs are cooling, make the filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Once the cream puffs are cool, use a sharp knife to cut them in half horizontally.
  12. Spoon or pipe the whipped cream filling into the bottom halves of the cream puffs.
  13. Place the top halves of the cream puffs on top of the filling.
  14. If desired, dust the cream puffs with powdered sugar or drizzle with chocolate ganache before serving.
  15. Serve the cream puffs immediately, or refrigerate until ready to serve.
Note: Cream puffs are best enjoyed the same day they are made, as they can become soggy if stored for too long. If you're not serving them right away, store the unfilled cream puffs in an airtight container at room temperature and fill them just before serving.
Cream puffs are a classic favorite! 😋🥐 Love how light and airy these look. Perfect for satisfying that sweet tooth craving! Thanks for sharing the recipe, can't wait to give it a try! 🙌