Go Back
Cream Puffs Recipe

Cream Puffs Recipe

Light, crisp choux pastry shells filled with fluffy sweetened whipped cream and finished with a dusting of powdered sugar — an elegant treat that's easier to make than it looks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

Choux Pastry

  • 1 cup Water
  • ½ cup Unsalted butter
  • 1 tsp Granulated sugar
  • ¼ tsp Salt
  • 1 cup All-purpose flour
  • 4 large Eggs

Whipped Cream Filling

  • 1½ cups Heavy whipping cream
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Garnish

  • 2 tbsp Powdered sugar for dusting

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  • In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat. Remove from heat and immediately stir in all the flour until a smooth dough forms.
  • Return the pan to medium heat and stir constantly for 1–2 minutes until the dough pulls cleanly away from the sides and forms a ball. Remove from heat.
  • Transfer dough to a mixing bowl and let it cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and thick enough to hold its shape.
  • Spoon the dough into a piping bag fitted with a round tip. Pipe evenly sized rounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them 2 inches apart.
  • Bake for 25–30 minutes until deep golden brown and fully puffed. Do not open the oven door during baking.
  • Remove from the oven. Use a skewer to poke a small hole in the bottom of each shell to release steam, then transfer to a wire rack and cool completely.
  • Beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Slice each cooled puff in half and spoon or pipe whipped cream into the center, or pipe filling through the steam hole using a small tip.
  • Dust generously with powdered sugar and serve immediately.

Notes

 
  • Don't rush adding the eggs — the dough should be thick and glossy before piping. A runny dough won't hold its shape in the oven.
  • Keep the oven closed while baking. The trapped steam is what creates that hollow center; opening the door early causes the shells to deflate.
  • Cool shells completely before filling. Warm pastry will melt the cream and make the shells go soggy.
  • Make ahead: Bake and store unfilled shells in an airtight container for up to 1 day, or freeze for up to 2 months. Fill just before serving for the best texture.
  • Storage: Filled puffs keep refrigerated for up to 2–3 days, but are best enjoyed within the first 24 hours.
 

Nutrition Facts

 
  • Calories: 210 kcal
  • Total Fat: 16g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 105mg
  • Sodium: 85mg
  • Total Carbohydrates: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
  • Protein: 3g
  • Vitamin D: 0.4mcg
  • Calcium: 30mg
  • Iron: 0.7mg
  • Potassium: 55mg