Homemade Cream Puffs
Homemade Cream Puffs
Delicate, airy, and golden, these classic cream puffs are a delightful treat. Filled with luscious whipped cream or pastry cream, they’re perfect for special occasions, dessert tables, or an indulgent snack. Crisp on the outside and soft on the inside, they’re as elegant as they are delicious.
Ingredients
For the Choux Pastry:
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1 cup water
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1/2 cup unsalted butter (1 stick)
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1/4 tsp salt
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1 cup all-purpose flour
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4 large eggs
For the Filling:
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1 cup heavy cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
Optional Topping:
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Powdered sugar, for dusting
-
Melted chocolate, for drizzling
Instructions
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Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Make Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes. -
Add Eggs:
Beat in eggs one at a time, stirring vigorously until fully incorporated. The dough should be smooth and glossy. -
Pipe or Scoop Dough:
Transfer dough to a piping bag or use a spoon to drop small mounds (about 1.5–2 inches) onto prepared baking sheet, spaced 2 inches apart. -
Bake:
Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20–25 minutes until puffed and golden brown. Do not open the oven during baking. -
Cool:
Remove from oven and let cool completely on a wire rack. -
Prepare Filling:
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. -
Fill Cream Puffs:
Slice cooled cream puffs in half or poke a small hole in the bottom and pipe in whipped cream. -
Serve:
Dust with powdered sugar or drizzle with melted chocolate, if desired. Serve immediately or chill briefly before serving.
Equipment
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Medium saucepan
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Mixing bowls
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Whisk
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Electric mixer or hand whisk (for cream)
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Piping bag or spoon
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Baking sheet
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Parchment paper
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Cooling rack
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Measuring cups and spoons
Timing
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Prep Time: 20 minutes
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Cook Time: 30–35 minutes
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Cool & Fill Time: 15 minutes
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Total Time: 1 hour 5 minutes
Serving Size
Makes 12–14 cream puffs (serves 6–7)
Homemade Cream Puffs
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer or hand whisk (for cream)
- Piping bag or spoon
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter 1 stick
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional Topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make Choux Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add Eggs:
- Beat in eggs one at a time, stirring vigorously until fully incorporated. The dough should be smooth and glossy.
- Pipe or Scoop Dough:
- Transfer dough to a piping bag or use a spoon to drop small mounds (about 1.5–2 inches) onto prepared baking sheet, spaced 2 inches apart.
- Bake:
- Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20–25 minutes until puffed and golden brown. Do not open the oven during baking.
- Cool:
- Remove from oven and let cool completely on a wire rack.
- Prepare Filling:
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill Cream Puffs:
- Slice cooled cream puffs in half or poke a small hole in the bottom and pipe in whipped cream.
- Serve:
- Dust with powdered sugar or drizzle with melted chocolate, if desired. Serve immediately or chill briefly before serving.
Frequently Asked Questions (FAQs)
Can I make the cream puffs ahead of time?
Yes. Bake the shells ahead and store them unfilled for up to 2 days. Fill them just before serving for best texture.
Can I freeze cream puffs?
Yes. Freeze baked and cooled shells in an airtight container for up to 1 month. Thaw at room temperature before filling.
Can I use pastry cream instead of whipped cream?
Yes. Vanilla pastry cream or chocolate pastry cream works beautifully as a filling.
Can I make them smaller or larger?
Yes. Adjust baking time slightly depending on size. Smaller puffs bake faster, larger ones may need a few extra minutes.
Why do my cream puffs collapse?
This usually happens if the oven temperature is too low, if the dough was underbaked, or if the oven door was opened during baking.
Can I make them dairy-free?
Yes. Use dairy-free butter and plant-based cream for the filling.
Can I add flavor to the whipped cream?
Yes. Add vanilla, almond extract, citrus zest, or cocoa powder for flavored fillings.
Can I make chocolate cream puffs?
Yes. Add cocoa powder to the choux pastry or drizzle with melted chocolate after filling.
How do I store filled cream puffs?
Keep them refrigerated in an airtight container and consume within 24 hours for best texture.
Can I serve cream puffs at room temperature?
Yes, but fill them close to serving time to maintain their crisp shell.
How To Store Homemade Cream Puffs
Unfilled:
Store baked and cooled shells in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Filled:
Refrigerate filled cream puffs in an airtight container for up to 24 hours. The shells may soften slightly.
Serving Tips: Dust with powdered sugar, drizzle with chocolate, or top with fresh berries before serving. Fill just before serving for maximum crispness.
