These Perfect Cream Puffs are light, airy, and filled with a rich, creamy filling. With a crisp choux pastry shell and a delicious custard or whipped cream filling, these classic pastries are perfect for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10-12 cream puffs
Ingredients
For the Choux Pastry (Pâte à Choux)
- ½ cup (120ml) water
- ½ cup (120ml) milk
- ½ cup (115g) unsalted butter
- 1 tbsp (12g) sugar
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 tsp vanilla extract (optional)
For the Cream Filling
- 1 cup (240ml) heavy whipping cream
- 3 tbsp (40g) powdered sugar
- 1 tsp vanilla extract
Or Custard Filling:
- 2 cups (480ml) whole milk
- ½ cup (100g) sugar
- 3 tbsp (25g) cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
For Garnish (Optional)
- Powdered sugar
- Melted chocolate for drizzling
Directions
Step 1: Prepare the Choux Pastry
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, bring water, milk, butter, sugar, and salt to a simmer.
- Once the butter melts, add the flour all at once, stirring vigorously with a wooden spoon.
- Keep stirring until the dough forms a ball and pulls away from the sides (about 2 minutes).
- Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Step 2: Pipe & Bake
- Transfer the choux dough into a piping bag fitted with a round tip (or use a spoon).
- Pipe 2-inch mounds onto the baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes until puffed and golden brown.
- Turn off the oven, crack the door slightly, and let the puffs cool inside for 10 minutes to prevent collapsing.
- Remove from the oven and let cool completely.
Step 3: Prepare the Cream Filling
- Whipped Cream Filling: In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Custard Filling: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks over medium heat. Stir constantly until thickened, then remove from heat and add vanilla extract. Let cool.
Step 4: Fill the Cream Puffs
- Slice each cream puff in half or make a small hole in the side.
- Pipe or spoon the whipped cream or custard filling inside.
- Dust with powdered sugar or drizzle with melted chocolate.
Step 5: Serve & Enjoy
- Serve immediately for best texture, or refrigerate for up to 2 days.
Serving Suggestions
- Serve with a cup of coffee or tea.
- Drizzle with melted chocolate or caramel sauce.
- Add fresh berries or fruit slices for a refreshing twist.
Cooking Tips
- For extra crispy shells, bake for an additional 5 minutes at 300°F (150°C) after the initial baking.
- Don’t open the oven door too early, or the puffs may deflate!
- Use room temperature eggs for a smoother batter.
- For a firmer filling, chill the whipped cream or custard before piping.
Nutritional Benefits
- Choux pastry is light & airy, with fewer calories than other pastries.
- Whipped cream provides a rich but lower-carb filling.
- Custard filling adds protein from egg yolks.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free (use a gluten-free flour blend)
- Lower sugar option: Reduce powdered sugar in filling
Nutritional Facts (Per Cream Puff with Whipped Cream Filling)
- Calories: 180-200 kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 12g
- Sugar: 5g
Storage & Freezing
- Refrigerator: Store filled cream puffs for up to 2 days.
- Freezer: Freeze unfilled choux pastry for up to 1 month. Reheat at 300°F (150°C) for 5 minutes before filling.
Why You’ll Love This Recipe
- Light, airy, and perfectly crisp!
- Customizable with different fillings & toppings.
- Perfect for parties, desserts, or special occasions.
- Easy to make & store for later!
Conclusion
These Perfect Cream Puffs are a classic French pastry that’s surprisingly easy to make at home! Whether you fill them with whipped cream, custard, or chocolate, they’re a delightful treat for any occasion. Try them today and enjoy a light, airy, and creamy dessert!
Frequently Asked Questions (FAQs)
- Why did my cream puffs deflate? They may have been underbaked or cooled too quickly. Bake until golden and let cool gradually.
- Can I use store-bought whipped cream? Yes, but homemade tastes fresher!
- How do I prevent soggy cream puffs? Store unfilled shells in an airtight container at room temp.
- Can I make mini cream puffs? Yes! Pipe smaller mounds and bake for 15-20 minutes.
- Can I fill them with ice cream? Yes! Fill with ice cream and freeze for a refreshing treat.
- Can I use a different type of flour? All-purpose flour works best, but a 1:1 gluten-free blend can be used.
- What’s the best way to pipe choux pastry? Use a round piping tip or a spoon for even-sized puffs.
- How do I make them chocolate-flavored? Add 2 tbsp cocoa powder to the flour in the choux dough.
- How do I make the filling thicker? Add extra cornstarch (for custard) or use more powdered sugar (for whipped cream).
- Can I prepare the dough ahead of time? Yes! Store the dough in the fridge for up to 24 hours before baking.