The Best Cream Puffs
Friday, July 5, 2019
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Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked. The Choux pastry dough is easier than you think; just watch the video tutorial.
If you have made our Classic Eclairs, then you already know how to make these. The dough is the same and this cream puff recipe has an even easier filling.
Cream Puffs filled with cream on cutting board dusted with powdered sugar and garnished with raspberries
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Cream puffs are an iconic and well loved pastry that can be found in French bakeries, but they are surprisingly easy to master at home. They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools:
3 Qt Medium saucepan with a wooden spoon
Electric Hand Mixer (or stand mixer with whisk attachment)
Pastry Bag with 1/2″ Round Tip (without the tip, you can cut a 1/2″ diameter tip from a disposable pastry bag)
Baking Sheet lined with Silpat or parchment paper
Ingredients for cream puffs recipe
What is Choux Pastry?
Choux Pastry (also known as Pâte à Choux) is a French pastry dough. It is pronounced “shoo pastry.” It sounds fancy but it is surprisingly easy to make and requires simple ingredients. Choux pastry is also used to make:
Profiteroles (like cream puffs but filled with ice cream, drizzled with chocolate ganache and frozen)
Churros which are deep fried and rolled in cinnamon sugar
Choux Pastry shells filled with cream and raspberries
Can I Store the Cream Puffs Before Filling?
The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly and store at room temperature. They tend to soften if made ahead.
To re-crisp the shell: bake uncovered in a preheated oven at 300˚F for about 5 minutes. Once cream puffs are filled, they are best enjoyed the same day or frozen.
Can I Freeze Cream Puffs?
When freezing filled cream puffs, be sure to fill the cream into the center of the cream puffs, or cut off tops and add just enough cream so it is completely covered and hidden with the lid. You want to have the cream contained.
To thaw frozen cream puffs: leave them for 2 hours in the refrigerator, or 30 minutes at room temperature then dust with powdered sugar just before serving.
Stacked cream puffs ready for freezing
Why do Cream Puffs Deflate?
There are 2 reasons cream puffs can deflate and go flat:
Opening the oven early – the loss of heat hinders their ability to rise
Under-baking – causes collapse shortly after removing from oven
Note: If making larger 2″ wide cream puffs, you will get 18 cream puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).
To test for doneness: The color is the best indicator of color and they should be deeply golden. You can take 1 cream puff out at the recommended time and break it open, the center should be mostly hollowed out. If the dough inside seems very moist and spongy, continue baking another 2 minutes.
Cream puffs before and after baking
The French are known for their incredible dessert and pastries. These French desserts are simple and will make you feel like a pro!
Homemade cream puffs are the ultimate treat. When you realize how easy they are to make, you’ll make them over and over! Have fun and let me know if you get creative and experiment with different fillings or toppings.
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour
Cream Puffs filled with cream and dusted with sugar
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Ingredients
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish
US Customary - Metric
Instructions
How to Make Cream Puffs:
Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Whipped Cream:
In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Recipe Notes
*To prevent a peak: stop piping and release pressure from the bag before lifting up then quickly swirl the tip around the side to end without a tip.
Nutrition Facts
Cream Puffs Recipe
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 55mg 18%
Sodium 38mg 2%
Potassium 34mg 1%
Total Carbohydrates 6g 2%
Sugars 2g
Protein 1g 2%
Vitamin A 7.8%
Vitamin C 0.8%
Calcium 2.2%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.