Learn how to make this easy homemade Cream Puffs Recipe that’s bakery quality but so simple. They are so light and fluffy with the most decadent filling.
Cream Puffs are so light and filled with a delicious cream filling. You will be pleasantly surprised how easy it is to make this oven baked dessert.
These can be eaten plain or garnished with fruit such as strawberries, blueberries or blackberries. You can also drizzle chocolate on top for another delicious idea.
Table of contents
Why We Love This
We are going to show you how easy it is to make pâte à choux pastry at home. Most bakeries sell these and they always catch my eye. This easy recipe is made with simple ingredients and taste delicious.
This classic French dessert is filled with sweet cream and dusted with powdered sugar. Impress your family and make this easy cream puff dessert.
Supplies Needed
Ingredients
- Butter. Use unsalted butter.
- Sugar. Plain granulated sugar.
- All-purpose Flour. The flour is most accurately measured when spooned into the cup and not scooped.
- Eggs. Room temperature eggs.
Filling
- Heavy Whipping Cream. It needs to be cold before using.
- Powdered Sugar. Sift the powdered sugar to remove lumps.
- Clear Vanilla Extract. Clear vanilla will keep the cream white but regular vanilla extract can also be used.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1 – First, go ahead and preheat your oven.
- Step 2 – Second, get a baking sheet out and line it with either parchment paper or a silicone mat. This will help with cleanup.
- Step 3 – Now that you have that ready, start making the batter for the cream puffs. You will need a large saucepan for the butter, salt, sugar, and water. Bring to a boil and remove from heat.
- Step 4 – This next step is quick so be ready! Add the flour with a wooden spoon to the mixture and stir until it’s all mixed well.
- Step 5 – Once this is mixed together, put the pan back on the stove and continue cooking on medium heat. You will need to stir this constantly until a film forms on the bottom of the pan.
Step 6 – Remove the pan from heat and transfer the flour mixture to a bowl to cool. Use the remaining egg to make an egg wash with water and whisk together. You will need this later so just set aside.
Step 7. Combine mixture together.
Step 8 – Get out a large disposable decorator piping bag and put the pastry dough mixture inside. Use a large round tip and pipe circles on the baking sheet lined with parchment paper. Each circle should be 2 inches in diameter.
Step 9 – Take a look at each circle and see if there are any pointed peaks you need to smooth. If so, moisten your fingers and very gently smooth them out. Brush each cream puff with egg wash.
- Step 10 – Bake until the puffs rise and turn golden brown. This takes less than 30 minutes and can vary based on the oven. I like to keep an eye on them.
- Step 11 – Let them cool on a wire rack.
Step 12. Make the filling using a chilled mixing bowl and beaters. Next, add the pastry cream to the bowl and beat with a stand mixer until you see soft peaks. Add the confectioner’s sugar and vanilla and beat until stiff peaks form.
Step 13. Lastly, add the filling to the pastry bag with a tip. Prepare the cream puffs by cutting the top portion off or you can leave them as is and fill without removing them.
- Step 14 – Do not fill the cream puffs more than 4 hours prior to serving. This is important.
- Step 15 – Top with powdered sugar and any toppings you desire such as fruit. I think they look so pretty dusted with powdered sugar.
Frequently Asked Questions
There are several reasons this can happen.
-Make sure the cream puff ingredients are combined correctly at the right temperature. The milk mixture needs to be hot when you add the flour so that you see the film form on the bottom of the pan.
-There needs to be space in between each cream puff on the baking sheet. This is so they have room to expand and the steam to escape without damaging the cream puff beside it.
-Do not open the oven to check on them. The cold air will cause the cream puffs to deflate.
-Underbaking can also cause the cream puffs to deflate.
The cream puffs will stay puffy if stored properly. Place your leftover cream puffs in an airtight container for up to 3 to 4 days. Place in the refrigerator with any leftover frosting.
Cream puffs are best served immediately when you have filled with cream filling. If you would like to make ahead, do not add filling no more than 4 hours ahead of time.
The cream puff filling is made with heavy whipping cream and blended with powdered sugar. Make sure to add in clear vanilla extract to give it that warm flavor.
You do not want to store cream puffs in the fridge longer than an hour because it can cause them to soften. If you plan to make them in advance and fill later, store them at room temperature up to 24 hours.
Yes! You can freeze them up to 2 months as long as you use a freezer bag or container. However, only freeze the cream puff without filling and do that step when ready to serve.
Pro Tips
- Baking Sheet – Line baking sheet with parchment paper for easy cleanup.
- Form a ball – After placing the mixture in the pastry bag, squeeze until the mixture forms a ball on the baking sheet.
- Adding Cream – Do not fill the pastry no more than 4 hours from when you want to serve them.
- Cut Pastries to fill – We recommend cutting the top off of the pastry. Then fill with the cream and then place the top back on and serve.
More Easy Desserts
- Divinity Candy Recipe
- Angel Food Cupcakes Recipe
- Homemade Whoopie Pies Recipe
- Lofthouse Cookies Recipe
- 3 Ingredient Strawberry Icebox Cake Recipe
- Lemon Cupcakes Recipe
Make this amazing recipe for Cream Puffs. You will love it! Please leave a comment and star rating once you try this dessert.
Cream Puffs Recipe
Ingredients
- 1 cup water
- ½ cup 1 stick unsalted butter
- ½ teaspoon salt
- 1 ½ teaspoons granulated sugar
- 1 cup all-purpose flour
- 4 eggs plus 1 for egg wash
- Filling
- 2 cups very cold heavy whipping cream
- ¼ cup powdered sugar plus more for dusting
- ½ teaspoon clear vanilla extract ** see notes
- Garnish optional
- Strawberries
- Blackberries
- Raspberries
Instructions
- Preheat oven to 375 degrees F
- Line baking sheet with parchment paper or silicone mat
- In a large saucepan add water, butter, salt, and sugar
- Bring to a boil over medium-high heat and remove from heat
- Quickly stir in flour with a wooden spoon until well combined, about 1 minute
- Return pan to stove and continue cooking, stirring constantly until a film forms on the bottom of the pan
- Remove from heat and transfer mixture to a large bowl, let cool slightly
- Add 4 eggs, one at a time, stirring to incorporate each egg completely before adding the next egg
- Make an egg wash with the remaining egg and 1 tablespoon water, whisk together and set aside
- Transfer dough mixture to a large disposable decorator pastry bag fitted with a large round tip.
- Pipe circle 2 inch in diameter onto parchment paper
- Moisten your finger with water and gently smooth out the pointed peaks if necessary
- Brush surface of cream puff with egg wash
- Bake at 375 degrees F for 25-30 minutes or until puffs rise and are golden brown
- Remove from oven and allow to cool completely on wire racks
- Filling
- While cream puffs are cooling, place large mixing bowl and beaters in freezer to chill
- When the cream puffs are cooled, remove bowl and beaters from freezer
- Add heavy cream and beat until peaks form
- Add powdered sugar and vanilla and continue beating until stiff peaks form
- Fit a pastry bag with a tip and fill with cream
- Cut top portion of the cream puff off with a knife, then fill with pastry cream, replace top
- Or you can leave the cream puff whole and fill
- Add cream no more than 4 hours prior to serving
- Dust with powdered sugar or berries, if desired
- Store in refrigerator
Could not pull the recipe up. All the introduction, but no recipe
There is a printable recipe card toward the bottom of the post and a jump to recipe button at the top of the page. I hope you try these out and enjoy them!