Cream Puffs

Here’s a classic cream puffs recipe with detailed steps so you can make light, airy pastries filled with creamy goodness 🍰✨

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Cream Puffs (Choux Pastry with Cream Filling)

Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• ¼ tsp salt
• 1 tsp sugar
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Cream Filling (Pastry Cream or Whipped Cream)

Option 1: Vanilla Pastry Cream

• 2 cups (480 ml) milk
• ½ cup (100 g) sugar
• 4 large egg yolks
• ¼ cup (30 g) cornstarch
• 2 tbsp (30 g) unsalted butter
• 1 tsp vanilla extract

Option 2: Whipped Cream

• 1 cup (240 ml) heavy cream
• 2–3 tbsp powdered sugar
• ½ tsp vanilla extract

Optional Topping

• Powdered sugar for dusting
• Chocolate glaze

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Step-by-Step Directions

Step 1: Make the Choux Pastry

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat until butter melts and water boils.
3. Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the sides of the pan.
4. Let the dough cool for 5 minutes.

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Step 2: Add Eggs

1. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next.
2. The dough should be smooth, shiny, and thick but pipeable.

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Step 3: Pipe or Scoop

1. Transfer dough to a piping bag (or use a spoon).
2. Pipe or drop 1 ½–2 inch rounds onto prepared baking sheet, leaving space for expansion.
3. Optional: brush tops lightly with a beaten egg for shine.

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Step 4: Bake

1. Bake at 425°F (220°C) for 10 minutes.
2. Reduce heat to 375°F (190°C) and bake for 20–25 minutes more, until golden brown and puffed.
3. Do not open the oven during baking or they may collapse.
4. Remove from oven and let cool completely on a wire rack.

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Step 5: Make the Filling

Option 1: Pastry Cream

1. In a saucepan, heat milk until just boiling.
2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour hot milk into egg mixture, whisking constantly.
4. Return to saucepan and cook over medium heat until thickened.
5. Remove from heat, stir in butter and vanilla. Chill before filling.

Option 2: Whipped Cream

1. Beat heavy cream with powdered sugar and vanilla until stiff peaks form.

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Step 6: Fill the Cream Puffs

1. Cut a small slit or slice off the top of each puff.
2. Pipe or spoon cream into each puff.
3. Replace the tops if desired.

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Step 7: Optional Topping

• Dust with powdered sugar or drizzle with chocolate glaze.

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Tips for Perfect Cream Puffs

• Make sure dough isn’t too runny; it should hold its shape when piped.
• Cool puffs completely before filling to prevent sogginess.
• Use fresh eggs for best structure.