homemade cream puffs

let’s do homemade cream puffs—they’re way easier than they look and so worth it.

Classic Homemade Cream Puffs (Choux Pastry)

🥐 Ingredients

Choux pastry

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ tsp salt

Filling (choose one or mix it up)

• Sweetened whipped cream
  or
• Pastry cream (vanilla custard)

Optional topping

• Powdered sugar
• Chocolate ganache
• Caramel drizzle

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🔥 Instructions

1. Make the dough

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a saucepan, bring water, butter, and salt to a rolling boil.
3. Add flour all at once, stir hard with a wooden spoon until it forms a smooth ball and pulls away from the pan.
4. Cook 1 more minute (this dries it out slightly—important!).
5. Remove from heat. Let cool 2–3 minutes.
6. Beat in eggs one at a time, mixing well after each. Dough should be thick, smooth, and glossy.

2. Bake

1. Pipe or spoon golf-ball sized mounds onto the sheet.
2. Bake 15 minutes at 425°F, then reduce to 375°F (190°C) and bake 20–25 more minutes until deep golden.
3. Do not open the oven early!
4. When done, poke a small hole in each puff and let cool completely (prevents sogginess).

3. Fill & finish

• Slice in half or poke a hole and pipe filling inside.
• Dust with powdered sugar or drizzle chocolate.

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✨ Pro Tips

• If dough is too stiff → add ½ beaten egg
• If puffs deflate → they needed more baking time
• Best filled right before serving

If you want, I can:

• Give you a quick pastry cream recipe
• Show a no-fail whipped cream ratio
• Help you make them extra crisp or mini party-size