Name: Cream Puffs – Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: ½ cup (1 stick) unsalted butter; 1 cup water; ¼ tsp salt; 1 cup all-purpose flour; 4 large eggs; 2 cups heavy cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Powdered sugar for dusting; Melted chocolate for drizzling

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If you’re searching for a showstopping dessert that feels elegant but is secretly simple to make, you’ve just found your new favorite: Cream Puffs – golden choux pastry shells filled with fluffy, vanilla-scented whipped cream and finished with a snowy layer of powdered sugar. These beauties will absolutely steal the spotlight at any gathering, from a festive holiday brunch to a casual Sunday tea. Every light, airy bite perfectly balances richness and delicacy, making these French-inspired treats impossible to resist!

Ingredients You’ll Need

Everything you need for Cream Puffs – is probably already in your kitchen, and each ingredient plays its part in creating these iconic pastries. From the sturdy structure of butter and flour to the pillowy charm of fresh cream, these elements guarantee a dessert that’s as delightful to eat as it is to admire.

Unsalted butter (½ cup, 1 stick): Gives the choux pastry its signature flavor and helps achieve that tender crumb.
Water (1 cup): Essential for steam, which creates those beautiful, hollow pastry puffs.
Salt (¼ tsp): Just the right amount heightens the other flavors and keeps the sweetness in balance.
All-purpose flour (1 cup): The framework for the puffs, ensuring a crisp exterior and airy center.
Large eggs (4): Each adds richness, color, and perfect rise—don’t skip any!
Heavy cream (2 cups): Whips up luxuriously fluffy for that irresistible filling.
Powdered sugar (¼ cup, plus more for dusting): Gently sweetens the cream and creates a bakery-worthy finish.
Vanilla extract (1 tsp): Infuses the cream with a warm, aromatic note that makes these so special.
Optional: Melted chocolate for drizzling: For an extra decadent touch, a little chocolate goes a long way!

How to Make

Step 1: Prepare the Baking Sheet and Preheat the Oven

Start strong by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures your Cream Puffs – bake up with even, golden color and won’t stick when it’s time for their grand reveal.

Step 2: Make the Choux Pastry Dough

In a medium saucepan, combine the butter, water, and salt, and bring to a lively boil. This mixture forms the heart of the dough. As soon as the butter is melted and everything’s bubbling together, add the flour all at once and stir energetically until it pulls away from the pan and forms a ball. This signals that your dough is ready for the next step.

Step 3: Cool Slightly and Incorporate the Eggs

Let the dough sit for about 5 minutes—just enough to prevent scrambled eggs! Now, beat in the eggs one at a time, mixing well after each. Watch as the dough transforms to smooth and glossy. This part can feel like a little arm workout, but it’s so worth it for those fluffy Cream Puffs – shells.

Step 4: Shape the Puffs

Using a spoon or a piping bag, drop rounds of choux pastry onto your prepared baking sheet. Size them according to your heart’s desire—big enough for a generous portion or dainty for bite-size elegance.

Step 5: Bake to Golden Perfection

Pop the baking sheet into the oven and bake for 25 to 30 minutes, or until the puffs are puffed up and deeply golden. Resist the urge to open the oven early, as steam is crucial for that perfect hollow center. Let the shells cool completely before filling—anticipation makes the end result even sweeter!

Step 6: Whip Up the Cream Filling

In a chilled bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This indulgent mixture becomes the light cloud that elevates your finished Cream Puffs – to confectionery magic.

Step 7: Fill and Finish

Once the puffs are completely cool, slice each one in half. Generously fill with whipped cream, replace their tops, and give each Cream Puff a generous dusting of powdered sugar—or a chic drizzle of melted chocolate if you’re feeling fancy!

How to Serve

Garnishes

The classic touch is a snowy dusting of powdered sugar, but don’t be afraid to get playful—add curls of chocolate, a drizzle of caramel, or even a few fresh berries on top. Each flourish makes your Cream Puffs – look extra special and adds another layer of delicious personality.

Side Dishes

Serve Cream Puffs – alongside a hot cup of coffee, a pot of English tea, or a flute of sparkling wine for an effortlessly elegant dessert spread. A scattering of fresh fruit or a scoop of vanilla ice cream makes for a lovely pairing, too.

Creative Ways to Present

Try piling your filled Cream Puffs – high on a pretty cake stand, or arranging mini versions as part of a dessert board with chocolate, fruit, and other sweet bites. For a playful twist, set up a DIY cream puff bar with different fillings and toppings—guests will love creating their own custom treats!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Cream Puffs –, keep them in an airtight container in the refrigerator. They’re best enjoyed within a day or two, as the pastry starts to lose its crispness over time.

Freezing

You can freeze unfilled choux shells for up to one month—simply let them cool completely, then store in a freezer bag. Thaw at room temperature and refresh in the oven before filling for that just-baked texture.

Reheating

To bring back the signature crisp exterior, reheat unfilled shells in a preheated 350°F (175°C) oven for about 5 minutes. Filled Cream Puffs – should be enjoyed cold or at room temperature; heating them may cause the cream to melt.

FAQs

Can I use a different filling instead of whipped cream?

Absolutely! Try custard, pastry cream, chocolate mousse, or even vanilla ice cream for a totally different spin on Cream Puffs –. The shells are a perfect canvas for your creativity.

Why didn’t my puffs rise?

Usually this happens if the dough wasn’t cooked long enough, the oven door was opened during baking, or the oven wasn’t hot enough. Make sure to follow the instructions carefully for perfect rise and hollowness.

How do I know when the pastry is baked through?

The shells should be deeply golden and feel light when picked up. If you’re unsure, turn one over—if the bottom is nicely browned and sounds hollow when tapped, they’re ready!

Can I pipe the dough for different shapes?

Definitely! Use a piping bag with a round or star tip for neat, uniform Cream Puffs –, or get creative with shapes like swans or eclairs. Just adjust baking time as needed for size and shape.

What’s the best way to fill the puffs?

You can simply slice them in half and spoon or pipe in the cream, or use a piping tip to inject filling from the bottom for a neat finish. Both ways are deliciously effective!

Final Thoughts

Cream Puffs – are the kind of treat that spark joy, whether you’re making them for the first time or baking them for a crowd. Their airy texture and sweet, creamy filling truly never go out of style. Be bold, have fun with flavors and toppings, and let yourself be serenaded by every delicious bite—you’ll be amazed at how simple it is to create a little French pastry magic at home!