Light, airy, and filled with a luscious whipped cream filling, these homemade cream puffs are a delightful dessert that looks elegant but is surprisingly easy to make. Whether for a special occasion or a simple treat, they never fail to impress!
Why You’ll Love This Recipe
- Light and airy texture – The choux pastry bakes into a delicate, crisp shell.
- Creamy, dreamy filling – The sweet whipped cream filling adds the perfect contrast.
- Easy to make – Simple ingredients and straightforward steps.
- Customizable – Fill with custard, pastry cream, or even chocolate mousse.
- Perfect for any occasion – Great for holidays, parties, or a fancy tea-time treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Additional powdered sugar
Directions
Prepare the Pastry:
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, bring the water and butter to a boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan (about 1 minute).
- Remove from heat and let the mixture cool for about 5 minutes, so the eggs won’t cook when added.
- Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough will become smooth and glossy.
- Drop the dough by tablespoonfuls onto an ungreased baking sheet, forming about 12 mounds. Space them apart as they will expand during baking.
Bake the Pastry:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown and puffed. They should be light and dry inside.
- Remove the puffs from the oven and transfer them to a wire rack to cool completely.
- Prick each puff with a knife to release steam and prevent them from getting soggy.
Prepare the Filling:
- In a mixing bowl, whip the heavy cream using an electric mixer until it begins to thicken.
- Add powdered sugar and vanilla extract to the cream. Continue whipping until stiff peaks form.
Assemble the Cream Puffs:
- Once the pastry shells are cool, use a serrated knife to gently cut the tops off each puff.
- Spoon or pipe the whipped cream into the bottoms of the pastry shells.
- Replace the tops onto the filled shells.
Dusting and Serving:
- Just before serving, dust the cream puffs with powdered sugar for a beautiful finish.
- Serve immediately, or keep them refrigerated until ready to enjoy.
Servings and Timing
- Servings: 12 cream puffs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour
Variations
- Chocolate-Filled Cream Puffs – Fill with chocolate ganache or chocolate pastry cream.
- Custard Cream Puffs – Use vanilla pastry cream instead of whipped cream for a richer filling.
- Fruit-Filled Cream Puffs – Add fresh berries or a fruit compote to the filling.
- Caramel Drizzle – Drizzle caramel sauce over the puffs for extra indulgence.
- Mini Cream Puffs – Make smaller puffs for bite-sized treats.
Storage/Reheating
- Storage: Store unfilled pastry shells in an airtight container at room temperature for up to 2 days.
- Refrigeration: Filled cream puffs should be stored in the refrigerator and consumed within 1-2 days.
- Freezing: Freeze unfilled cream puffs in an airtight container for up to 2 months. Thaw at room temperature before filling.
- Reheating: To crisp up stored pastry shells, warm them in a 300°F (150°C) oven for 5-7 minutes.
FAQs
Can I make cream puffs ahead of time?
Yes! You can bake the pastry shells ahead of time and store them unfilled for up to 2 days or freeze them for longer storage.
Why did my cream puffs collapse?
Cream puffs collapse if they are underbaked. Make sure they are golden brown, puffed, and dry inside before removing them from the oven.
How do I know when the pastry is done baking?
The pastry should be golden brown, firm, and feel light when lifted. If they are soft or deflate after cooling, they need more time in the oven.
Can I use store-bought whipped cream?
While homemade whipped cream tastes best, you can use store-bought whipped cream for convenience.
Can I make these gluten-free?
Yes! Use a gluten-free 1:1 baking flour substitute for the best results.
What is the best way to fill cream puffs?
Piping the filling using a pastry bag makes it easier to evenly distribute the whipped cream inside each puff.
Can I make these dairy-free?
Yes! Use dairy-free butter for the pastry and coconut whipped cream for the filling.
What can I use instead of heavy cream?
For a different filling, try pastry cream, custard, or even ice cream.
How do I prevent my cream puffs from getting soggy?
Prick the pastries after baking to release steam and store them unfilled until ready to serve.
Can I make a large batch for a party?
Yes! You can double or triple the recipe and bake in batches. Store the unfilled shells until serving time for best results.
Conclusion
Homemade cream puffs are a classic and elegant dessert that’s surprisingly simple to make. With a crisp pastry shell and a rich, creamy filling, they are sure to impress. Whether dusted with powdered sugar or filled with a unique twist, these delightful puffs are a treat everyone will love!
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Light Cream Puffs
- Total Time: 40 minutes
- Yield: 12 cream puffs 1x
- Diet: Vegetarian
Description
These Classic Cream Puffs feature a light and airy choux pastry filled with sweet vanilla whipped cream and dusted with powdered sugar. Perfect for special occasions or as a delightful homemade dessert, these pastries are simple yet irresistibly elegant!
Ingredients
For the Pastry (Choux Dough):
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) water
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup (240ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Dusting:
- Additional powdered sugar
Instructions
1. Prepare the Pastry:
- Preheat oven to 425°F (220°C).
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan (about 1 minute).
- Remove from heat and let cool for about 5 minutes (so the eggs don’t cook when added).
- Beat in eggs one at a time, fully incorporating each before adding the next. The dough should become smooth and glossy.
- Drop tablespoonfuls of dough onto an ungreased baking sheet, spacing them apart as they will expand.
2. Bake the Pastry:
- Bake for 20-25 minutes until golden brown and puffed.
- Remove from oven and transfer to a wire rack to cool completely.
- (Optional) Prick each puff with a knife to release steam and prevent sogginess.
3. Prepare the Filling:
- In a mixing bowl, beat heavy cream with an electric mixer until it starts to thicken.
- Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
4. Assemble the Cream Puffs:
- Once the pastry shells are completely cool, cut the tops off each puff using a serrated knife.
- Spoon or pipe whipped cream into the bottoms of the shells.
- Replace the tops onto the filled shells.
5. Dust & Serve:
- Lightly dust with powdered sugar for a sweet, elegant finish.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For extra crispness, bake the puffs at 425°F for the first 10 minutes, then reduce the temperature to 375°F for the remaining time.
- Make-ahead tip: Store unfilled pastry shells in an airtight container for up to 2 days. Fill just before serving.
- Flavor variations: Add a hint of almond extract to the filling or drizzle with chocolate for extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
