This cream puff recipe is so much easier to make than I ever imagined, and it tastes so delicious! Cream puffs are one of my favorite not-too-sweet desserts to serve at dinner parties. They’re so light and elegant. Choux pastry filled with fluffy cream is equal parts elegant and delicious.
This cream puffs recipe is made with just 5 simple ingredients I always keep on hand. Cream puffs are an easy dessert I can whip up at a moment’s notice for guests, and everyone is always impressed by them!
What’s in This Cream Puff Recipe?
- Butter: Unsalted butter makes the puffs moist and tender.
- Flour: All-purpose flour gives the choux structure.
- Eggs: Bind the pastry and make it rich.
- Heavy Whipping Cream: Creates the light and fluffy cream.
- Powdered Sugar: Sweetens the cream and gives it structure.
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How to Store and Reheat
Store leftover cream puffs in an airtight container in the refrigerator, where they will stay fresh for up to 3 days.
Tips for Success
- Consider putting your puff mixture in a piping bag to make it easier for you to create 1-inch puffs in rows on your baking sheet.
- I used the cream filling recipe included and filled each puff with about 1 tablespoon of filling for each puff. Make sure the puffs are completely cooled before adding the filling.
- You could also put your cream frosting in a piping bag to make it easier to fill your pastries.
- The filling can also be pre-made frosting or buttercream frosting, which will make the cream puffs sweeter.
Homemade Cream Puffs Recipe
This cream puff recipe is so much easier to make than I ever imagined, and it tastes so delicious filled with fluffy whipped cream.
Prep: 20 minutes
Cook: 15 minutes
Total Time
: 35 minutes
Servings: 24 puffs
Ingredients
- ⅓ cup unsalted butter 151 grams (⅔ stick)
- ¾ cup water 170 grams
- ¾ cup all-purpose flour 90 grams
- 3 large eggs 150 grams
For the Cream Filling
- 1 cup heavy whipping cream 227 grams
- ⅓ cup powdered sugar 38 grams
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Piping Tip Set (optional)
- Hand Mixer
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a medium saucepan set over medium heat, combine the butter and water, and stir until it begins to boil. Once it starts a slow boil, add in the flour and continue to mix with a spatula or wooden spoon until the mixture begins to pull from the sides of the saucepan. Remove from the stove top.⅓ cup unsalted butter, ¾ cup water, ¾ cup all-purpose flour
- Add in the eggs, stirring constantly with a fork, until they are well combined into the batter. (The batter will seem “mushy” at first. But as you stir, it will thicken up and become a more solid dough.)3 large eggs
- Spoon or pipe the mixture onto the prepared baking sheet. Puffs should be about 1 inch in size.
- Bake for about 13-15 minutes without opening the oven door while they are baking. Once they turn golden brown, remove them from the oven and allow them to cool.
- While the puffs are cooling, using a hand mixer, whisk the heavy cream on high until it thickens and looks like shaving cream. Fold in the powdered sugar and mix gently.1 cup heavy whipping cream, ⅓ cup powdered sugar
- Once the puffs have cooled, cut each cream puff in half and pipe or spoon cream filling onto the bottom slice. Replace top cover over the filling.
Notes
Storage: Store cream puffs in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Homemade Cream Puffs Recipe
Amount Per Serving (1 puff)
Calories 85
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 11mg0%
Potassium 22mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 254IU5%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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