Learning how to make classic French cream puffs is easy with this recipe! This recipe includes a from-scratch vanilla cream filling recipe.
Cream Puffs
If you really want to impress people, try making this awesome recipe! Your friends and family will call you a master pastry-maker in no time with all of this sugary sweetness.
Have you ever wondered how to make this recipe for yourself and decided it must have been too difficult? Don’t fret – this recipe is easier than you think! They come from France, and French food is always as complex as it is tasty.
It doesn’t have to be hard! This recipe only takes about forty-five minutes to an hour and uses standard ingredients and tools you’d find anywhere. Break out your pastry bags and your mixers, and let’s get baking!
Cream Puffs Recipe
Ingredients for the pastry
- unsalted butter
- salt
- all-purpose flour
- large eggs
Ingredients for the filling
- heavy whipped cream
- powdered sugar
- clear vanilla extract
How to make Cream Puffs
Time needed: 45 minutes.
How to make Cream Puffs
- Make the pâte à choux.
In a medium saucepan over medium-high heat, combine butter, salt, and 1 cup water. Bring the mixture to a boil and quickly stir in flour with a wooden spoon. Continue cooking, stirring constantly until a film forms on the bottom of the pan.
- Remove from heat and let cool.
Remove from heat and transfer mixture to a large bowl, let cool slightly.
- Add eggs.
Add 4 eggs, one at a time, stirring to incorporate each egg completely before adding the next egg.
- Make egg wash.
Make an egg wash with the remaining egg and 1 tablespoon water, whisk together, and set aside.
- Preheat oven.
Preheat oven to 375°F.
- Pipe circles.
Pipe circles 1-½ inch round onto parchment paper. Moisten your finger with water and gently smooth out the pointed peaks, if necessary.
- Brush with egg wash.
Brush the pastry with egg wash.
- Bake.
Bake for 25-30 minutes or until puffs rise and are golden brown.
- Cool completely.
Let cool completely on wire racks.
- Beat.
In a large bowl, combine heavy cream, vanilla extract, and powdered sugar. Beat on medium speed for 1-2 minutes, gradually increase speed until beating on high speed for several minutes until stiff peaks form.
- Transfer cream to bag.
Transfer the cream to a disposable decorator pastry bag fitted with a small round tip.
- Fill cream puff.
Cut the top portion of cream puff off with a knife, then pipe in the pastry cream, replace the top.
- Dust with powdered sugar.
Dust the cream puffs with additional powdered sugar for garnish, if desired.
- Serve.
Serve immediately. Store leftovers in the refrigerator.
Cream Puffs: FAQs
If you absolutely can’t, you can cut the corner off a zip-top bag, and it should work!
Usually, this means the poor little things were undercooked! When you take them out after 30 minutes, ensure the dough is dry and the puffs’ centers are hollow. If they’re still moist, throw them back in the oven for 2-3 more minutes, and they’ll be good to go.
You may have opened the oven too early. The loss of heat can stop the dough from rising. I know it’s hard to resist wanting to eat up those cream puffs immediately -but keep that oven door closed!! 😊
Yes, before filling it with the cream, you can store it for up to 48 hours! Just cover the shells and keep them at room temperature. If the shell gets too soft in that time, throw it in the oven again for a bit.
Freeze them if you want to store finished cream puffs. You can thaw them later at room temperature. They’re really better if you eat them the same day, though!!
How did you like this recipe for Cream Puffs?
This recipe is a dessert (or a snack) that is bound to make anyone’s day! Did your puffs come out perfect? Or did the recipe leave something to be desired? I’d love to know your opinions. Please leave a comment for me down below with questions or feedback!
Other recipes you may enjoy
Cream Puffs
Learning how to make classic French cream puffs is easy with this recipe! This recipe includes a from-scratch vanilla cream filling recipe.
Ingredients
Ingredients for the pâte à choux
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup of water
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Ingredients for egg wash
- 1 large egg
- 1 tablespoon water
Pastry Cream
- 2 cups heavy whipped cream, chilled
- 4 tablespoons powdered sugar, plus more for garnish if desired
- 1 teaspoon pure vanilla extract
Instructions
For the pâte à choux
- In a medium saucepan over medium-high heat, combine butter, salt, and 1 cup water. Bring the mixture to a boil and quickly stir in flour with a wooden spoon. Continue cooking, stirring constantly until a film forms on the bottom of the pan.
- Remove from heat and transfer mixture to a large bowl, let cool slightly.
- Add 4 eggs, one at a time, stirring to incorporate each egg completely before adding the next egg.
- Make an egg wash with the remaining egg and 1 tablespoon water, whisk together, and set aside.
- Preheat oven to 375°F.
- Transfer the dough mixture to a large disposable decorator pastry bag fitted with a large round tip.
- Line a baking sheet with parchment paper.
- Pipe circles 1-½ inch round onto parchment paper. Moisten your finger with water and gently smooth out the pointed peaks, if necessary.
- Brush the pastry with egg wash.
- Bake for 25-30 minutes or until puffs rise and are golden brown.
- Let cool completely on wire racks.
For the pastry cream
- In a large bowl, combine heavy cream, vanilla extract, and powdered sugar. Beat on medium speed for 1-2 minutes, gradually increase speed until beating on high speed for several minutes until stiff peaks form.
- Transfer the cream to a disposable decorator pastry bag fitted with a small round tip.
- Cut the top portion of cream puff off with a knife, then pipe in the pastry cream, replace the top.
- Dust the cream puffs with additional powdered sugar for garnish, if desired.
- Serve immediately. Store leftovers in the refrigerator.
Notes
- Be sure to store any leftovers in the refrigerator.
- You can freeze these!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Set of 3 Fine Mesh Stainless Steel Strainers -
10 Piece Stainless Steel Pastry Tips, Sizes 0 - 9 -
Silicone Basting Brush (Orange), Set of 2 -
Hand Mixer with Snap-On Case -
Pop-Up Parchment Paper Sheets, 30 Count -
15-Inch Nonstick Baking Sheet -
Pastry Bag -50 Pack-16-Inch Extra Thick Large Cake/Cupcake Decorating Bags-Disposable Icing Piping Bags Set -
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2) -
Wooden Corner Spoon & Scraper -
Simply Calphalon Nonstick 10 Piece Cookware Set
Nutrition Information:
Yield: 28 servings Serving Size: 1 cream puffAmount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 53mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 2g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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