Easy Homemade Cream Puffs: A Classic Dessert Mastered

Prepare to impress with this incredibly simple yet elegant homemade cream puff recipe. Often perceived as a complex patisserie delight, cream puffs, or profiteroles as they are known in France, are surprisingly straightforward to make. This guide will walk you through creating golden, airy choux pastry shells, perfectly crisp on the outside and wonderfully hollow within, ready to be generously filled with a fluffy, sweetened whipped cream.

Whether you’re hosting a sophisticated dinner party, a leisurely brunch, or simply craving a refined treat, these classic cream puffs are a showstopper without the fuss. Their delicate texture and exquisite flavor make them an irresistible dessert that guarantees compliments and smiles.

Why You’ll Love This Homemade Cream Puff Recipe

There’s an undeniable charm to cream puffs that makes them a timeless favorite. Here’s why this recipe will become your go-to for these delightful pastries:

• Surprisingly Simple: Despite their elegant appearance, the process for making choux pastry is far less intimidating than many imagine. With just a few basic ingredients and straightforward steps, even novice bakers can achieve remarkable results.
• Impressive Presentation: These golden, puffed-up shells, delicately dusted with powdered sugar and overflowing with cream, create a stunning visual impact. They look like they came straight from a gourmet bakery, making them perfect for special occasions.
• Versatile & Customizable: While classic whipped cream is a favorite, the hollow shells of choux pastry are a blank canvas for various fillings, from rich pastry cream to luscious chocolate mousse or even a scoop of ice cream.
• Perfect for Any Occasion: From casual family gatherings to formal holiday dinners, cream puffs fit seamlessly into any event. They’re light enough to serve after a rich meal, yet satisfying enough to be a standalone treat with coffee or tea.
• Freshness Guaranteed: Making them at home means enjoying the freshest possible pastry, still slightly crisp, with the creamiest filling. The aroma of freshly baked choux pastry is simply heavenly.

Profiteroles: An Overview of the Classic Choux Pastry

This easy cream puff recipe hinges on the magic of choux pastry (pronounced “shoo”), the fundamental dough behind profiteroles, éclairs, and churros. Our recipe requires just five simple ingredients that you likely already have in your pantry: water, butter, flour, and eggs for the pastry, and heavy cream and powdered sugar for the filling.

The journey begins on the stovetop, where water and butter are combined and brought to a boil. Adding flour to this hot liquid creates a thick, cohesive dough that is then enriched with eggs. This cooking process is crucial as it “dries out” the dough, allowing it to absorb the eggs and develop the perfect consistency for puffing.

Once piped onto a baking sheet, the choux dough transforms in the oven into beautiful hollow, golden shells. The high moisture content in the dough rapidly turns to steam, causing the pastry to expand dramatically and create that signature airy interior. After cooling, these delightful profiteroles are sliced open and generously filled with freshly whipped cream, delivering a dessert that is light, airy, and utterly satisfying.

The Science Behind Perfect Choux Puffs Every Time

Homemade Cream Puffs Recipe

These homemade cream puffs are light, golden, and filled with fluffy whipped cream. This easy cream puff recipe uses just 5 ingredients and produces elegant profiteroles that are perfect for brunch, dinner parties, or make-ahead treats.

Prep:
20 minutes

Cook:
15 minutes

Total Time:
35 minutes

Servings:
24 puffs

Print Recipe

Ingredients

• ⅓ cup unsalted butter (⅔ stick)
• ¾ cup water
• ¾ cup all-purpose flour
• 3 large eggs room temperature

For the Cream Filling

• 1 cup heavy whipping cream
• ⅓ cup powdered sugar

US Customary – Metric

Equipment

1. Kitchen Scale (optional)
2. Baking Sheet
3. Piping Tip Set (optional)
4. Hand Mixer

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

   

2. In a medium saucepan set over medium heat, combine the butter and water, and stir until it begins to boil.

   ⅓ cup unsalted butter, ¾ cup water

   

3. 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.

   ¾ cup all-purpose flour

   

4. Remove from the stove top.

   

5. 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

   

6. Spoon or pipe the mixture onto the prepared baking sheet. Puffs should be about 1 inch in size.

   

7. 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.

   

8. While the puffs are cooling, using a hand mixer, whisk the heavy cream on high until it thickens and looks like shaving cream.

   1 cup heavy whipping cream

   

9. Fold in the powdered sugar and mix gently.

   ⅓ cup powdered sugar

   

10. Once the puffs have cooled, cut each cream puff in half with a sharp knife.

    

11. Pipe or spoon cream filling onto the bottom slice.

    

12. Replace the top cover over the filling. Dust with powdered sugar, if desired.

    

Notes

• Use large eggs at room temperature for consistent dough. Cold eggs can make the dough too stiff and affect puff height.
• 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.
• Cream puffs need to be golden brown and slightly firm to the touch. Underbaking can cause them to collapse as they cool.
• After baking, poke a tiny hole in the bottom of each puff while still warm to let steam escape. This keeps the shells crisp.
• If puffs soften while cooling, pop them in a 300°F oven for 3-5 minutes to restore crispness before filling.
• Make sure the puffs are completely cooled before adding the filling, or the filling will melt.
• I filled each puff with about 1 tablespoon of cream.
• Fold a teaspoon of vanilla, almond, or citrus extract into the whipped cream for a unique flavor twist.
• For a filling that will last longer, try making stabilized whipped cream instead.
• I recommend putting the cream filling in a piping bag to make it easier to fill your pastries.
• You can use a metal piping tip to poke a hole into whole pastries and fill them with cream on the inside as well.

Make-Ahead: You can bake the shells ahead and freeze. Once cooled, store in airtight containers and thaw and fill just before serving.

Storage: Store cream puffs in an airtight container in the refrigerator, where they will stay fresh for up to 3 days.

Nutrition Facts

Nutrition Facts

Homemade Cream Puffs Recipe

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Amount Per Serving (1 puff)

Calories 85 Calories from Fat 63

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% Daily Value*

Fat 7g 11%

Saturated Fat 4g 25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 38mg 13%

Sodium 11mg 0%

Potassium 22mg 1%

Carbohydrates 5g 2%

Fiber 1g 4%

Sugar 2g 2%

Protein 1g 2%

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Vitamin A 254IU 5%

Vitamin C 1mg 1%

Calcium 11mg 1%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

How to Make Cream Puffs: A Detailed Step-by-Step Guide

Embark on your cream puff journey with confidence! This detailed guide will ensure your homemade profiteroles are nothing short of perfect.

1. Preparation is Key

Preheat your oven: Set your oven to 400°F (200°C). This initial high heat is crucial for creating that essential burst of steam that makes the choux pastry puff up. Line a large baking sheet with parchment paper. This prevents sticking and ensures easy cleanup. Set the prepared baking sheet aside. For the best results, ensure your large eggs are at room temperature. Take them out of the refrigerator 15-30 minutes before you plan to start on the dough. Room temperature eggs emulsify more smoothly into the dough, leading to a more consistent and higher-rising pastry.

2. Crafting the Choux Dough: The Stovetop Method

In a medium saucepan, combine ⅓ cup of unsalted butter (cut into cubes for faster melting) and ¾ cup of water over medium heat. Stir constantly until the butter is completely melted and the mixture comes to a full, rolling boil. This is an important step; a proper boil ensures sufficient moisture for steam generation. Immediately once it reaches a slow boil, add ¾ cup of all-purpose flour all at once. Stir vigorously with a sturdy wooden spoon or spatula. The mixture will quickly thicken and form a ball, pulling away from the sides of the saucepan. Continue to cook and stir for another 1-2 minutes, pressing the dough against the bottom of the pan to “dry it out.” This step is essential for developing the gluten and evaporating excess moisture, which prevents soggy puffs. The dough should look quite thick and sticky at this point. Remove the saucepan from the stovetop and let the dough cool for about 5 minutes. This slight cooling prevents the eggs from scrambling when added.

3. Incorporating the Eggs for Structure

Add the 3 large room-temperature eggs to the slightly cooled dough, one at a time. It’s crucial to mix thoroughly after each egg until it is fully incorporated before adding the next. Initially, the batter will appear “mushy” or separated, but as you continue to stir vigorously with a fork or electric mixer on low speed, it will come together and thicken into a smooth, glossy, and more solid dough. The final dough should be thick enough to hold its shape but soft enough to be pipeable. A good test is to lift your spoon or mixer paddle; the dough should form a soft peak and slowly fall back into the bowl, creating a “V” shape.

4. Piping the Perfect Puffs

Transfer the choux pastry mixture into a pastry bag fitted with a large round tip (like a Wilton 2A) for classic, round cream puffs. Alternatively, you can use a large star tip for a decorative look, or simply dollop spoonfuls of the dough onto the prepared baking sheet using a small cookie scoop or two spoons. Pipe or spoon the mixture into 1-inch mounds, leaving about 2 inches of space between each puff to allow for expansion during baking. For perfectly uniform puffs, you can lightly trace 1-inch circles on the parchment paper before piping.

5. Baking for Golden Perfection

Place the baking sheet in the preheated 400°F (200°C) oven and bake for about 13-15 minutes. Crucially, do not open the oven door during the first 10-12 minutes of baking! This will cause the puffs to deflate prematurely. After 13-15 minutes, if your oven has an accurate thermometer, you can lower the temperature to 375°F (190°C) and continue baking for another 5-10 minutes, or until the puffs are deeply golden brown and feel firm to the touch. They should sound hollow when tapped. Underbaking is a common cause of collapsed cream puffs. Once baked, remove them from the oven and immediately poke a small hole in the bottom of each puff with a sharp knife or skewer. This allows steam to escape, preventing the puffs from becoming soggy and ensuring they stay crisp as they cool. Let them cool completely on the baking sheet on a wire rack. This gradual cooling helps maintain their structure and crispness.

6. Whipping Up the Dreamy Cream Filling

While your choux pastry shells are cooling, prepare the luscious whipped cream filling. Ensure your heavy whipping cream is very cold, and for best results, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes prior. Using a hand mixer (or stand mixer), whisk 1 cup of cold heavy whipping cream on high speed until it thickens and forms soft peaks, resembling the texture of shaving cream. Gently fold in ⅓ cup of powdered sugar until just combined. Be careful not to overmix, or the cream may become grainy. If you plan to make these cream puffs ahead of time or need the filling to hold its shape for several hours, consider making stabilized whipped cream with a touch of gelatin or pudding mix.

7. Assembling Your Delightful Cream Puffs

Once the baked puffs are completely cooled (this is critical to prevent the whipped cream from melting), take a sharp serrated knife and carefully slice each cream puff in half horizontally, similar to a hamburger bun. Spoon or pipe approximately 1 tablespoon of the prepared whipped cream filling onto the bottom half of each puff. Place the top half back over the filling. For a beautiful finish, dust the assembled cream puffs generously with powdered sugar just before serving. Alternatively, if you prefer a cleaner look, you can use a small metal piping tip to poke a hole into the side or bottom of each whole cream puff, then pipe the cream filling directly into the hollow interior. The pastry is quite light and hollow, offering ample space for the creamy goodness.

Tips for Cream Puff Perfection

• Room Temperature Eggs: Always use eggs at room temperature. They incorporate into the dough much more smoothly, creating a more consistent and pliable batter, which translates to better puffing.
• Dry Out the Dough: Don’t skip the step of cooking the flour mixture on the stovetop until a film forms on the bottom of the pan. This dries out the dough, essential for a crisp exterior and hollow interior.
• The “V” Test: After adding the eggs, the dough should have a specific consistency. When you lift your spoon or mixer paddle, the dough should form a soft “V” shape and slowly fall back into the bowl. If it’s too stiff, add a tiny bit more beaten egg; if too runny, you might have overmixed or added too much egg.
• No Peeking! Resist the urge to open the oven door during the first two-thirds of the baking time. A sudden drop in temperature will cause your precious puffs to deflate.
• Release the Steam: Once baked, immediately poke a small hole in the bottom of each puff. This allows steam to escape, preventing the interior from becoming soggy and maintaining that desirable crisp shell.
• Cool Completely: Ensure your choux pastry shells are completely cooled before filling them with cream. Warm shells will melt the whipped cream, leading to a runny, disappointing filling.
• Re-Crisping: If your baked and cooled shells soften before filling, you can restore their crispness by placing them back in a 300°F (150°C) oven for 5-7 minutes. Let them cool again before filling.
• Flavor Variations: Don’t limit yourself to plain whipped cream. Fold in a teaspoon of vanilla extract, almond extract, citrus zest, or even a dash of cinnamon for a unique flavor twist.

Serving Suggestions & Creative Variations

While the classic whipped cream filling with a dusting of powdered sugar is pure perfection, cream puffs are incredibly versatile and lend themselves beautifully to various creative enhancements:

• Chocolate Drizzle: Elevate your cream puffs with a decadent chocolate sauce. Melt dark or milk chocolate with a touch of butter or cream for a luscious drizzle.
• Fresh Berries: Garnish with fresh strawberries, raspberries, or blueberries for a burst of color and tartness that beautifully complements the sweet cream.
• Fruit Compote: A dollop of fruit compote (like cherry, berry, or peach) alongside the whipped cream adds another layer of flavor and texture.
• Pastry Cream (Crème Pâtissière): For a richer, more traditional French filling, opt for homemade pastry cream. Its smooth, custard-like texture is a delightful alternative to whipped cream.
• Ice Cream Profiteroles: For a truly indulgent treat, fill the choux shells with your favorite ice cream flavor (vanilla bean or coffee are excellent choices) and serve immediately with warm chocolate sauce.
• Caramel or Salted Caramel: A drizzle of homemade caramel or salted caramel sauce can add a sophisticated depth of flavor.
• Savory Puffs: While less common, choux pastry can also be used for savory applications! Fill smaller puffs with cheese, herb, or seafood fillings for elegant appetizers.

How to Store and Freeze Homemade Cream Puffs

Proper storage is key to maintaining the delicate texture and freshness of your homemade cream puffs.

Storage for Filled Cream Puffs: Once filled with whipped cream, cream puffs are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly over time due to the moisture from the cream, but they will still be delicious.

Make-Ahead & Freezing Unfilled Shells: The beauty of choux pastry is that the shells can be prepared well in advance and frozen. Once your cream puff shells are baked and completely cooled, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen shells to a freezer-safe airtight container or heavy-duty freezer bag. They will keep well in the freezer for up to 1 month.

Thawing and Serving: When you’re ready to serve, remove the desired number of frozen shells from the freezer. You can thaw them at room temperature for about 30-60 minutes. For an extra crisp texture, pop the thawed shells into a 300°F (150°C) oven for 5-7 minutes. Let them cool completely before filling with freshly whipped cream (or your chosen filling) just before serving. This ensures the best possible texture and prevents a soggy pastry.

Frequently Asked Questions About Cream Puffs

What is choux pastry?

Choux pastry, or pâte à choux, is a light pastry dough used in many French desserts like cream puffs, éclairs, and churros. It’s unique because it’s cooked on the stovetop before baking, which creates a thick, moist dough that puffs up dramatically in the oven due to steam, leaving a hollow interior.

Why did my cream puffs collapse?

The most common reasons for collapsed cream puffs are opening the oven door too early (which lets out the steam needed for puffing) or underbaking. Ensure the puffs are deeply golden brown and firm to the touch, and always poke a small hole in them immediately after baking to let excess steam escape as they cool.

Can I make cream puffs ahead of time?

Yes, you can! It’s best to bake the choux pastry shells ahead of time and store them unfilled. Once cooled, they can be kept in an airtight container at room temperature for a day or frozen for up to a month. Thaw and crisp them up in a warm oven, then fill with cream just before serving.

What other fillings can I use for cream puffs?

Beyond classic whipped cream, popular fillings include pastry cream (crème pâtissière), chocolate mousse, lemon curd, or even a scoop of ice cream (often served with chocolate sauce for profiteroles). You can also add fruit purees or flavored extracts to your whipped cream.

How do I get perfectly round cream puffs?

Using a piping bag fitted with a large round tip (like Wilton 1A or 2A) is the best way to achieve uniform, round puffs. Pipe straight down, applying even pressure, and then release pressure as you lift. You can also trace 1-inch circles on your parchment paper as a guide.