Cream Puffs
Light, crisp choux pastry shells meet a cloud of vanilla whipped cream in this classic dessert. The method is simple, but a few careful steps help the puffs rise tall and bake hollow inside.
Total
70 min
Servings
12 cream puffs
Level
Medium
Cream puffs are made from choux pastry, a cooked dough that puffs in the oven from steam. There is no yeast or baking powder here. The water in the dough turns to steam, lifts the pastry, and leaves a hollow center ready for filling.
This recipe uses a lightly sweet vanilla whipped cream, which is easy to make and keeps the dessert feeling airy. You can dust the tops with powdered sugar or add a small spoonful of melted chocolate if you like.
The main trick is patience. Cook the flour mixture briefly on the stove, add the eggs slowly, and let the shells bake until deeply golden. Pale cream puffs often collapse, so give them the time they need.
01What you'll need
Ingredients
13 items · 12 cream puffs
- For the choux pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature, plus 1 extra egg if needed
- For the vanilla whipped cream:
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Optional topping: 2 ounces semisweet chocolate, melted
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 400°F. Line two baking sheets with parchment paper. If you want evenly sized puffs, trace twelve 2-inch circles on the back of the parchment, then flip the paper over so the pencil marks do not touch the dough.
2. Cook the butter mixture
In a medium saucepan, combine the water, milk, butter, granulated sugar, and salt. Set the pan over medium heat and bring the mixture to a full simmer, with the butter completely melted.
3. Add the flour
Add the flour all at once. Stir firmly with a wooden spoon or sturdy spatula until the dough pulls away from the sides of the pan and forms a ball. Keep stirring over medium-low heat for 1 to 2 minutes. This dries the dough slightly, which helps the puffs rise.
4. Beat in the eggs
Transfer the hot dough to a mixing bowl and let it cool for 5 minutes. Beat in 4 eggs, one at a time, mixing well after each addition. The dough should be shiny, thick, and soft enough to slowly fall from the spoon in a V shape. If it looks stiff or breaks apart, beat the extra egg in a small bowl and add it 1 tablespoon at a time until the texture is right.
5. Pipe or spoon the dough
Spoon the dough into a piping bag fitted with a large round tip, or use two spoons. Pipe or mound 12 rounds onto the prepared baking sheets, about 2 inches wide and 1 inch high. Smooth any pointy tips with a damp fingertip so they do not burn.
6. Bake the shells
Bake for 15 minutes at 400°F. Without opening the oven door, reduce the heat to 350°F and bake for 18 to 22 minutes more, until the puffs are deep golden brown and feel light. Do not take them out when they are pale, or they may collapse.
7. Dry the centers
Turn off the oven. Use a small knife to poke a slit in the side of each puff to let steam escape. Return the puffs to the turned-off oven with the door cracked open for 10 minutes. Move them to a rack and cool completely before filling.
8. Whip the cream
In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. This means the cream holds its shape but still looks smooth, not grainy. Keep it chilled until the pastry shells are cool.
9. Fill and finish
Split each puff in half with a serrated knife, or poke a hole in the bottom and pipe the cream inside. Fill with whipped cream just before serving. Dust with powdered sugar or drizzle with melted chocolate, if using.
03From our kitchen
Cook's tips
- Make ahead: Bake the empty shells up to 1 day ahead. Cool them fully, then store uncovered or loosely covered at room temperature. If they soften, re-crisp them in a 300°F oven for 5 to 8 minutes and cool before filling.
- Storage: Filled cream puffs are best eaten the same day. Store leftovers in an airtight container in the fridge for up to 2 days, but expect the pastry to soften.
- Freezing: Unfilled shells freeze well for up to 1 month. Freeze in a single layer, then move to a freezer bag. Reheat from frozen at 300°F until crisp, about 8 to 10 minutes.
- No piping bag: Use a zip-top bag with one corner snipped off, or simply scoop the dough with two spoons. The puffs may look more rustic, but they will still taste good.
- Flavor swaps: Add 1/2 teaspoon almond extract to the whipped cream, or fold in a few tablespoons of lemon curd. You can also fill the shells with pastry cream, ice cream, or lightly sweetened mascarpone cream.
- Troubleshooting flat puffs: The usual causes are underbaking, opening the oven too early, or adding too much egg. Bake until the shells are well browned and dry, and add the final egg only as needed.
Cook's note
Choux pastry can look strange as the eggs go in. It may separate at first, then come back together into a glossy dough. Keep mixing before deciding whether it needs more egg.
04Frequently asked
Questions & answers
Why did my cream puffs collapse?
They were likely underbaked or still too steamy inside. Cream puffs need to be deep golden and dry. Poking a small slit in each shell and letting them rest in the turned-off oven helps steam escape.
Can I make cream puffs without a mixer?
Yes. You can beat the eggs into the dough by hand with a sturdy spoon. It takes more effort, but it works. Add one egg at a time and mix until the dough is smooth before adding the next.
Can I fill cream puffs ahead of time?
You can fill them a few hours ahead and refrigerate them, but the shells will soften. For the crispest texture, bake the shells ahead and fill them close to serving time.
What should choux pastry dough look like?
It should be smooth, shiny, and thick. When you lift the spoon, the dough should slowly droop into a V shape. If it stands up stiffly, add a little beaten egg. If it is runny, it has too much egg and may not rise well.
Can I use only water instead of milk?
Yes. Use 1 cup water and skip the milk. The shells will be a little crisper and less browned. Milk gives a slightly richer flavor and deeper color.
05Keep cooking
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