Classic Cream Puffs ❤️

Light, airy pastry shells filled with luscious vanilla whipped cream and dusted with powdered sugar. These elegant pastries are surprisingly simple to make and perfect for holidays, tea parties, or any special dessert.

Prep Time

• Prep: 30 minutes
• Bake: 30–35 minutes
• Cool: 30 minutes
• Total: About 1 hour 35 minutes
• Servings: 12 cream puffs

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Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• ½ cup (113 g) unsalted butter
• ¼ teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweeter puffs)
• 1 cup (125 g) all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Cream Filling

• 2 cups (480 ml) heavy whipping cream, chilled
• ¼ cup (30 g) powdered sugar
• 1 teaspoon vanilla extract

Optional Chocolate Drizzle

• ½ cup (90 g) semisweet chocolate chips
• 2 tablespoons heavy cream

Garnish

• Powdered sugar for dusting

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Instructions

1. Make the Choux Pastry

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil.
4. Remove from heat and stir in the flour all at once until a smooth dough forms.
5. Return to medium heat for 1–2 minutes, stirring constantly, until the dough forms a ball and leaves a thin film on the pan.
6. Transfer to a mixing bowl and cool for 5 minutes.
7. Beat in the eggs one at a time, mixing well after each until the dough is smooth, glossy, and pipeable.

2. Bake

1. Pipe or spoon 2-inch mounds onto the prepared baking sheet, leaving about 2 inches between them.
2. Bake for 20 minutes.
3. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes, until golden brown.
4. Turn off the oven, crack the door open slightly, and let the puffs sit for 10 minutes.
5. Transfer to a wire rack to cool completely.

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3. Make the Filling

1. Beat the heavy cream until soft peaks form.
2. Add powdered sugar and vanilla.
3. Continue beating until stiff peaks form.

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4. Fill the Cream Puffs

1. Slice each puff in half or make a small hole in the bottom.
2. Pipe or spoon in the whipped cream.
3. Replace the tops.

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5. Optional Chocolate Drizzle

1. Microwave the chocolate chips and heavy cream in 20-second intervals, stirring until smooth.
2. Drizzle over the filled cream puffs.

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Serving Suggestions

• Dust generously with powdered sugar.
• Serve with fresh strawberries, raspberries, or blueberries.
• Pair with coffee, espresso, or hot chocolate.

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Storage

• Unfilled shells: Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
• Filled cream puffs: Refrigerate for up to 2 days.

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Tips for Perfect Cream Puffs

• Measure ingredients accurately for the best rise.
• Add eggs one at a time for a smooth dough.
• Avoid opening the oven during the first 20 minutes of baking.
• Cool the shells completely before filling.
• For extra-crisp shells, poke a tiny hole in each baked puff and return them to the turned-off oven for 5 minutes to let steam escape.

Approximate Nutrition (Per Cream Puff)

• Calories: 230
• Protein: 4 g
• Carbohydrates: 15 g
• Fat: 17 g
• Sugar: 7 g
• Fiber: <1 g

These cream puffs are crisp on the outside, light and hollow inside, and filled with silky vanilla whipped cream—a timeless dessert that’s always a crowd-pleaser.