Baking & Pastry > Pastries (Choux) > Choux Pastry Creations > Cream Puffs Recipe

Classic Cream Puffs

Learn how to make perfect cream puffs with this detailed recipe. Fluffy choux pastry filled with sweet cream – a classic dessert!

Prep Time
30 minutes
Cook Time
35-40 minutes
Servings
12
Ingredients
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt
  • 1 1/2 cups Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Preparing the Choux Pastry

In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat. Make sure the butter is completely melted before the water boils.

Adding the Flour

Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Incorporating the Eggs

Transfer the dough to a mixing bowl. Let it cool slightly for about 5 minutes. Begin adding the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable. It should slowly fall from the spoon.

Piping and Baking

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe mounds of dough onto the prepared baking sheet, about 1 inch apart. Bake for 25-30 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until golden brown and firm. Do not open the oven door during baking, as this can cause the puffs to collapse.

Cooling the Puffs

Turn off the oven and prop the oven door slightly ajar with a wooden spoon. Let the puffs cool completely in the oven for about 30 minutes. This will help prevent them from collapsing. Once cooled, transfer them to a wire rack.

Making the Cream Filling

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Filling the Puffs

Cut the cream puffs in half horizontally. Fill each puff generously with the whipped cream. Dust with powdered sugar before serving.

← Classic Choux Pastry: Perfect for Piping Classic Gougères Recipe →

FAQ

  • Why did my cream puffs collapse?

    This can happen if the oven door is opened during baking, or if the puffs are not baked long enough. Make sure they are golden brown and firm before removing them from the oven. Cooling them slowly in the oven can also help.
  • Can I use a different filling?

    Yes, you can use pastry cream, chocolate cream, or any other filling you like.
  • Can I make the choux pastry ahead of time?

    Yes, you can prepare the choux pastry and pipe it onto the baking sheet, then freeze the unbaked puffs. Bake them directly from frozen, adding a few extra minutes to the baking time.