Homemade Cream Puffs are a delightful treat that combines light, airy pastry with a luscious, creamy filling for an irresistible dessert. The golden, crisp shells give way to a soft, pillowy interior, creating a perfect contrast in every bite. In just under an hour, you can whip up these elegant pastries that feel both indulgent and effortless. Whether you’re hosting a gathering or treating yourself, they’re sure to impress with their delicate texture and rich flavor.
The magic lies in the balance of flavors—vanilla-infused custard or whipped cream nestled inside a buttery, slightly sweet choux pastry. Each puff is a mini masterpiece, offering a symphony of textures and tastes that melt in your mouth. With a recipe this simple and rewarding, you’ll find yourself reaching for it time and time again. Perfect for any occasion, these cream puffs are a timeless classic that never fails to delight.
Ingredients for Homemade Cream Puffs
- 1 cup hot water
- 1/2 cup unsalted butter (reduce salt if using salted butter)
- 1/2 tsp. salt (reduce to 1/4 tsp. if using salted butter)
- 1 cup all-purpose flour
- 4 large eggs, whisked together
- Garnish Options:
- Icing (confectioners) sugar
- Whipped cream
- Chocolate ganache
- Chocolate Ganache (Optional):
- 8 ounces semisweet or bittersweet chocolate (72% recommended)
- 1 cup heavy cream
- Additional Ideas:
- Salted caramel
- Strawberries
Step-by-Step Instructions
- Preheat oven to 425°F with the rack in the center. Line a sheet pan with parchment paper.
- In a medium saucepan over medium heat, combine hot water, butter, and salt. Bring to a boil.
- Add flour all at once and whisk vigorously to remove lumps. Switch to a wooden spoon and cook until the mixture forms a ball and clears the sides of the pan (2-3 minutes).
- Remove from heat. Add a small amount of whisked egg and stir vigorously until combined. Repeat until all eggs are added, stirring until the batter is smooth and shiny.
- Transfer batter to a piping bag fitted with a large round nozzle (or drop spoonfuls onto the pan and shape with a spoon). Pipe onto the prepared tray, leaving 2 inches between each puff.
- Wet your finger and gently press down any peaks on the puffs. Sprinkle a few drops of water on the tray to create steam in the oven.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 10-15 minutes. Do not open the oven during baking.
- Remove when puffs are golden brown and sound hollow when tapped. Cool completely on a wire rack.
- Fill with whipped cream and garnish with chocolate ganache or a dusting of icing sugar. Serve immediately or refrigerate for up to 6 hours.
- Store unfilled puffs in an airtight container for up to 24 hours or freeze for longer storage.
Creative Toppings & Fillings to Elevate Your Cream Puffs
While whipped cream and chocolate ganache are classic choices, don’t be afraid to get creative! Try filling your cream puffs with salted caramel for a sweet-and-salty twist, or add fresh strawberries for a fruity touch. For a decadent option, drizzle with white chocolate ganache or sprinkle with crushed pistachios. The possibilities are endless!
Perfect Pairings: Serving Suggestions for Cream Puffs
Serve your cream puffs as a delightful dessert or an elegant afternoon treat. Pair them with a cup of espresso or a glass of sparkling wine for a sophisticated touch. For a fun twist, create a cream puff tower as a centerpiece at your next gathering. Don’t forget to dust them with icing sugar for a beautiful finishing touch!
Storage Secrets: Keeping Your Cream Puffs Fresh
To store unfilled cream puffs, place them in an airtight container at room temperature for up to 24 hours. For longer storage, freeze them in a freezer-safe bag for up to a month. When ready to serve, thaw at room temperature and fill with your desired cream or topping. Filled cream puffs should be refrigerated and enjoyed within 6 hours for the best texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the cream puff dough ahead and refrigerate it for up to 24 hours before baking. You can also bake the shells in advance and freeze them, then fill them just before serving. For a quick garnish, use store-bought whipped cream or chocolate sauce to save time without sacrificing flavor.
Essential Equipment for Cream Puff Success
To make the process smoother, ensure you have a piping bag fitted with a large round nozzle for even shaping. A wooden spoon is perfect for stirring the dough, and a sheet pan lined with parchment paper prevents sticking. A cooling rack is also key to ensuring your cream puffs stay crisp and airy.
Homemade Cream Puffs
Equipment
- medium saucepan
- Sheet pan
- parchment paper
- Wooden spoon
- Piping bag
- Large round nozzle
Ingredients
Choux Pastry
- 1 cup hot water
- 1/2 cup unsalted butter
- 1/2 tsp salt reduce to 1/4 tsp if using salted butter
- 1 cup all-purpose flour
- 4 large eggs whisked together
Chocolate Ganache
- 8 ounces semisweet or bittersweet chocolate 72% chocolate recommended
- 1 cup heavy cream
Garnish Options
- Icing sugar
- Whipped cream
- Salted Caramel optional
- Strawberries optional
Instructions
- Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper.
- In a medium saucepan over medium heat, combine hot water, butter, and salt.
- Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps.
- Using a wooden spoon, cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes).
- Remove from heat. Add a little whisked egg and stir quickly and vigourously using a wooden spoon, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat adding egg. Once all eggs are added, stir a bit more until smooth and shiny.
- Add batter to piping bag fitted with a large round nozzle (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto a baking tray lined with parchment paper, leaving about 2 inches between each one. Mine were 1 ½ inches wide.
- Wet your finger and push down any peaks that are on the puffs so this doesn’t burn while cooking. Sprinkle drops of water on your tray also to create steam in the oven, this helps the puffs rise and grow.
- Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10-15 minutes. Do not open oven while they’re cooking.
- The cream puffs should be golden brown all over and hollow-sounding when tapped. If they are pale in color they can sink and loose shape so make sure to bake for longer to get that color.
- Remove to a cooling rack to cool completely.
- Fill with freshly whipped cream and serve with chocolate ganache or sprinkle generously with icing sugar. Serve immediately or refrigerate for up to 6 hours. If you are not ready to serve then store the puffs for 24 hours in an airtight container or freeze.
