Classic Cream Puffs (Choux à la Crème)
Light, Airy Pastries Filled with Silky Vanilla Cream
Cream puffs are a timeless pastry made from choux dough, a unique dough that puffs dramatically in the oven thanks to steam. The result is a hollow, crisp shell with a tender interior—perfect for filling with sweetened whipped cream or pastry cream.
Though elegant, cream puffs require only a handful of basic ingredients. Success depends on proper cooking of the dough, correct oven temperature, and not opening the oven too early. Follow these steps carefully for bakery-quality results at home.
Ingredients (Makes 20–24 Cream Puffs)
For the Choux Pastry
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1 cup (240 ml) water
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½ cup (113 g) unsalted butter, cut into pieces
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1 cup (125 g) all-purpose flour
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¼ tsp salt
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4 large eggs, room temperature
For the Cream Filling
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1½ cups (360 ml) heavy whipping cream, cold
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¼ cup powdered sugar
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1 tsp vanilla extract
Optional topping: powdered sugar or chocolate drizzle
Equipment Needed
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Medium saucepan
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Wooden spoon or silicone spatula
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Mixing bowl
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Piping bag (or spoon)
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Baking sheet
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Parchment paper
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Oven
Step-by-Step Instructions
1. Preheat the Oven (10 minutes)
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Make the Choux Dough (10 minutes)
In a medium saucepan over medium heat (160–170°C / 320–340°F stovetop equivalent), combine the water, butter, and salt. Bring to a rolling boil.
Reduce heat to low, add the flour all at once, and stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for 1–2 minutes to remove excess moisture.
Remove from heat and let the dough cool for 5 minutes.
3. Add the Eggs (5–7 minutes)
Transfer the dough to a mixing bowl. Add the eggs one at a time, beating well after each addition. The dough should become smooth, glossy, and thick enough to hold its shape but soft enough to pipe.
4. Shape the Cream Puffs (10 minutes)
Spoon or pipe rounded mounds (about 2 tablespoons each) onto the prepared baking sheet, spacing them 5 cm (2 inches) apart.
5. Bake the Pastry Shells (30–35 minutes)
Place the baking sheet on the center rack and bake at 220°C (425°F) for 15 minutes.
Without opening the oven, reduce the temperature to 190°C (375°F) and continue baking for 15–20 minutes, until the puffs are golden brown, firm, and sound hollow when tapped.
Turn off the oven, crack the door slightly, and let the puffs sit inside for 10 minutes to dry out the centers.
6. Cool Completely (20 minutes)
Remove the shells and cool completely on a wire rack before filling.
Prepare the Cream Filling (5 minutes)
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla at medium-high speed until stiff peaks form. Keep refrigerated until ready to use.
Fill the Cream Puffs (10 minutes)
Slice each puff in half horizontally or poke a small hole in the bottom.
Pipe or spoon the whipped cream into each shell. Replace the tops if sliced.
Serving Suggestions
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Dust with powdered sugar
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Drizzle with melted chocolate
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Serve with berries or caramel sauce
Cream puffs are best served the same day they are filled.
Storage Tips
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Unfilled shells: store at room temperature for 1 day or freeze for up to 1 month
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Filled cream puffs: refrigerate and serve within 24 hours
Tips for Perfect Cream Puffs
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Use room-temperature eggs
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Do not open the oven during the first baking stage
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Fully bake and dry the shells to prevent collapse
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Fill only after completely cooled
Final Thoughts
Cream puffs are a beautiful balance of simplicity and elegance. With a crisp shell and creamy filling, they make an impressive dessert for gatherings, holidays, or special occasions—yet they’re surprisingly easy to master at home.