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Believe it or not, cream puffs are one of the easiest desserts to make! I’ll share my easy cream puffs recipe, and you can dress them up however you’d like! My favorite way to enjoy them is with a simple cream filling.
French pastries are my absolute favorite. If you like these you might like our homemade cherry turnovers or croissants.
Watch Our Step By Step Video!
My Sweetheart and I recently celebrated our wedding Anniversary. We had a nice dinner at home with the kids, since it was a weeknight, and for dessert, I made one of his favorite treats. Cream puffs! Have you made your own cream puffs before? They look like they might be complicated, but are actually really easy to make only requiring a few ingredients.
How Do You Make Cream Puffs?
You can use this pastry dough for cream puffs, eclairs andchurrosas well! It’s super versatile and so simple.
Easy Cream Puff Dough
First, you’ll heat 1 stick of butter and a cup of water in a saucepan until it comes to a boil. Add a cup of flour and stir until a dough forms. There will probably be a thin film on the bottom of your pan—-that’s normal. The dough isn’t burning, it’s just cooking.
Add 4 eggs, 1 at a time, stirring completely to incorporate each time. The dough will look a bit slimy like it’s not going to come together, but keep stirring because it will. PROMISE.
Use a medium cookie scoop to scoop 20 balls of cream puff dough onto an ungreased baking sheet. Bake at 400 degrees for 25 minutes. Cream puffs should be golden brown. Let cool.
How big should cream puffs be?
You can make these large or small. Mine are medium shaped, about 2″ when baked.
Cutting and Hollowing Out Cream Puffs
There are a couple of different ways to fill cream puffs. You can inject the cream through the side, or slice the top off and fill with cream then put the top back on. This is what I do.
I take a sharp knife and cut the tip of my cream puff off. Then I pull out the dough in the center to make room for the cream, fill with cream, and put the top of the cream puff back on.
Watch my step by step video to see exactly how to do this!
How To Fill Cream Puffs With Cream
First, you’ll need to decide what kind of cream you’d like to use. My favorites are homemade whipped cream, chocolate mousse, or pastry cream.
Fill a large Ziploc baggie or frosting bag with a large star tip (optional) or simply cut the corner off of the bag. Load bag with filling and fill each cream puff. Place the top of the cream puff back into place.
For a fancier version, spoon a small amount of chocolate ganache over each finished cream puff and refrigerate until firm.
Store cream puffs in the refrigerator. They can be frozen for up to 6 months.
3 More Delicious Desserts That Are Easy To Make
Chocolate Cream Angel Food Cake
Buckeye Chocolate Peanut Butter Sheet Cake
Chocolate Eclair Dessert
Easy Cream Puffs Recipe (Profiteroles)
Believe it or not, cream puffs are one of the easiest desserts to make! I'll share my easy cream puffs recipe, and you can dress them up however you'd like! My favorite way to enjoy them is with a simple cream filling.
4.50 from 8 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 2 minutes minutes
cooling: 30 minutes minutes
Total Time: 42 minutes minutes
Servings: 20 cream puffs
Calories: 98kcal
Ingredients
Cream Puff Dough
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
Homemade Whipped Cream
- 1 cup heavy whipping cream (granulated por powdered sugar)
- 3 Tbsp sugar
- 1/2 teaspoon vanilla extract
Instructions
Heat water and butter to a rapid boil in a saucepan over medium heat to medium-high heat.
Add flour and reduce heat to low. Stir constantly, using a wooden spoon, for 1 minute or until a soft dough forms.
Remove pan from heat. Add eggs, one at a time, and beat with a spoon until completely mixed in before adding each additional egg. It doesn't seem like the eggs will incorporate, but they WILL. Just be patient!
Scoop balls of dough (I use a medium cookie scoop) and place onto an ungreased baking sheet.
Bake in oven at 400 degrees for 25 minutes or until golden brown and puffed up.
Let cool for 30 minutes on cooling racks (room temperature).
While cream puffs cool, make whipped cream. In a large mixing bowl, by beat heavy whipping cream and sugar and vanilla with an electric mixer or stand mixer until stiff peaks form.
Slice off the tip of each cream puff and gently remove the insides of each cream puff.
Fill a pastry bag or ziploc bag with cream mixture and pipe filling into each cream puff. Replace tops.
Store cream puffs in refrigerator.
Nutrition
Calories: 98kcal
Brandy
Website | + posts
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
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About Brandy
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com without any additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
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Reader Interactions
Comments
MrsJenB says
I just love cream puffs! The remind me of the ones my aunt used to make for special occasions. Thank you for bringing back that memory for me!
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themasons says
I’m so excited to try this I’ve always wanted to make them!
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Lisa F says
Um…… can you mail some of those to me? Those look DELICIOUS! I love cream puffs!
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Me and My Pink Mixer says
Oh yum ~ I love cream puffs! I have only made them once & that was years ago – will have to try this recipe soon!
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Wendy says
Oh YUMMY! I will be trying these babies!
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Brooke says
Happy Anniversary! I was thinking about you yesterday. And those cream puffs look dang good!
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Steph @ somewhatsimple says
Mmmmm… I am going to feature these on my sidebar tomorrow!
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michelle@somedaycrafts says
Those look so delish!!!
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K. Ruhl says
These sound so good! I must try them <3
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shopannies says
mmmm goood looks so delicious
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Its A Blog Party says
Yum! Those look sooo good!
Thanks for linking up!
~LizReply
Connie says
Hi can the shell be frozen once it’s baked ??Reply
Brandy says
Yes! Cream puffs freeze really well (filled or unfilled).
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MT says
I put on ungreased baking pan and they all stuck!
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Nicky says
These were unbelievably easy to make, especially for someone like me who avoids baking at all costs. Followed the recipe but didn’t have a piping bag or ziplock bag so used a tablespoon measure to generously dollop them onto the parchment paper and they came out perfect!Reply
Brandy says
Nicky, this made my day! So glad you found the recipe easy to follow. These were one of the first “fancy” things I ever tried making and I couldn’t believe how easy they were either!
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Marilyn Truman says
What did I do wrong? Mine didn’t puff up.
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Brandy says
Hi Marilyn! I’ve never had any issues with them puffing up and have made this recipe many times so I’m not sure what could have gone wrong, but this reddit thread might be helpful! https://www.reddit.com/r/pastry/comments/fypx64/my_cream_puffs_didnt_puff/
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