Homemade Cream Puffs are light and airy pastries filled with sweet whipped cream or creamy custard. This homemade cream puffs recipe creates golden pastry shells with a crisp outside and soft hollow center, making them perfect for elegant desserts, parties, or special occasions.
Origin of Cream Puffs
Cream puffs originated in France and are made from pâte à choux, a classic pastry dough used for many French desserts like éclairs and profiteroles. They became popular worldwide for their delicate texture and delicious fillings.
Why It’s Loved
Homemade Cream Puffs are loved for their light texture and creamy filling. The contrast between the crisp shell and smooth filling makes them irresistible.
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Homemade Cream Puffs
12
servings20
minutes30
minutes180
kcalIngredients
For the Pastry:
1 cup water
½ cup butter
1 cup all-purpose flour
4 eggs
For the Filling:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Directions
- Preheat oven to 400°F (200°C).
- In a saucepan, bring water and butter to a boil.
- Add flour all at once and stir until dough forms a ball.
- Remove from heat and cool slightly.
- Beat in eggs one at a time until smooth and glossy.
- Drop spoonfuls of dough onto a baking tray.
- Bake for 25–30 minutes until golden and puffed.
- Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice cream puffs and fill with whipped cream.
- Serve immediately.
Notes
- Serving Suggestion: Dust with powdered sugar or drizzle chocolate sauce.
- Tip: Do not open the oven while baking to prevent deflating.
- Storage: Store unfilled shells in an airtight container for 2 days.
