Cream Puffs

Cream Puffsare a delicate, bite-sized pastry that is filled with a delicious homemade custard and whipped cream. Contrary to popular belief, they are really simple but feel extremely fancy.

Did you know cream puffs are named after little cabbages? They are made from classic pâte à choux pastry dough. In French, choux (pronounced shoo) means cabbage and pâte means paste. So we are making cute, mini cabbages.

You only need 5 simple ingredients to make the choux dough: water, butter, salt, flour, and eggs. To make the dough, you’ll start by boiling water, milk, and butter on the stove. Then add the flour and keep stirring. Now add the eggs in one at a time. This is an important step because the eggs act as a leavening agent and no one likes a flat cream puff.

Why You’ll Love This Recipe

• At first glance homemade cream puffs can seem complicated, but they are actually really easy. In fact, my 13 year old can make them!
• These are the perfect little dessert for parties, showers, or a girls night.
• Once you master making pâte à choux, the door will open for other pastries made with this same dough. Thinkeclairsand profiteroles. The possibilities are endless and it is always fun to expand your culinary skills.

Recipe Ingredients

• Butter– Salted or unsalted
• Flour –All-purpose
• Eggs
• Whole milk
• Heavy cream– Whipped
• Sugar –Granulated
• Cornstarch
• Vanilla extract

See the recipe card below for full information on ingredients and quantities

How to Make Cream Puffs

Step #1.Boil water and butter, stir in flour, cool 5 minutes, then beat in eggs one at a time.

Step #2.Pipe onto a baking sheet, bake 35-40 minutes, and cool.

Step #3.Make the pastry cream filling and whip heavy cream until stiff peaks form.

Step #4.Cut tops off pastries, fill with pastry cream and whipped cream, and dust with powdered sugar.

Recipe FAQs

Expert Tips

• Usejust the end of the open piping bag, or a large round tipforconsistent sizeand shape of pastry.
• Ensure themilk mixture for the pastry cream doesn’t boil, as boiling cancause the eggs to curdle. Keep the heat medium and watch closely.
• Refrain from opening the oven doorbecause that will cool the oven down and couldcause the pastries to flatten.Under baking will also cause them to flattenas they cool.
• Chill the pastry cream completelybefore filling toavoid melting the whipped cream. You can speed this up by placing it in an ice bath.
• You canfold the whipped heavy cream into the chilled pastry cream(I make it ahead of time and chill overnight), so it makes afluffy version of the pastrycream. Both are delicious options.

How to Serve and Store Cream Puffs

Cream puffs are a perfect addition to a decadent brunch. Serve them alongside afruit platter, acheese board,hummus platter, orartichoke dip. You can also drizzlechocolateorcaramel sauceon your puffs!

You can make cream puffs 2-3 days in advance. Just keep the shell and the filling separate. Be sure to store them in the refrigerator in an airtight containers. Unfilled cream puff shells can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before filling. Place parchment paper between layers of cream puffs to prevent sticking. Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.

More Sandwich Cookie Recipes to Consider

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