Recipes

FAMOUS CREAM PUFFS

FAMOUS CREAM PUFFS

Light, Airy Choux Pastry Filled With Silky Cream

These Famous Cream Puffs are golden on the outside, hollow and airy on the inside, and filled with smooth, lightly sweetened cream. Made from classic choux pastry, they’re perfect for parties, holidays, or whenever you want a show-stopping dessert that’s easier than it looks.

🧾 Ingredients

For the Choux Pastry (Shells)

  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon sugar (optional, for slightly sweet shells)

For the Cream Filling

Option A: Classic Whipped Cream

  • 1½ cups (360 ml) heavy whipping cream
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract

Option B: Pastry Cream (Custard Filling)

  • 2 cups (480 ml) whole milk
  • ½ cup (100 g) sugar
  • 4 egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Optional Toppings

  • Powdered sugar
  • Chocolate ganache
  • Melted chocolate drizzle

🥣 Instructions

Step 1: Make the Choux Dough

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a saucepan, bring water, butter, salt, and sugar to a boil.
  4. Remove from heat and add flour all at once.
  5. Stir vigorously until a smooth dough forms and pulls away from the pan.
  6. Return to low heat and cook, stirring, for 1–2 minutes to dry the dough slightly.
  7. Transfer dough to a bowl and let cool 5 minutes.
  8. Beat in eggs one at a time until dough is smooth, glossy, and thick.

Step 2: Pipe & Bake

  1. Spoon dough into a piping bag (or use a zip bag).
  2. Pipe 1½–2 inch mounds onto baking sheet.
  3. Smooth tops with a damp finger.
  4. Bake at 425°F (220°C) for 15 minutes.
  5. Reduce heat to 375°F (190°C) and bake another 15–20 minutes until golden and puffed.
  6. Turn off oven, crack door open, and let shells dry for 10 minutes.

🥛 Step 3: Make the Filling

Option A: Whipped Cream

Whip cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.

Option B: Pastry Cream

  1. Heat milk until steaming.
  2. Whisk sugar, yolks, and cornstarch in a bowl.
  3. Slowly pour hot milk into egg mixture while whisking.
  4. Return to saucepan and cook until thickened.
  5. Remove from heat and stir in butter and vanilla.
  6. Cool completely before using.

Step 4: Fill the Cream Puffs

  1. Cut puffs in half or poke a hole in the side.
  2. Pipe or spoon filling inside.
  3. Dust with powdered sugar or drizzle with chocolate.

🍽️ Serving & Storage

  • Best served the same day
  • Refrigerate filled puffs up to 24 hours
  • Freeze unfilled shells up to 2 months
  • Re-crisp shells in oven at 300°F (150°C) for 5 minutes

💡 Tips for Perfect Cream Puffs

  • Use room-temperature eggs
  • Don’t open oven during first bake
  • Let shells dry inside oven
  • Use piping for even shapes
  • Fill just before serving for crispness

⭐ Final Thoughts

These Famous Cream Puffs are light, elegant, and irresistibly delicious. Whether filled with whipped cream or silky custard, they’re guaranteed to impress at any gathering.

Once you make them, they’ll become famous in your kitchen too ☁️🥐

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