Cream Puff Recipe

Our light, airy Cream Puff recipe is made with a basic 4-ingredient choux pastry dough. Fill the cream puffs with whipped cream or pudding!

Course Dessert

Cuisine French

Prep Time 15

Cook Time 35

Total Time 50

Servings cream puffs

Calories 145kcal

Author Tonia Larson

Equipment

Ingredients

1 cup water
½ cup salted butter
1 cup all-purpose flour
4 eggs
4 cups whipped cream See Notes
1 tablespoon powdered sugar

Instructions

Preheat the oven to 400˚F.
Bring the water and butter to a boil over medium-high heat.
Turn the heat to low and quickly stir in all of the flour until a ball forms.
Remove from heat and allow the dough to cool for about 5 minutes.
Beat in one egg at a time until the dough is smooth.
Transfer the dough to a pastry bag with a round tip. Pipe two-inch circles of dough onto a parchment-covered baking sheet.
Bake at 400˚F for 35-40 minutes, until golden brown.
Cool completely on a wire rack. Store at room temperature in an airtight container for 1-2 days or in the freezer for up to 3 months.
When ready to serve, cut the cream puffs in half, remove the excess dough, and fill the bottom half with whipped cream.
Replace the top half and sprinkle with powdered sugar.

Video

Notes

Note 1: Whipped Cream

Beat two cups of heavy whipping cream until thickened. Add 6 tablespoons of powdered sugar and 2 teaspoons of vanilla extract. Beat until soft peaks form.

Note 2: Caramel Apple Cream Puffs

Beat two cups of heavy whipping cream until thickened. Add 1/2 cup caramel sauce, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 2 teaspoon vanilla extract, and beat until soft peaks form. Fill the cream puffs with the caramel whipped cream and apple pie filling. Top with powdered sugar and a drizzle of caramel sauce.

Note 3: Pumpkin Cream Puffs

Use a mixer to beat 4 ounces of softened cream cheese until smooth. Mix in 1 cup of pumpkin puree, 1/2 cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract, scraping the bowl occasionally. Then, fold in an 8-ounce container of thawed cool whip. Fill the cream puffs with the pumpkin cream and sprinkle them with powdered sugar and pumpkin pie spice.

Note 4: Storage

Store cooled cream puff shells, without the filling, in an airtight container at room temperature for 1-2 days or in the freezer for up to 3 months.

Nutrition