These Easy Homemade Cream Puffs are a bakery-style treat you can make right at home!
Crisp golden shells made from classic choux pastry are filled with luscious whipped cream or custard, creating a dessert that’s both simple and elegant – perfect for holidays, birthdays, or just because.
Why You’ll Love These Cream Puffs
Classic French Pastry Made Simple – No fancy equipment needed
Crisp on the Outside, Creamy Inside – Textural perfection
Customizable Fillings – Sweetened whipped cream, custard, or mousse
Make-Ahead Friendly – Shells can be frozen
Impressive Yet Easy – Ideal for parties and special events
What You’ll Need (Ingredient Highlights)
For the Choux Pastry
Butter – Unsalted, adds richness
Water – For steam to puff the dough
All-Purpose Flour – Structure and stability
Eggs – Give rise and richness
Salt – Enhances flavor
For the Filling
Heavy Whipping Cream – Light and airy filling
Powdered Sugar – Sweetens the cream
Vanilla Extract – For warm flavor
Pro Tips Before You Start
Use Room Temperature Eggs – Helps them blend smoothly
Cook the Dough Until It Pulls Away – Ensures moisture is reduced
Cool Dough Before Adding Eggs – Prevents scrambling
Don’t Open the Oven Too Early – Avoid deflation
Fill Just Before Serving – Keeps shells crisp
How to Make Easy Cream Puffs
Step 1: Make the Choux Pastry
In a saucepan, bring water, butter, and salt to a boil.
Add flour and stir vigorously until dough forms a smooth ball.
Cool slightly, then beat in eggs one at a time until glossy and pipeable.
Step 2: Pipe and Bake
Transfer dough to a piping bag.
Pipe small mounds onto a baking sheet lined with parchment.
Bake at 400°F for 25–30 minutes until puffed and golden. Let cool completely.
Step 3: Make the Whipped Cream
In a chilled bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Fill the Cream Puffs
Slice each puff open or pipe filling into the bottom. Fill with whipped cream or desired filling.
Step 5: Serve
Dust with powdered sugar and serve immediately or chill briefly before serving.
What to Serve It With
Fresh berries or fruit compote
A drizzle of chocolate or caramel sauce
Espresso or cappuccino
Chocolate curls or mint garnish
A glass of dessert wine
Variations / Substitutions
Chocolate Cream Filling – Add cocoa or melted chocolate
Custard or Pastry Cream – Traditional filling option
Savory Version – Skip sugar, fill with herbed cheese spread
Mini Cream Puffs – Make bite-sized for parties
Gluten-Free – Use gluten-free flour blend (1:1)
Storage & Leftovers
Unfilled Shells: Store in airtight container for 2–3 days or freeze
Filled Cream Puffs: Best eaten the day they’re made
Fridge: Store filled puffs up to 24 hours
Freezer: Freeze shells only; thaw and re-crisp in oven
FAQs
Can I make cream puffs ahead of time?
Yes – bake the shells ahead and fill just before serving.
Why did my cream puffs collapse?
They may not have baked long enough. Bake until deeply golden.
What’s the best filling?
Whipped cream, pastry cream, chocolate mousse, or even ice cream.
Can I freeze cream puffs?
Yes, unfilled shells freeze well. Fill after thawing.
Do I have to use a piping bag?
No – you can spoon dough onto baking sheet, though shapes may be less uniform.
Final Thoughts
These Easy Homemade Cream Puffs are proof that you don’t need to visit a bakery to enjoy fancy desserts.
With just a few ingredients and simple steps, you can make crisp, airy shells filled with sweet, creamy perfection – a treat that’s as impressive as it is delicious.
