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The Boat Shed Kitchen

Homemade Cream Puffs

Delicate pâte à choux shells are baked until golden and filled with sweet whipped cream, then finished with a light dusting of powdered sugar. Add fresh raspberries for a fruity twist. These classic cream puffs are surprisingly easy and always impressive.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 14 cream puffs
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs room temperature
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 28 raspberries optional
  • 1 Tbsp powdered sugar to garnish

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to boil.
  3. Stir in flour, cook over medium heat for 1½–2 minutes until smooth ball forms.
  4. Cool slightly, then beat in eggs one at a time until smooth and thick.
  5. Pipe into 1½” rounds on baking sheet.
  6. Bake at 425°F for 10 minutes, then 325°F for 20–22 minutes. Cool.
  7. See full steps with tips & photos → https://theboatshedcafe.com/homemade-cream-puffs-2/

Notes

  • Let the dough cool slightly before adding eggs to avoid scrambling.
  • Do not open the oven while baking to prevent deflating the puffs.
  • Shells can be made ahead and stored in an airtight container for 1–2 days.