Cream puff recipe: whisper light & bursting with cream!


Perfect Cream Puff Recipe: These bake up light as air every time! Filled with sweet whipped cream & dusted with powdered sugar. The ultimate!

Hey happy Friday!

Just in time for the weekend, I’m bringing you a classic dessert recipe that just can’t go wrong, no matter the occasion or the time of year: cream puffs!

Like so many other French pastries such as Madeleine cookies, brioche bread, và macarons, cream puffs have a specific mix of ingredients & a specific technique. But unlike those others, this recipe is very easy khổng lồ make.

If you’re aware of the major pitfalls (more on that below), you’ll be able khổng lồ make this cream puff recipe lượt thích a pro! It’s pretty much foolproof!


Cream puffs are a classic French pastry that everybody just loves.

Similar to lớn eclairs, gougeres, và churros, cream puffs start with choux pastry. You can find lots more info about choux here: Simply Perfect Pate a Choux.

While eclairs và churros are piped into a long cylinder shape, these are more of a round ball.

Sometimes they’re filled with a custard filling (recipe for that here: Pastry Cream), but for what you see here I chose to lớn use whipped cream.

I just love how fluffy và light these come out, & when you take a bite you get that contrast of eggy, almost savory pastry against airy, sweet cream. It’s lượt thích an explosion in your mouth!


There are 2 main components khổng lồ this cream puff recipe:

The choux pastry puffs, andthe cream puff filling.

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Let’s start with the puffs!


This recipe is really kinda weird, not gonna lie. There’s nothing else quite lượt thích it in the pastry world. You will undoubtedly think you’ve done something wrong at some point, but just trust the process. It will come together, and it does work!

Start with water, butter, sugar, và salt, in a small pot over medium-high heat.

It doesn’t matter what temperature these ingredients are because you’re just going to bring it all up lớn a simmer anyway.

Once the liquid is simmering, dump in the flour all at once. I know, it seems wrong but I promise it’s not.

Immediately whisk it all together until a smooth paste forms.

Continue khổng lồ whisk while cooking. After a few minutes, you’ll notice the mixture forms a ball and pulls away from the sides of the pot, leaving a slight film on the bottom.

At this point, dump it into a large mixing bowl and start beating it on medium speed.

The mixture will be hot, but go ahead and start dropping in the eggs. The heat will cook the eggs slightly. This is totally fine!

Be sure khổng lồ allow each egg lớn fully incorporate before adding the next one in.

At first, the dough will look like it’s curdled. But keep beating! It will smooth out and start lớn look sticky & stretchy.

Once all the eggs have gone in, you can shape your puffs. I like to use a piping bag for this step (here is a link to the kind I like: 16-inch featherweight piping bag), but you can totally use a spoon or even a small scoop.

For these bake times và yield, you’ll want khổng lồ shape your puffs at about 1 1/2-inches round.

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While they’re baking, get going on the filling!


If you want, you can just use regular whipped cream, which is made by whipping heavy cream khổng lồ soft peaks with powdered sugar. Use any ratio of cream to sugar. Whatever tastes best lớn you!

But for this recipe, I’ve stepped things up a little with a filling that tastes amazing, has a little extra oomph, và is more stable- so it lasts longer without weeping or collapsing. There’s lots more detail about it on this post: Whipped Cream Frosting. I really love this as a filling!

Start by whipping cream cheese và powdered sugar together until smooth.

The final result does not taste overly cream cheese-y, because there’s so much more cream than cheese. It really just tastes like an extra-rich, extra-thick whipped cream.

Scrape down the bottom và sides of the mixing bowl with a silicone spatula to avoid lumps, then start drizzling in the cream in a slow, thin stream while continuing lớn whip on low speed.

Once all the cream has gone in, turn the mixer up to lớn medium-high & whip until the filling holds stiff peaks.

I also dropped in about a teaspoon of vanilla bean paste, for extra flavor và those pretty đen specks!

Once your pastry puffs are fully cooled, this filling can be piped or spooned in.


There are 3 main reasons why cream puffs collapse or deflate:

The oven isn’t hot enough,they weren’t baked long enough, orthey were covered before completely cool and steam got trapped.

If your oven isn’t hot enough, it won’t create the steam that’s necessary to lớn puff up the pastries. So, if they never rise, it’s probably due lớn a too-cool oven.

Preheat it for a good đôi mươi minutes or so, to lớn make sure it’s definitely up to temperature. You might want to also hang an oven thermometer off one of the racks, since it’s pretty common for ovens to lớn wander out of calibration over time. This way you can be sure your oven really is heating at the temperature you’ve set it to.


If the structure of your shells isn’t completely set, they’ll puff up while baking but then collapse as they cool.

Cream puffs tend to lớn start to get golden pretty early on, but you’ll notice around the cracks they still look a little moist. They are definitely NOT DONE yet!

They should look completely brown, & dry.

If you think they look done, give them another 5 minutes just to be sure