These easy cream puffs are made with golden choux pastry shells and filled with smooth pastry cream. They bake up light, airy, and crisp, with a rich homemade filling inside.
Why You'll Love These Cream Puffs
- Light, airy shells with a crisp outside
- Smooth homemade pastry cream filling
- Simple ingredients with a classic bakery-style result
- Perfect for parties, holidays, or a special weekend dessert
I still remember seeing cream puffs lined up in pastry shop windows, each one dusted with powdered sugar and filled so neatly it felt almost too pretty to touch. They looked like something complicated, but once I started making them at home, I realized the magic is mostly in the dough and patience, similar to when I first tried making éclairs at home and saw how simple techniques can create something that looks impressive.
What makes this recipe work so well is the choux pastry. The dough cooks first on the stovetop, then bakes in the oven, where steam helps the shells puff up and become hollow inside. The pastry cream gives them that classic, rich filling, while the powdered sugar keeps the finish simple and bakery-style. I often serve them alongside other light desserts like profiteroles or even something simple like homemade donuts when I want a small dessert spread without too much effort.
Key Ingredients in Cream Puffs
You'll find the exact measurements in the recipe card, but here's a closer look at the key ingredients and why I use them.
- Egg Yolks, Heavy Cream & Sugar: I use these for the pastry cream because they create a smooth, rich filling with a clean, balanced sweetness.
- Water, Butter, Salt & Sugar: This base builds the structure of the choux pastry and gives it just enough flavor without overpowering the filling.
- All-Purpose Flour & Eggs: I rely on these to give the dough its body and help the cream puffs rise into light, hollow shells.
- Egg Wash, Milk & Powdered Sugar: The egg wash helps create that golden finish, and I like to keep the topping simple with powdered sugar.
How to Make Cream Puffs
You can find the complete printable cream puffs recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Cream Filling: Whisk egg yolks, then slowly mix with warm cream and sugar. Cook gently until thickened, then cool and refrigerate.
2. Prepare the Choux Dough: Boil water, butter, sugar, and salt. Stir in flour, cook briefly, then cool. Beat in eggs one at a time until smooth.
3. Shape and Bake: Pipe dough onto a lined tray, brush with egg wash, and bake at 375°F / 190°C (340°F convection / 170°C fan) until puffed and golden. Cool on a wire rack.
4. Fill and Finish: Slice cooled puffs, fill with chilled cream, and dust the cream puffs with icing sugar before serving.
Tips for Perfect Cream Puffs Every Time
Cook the Dough Fully: I always give the dough a full 2 minutes on the stovetop so it dries slightly; this helps the puffs hold their shape and rise properly in the oven.
Check the Egg Texture: The dough should fall slowly in a thick ribbon, and I use this as my signal that the eggs are incorporated correctly.
Dry the Shells if Needed: If the shells feel soft after baking, I place them back in the oven for a few minutes to help them crisp up and stay light.
Storage
I keep unfilled shells in an airtight container or freeze them, then reheat for a few minutes in the oven to bring back the crispness before filling.
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Recipe
Easy Cream Puffs
Ingredients
Pastry Cream
- 4 large egg yolks
- 500 ml heavy cream
- 100 g granulated sugar
Choux Pastry
- 240 ml water
- 110 g unsalted butter
- ½ teaspoon salt
- 1½ tablespoon granulated sugar
- 120 g all-purpose flour
- 3 large eggs
Egg Wash & Finish
- 1 large egg
- 10 ml milk
- Powdered sugar - for dusting
Instructions
- Whisk 4 large egg yolks in a bowl until smooth.
- Heat 500 ml heavy cream with 100 g granulated sugar in a saucepan over medium heat until warm, and the sugar dissolves.
- Gradually add some warm cream to the egg yolks while whisking, then return everything to the saucepan and cook on low heat, stirring constantly, until thickened.
- Transfer the pastry cream to a bowl set over ice-cold water, cover with plastic wrap, let it cool, and refrigerate for 1 hour.
- In a saucepan, bring 240 ml water, 110 g unsalted butter , ½ tsp salt, and 1½ tbsp granulated sugar to a boil.
- Remove from heat, add 120 g all-purpose flour, and stir until combined, then return to low-medium heat and cook for 2 minutes until the dough forms a ball and pulls away from the sides.
- Transfer the dough to a bowl, let it cool slightly, then add 3 large eggs one at a time, mixing well after each addition until smooth and glossy.
- Pipe the dough onto a lined baking tray, smooth the tops with a damp finger, and brush with egg wash made from 1 large egg and 10 ml milk.
- Bake in a preheated oven at 375°F / 190°C (340°F convection / 170°C fan) for 25 minutes until golden and puffed, without opening the oven.
- Let the shells cool completely on a wire rack.
- Stir the chilled pastry cream until smooth, transfer to a piping bag, and let it sit at room temperature for 30 minutes.
- Cut the cream puffs, fill with pastry cream, and finish with powdered sugar before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Love how versatile cream puffs are! I like vanilla pastry cream and a drizzle of chocolate ganache the perfect combo.