I’m sharing how to make cream puffs in a straightforward way so you’ll see these little treats are much easier than you think and can turn out even better than store-bought.

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I used to think cream puffs were a bakery-only thing, until I messed around and realized they are shockingly easy. These Simple And Easy Cream Puffs come out light, slightly crisp and totally worth the tiny effort, honestly better than most store buys.

I swear the little things matter, like good unsalted butter in the dough and fresh heavy cream for the filling, they lift the whole thing. If you ever typed How To Make Cream Puffs into search you know the rabbit hole, and that’s why I kept going.

This is my messy, real take on Cream Puffs Easy and I want you to try them.

Ingredients

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Flour gives structure and a little carbohydrate not much fiber, supports the puff.
Eggs add protein, moisture and richness, help pastries rise and set.
Butter brings flavor and fat, makes crust tender and rich, its great for browning.
Sugar sweetens and helps browning and texture, but too much isnt healthy.
Cream whips into a fluffy filling, high in fat, adds silkiness and richness.
Whole milk gives creaminess and calcium, provides lactose and some protein.
Cornstarch thickens pastry cream fast without extra flavor, pure carbohydrate.
Vanilla lifts flavor subtly, makes desserts taste sweeter without adding sugar.

Ingredient Quantities

For the choux pastry (pâte à choux): 1 cup water

For the choux pastry (pâte à choux): 1/2 cup unsalted butter (1 stick)

For the choux pastry (pâte à choux): 1 cup all purpose flour

For the choux pastry (pâte à choux): 1 tablespoon granulated sugar

For the choux pastry (pâte à choux): 1/4 teaspoon salt

For the choux pastry (pâte à choux): 4 large eggs room temp

For the filling (whipped cream option): 1 1/2 cups heavy cream

For the filling (whipped cream option): 2 tablespoons powdered sugar

For the filling (whipped cream option): 1 teaspoon vanilla extract

Optional pastry cream filling: 2 cups whole milk

Optional pastry cream filling: 1/2 cup granulated sugar

Optional pastry cream filling: 3 large egg yolks

Optional pastry cream filling: 1/4 cup cornstarch

Optional pastry cream filling: 2 tablespoons unsalted butter

Optional pastry cream filling: 1 teaspoon vanilla extract

Optional: powdered sugar for dusting

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment paper; measure and have 4 large eggs at room temperature ready, it makes a big difference.

2. In a medium saucepan bring 1 cup water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon salt to a rolling boil.

3. Remove from heat, add 1 cup all purpose flour all at once and stir like crazy until the dough pulls away from the sides and forms a smooth ball, cook over low heat stirring for 1 to 2 minutes to dry it out a bit, then let it cool about 3 to 5 minutes so you dont scramble the eggs.

4. Add the 4 eggs one at a time, beating well after each addition until the batter is glossy and thick enough to hold its shape; use a stand mixer or beat by hand, and if it seems too stiff add a tiny bit of a beaten egg.

5. Spoon or pipe mounds about 1 1/2 inches wide onto the prepared sheet leaving space between each; if you want a shinier, deeper color lightly brush tops with a little beaten egg.

6. Bake at 425 F for 12 to 15 minutes without opening the oven, then lower oven to 350 F and bake another 20 to 25 minutes until puffed, deep golden and sounding hollow when tapped; if they seem soggy inside, make a small slit or poke a hole and bake 3 to 5 more minutes to dry.

7. Cool the shells on a rack. While they cool make the filling you choose: Whipped cream filling: whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to stiff peaks. Pastry cream option: whisk 1/2 cup granulated sugar with 1/4 cup cornstarch and 3 large egg yolks until smooth, heat 2 cups whole milk until steaming, slowly temper hot milk into the yolk mix, return to saucepan and cook, whisking, until thick and bubbling, remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, press plastic on the surface and cool.

8. Fill the puffs: slice tops off or poke a hole and pipe in the whipped cream or chilled pastry cream, then replace tops; for puff repair, if one collapses you can scoop out soggy bits and refill after drying.

9. Dust with powdered sugar if you like and serve the same day; keep filled cream puffs refrigerated and best eaten within 24 hours.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet lined with parchment paper
3. Medium saucepan
4. Heatproof spatula or wooden spoon for stirring the dough
5. Large mixing bowl and whisk
6. Stand mixer or electric hand mixer — or a sturdy wooden spoon if you wanna beat by hand
7. Measuring cups and spoons
8. Piping bag with round tip, or two spoons to drop/shape the mounds
9. Cooling rack and small pastry brush for egg wash

(Note: youll want the eggs at room temp and parchment ready before you start.)

FAQ

Q: Why did my cream puffs sink or collapse after baking? A: Most likely they were underbaked or the oven door got opened while baking, letting cold air in. Make sure the dough is cooked until puffed and deep golden, then lower the heat to dry them out for 8 to 12 more minutes. Also use room temp eggs and measure flour right, too much or too little egg will change the structure.

Q: How do I get a nice hollow center so I can fill them? A: Beat the dough until it forms a smooth paste that pulls away from the pan, pipe or spoon evenly sized mounds, bake hot at 425 F (220 C) for 10-12 minutes then reduce to 350 F (175 C) and finish baking until dry. The high start helps them puff, the lower phase dries the inside so it stays hollow. Don’t open the oven while they rise.

Q: Can I make the shells ahead or freeze them? A: Yes, baked shells freeze great. Cool completely, then freeze in a single layer in a zip bag. Reheat in a 300 F (150 C) oven 5 to 10 minutes to re-crisp, then fill. If you fill with whipped cream do that right before serving cause it gets soggy fast.

Q: Whats the easiest way to fill them without making a mess? A: Chill the shells first, slice off the top or poke a hole in the bottom and pipe filling in with a pastry bag or zip bag with the corner snipped. If using whipped cream, pipe it cold so it holds shape better. Poking at the bottom gives a cleaner look than just spooning in.

Q: Which filling should I pick, whipped cream or pastry cream? A: Whipped cream is light and quick but it wont hold as long and can weep, fill close to serving time. Pastry cream is richer and keeps a few days in the fridge, so it’s better for make ahead or for parties.

Q: My filling is lumpy or pastry cream is runny, how fix it? A: For pastry cream always temper the egg yolks by slowly whisking in a bit of hot milk before returning to the pot, cook until it thickens and boils for a minute, then strain it to remove lumps. If its runny maybe it didn’t cook long enough or you used too little cornstarch, heat gently until it thickens and chill to set.

Simple And Easy Cream Puffs Recipe Substitutions and Variations

Unsalted butter: use the same amount of salted butter, just skip the 1/4 tsp salt in the recipe. Or use a vegan stick margarine 1:1 if you want dairy free, but puff height and flavor might change a bit.
All purpose flour: swap for pastry flour for a slightly lighter, more tender shell. For gluten free, try a 1-to-1 GF flour blend plus 1 tsp xanthan gum per cup of flour, results may vary.
Heavy cream (for whipped filling): make-ahead shortcut 3/4 cup whole milk + 1/4 cup melted unsalted butter to equal 1 cup heavy cream. For dairy free use chilled coconut cream (refrigerate overnight and scoop the solid part) but expect coconut flavor.
Eggs: for a vegan/eggless option try 3 tbsp aquafaba (bean liquid) whipped per egg or a commercial egg replacer following package directions. Choux rise will be different so dont expect identical texture.

Pro Tips

1) Use room temp eggs and go slow when adding them. They mix in easier and give a smoother, glossy dough. If the batter looks too stiff after the fourth egg, beat a teaspoon or two of a beaten egg in until it loosens instead of adding a whole extra egg.

2) Dry the dough properly before piping and watch humidity. After you stir on the heat keep it on low for an extra 30–60 seconds if your kitchen is humid so the paste isnt too wet. When you pipe, wet your finger or a spatula and smooth any sharp peaks or ruffles so they brown evenly.

3) Keep the oven strategy consistent. Don’t open the oven during the high-heat rise, and if any puffs feel soggy inside at the end, poke a tiny hole in the side and pop them back in for a few minutes to dry. Also try rotating the sheet once when you drop the temp if your oven has hot spots.

4) Fill smart and last minute. Whipped cream benefits from a spoonful of mascarpone, cream cheese, or a teaspoon of gelatin dissolved in a little cold water to stop weeping if you need them to sit for a few hours. For pastry cream make sure it’s ice cold before piping, and always fill via a small hole in the base so the shell keeps its top looking neat.

Simple And Easy Cream Puffs Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing how to make cream puffs in a straightforward way so you’ll see these little treats are much easier than you think and can turn out even better than store-bought.

Servings

servings

Calories

243

kcal

Equipment: 1. Oven (preheat to 425 F)
2. Rimmed baking sheet lined with parchment paper
3. Medium saucepan
4. Heatproof spatula or wooden spoon for stirring the dough
5. Large mixing bowl and whisk
6. Stand mixer or electric hand mixer — or a sturdy wooden spoon if you wanna beat by hand
7. Measuring cups and spoons
8. Piping bag with round tip, or two spoons to drop/shape the mounds
9. Cooling rack and small pastry brush for egg wash

(Note: youll want the eggs at room temp and parchment ready before you start.)

Ingredients

For the choux pastry (pâte à choux): 1 cup water
For the choux pastry (pâte à choux): 1/2 cup unsalted butter (1 stick)
For the choux pastry (pâte à choux): 1 cup all purpose flour
For the choux pastry (pâte à choux): 1 tablespoon granulated sugar
For the choux pastry (pâte à choux): 1/4 teaspoon salt
For the choux pastry (pâte à choux): 4 large eggs room temp
For the filling (whipped cream option): 1 1/2 cups heavy cream
For the filling (whipped cream option): 2 tablespoons powdered sugar
For the filling (whipped cream option): 1 teaspoon vanilla extract
Optional pastry cream filling: 2 cups whole milk
Optional pastry cream filling: 1/2 cup granulated sugar
Optional pastry cream filling: 3 large egg yolks
Optional pastry cream filling: 1/4 cup cornstarch
Optional pastry cream filling: 2 tablespoons unsalted butter
Optional pastry cream filling: 1 teaspoon vanilla extract
Optional: powdered sugar for dusting

Directions

Preheat oven to 425 F and line a baking sheet with parchment paper; measure and have 4 large eggs at room temperature ready, it makes a big difference.
In a medium saucepan bring 1 cup water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon salt to a rolling boil.
Remove from heat, add 1 cup all purpose flour all at once and stir like crazy until the dough pulls away from the sides and forms a smooth ball, cook over low heat stirring for 1 to 2 minutes to dry it out a bit, then let it cool about 3 to 5 minutes so you dont scramble the eggs.
Add the 4 eggs one at a time, beating well after each addition until the batter is glossy and thick enough to hold its shape; use a stand mixer or beat by hand, and if it seems too stiff add a tiny bit of a beaten egg.
Spoon or pipe mounds about 1 1/2 inches wide onto the prepared sheet leaving space between each; if you want a shinier, deeper color lightly brush tops with a little beaten egg.
Bake at 425 F for 12 to 15 minutes without opening the oven, then lower oven to 350 F and bake another 20 to 25 minutes until puffed, deep golden and sounding hollow when tapped; if they seem soggy inside, make a small slit or poke a hole and bake 3 to 5 more minutes to dry.
Cool the shells on a rack. While they cool make the filling you choose: Whipped cream filling: whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to stiff peaks. Pastry cream option: whisk 1/2 cup granulated sugar with 1/4 cup cornstarch and 3 large egg yolks until smooth, heat 2 cups whole milk until steaming, slowly temper hot milk into the yolk mix, return to saucepan and cook, whisking, until thick and bubbling, remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, press plastic on the surface and cool.
Fill the puffs: slice tops off or poke a hole and pipe in the whipped cream or chilled pastry cream, then replace tops; for puff repair, if one collapses you can scoop out soggy bits and refill after drying.
Dust with powdered sugar if you like and serve the same day; keep filled cream puffs refrigerated and best eaten within 24 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.