Cream Puffs are filled pastries made from choux pastry. You can use different types of fillings, for example pastry cream or whipped cream. Dust the top with powdered sugar, coat it with chocolate ganache or enjoy it on its own, without additional toppings.
To make cream puffs, fill the choux pastry into a piping bag with a large plain tip, pipe on a baking sheet and bake at high temperature. As with the Éclairs, I used my vanilla pastry cream for the filling. This cream is so delicious, which makes it perfect for cream puffs.
Tools & Equipment
- 2 large baking sheets
- 2 piping bags with a plain and open-star tip
- Medium saucepan
- Parchment paper
- Pastry brush
- Serrated knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
- Wooden spoon
Recipe Tips
Consistency of the Dough: you need 4-5 eggs. It depends on whether the dough dries out more or less during cooking. Check after adding the 4th egg by sticking a spatula into the dough and lifting it high above the bowl. The dough should be thick and slowly fall off the spatula, but liquid enough to pipe.
Piping Bag: you can use a plastic bag and cut off a corner in case you do not have a piping bag. Insert a piping tip or use the bag just as it is. Fill the bag only one third full to make it easier to work with. Push the dough down towards the tip of the bag and pipe the first portion of the dough onto the parchment and refill the bag.
Filling: use your favorite filling. I used vanilla pastry cream which I made a day in advance, so it has enough time to cool. Press plastic wrap directly onto the surface to prevent a skin from forming and put it overnight in an airtight container in the fridge. You can find my recipe here: Vanilla Pastry Cream.
Directions – How to Make Cream Puffs
Make the Choux Pastry
Preheat the oven to 190°C / 375°F and gather your ingredients. Line 2 baking sheets with parchment paper and mark 8 circles with a diameter of 6,5cm / 2,5-inch on each parchment, about 5cm / 2-inches apart. Fit a large pastry bag with a 1, 3 cm / 1/2-inch plain tip. Set aside.
Combine milk, butter, sugar, salt and water in a medium saucepan and bring to a boil over medium heat, stirring occasionally.
Add flour all at once and reduce the heat to medium-low. Stir vigorously until a dough forms and pulls away from the sides of the pan, for about 1-2 minutes. Keep stirring until a thin dry film forms at the bottom and sides of the pan, for about 2-3 minutes. Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment. On low speed, beat the dough for about 2-3 minutes to release some steam.
Add 1 egg and beat on low speed until incorporated and the dough looks dry again, for about 1-2 minutes. Repeat with 3-4 more eggs, adding one at a time and beating until incorporated before adding the next. The dough should be smooth, shiny and thick.
Spoon the dough into the prepared pastry bag. Pipe into one of the marked circles on the parchment paper until completely covered. Lift the pastry bag and continue with the next circle. Use a water moistened finger, smooth down the peaks.
Beat together the remaining egg and water and brush the egg wash lightly over the dough. Bake for 20-25 minutes until they are golden brown and feel light and hollow. Do not open the oven door while the pastry is cooking, as cool air will prevent them from puffing up properly. Place the cream puffs on a wire rack and let them cool completely.
Assemble the Cream Puffs
Prepare a 2nd pastry bag with a 1, 3cm/ 1/2-inch open-star tip. Spoon the vanilla pastry cream into the pastry bag. Slice off the top quarter of the cream puff with a serrated knife and transfer the tops to a plate. Gently press down the soft film of dough inside each cream puff. Fill each cream puff with pastry cream and place the sliced quarter on top.
Dust with powdered sugar and enjoy!
Storage: cover and keep unfilled cream puffs at room temperature for 1 day, in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before filling and serving. If your cream puffs have softened during storage, crisp them up in the oven before filling. Bake them at 149°C / 300°F for about 5-8 minutes and cool completely before filling. Cover and keep leftover filled cream puffs in the fridge for up to 3 days.
My Summary for Cream Puffs
Difficulty: easy to intermediate.
Taste: choux pastry is not sweet, therefore the filling, in my case the vanilla pastry cream, stands out. It is sweet and has a wonderful vanilla touch.
Texture: the shell of the cream puffs are thin and crispy, while the vanilla pastry filling is creamy.
PROS: cream puffs taste fantastic and look so cute.
CONS: depending on the filling it is more or less time consuming. If you use vanilla pastry cream, you have to plan more time compared to using whipped cream.
