Cream Puffs Recipe: Light and Fluffy Choux Pastry with Creamy Filling

Cream Puffs Recipe

These cream puffs are made with butter, eggs, cream and vanilla, and they bake into a light, airy pastry with a creamy filling.

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They look like they belong in a Parisian café, but trust me, you don’t need a culinary degree to whip these up.

One saucepan, one baking tray, and a bowl of whipped cream are all it takes.

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So save this page to your dessert board right now, and the next time you need something that looks impressive on short notice, it will be waiting exactly where you left it.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Spoiler alert: I used to think cream puffs were strictly for pastry chefs with marble counters and very serious aprons. I would stare at those golden shells in bakery windows and assume the whole thing was beyond me.

Then I tried them on a rainy Saturday, and honestly, they were easier than the fancy name suggests. The first batch I ever made was for my mom’s birthday, because she is happiest with anything that involves cream.

My kitchen looked like a small flour storm had blown through, and there might’ve been flour on the cat. But when she took that first bite and went quiet in the good way, I knew I had a keeper.

These days cream puffs are my go to for birthdays and holidays, and also for ordinary Tuesdays when dinner deserves a little sparkle.

Table of content

• Why you will love this cream puffs recipe
• Ingredient notes
• How to make cream puffs
• Storage options
• Variations and substitutions
• What to serve with cream puffs
• Ingredients and instructions
• Recipe details

Why You’ll Love This Cream Puffs Recipe?

They look like they belong in a Parisian café, but the method is friendly to anyone with a saucepan and a working oven. That is the whole charm of choux pastry: it rises on steam, not on yeast or complicated folding, so you can go from mixing bowl to golden shells in one afternoon.

The shells come out light and airy, and the centers are rich and creamy, which is a texture combination that never gets old.

The filling starts as a classic vanilla, and from there you can take it in a chocolate or fruit direction whenever you want. Serve them at a dinner party with Champagne, or keep a batch in the fridge for a cozy night in with coffee. Either way, they earn their spot on the table.

Ingredient Notes:

Every ingredient here has a job, and knowing the job makes the whole recipe less mysterious. Here is the short version before you start measuring.

How To Make Cream Puffs?

Here is the flow, step by step. Nothing here is fussy, and the dough will look a little strange along the way, which is completely normal.

1. Start the base. Heat a saucepan and bring 8 tablespoons of unsalted butter, 1 cup of water and 1 teaspoon of granulated sugar to a boil.
2. Add the vanilla and the flour. Stir in 1 teaspoon of pure vanilla extract, reduce the heat, then quickly stir in 1 cup of all purpose flour until the mixture forms a ball. Pull the pan off the heat and let the dough cool for a couple of minutes.
3. Beat in the eggs. Add 4 large eggs one at a time, mixing thoroughly after each one, until the dough is glossy and smooth.
4. Shape the puffs. Use a piping bag or two spoons to drop portions of dough onto a baking tray lined with parchment paper.
5. Bake in two stages. Bake at 400°F (200°C) for 15 minutes, then reduce the oven to 350°F (175°C) and keep baking until the puffs are golden brown and firm.
6. Let the steam out. Cut small slits in the sides of each puff as soon as they come out of the oven so the steam escapes.
7. Whip the filling. While the puffs cool, whisk 1 pint of heavy cream, 1 package of instant vanilla pudding mix and ⅓ cup of milk until it thickens.
8. Fill and finish. Slice the cooled puffs in half, add the filling generously, and dust the tops with confectioners sugar.

A quick note from experience: keep the oven door closed during that first 15 minutes. The steam trapped inside the dough is what makes the puffs puff, and a rush of cool air can flatten them before they ever get going.

Storage Options:

Cream puffs are best the day they are filled, but they keep well if you plan ahead.

• Store filled puffs in the refrigerator in an airtight container for up to two days.
• Freeze unfilled shells for up to three months, then thaw them and fill them when you are ready to serve.

That second option is the one I lean on most. Bake the shells on a quiet weekend, tuck them in the freezer, and you have dessert ready for whatever the week throws at you.

Variations and Substitutions:

The base recipe is a blank canvas, so feel free to play.

• Chocolate: add cocoa powder to the filling or drizzle melted chocolate over the tops.
• Fruity: mix fresh strawberry or raspberry puree into the cream for a brighter, tangier center.
• Savory: skip the sugar in the dough and fill the puffs with a creamy cheese or smoked salmon spread instead.

What to Serve with Cream Puffs?

Pair them with coffee or espresso for an afternoon treat, since a strong cup cuts through the richness beautifully. Fresh berries are another easy match, and they add a bright, tangy contrast to all that cream. If you are celebrating something, pour Champagne and call it a party.

Ingredients

For the dough:

• 8 tablespoons (1 stick) unsalted butter
• 1 cup water
• 1 teaspoon granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all purpose flour
• 4 large eggs

For the filling:

• 1 pint heavy cream
• 1 package instant vanilla pudding mix
• ⅓ cup milk

Instructions

1. To make the cream puffs, start by heating a saucepan and bringing 8 tablespoons of butter, 1 cup of water and 1 teaspoon of granulated sugar to a boil.
2. Next add 1 teaspoon of vanilla extract. Reduce the heat, then swiftly stir in 1 cup of all purpose flour until the mixture forms a ball. Take it off the heat and let it cool slightly.
3. Now beat in 4 eggs one at a time until they are fully incorporated. The dough should have a smooth texture.
4. Using either a piping bag or two spoons, drop portions of the dough onto a baking tray lined with parchment paper.
5. Place the tray in an oven that has been preheated to 400°F (200°C) and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 15 minutes, until the cream puffs turn golden brown.
6. Out of the oven, create slits on the sides of each cream puff to release any steam and prevent them from getting soggy.
7. While the cream puffs cool, prepare the filling. In a bowl, whisk together 1 pint of cream, 1 package of instant vanilla pudding mix and ⅓ cup of milk until it thickens up nicely.
8. After the cream puffs have cooled, carefully slice each one in half. Fill the halves generously with the creamy filling, then dust the tops with confectioners sugar. Finally, savor these cream puffs.

Notes

If you need a gluten free version, there are three easy swaps to keep in mind. First, replace the all purpose flour with a gluten free all purpose blend that already contains xanthan gum, or add xanthan gum separately according to the manufacturer’s instructions.

That gum is what helps mimic the texture and structure of wheat flour, so the shells still hold their shape.

Second, check that your vanilla extract is gluten free, because some extracts contain additives that may include gluten. Third, choose an instant vanilla pudding mix that is certified gluten free and clearly labeled, since some brands may contain gluten or be produced in facilities that also handle gluten.

Read the labels once and you are set for every batch after that.

Recipe details

Prep time is 15 minutes and cook time is 15 minutes, with the recipe card listing 30 minutes total, and one batch makes 12 servings.

Keep in mind that the bake itself runs in two stages, 15 minutes at 400°F and then 15 minutes more at 350°F, so give yourself a comfortable window in the kitchen. The hands on work is short. The oven does the rest.

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Cream Puffs Recipe These cream puffs are made with butter, eggs, cream and vanilla, and they bake into a light, airy pastry with a creamy filling. They look like they belong in a Parisian café, but trust me, you don’t need a culinary degree to whip these up.

• Total Time: 30 min
• Yield: 12 1x

Ingredients

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Dough
8 tablespoons unsalted butter
1 cup water
1 teaspoon granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
4 large eggs

For the Filling
1 pint heavy cream
1 package instant vanilla pudding mix
⅓ cup milk

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Instructions

Instructions
1-To make the Cream Puffs start by: To make the Cream Puffs start by heating a saucepan and bringing 8 tablespoons of butter, 1 cup of water and 1 teaspoon of granulated sugar, to a boil.
2-Next add in 1 teaspoon of vanilla: Next add in 1 teaspoon of vanilla extract. Reduce the heat. Swiftly stir in 1 cup of all purpose flour until the mixture forms a ball. Take it off the heat. Let it cool slightly.
3-Now beat in 4 eggs one at: Now beat in 4 eggs one at a time into the dough until they are fully incorporated. The dough should have a smooth texture.
4-Using either a piping bag or two: Using either a piping bag or two spoons drop portions of the dough onto a baking tray lined with parchment paper.
5-Place the tray in an oven that: Place the tray in an oven that has been preheated to 400°F (200°C) and bake for 15 minutes. Then reduce the temperature to 350°F (175°C). Continue baking for 15 minutes until the Cream Puffs turn golden brown.
6-Out of the oven create slits on: Out of the oven create slits on the sides of each Cream Puff to release any steam and prevent them from getting soggy.
7-While allowing time for the Cream Puffs: While allowing time for the Cream Puffs to cool down you can prepare the filling. In a bowl whisk together 1 pint of cream 1 package of instant vanilla pudding mix and ⅓ cup of milk until you notice that it thickens up nicely.
8-After the Cream Puffs have cooled carefully: After the Cream Puffs have cooled carefully slice each one in half. Then generously fill the halves with the creamy filling. To add a touch of sweetness dust the tops with confectioners sugar. Finally, Savor these Cream Puffs!

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• Prep Time: 15 min
• Cook Time: 15 min
• Method: bake