Name: Easy Homemade Cream Puffs
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Ingredients: ½ cup 1 stick unsalted butter; 1 cup water; ¼ tsp salt; 1 cup all-purpose flour; 4 large eggs; 1½ cups heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract

These Easy Homemade Cream Puffs are a bakery-style treat you can make right at home!

Crisp golden shells made from classic choux pastry are filled with luscious whipped cream or custard, creating a dessert that’s both simple and elegant – perfect for holidays, birthdays, or just because.

Why You’ll Love These Cream Puffs

Classic French Pastry Made Simple – No fancy equipment needed

Crisp on the Outside, Creamy Inside – Textural perfection

Customizable Fillings – Sweetened whipped cream, custard, or mousse

Make-Ahead Friendly – Shells can be frozen

Impressive Yet Easy – Ideal for parties and special events

What You’ll Need (Ingredient Highlights)

For the Choux Pastry

Butter – Unsalted, adds richness

Water – For steam to puff the dough

All-Purpose Flour – Structure and stability

Eggs – Give rise and richness

Salt – Enhances flavor

For the Filling

Heavy Whipping Cream – Light and airy filling

Powdered Sugar – Sweetens the cream

Vanilla Extract – For warm flavor

Pro Tips Before You Start

Use Room Temperature Eggs – Helps them blend smoothly

Cook the Dough Until It Pulls Away – Ensures moisture is reduced

Cool Dough Before Adding Eggs – Prevents scrambling

Don’t Open the Oven Too Early – Avoid deflation

Fill Just Before Serving – Keeps shells crisp

How to Make Easy Cream Puffs

Step 1: Make the Choux Pastry

In a saucepan, bring water, butter, and salt to a boil.

Add flour and stir vigorously until dough forms a smooth ball.

Cool slightly, then beat in eggs one at a time until glossy and pipeable.

Step 2: Pipe and Bake

Transfer dough to a piping bag.

Pipe small mounds onto a baking sheet lined with parchment.

Bake at 400°F for 25–30 minutes until puffed and golden. Let cool completely.

Step 3: Make the Whipped Cream

In a chilled bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Fill the Cream Puffs

Slice each puff open or pipe filling into the bottom. Fill with whipped cream or desired filling.

Step 5: Serve

Dust with powdered sugar and serve immediately or chill briefly before serving.

What to Serve It With

Fresh berries or fruit compote

A drizzle of chocolate or caramel sauce

Espresso or cappuccino

Chocolate curls or mint garnish

A glass of dessert wine

Variations / Substitutions

Chocolate Cream Filling – Add cocoa or melted chocolate

Custard or Pastry Cream – Traditional filling option

Savory Version – Skip sugar, fill with herbed cheese spread

Mini Cream Puffs – Make bite-sized for parties

Gluten-Free – Use gluten-free flour blend (1:1)

Storage & Leftovers

Unfilled Shells: Store in airtight container for 2–3 days or freeze

Filled Cream Puffs: Best eaten the day they’re made

Fridge: Store filled puffs up to 24 hours

Freezer: Freeze shells only; thaw and re-crisp in oven

FAQs

Can I make cream puffs ahead of time?
Yes – bake the shells ahead and fill just before serving.

Why did my cream puffs collapse?
They may not have baked long enough. Bake until deeply golden.

What’s the best filling?
Whipped cream, pastry cream, chocolate mousse, or even ice cream.

Can I freeze cream puffs?
Yes, unfilled shells freeze well. Fill after thawing.

Do I have to use a piping bag?
No – you can spoon dough onto baking sheet, though shapes may be less uniform.

Final Thoughts

These Easy Homemade Cream Puffs are proof that you don’t need to visit a bakery to enjoy fancy desserts.

With just a few ingredients and simple steps, you can make crisp, airy shells filled with sweet, creamy perfection – a treat that’s as impressive as it is delicious.