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Easy homemade cream puffs sitting on a white plate
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4.74 from 15 votes

Easy Cream Puffs Recipe

Homemade cream puffs are amazing and this recipe is so easy to make. They are a crowd-pleaser for sure! Using just a few simple ingredients you probably already have at home. This recipe will teach you how to make the choux pastry shells and the sweetened whipped cream which will be used for the filling. I also give a few tips to help you along the way troubleshoot any issues that may arise.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Keyword: butter, crunchy, flour
Servings: 12 Cream puffs
Calories: 96kcal
Author: Matt Taylor

Equipment

  • pot
  • Wooden spoon
  • pastry bag and round tip or plastic bag
  • baking sheet
  • silicone baking mat or parchment paper
  • spoon
  • Knife
  • glass
  • Hand mixer

Ingredients

Choux Pastry

  • 1/2 cup of water 120ml
  • 1/4 cup of unsalted butter 55g
  • 1/4 tsp. of salt 1.5g
  • 1/2 cup of flour 60g
  • 2 large eggs

Sweetened Whipped Cream

  • 1 cup heavy whipping cream 240ml
  • 1/2 tsp. vanilla extract 3ml
  • 2 tbsp granulated sugar 25g

Instructions

Make the Choux Pastry

  • Preheat the oven to 400 F/204 C. Begin by adding the water, butter, and salt to a medium pot. Place it on the stovetop and set heat to medium heat. Bring the ingredients to a boil stirring occasionally.
  • Remove the pot from the burner and add in the flour all at once and stir quickly until a nice dough forms.
  • Place the dough in a large bowl and continue to stir the dough until it becomes warm to the touch. Then add in one egg and stir it in. It will seem like it doesn't want to combine at first, but it will. Then add in the second egg and repeat until completely combined.
  • Add the choux pastry to a pastry bag or zip lock bag with a round tip. Pipe the pastry onto a parchment paper-lined cookie sheet or sheet pan using a circular motion to create a little mound. You should be able to create 12 medium-sized mounds of dough.
  • Bake the choux pastry mounds in the oven for 15 minutes. Then turn the oven down to 350 F/176 C and allow them to bake for another 30 minutes. Do not open the oven too soon or it may cause the puffs to collapse or not rise at all. They should be nice and golden brown on the top when done. Remove from the oven and allow them to cool while you make the sweetened whipped cream.

Sweetened Whipped Cream

  • In a large bowl combine the heavy whipping cream with the sugar and vanilla extract. Whip it with a mixer until nice peaks form or your desired consistency.
  • To fill the cream puffs you can either poke a hole in the bottoms and pipe the cream in or cut the shells in half and scoop it in. Either way works great! Dust the tops with powdered sugar and serve!

Notes

Nutritional facts for this easy homemade cream puffs recipe