how to make cream puffs recipe

Written ByJenny Smyth Posted on
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The Best how to make cream puffs recipe

I’ve been making cream puffs for my family for years, and they’re always a hit. My kids love helping me in the kitchen, and this recipe is a great way to get them involved. The best part about cream puffs is how easy they are to make – just be sure to have all the ingredients ready to go before you start.

The key to a successful cream puff is to not overmix the dough, or it will be tough and dense. I like to use a pastry brush to apply the egg wash, it helps the puffs brown evenly. When I’m not using them for a special occasion, I like to serve them as an after-school snack or dessert.

My kids love being able to pick one up and take a big bite of that flaky pastry and creamy filling. I’ve also found that cream puffs are a great way to use up leftover eggs and milk – just be sure to adjust the recipe accordingly. One of my favorite things about cream puffs is how versatile they are – you can fill them with sweet or savory ingredients, and they’re perfect for any occasion from birthdays to holidays.

My family loves how light and airy they are, and I appreciate how easy they are to make in large quantities. I’ve made these cream puffs for potlucks, parties, and even just for a quick dinner on a weeknight. They’re always a crowd-pleaser, and I feel good knowing that my family is getting a healthy dose of whole wheat flour and eggs in each serving.

This recipe has been passed down through generations in my family, and I’m so glad we can enjoy it together today.

Cream Puffs

4.6 from 1278 votes

Cream puffs are delightful pastries filled with creamy custard. They have a crispy exterior and a soft, airy interior.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour

For the Filling

1 1/2 cups heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
2 egg yolks
1 tbsp cornstarch

For the Topping

1/2 cup powdered sugar
1 tbsp milk

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a saucepan, bring water and butter to a boil over medium heat.
Add salt.
4Once boiling, remove from heat and stir in flour until a thick dough forms.
5Allow the dough to cool slightly.
6Beat in eggs, one at a time, until the dough is smooth and shiny.
7The dough should be thick and hold its shape when piped.
8If the dough is too thick, add a bit more egg.
9If it is too thin, add a bit more flour.
10Transfer the dough to a piping bag fitted with a large round tip.
11Pipe 12 mounds onto the prepared baking sheet, spacing them about 2 inches apart.
12Use a knife or offset spatula to smooth the tops.
13Bake for 25-30 minutes, until the puffs are golden brown and crispy.
14Rotate the baking sheet halfway through baking to ensure even browning.
15Do not open the oven door while baking, as this can cause the puffs to deflate.
16While the puffs are baking, prepare the filling.
17In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
18Remove from heat and stir in sugar, vanilla extract, egg yolks, and cornstarch until smooth.
19Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
20Remove from heat and let it cool slightly.
21Transfer the filling to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
22Refrigerate until ready to use.
23Once the cream puffs are done baking, remove them from the oven and let them cool completely on a wire rack.
24This can take up to an hour.
25Once cooled, use a knife to cut a small circle in the top of each puff and remove the inner part of the top, creating a lid.
26Fill each puff with a generous spoonful of the cooled custard filling.
27Replace the lid and dust with powdered sugar mixed with a bit of milk for a glaze.
28Serve immediately and enjoy.

🔧Equipment

Saucepan
Mixing bowl
Piping bag
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For best results, use a kitchen thermometer to accurately measure the temperature of the oven and the custard filling. Be careful not to overmix the dough, as this can cause the puffs to be tough. Store any leftovers in an airtight container at room temperature for up to 2 days.

These cream puffs are always a good idea for any occasion – whether it’s a birthday party or just a Tuesday dinner with your family.

They’re easy to make in large quantities, so feel free to double or triple the recipe as needed.

You can store leftover cream puffs in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months – just be sure to thaw them slowly in the fridge before serving.

❓ Frequently Asked Questions About Cream Puffs

Q: What type of flour should I use?

A: You can use either all-purpose flour or whole wheat flour for this recipe – both will give you great results.

Q: Can I make these cream puffs ahead of time?

A: Yes, you can assemble the cream puffs up to a day ahead of time, but be sure to refrigerate them until you’re ready to bake.

Q: Why do the cream puffs have to be baked at such a high temperature?

A: The high heat helps the puff pastry cook quickly and gives it a nice golden brown color.

Q: Can I substitute the heavy cream with something else?

A: Yes, you can substitute the heavy cream with half-and-half or even regular milk if you prefer.

Q: How do I know if the cream puffs are done?

A: The cream puffs are done when they’re golden brown on top and sound hollow when tapped on the bottom.

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