Irresistible Cream Puffs – Light, Crispy & Filled with Vanilla Cream
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Light, crispy cream puffs filled with silky vanilla pastry cream and whipped topping. A classic dessert that’s elegant, indulgent, and easy to make at home.
The first bite into cream puffs is pure bliss—delicate pastry with a crisp shell, giving way to silky vanilla cream and a cloud of whipped topping. These light and airy pastries are a timeless indulgence, effortlessly elegant yet comforting at the same time.
If you’ve ever thought making homemade cream puffs was complicated, think again. With just a handful of ingredients and a few key techniques, you can create these bakery-worthy treats in your own kitchen. They’re perfect for celebrations, afternoon indulgences, or simply treating yourself to something special.
What Makes Cream Puffs So Irresistible?
These choux pastries are more than just a dessert—they’re an experience. From the first bite, the contrast of textures and flavors makes them completely addictive.
- Golden and crispy choux pastry that puffs up beautifully in the oven.
- Luscious vanilla pastry cream that’s rich, smooth, and full of flavor.
- Light, airy whipped cream for the perfect balance.
- Easier than they look! With the right steps, anyone can master them.
What Makes a Perfect Cream Puff?
The secret to flawless cream puffs lies in two things:
- Steam power – The choux pastry puffs up due to steam, creating a light, airy structure.
- Proper baking technique – Starting at high heat, and then reducing the temperature ensures the pastry holds its shape.
Tip: Never open the oven door too early! A sudden temperature drop can cause the pastries to collapse.
Key Ingredients for the Best Cream Puffs
Choux Pastry: The Light & Crisp Shell
Unlike traditional doughs, choux pastry is cooked before baking to remove excess moisture and help it rise properly.
- Butter & Water – Create the steam that makes the dough puff.
- Flour – Provides structure to hold air inside.
- Eggs – Give the dough elasticity and a rich flavor.
Vanilla Pastry Cream: The Heart of the Filling
Rich, smooth, and perfectly thickened, this custard-like cream is what makes cream puffs irresistible.
- Milk – The foundation of the pastry cream.
- Egg Yolks – Add richness and a velvety texture.
- Cornstarch – The key to a perfectly thick consistency.
- Vanilla Sugar – Provides warm, aromatic sweetness.
Whipped Cream: The Finishing Touch
A light swirl of whipped cream adds an airy contrast to the rich pastry cream.
- Cold heavy cream – The base for a stable, fluffy texture.
- Powdered sugar (optional) – A hint of sweetness for balance.
How to Store and Serve Cream Puffs
- Best served fresh – The shells are at their crispiest right after filling.
- Refrigeration: Store filled cream puffs in an airtight container for up to 2 days.
- Freezing: Freeze unfilled pastry shells for up to 2 months—reheat in the oven before filling.
More Desserts You’ll Love
If you loved these cream puffs, here are more must-try pastries:
- French Crêpes – Thin, delicate, and perfect for sweet or savory fillings.
- Authentic Tiramisu – Layers of espresso-soaked sponge and creamy mascarpone.
- Chocolate Profiteroles – Cream puffs dipped in rich chocolate sauce.
Final Thoughts: The Perfect Bite Awaits
Every bite of this homemade dessert is a balance of textures and flavors—crispy, creamy, and light all at once. They’re easier than they look, and once you make them, you’ll never go back to store-bought versions!
Now it’s your turn! Have you made homemade cream puffs before? Share your experience in the comments!
Tried these irresistible cream puffs? We’d love to see your delicious creations! Tag @foodie.roam or use #FoodieRoam on Instagram so we can check out your bakes.
Ingredients
Servings20 pieces
For the Dough
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 1 ¼ cups all-purpose flour
- 1 tbsp sugar
- ¼ tsp salt
- 4 large eggs
For the Pastry Cream
- 2 cups whole milk
- 1 ¼ cups sugar
- 2 large egg yolks
- ⅔ cup cornstarch
- 2 tsp vanilla extract
- 1 cup unsalted butter, softened (2 sticks)
For the Whipped Cream
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar optional
What will you need?
- Piping bag with round or star tip
Have you cooked this?
Mark as cooked!
1 users marked recipe as cooked
Prep time30 minutes
Cook time40 minutes
Cook time1 hour
Total time2 hours 10 minutes
Instructions
- In a saucepan, heat the water, butter, sugar, and salt until it reaches a rolling boil. Remove from heat, add the flour all at once, and stir vigorously until the mixture forms a smooth dough ball.
- Return the saucepan to low heat and stir continuously for 2-3 minutes until the dough starts pulling away from the sides. Transfer to a mixing bowl and let it cool for 10 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and glossy. Transfer to a piping bag fitted with a round or star tip.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe 20 evenly sized mounds of dough, leaving space between them. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (180°C) and bake for another 20 minutes until golden brown. Let them cool completely before filling.
- In a saucepan, heat 400 ml (1 ¾ cups) of milk with sugar and vanilla sugar until it reaches a simmer.
- Whisk 100 ml (¼ cup) of milk in a separate bowl with the egg yolks and cornstarch until smooth and lump-free.
- Gradually pour the hot milk into the egg mixture while whisking. Return everything to the saucepan and cook over low heat, stirring continuously, until thickened.
- Transfer the cream to a bowl, cover with plastic wrap touching the surface, and let it cool completely. Once cooled, beat in the softened butter until smooth and creamy.
- In a large bowl, beat the heavy cream until stiff peaks form. Optionally, add powdered sugar for extra sweetness.
- Slice each cooled pastry in half. Pipe a generous layer of pastry cream onto the bottom half, followed by a layer of whipped cream. Place the top half of the pastry over the filling.
- Dust with powdered sugar if desired and serve immediately.
Our notes
Ensure the choux pastry dough cools slightly before adding eggs to prevent curdling.
Do not open the oven door too soon—this may cause the pastry to collapse.