Learn how to make classic cream puffs with this foolproof recipe. Master the art of golden, airy choux pastry filled with rich, whipped vanilla cream—a timeless bakery favorite made simple at home!
There is nothing quite like a perfectly baked, golden-brown classic cream puff fresh out of the oven. If you have ever wanted to learn how to make classic cream puffs that rival your favorite local bakery, you are in the right place.
While they look incredibly fancy, mastering cream puffs is surprisingly simple once you know the science behind choux pastry. With just a few staple ingredients and a little patience, you can create a towering stack of light, airy cream puffs dusted with powdered sugar and loaded with luscious cream.
Here is exactly how to make classic cream puffs from scratch.
Prep time: 20 mins | Cook time: 35 mins | Yields: 12-14 large puffs
Ingredients
For the Choux Pastry:
½ cup (120ml) water
½ cup (120ml) whole milk
8 tbsp (113g) unsalted butter, cut into cubes
1 tsp granulated sugar
¼ tsp salt
1 cup (125g) all-purpose flour
4 large eggs (at room temperature)
For the Classic Whipped Cream Filling:
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) powdered sugar (plus extra for dusting)
1 tsp pure vanilla extract
Step-by-Step Instructions
1. Make the Choux Dough
Preheat your oven to 425°F (218°C) and line two large baking sheets with parchment paper.
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a rolling boil over medium heat.
As soon as it boils, remove the pan from the heat and dump in the flour all at once. Stir vigorously with a wooden spoon until the flour is completely incorporated and forms a cohesive ball of dough.
Return the saucepan to medium-low heat and cook for 1 to 2 minutes, constantly stirring and mashing the dough against the sides of the pan. You are looking for a thin film to form on the bottom of the pan—this means enough moisture has evaporated.
2. Beat in the Eggs
Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let it cool down for about 4–5 minutes so you don't accidentally scramble the eggs.
With the mixer running on medium speed, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next one.
Tip: After the final egg, your dough should be thick, smooth, and shiny. When you lift the paddle, the batter should fall slowly and form a "V" shape.
3. Pipe and Bake
Transfer the dough into a pastry bag fitted with a large round tip (or just snip the corner off a ziplock bag).
Pipe 2-inch mounds onto your prepared baking sheets, leaving about 2 inches of space between each one.
Dip your finger in a little bit of water and gently pat down any pointy tips on top of the dough mounds so they don't burn.
Bake at 425°F (218°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15–20 minutes until they are deeply golden-brown and sound hollow when tapped.
Crucial Step: Turn off the oven, poke a small slit in the side of each puff with a toothpick to let the steam escape, and leave them in the cracked-open oven for 10 minutes to dry out. Let them cool completely on a wire rack.
4. Whip the Cream & Assemble
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Cut the top third off each cooled pastry shell.
Pipe or spoon a generous amount of the whipped vanilla cream into the bottom half of the shell, then gently place the top back on.
Dust the finished treats generously with powdered sugar right before serving.
Baker's Note: For the best texture, serve these within a few hours of filling so the pastry stays crisp. If you have leftovers, store the unfilled shells in an airtight container for up to two days and fill them right before you want to eat them!
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