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A single golden-brown cream puff with crinkled texture sliced horizontally to reveal smooth white cream. (Cream Puffs Recipe)

Cream Puffs Recipe: The Ultimate Guide to Airy, Bakery-Style Choux

Master the art of French pastry with this Cream Puffs Recipe. Featuring golden-brown, crinkled choux shells filled with thick vanilla whipped cream and finished with a delicate dusting of powdered sugar for professional results.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 puffs
Course: Afternoon Tea, Desserts
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry Shells
  • 1 cup (240ml) water Filtered preferred
  • 1/2 cup (115g) unsalted butter Cut into cubes
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (125g) all-purpose flour Sifted
  • 4 large eggs Room temperature
Vanilla Whipped Cream Filling
  • 2 cups (480ml) heavy whipping cream Cold
  • 1/4 cup (30g) powdered sugar Plus extra for dusting
  • 1 tsp (5ml) pure vanilla extract

Equipment

  • 1 Heavy-bottomed saucepan For cooking the panada
  • 1 Stand mixer or electric hand mixer For incorporating eggs
  • 1 Piping bag with 1/2-inch round tip For shaping the shells
  • 1 Fine-mesh Sieve For dusting powdered sugar

Method
 

Prepare the Choux Shells
  1. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
  2. Add flour all at once and stir vigorously until a dough ball forms and pulls away from the sides. Cook for 2 more minutes.
  3. Transfer to a mixer, cool slightly, then add eggs one by one, beating until glossy and a 'V' shape forms when the beater is lifted.
  4. Pipe 2-inch mounds on parchment. Bake at 400°F (200°C) for 20 minutes, then 350°F (175°C) for 10-15 minutes until golden-brown and crinkled.
Fill and Assemble
  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Slice cooled shells horizontally. Pipe a mound of cream on the bottom, set the top half askew, and dust with powdered sugar.

Notes

Always poke a hole in the finished shells to release steam; this prevents sogginess.
Ensure eggs are added one at a time for proper emulsification.