Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Homemade Cream Puffs Recipe

    Published February 2, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This delicious cream puffs recipe is loaded with sweetened vanilla cream and finished with powdered sugar for an incredibly decadent dessert. You will not believe how easy these are to make and how tasty they are.

    Who doesn’t like a sweet treat with coffee or something sugary after a meal? You must try my Apple Pie or Berry Crisp to try out more delicious dessert recipes.

    cream puffs with powdered sugar


     

    Cream Puffs

    Cream Puffs are hollow puff choux pastry dough that is baked until browned and filled with a sweetened cream filling. They are commonly garnished with powdered sugar and eaten chilled or at room temperature. These are essentially larger profiteroles.

    These desserts are centuries old and can have some variation in the filling. The sweetened cream can also have things like chocolate or mashed berries folded in. Also, you can keep the cream puffs warm before slicing and quickly adding in the filling before serving.

    Ingredients and Substitutions

    cream puffs ingredients
    • Dough – You will need choux pastry dough for these cream puffs.
    • Filling – You can use whipped cream or Bavarian cream.
    • Topping – It’s classic to dust with powdered sugar once they’re finished.

    How to Make Cream Puffs

    Make the choux pastry dough.

    choux pastry in a pot

    Transfer the dough to a piping back with a 1A or similar baking tip.

    adding choux pastry to a piping bag

    Squeeze about 4 tablespoons of the dough while slowly lifting it onto a sheet tray lined with parchment paper.

    making cream puffs

    Bake in the oven on a middle rack at 400° for 30 to 35 minutes or until browned and firm on the outside. Set the cream puffs aside to cool to room temperature.

    baked cream puffs

    Slice the cream puffs in half, leaving a thinner bottom and a bigger top piece.

    slicing cream puffs in half

    Place the bottom slices back on a sheet tray with parchment paper and add 1/3 to ½ cup of cream filling. You can use a scooper or a piping bag with a 357-baking tip or a similar decorative dip.

    adding bavarian cream to cream puffs

    Place the top slices onto the filling of the cream puffs. In addition, you can add the cream puffs to the refrigerator and serve chilled. Garnish with powdered sugar. You can eat these immediately, or you can freeze them all and eat frozen.

    adding powdered sugar to cream puffs

    Make-Ahead and Storage

    Make-Ahead: You can make the cream puffs up to 2 days ahead of time as long as they are separated from the cream filling.

    How to Store: Keep the cream puffs separate from the cream filling in the refrigerator and cover it for up to 5 days. These will freeze well-covered for up to 3 months. It’s best to eat them frozen once you freeze them.

    Chef Billy Parisi

    Chef Notes + Tips

    • Other filling options are flavored whipped cream with fresh berries, pastry cream, crème diplomat, crème mousseline, and Italian custard; the possibilities are endless.
    • You should be able to get about 9 to 12 cream puffs per baking sheet.
    • You can also drizzle a little honey over the top.

    More Dessert Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Cream Puffs Recipe

    This delicious cream puffs recipe is loaded with sweetened vanilla cream and finished with powdered sugar for an incredibly decadent dessert.
    Servings: 12
    Prep Time: 35 minutes
    Cook Time: 35 minutes
    Set Time: 1 hour 30 minutes
    Total Time: 2 hours 40 minutes

    Ingredients 

    Instructions

    • Make the choux pastry dough.
    • Transfer the dough to a piping back with a 1A or similar baking tip.
    • Squeeze about 4 tablespoons of the dough while slowly lifting up onto a sheet tray lined with parchment paper.
    • Bake in the oven on a middle rack at 400° for 30 to 35 minutes or until browned and firm outside.
    • Set the cream puffs aside to cool to room temperature.
    • Slice the cream puffs in half, leaving a thinner bottom and a bigger top piece.
    • Place the bottom slices on a sheet tray with parchment paper and add 1/3 to ½ cup of cream filling. You can use a scooper or a piping bag with a 357-baking tip or a similar decorative dip.
    • Place the top slices onto the filling of the cream puffs. In addition, you can add the cream puffs to the refrigerator and serve chilled.
    • Garnish with powdered sugar.
    • You can eat these immediately, or you can freeze them all and eat frozen.

    Notes

    Make-Ahead: You can make the cream puffs up to 2 days ahead of time as long as they are separated from the cream filling.
    How to Store: Keep the cream puffs separate from the cream filling in the refrigerator and cover it for up to 5 days. The cream puffs will freeze well covered for up to 3 months. It’s best to eat them frozen once you freeze them.
    Other filling options are flavored whipped cream with fresh berries, pastry cream, crème diplomat, crème mousseline, and Italian custard; the possibilities are endless.
    You should be able to get about 9 to 12 cream puffs per baking sheet.
    You can also drizzle a little honey over the top of the cream puffs.

    Nutrition

    Calories: 68kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 40mgSodium: 14mgPotassium: 29mgFiber: 0.02gSugar: 5gVitamin A: 199IUVitamin C: 0.1mgCalcium: 23mgIron: 0.2mg
    Course: Dessert
    Cuisine: French