Cream Puffs

How to make homemade cream puffs that are perfectly puffed, crisp, and light. I'll walk you through how to make, pipe, bake, and fill your own cream puffs.

The first time I made cream puffs, I didn't realise how much the little steps mattered, and ended up with sad, flat rounds. Since then, I have made choux buns hundreds of times, both at home and in my bakery kitchen, and could now probably make them in my sleep. 

I wanted to share a cream puff recipe that clearly shows which steps matter, why they matter, and what to look out for to make sure your buns turn out golden, hollow, and crisp every time. 

What Are Cream Puffs?

Cream puffs are light balls of choux pastry (the same pastry that makes profiteroles and French crullers). A good cream puff should be crisp on the outside, hollow in the middle, and filled with all sorts of creamy goodness.

You can fill them through a hole in the bottom, or slice them open with the filling on display.

Cream Puffs vs Profiteroles

Cream puffs are bigger and served as an individual portion - usually filled with whipped cream or crème diplomat. Profiteroles are mini choux buns, often filled with pastry cream and dipped in glossy chocolate ganache. Cream puffs are casual everyday treats, while profiteroles are a little fancy - perfect for dessert tables or finger food. 

Basically, profiteroles are the sleek, sexy French cousin of cream puffs.

Ingredients

A classic cream puff recipe is made with choux pastry - these are the basic ingredients to make the choux buns. You can find links to various filling recipes below.

• Water & Milk - you can use all water, all milk, or a mixture of both. I like to use a mix - the water makes them puffy, and the milk gives a richer flavor and a bit of colour.
  
• Butter - Use unsalted butter.
  
• Sugar - a little granulated sugar (caster sugar in the UK) helps with browning without making the pastry sweet. 
  
• Flour - All-purpose flour (plain flour) works best for giving enough structure while still staying light and airy. 
  
• Eggs - Use large eggs and pay close attention to the instructions about how much egg to add, as this is crucial. 

The eggs should be at room temperature before beginning.

See the recipe card for quantities and the full recipe.

What You'll Need

• Saucepan
• Wooden Spoon
• Stand Mixer - with paddle attachment
• Baking Sheet
• Piping bag
• Piping tip (or snip the end off of a disposable pastry bag

How To Make Cream Puffs

This post will walk you through every stage of making cream puffs, including making, piping, and baking the choux pastry, as well as how to fill and serve the baked cream puffs. 

How To Make Choux Pastry 

If this is your first time making cream puffs, you can take a look at my choux pastry recipe for detailed instructions on how to make pate à choux - but here is an overview:

1. Step 1: Heat the water, milk, sugar, and salt in a medium saucepan over medium heat and bring to a rolling boil. Take off the heat.

2. Step 2: Quickly mix in the flour with a wooden spoon, then return to the heat and stir vigorously for a few minutes until it forms a smooth dough and leaves a thin film on the bottom of the pan. 

3. Step 3: Transfer to a stand mixer bowl and let it cool, then turn on low speed and add the eggs one at a time, letting each one incorporate fully before adding the next.  

4. Step 4: For the last egg, beat it lightly with a fork, then pour it in a little at a time, testing the pastry in between until it is smooth, glossy, and falls off a spatula in a 'V' shape. Once it does, don't add any more egg. 

How To Pipe Cream Puffs

The first thing that differentiates the various desserts made from choux pastry is how they are piped. This is exactly how to pipe it to make cream puffs.

Pipe Mounds

Transfer the choux pastry dough to a piping bag with a large round tip.

Hold the piping bag at a 90° angle to the pan and squeeze with even, steady pressure without moving the bag until you have a little mound, roughly the size of a golf ball.

Stop squeezing, then flick your wrist to break the flow of pastry.

Leave plenty of space in between, as they will puff up a lot. 

Flatten Peaks

Dip your finger in water and gently flatten the little peaks to make a nice, smooth dome.

Let the piped choux buns sit on the baking sheet for 10 minutes while you preheat the oven.

How To Bake Choux Buns

Baking is the most common part that people get wrong when it comes to cream puffs. It doesn't have to be complicated; you just need to know a few important steps to make sure your buns bake properly.

Bake

Put the cream puffs into a fully preheated oven and let them bake at 400°F / 200°C (180° fan-assisted) for 10-12 minutes, until they have puffed up. 

Turn the oven down to 375°F / 190°C (170°C fan-assisted) and bake for a further 25 minutes or until the choux buns are golden brown all over.

Do not open the oven door at all before they are set, or they will collapse. 

Release Steam

Pierce a hole in the bottom of each of the cream puff shells and put them back on the tray upside down. Then place them back into the switched-off oven for 15 minutes to dry out completely. 

How To Fill Cream Puffs

Cream puffs can be filled in two different ways: piping through the bottom or slicing and filling. Both are good options; it just depends on the final look you want.

Note: Whichever method you choose, it's best to fill your cream puffs right before serving so the pastry stays crisp. 

Method 1: Piping through the bottom

This is the traditional method for a classic French dessert that is served whole and looks clean and professional. It's great for smooth, pipeable fillings like chantilly cream and pastry cream. 

Put your filling in a piping bag with a small round tip and push it through the bottom of the pastry shells. Squeeze until the puff feels full and heavier in your hand. 

Method 2: Slice and fill

This is a quick and easy way to fill cream puffs and is great if you want to show off the filling, are using a filling that can't be piped, or want to add layers to your filling like fresh fruit or curd.  

Slice each choux bun horizontally (like a sandwich), then pipe or spoon your filling into the bottom half and replace the little lid on top. 

Cream Puff Filling Ideas

Cream puffs are such a versatile dessert, as you can really fill them with anything you like. Here are some of the classic cream puff fillings:

• Chantilly Cream - Sweetened whipped cream is a common filling for profiteroles in the UK, but it works well with cream puffs too. 

• Creme Patissiere - For a custard filling with rich flavor, use vanilla pastry cream. 

• Crème Diplomat - My personal favorite, crème diplomat folds whipped cream into pastry cream for a lighter, more elegant option. 

• Ice Cream - If you are slicing your cream puffs, you could fill them with a scoop of ice cream and top with some chocolate sauce. 
  
• Caramel - You could pipe a little caramel sauce in the middle, alongside another filling for a surprise centre.

Sprinkle with a dusting of icing sugar (powdered sugar) for a finishing touch. 

How To Store Cream Puffs

Once filled, cream puffs should ideally be eaten within a few hours - that's why it's best to fill them right before serving. 

Make Ahead:

You can make both the choux buns and the filling ahead of time so they are ready to go when you want to serve. 

Unbaked pâte à choux dough can sit at room temperature for a couple of hours if you don't use it right away. You can also make it ahead and store it in the fridge, covered with plastic wrap, for up to two days. 

The unfilled shells can be stored in an airtight container at room temperature overnight or frozen for up to 3 months. Lay the frozen puffs out at room temperature to thaw. 

If your pastry shells go a little soft, you can pop them back in the oven for 10 minutes to crisp them up again. 

More Creamy Dessert Recipes

If you love this cream puff recipe, you might be inspired by some of these desserts: