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Cream Puffs

Light and fluffy cream puffs that are simpler than you think!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 24 cream puffs

Ingredients

Whipped Cream Filling

  • 2 cups heavy whipping cream
  • 4 tbsp cane sugar
  • 1 tbsp vanilla extract

Choux Pastry

  • ½ cup butter
  • ½ cup whole milk
  • ½ cup cold water
  • 1 tsp cane sugar
  • ¼ tsp salt
  • 1 cup AP flour
  • 4 eggs
  • powdered sugar for topping

Instructions

To Prepare Whipped Cream Filling

  • In a large bowl, combine heavy whipping cream, sugar, and vanilla extract.
  • Whisk with an electric mixer until stiff peaks are formed

To Prepare the Cream Puffs

  • Add butter, milk, water, sugar, and salt into a medium sauce pan. Cook over medium heat until it just starts to boil.
  • Remove from heat, add in all the flour and mix together.
  • Place back onto the heat and cook for another 1-2 minutes until the dough comes together like a ball.
  • Move the dough to a large mixing bowl and mix to cool down.
  • Add in each of the 4 eggs, one at a time. Mix in between each egg addition until combined.
  • Pipe the dough into small (1 1/2") mounds using a gallon ziplock or piping bag. Place at least 1" apart.
  • Bake at 425ºF for 10 minutes. Decrease bake temp to 325ºF and bake for another 20-25 minutes until everything is golden brown.
  • Allow puffs to completely cool on a wire rack.
  • Once cooled, cut 1/3 of the way up from the bottom, add whipped cream filling, and top with powdered sugar.