Print

Homemade Cream Puffs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These homemade cream puffs are light, airy pastries with crisp golden shells and a smooth vanilla cream filling. Elegant yet simple to prepare, they are perfect for holidays, parties, or a classic homemade dessert.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 12 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1/2 cup boiling water
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups hot milk
  • 1 large egg, beaten
  • 1 1/2 tablespoons butter
  • 3/4 tablespoon vanilla extract
  • Optional: melted chocolate
  • Optional: powdered sugar
  • Optional: shredded coconut

Instructions

  1. Preheat the oven to 450°F (230°C) and grease a baking sheet or line it with parchment paper.
  2. Pour the boiling water into a saucepan and bring it back to a boil.
  3. Stir in the butter until fully melted.
  4. Add the flour all at once and stir constantly with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
  5. Remove the dough from the heat.
  6. Add the eggs one at a time, beating well after each addition until the dough becomes smooth, glossy, and thick.
  7. Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 3 inches apart.
  8. Bake at 450°F for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake for 30 to 40 minutes until the shells are puffed, golden, and dry inside.
  9. Cool the pastry shells completely on a wire rack.
  10. For the filling, combine sugar, flour, and salt in the top of a double boiler.
  11. Gradually stir in the hot milk and cook while stirring constantly until thickened.
  12. Stir a small amount of the hot mixture into the beaten egg, then return it to the pan.
  13. Add butter and cook over boiling water for 2 minutes while stirring continuously.
  14. Remove from heat, stir in vanilla extract, and cool the filling completely.
  15. Cut the tops off the cooled cream puffs and fill with the vanilla cream.
  16. Replace the tops and add optional toppings like melted chocolate, powdered sugar, or shredded coconut.

Notes

  • Bake the shells ahead of time and fill shortly before serving for the best texture.
  • Whipped cream, custard, or ice cream can be used instead of vanilla cream filling.
  • Drizzle melted chocolate over the tops for a richer dessert.
  • Do not underbake the shells or they may collapse.
  • Freeze unfilled shells for future use and re-crisp in the oven before filling.
  • Store filled cream puffs in the refrigerator for up to 2 days.
  • Do not microwave filled cream puffs because the shells may become soggy.
  • Pipe the dough into long strips to create homemade eclairs.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-cream-puffs/