Quick Description
Light, airy cream puffs made from classic choux pastry and filled with smooth vanilla cream. Crisp on the outside, hollow inside, and generously filled—these bakery-style profiteroles look fancy but are made with simple pantry ingredients.
Servings & Timing
- Servings: 12–15 cream puffs
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling & Filling: 20 minutes
- Total Time: ~1 hour 15 minutes
Ingredients List
For the Choux Pastry
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- ½ cup (113 g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temperature)
For the Vanilla Cream Filling
- 1½ cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
(Optional richer filling: pastry cream or custard can be used instead.)
Step-by-Step Instructions
1. Make the Choux Dough
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
- Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan.
- Return pan to low heat and cook dough 1–2 minutes, stirring constantly to dry it slightly.
- Transfer dough to a bowl and let cool 5 minutes.
- Add eggs one at a time, mixing well after each, until dough is smooth, glossy, and pipeable.
2. Pipe & Bake
- Transfer dough to a piping bag (or spoon).
- Pipe small mounds onto prepared tray, spacing them apart.
- Bake 25–30 minutes until puffed and deep golden.
- Turn oven off, crack the door slightly, and let puffs sit 5 minutes (prevents collapse).
- Cool completely before filling.
3. Make the Cream Filling
- Beat cold whipping cream with powdered sugar and vanilla until stiff peaks form.
- Transfer to a piping bag with a small tip.
4. Fill the Cream Puffs
- Poke a small hole in the bottom or side of each puff.
- Pipe cream inside until filled and slightly heavy.
Serving Suggestions
- Dust with powdered sugar
- Drizzle with chocolate sauce
- Serve with coffee or tea
- Stack for dessert platters or parties
Storage
- Unfilled puffs: Store airtight at room temp for 1 day
- Filled puffs: Refrigerate and enjoy within 24 hours
- Freezing: Freeze unfilled shells up to 1 month; re-crisp in oven
Tips for Perfect Cream Puffs
✔ Measure flour accurately
✔ Eggs must be room temperature
✔ Dough should be shiny and thick
✔ Do not open oven while baking
✔ Fill only when completely cooled
Variations
- Chocolate Cream Puffs: Add cocoa powder to cream
- Custard-Filled: Use pastry cream instead of whipped cream
- Savory Version: Skip sugar, fill with cheese or chicken
