Classic Cream Puffs (Choux Pastry with Vanilla Cream)

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.

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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

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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)

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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.)

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Step-by-Step Instructions

1. Make the Choux Dough

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
3. Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan.
4. Return pan to low heat and cook dough 1–2 minutes, stirring constantly to dry it slightly.
5. Transfer dough to a bowl and let cool 5 minutes.
6. Add eggs one at a time, mixing well after each, until dough is smooth, glossy, and pipeable.

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2. Pipe & Bake

1. Transfer dough to a piping bag (or spoon).
2. Pipe small mounds onto prepared tray, spacing them apart.
3. Bake 25–30 minutes until puffed and deep golden.
4. Turn oven off, crack the door slightly, and let puffs sit 5 minutes (prevents collapse).
5. Cool completely before filling.

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3. Make the Cream Filling

1. Beat cold whipping cream with powdered sugar and vanilla until stiff peaks form.
2. Transfer to a piping bag with a small tip.

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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.

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Serving Suggestions

• Dust with powdered sugar
• Drizzle with chocolate sauce
• Serve with coffee or tea
• Stack for dessert platters or parties

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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

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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

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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