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Dreamy Cream Puffs

As seen on: Easy Appetizer and Snack Recipes

Flaky homemade puffs hug a cloud of sweet cream inside. Each one is golden, unbelievably light, and finished with a sugar snow on top.

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emilyscooks.com
Shared By Emily
Last revised on Sat, 28 Jun 2025 15:44:31 GMT
A fluffy cream-filled puff on a plate, with other pastries out of focus in the back. Save this
A fluffy cream-filled puff on a plate, with other pastries out of focus in the back. | emilyscooks.com

Let me tell you about a treat I absolutely adore—cream puffs! These buttery bites filled with fluffy cream never fail to put a grin on everyone's face. Folks always assume I spent all day making them, but they're way simpler than they look. They remind me of those French cafes, but honestly, you can whip them up at home pretty easily. I love breaking them out for book club nights or whenever I want to make something a little extra special.

Irresistible Reasons You'll Crave These

The real charm here is that crackly outer shell, and that airy space inside just begging for loads of cream. What gets me excited is how many ways you can play with them—sometimes a pour of chocolate, sometimes just a classic sweet dusting. Once you get these down, you won't believe how much fun it is switching up the fillings and toppings.

What You'll Gather

  • Powdered Sugar: You’ll want some for that lovely finish up top.
  • Egg Wash: Take 1 yolk, splash in some milk, this gives a shiny bake.
  • Whipped Cream: We’ll mix up our own with heavy cream, a bit of vanilla, and sugar.
  • Eggs: You’ll need 4 big ones—room temp is key for better puff.
  • Flour: Regular all-purpose is great, just a cup.
  • Salt: Just a pinch (¼ teaspoon) to boost all the flavors.
  • Butter: Half a cup unsalted is perfect—keep it plain so flavors pop.
  • Water: One cup—simple, but it makes the dough just right.

Magical Fluffy Cream Puffs

The Fun Bit
After cooling, slice those puffs open and scoop out any sogginess. Now go big—pack them with as much cream as you can! Pop the tops back on, dust with sugar, and enjoy how fancy they look.
Let’s Whip the Cream
While the puffs cool down, whip up your cream. I usually let my stand mixer do the work—beat it up to soft peaks. Feeling fancy? Pipe it in with a bag.
Shaping and Baking
Spoon mounds of dough on greased baking sheets. I grab my ¼ cup measure. Leave lots of space so they rise up nicely. Brush egg wash over the tops and bake at 400°F for half an hour or until spots of golden brown appear.
Eggs Go In
Add your eggs one after the other, mixing hard every time. Stop when the dough looks glossy and stays put when you poke it.
Mixing the Pastry
Boil together water, butter, and salt in your largest pan. Pour in all the flour as soon as it’s bubbling, stir lots until it all clumps together in a ball. Get it off the heat and let it cool about 5 minutes.

Switch Things Up

Sometimes I swap in flavored extracts for the cream or go wild with caramel or chocolate drizzles. You can fill them with pastry cream instead, or make minis for snacks. Like 'em extra big? Go for it—just remember to check on the baking time since big ones need a bit longer.

How to Keep Them Tasting Amazing

If you like to prep ahead, bake those shells and leave the filling for later. They'll keep just fine in the freezer or fridge for quite a while. Only stuff them when you want to serve so they stay crispy—not soggy. Let them thaw out before filling and they're every bit as good as day one.

Freshly made cream puffs on a wire rack topped with powdered sugar. They're golden and creamy inside. Save this
Freshly made cream puffs on a wire rack topped with powdered sugar. They're golden and creamy inside. | emilyscooks.com

Top Tricks for Fluffy Puffs

Wonder how to keep your puffs tall and airy? Bake them long enough so they're deep golden and right after they come out, poke a little hole to vent steam. No need for fancy gadgets—just use a plastic bag with the tip snipped off to pipe in the cream. Works every time for me!

Common Questions

→ How come my puffs sunk in?

Poke a hole in each shell right after taking them out of the oven. That lets any steam sneak out, and scoop out any gooey bits too.

→ Is it OK to prep these the day before?

Totally! Bake the shells, keep 'em empty, then add whipped cream when you're about to eat.

→ What's the deal with room temp eggs?

Eggs at room temp mix in smoother, plus they help your puffs rise nicely—and stay puffy.

→ Can I stash cream puffs in the freezer?

Yep, just freeze the empty shells up to 2 months. Let them thaw and fill them when needed.

→ How do I know the puffs are really baked through?

They'll look golden and feel pretty light when you pick one up. If you underbake, puffs will cave in—so wait till they're nice and brown.

Puff Pastry

Fluffy choux shells packed with airy whipped cream, dusted in sugar. Brings back those classic fair vibes.

Preparation Time
25 Minutes
Cooking Time
30 Minutes
Overall Time
55 Minutes
Shared By: Emily

Meal Type: Appetizers & Snacks

Skill Level: Advanced

Cuisine Style: French

Makes: 12 Portions (12)

Special Diet: Vegetarian-Friendly

What You’ll Need

01 items Extra powdered sugar—sprinkle on at the end.
02 items 1/2 teaspoon vanilla—totally optional but tasty.
03 items 1/4 cup powdered sugar for the filling.
04 items 2 cups heavy cream to whip up.
05 items Yolk from 1 large egg, just give it a quick whisk.
06 items Two tablespoons of milk, grab the 2% if you have it.
07 items 4 big eggs—let them sit out to warm up.
08 items A full cup of plain flour, any all-purpose kind works.
09 items For taste: a pinch (1/4 tsp) of salt.
10 items Half a cup of butter—unsalted is best.
11 items One cup water. Pretty straightforward.

Steps To Make It

Step 01

Go wild with some powdered sugar over the tops.

Step 02

Spoon the whipped cream inside each puff right before you eat.

Step 03

Tear open the baked puffs and scoop out any doughy bits inside.

Step 04

Keep beating the filling till it’s almost firm—don’t let it turn to butter.

Step 05

Pour in your sugar and a splash of vanilla, then give it a quick mix.

Step 06

Whip up the heavy cream until it’s good and thick.

Step 07

Let the pastries sit and cool down all the way.

Step 08

As soon as you get them out, cut a small opening in each one.

Step 09

Let them bake for half an hour or so until they’re nice and golden.

Step 10

Gently brush the tops with the egg yolk and milk mixture.

Step 11

Scoop the dough onto your baking pans—about a quarter-cup for each.

Step 12

Mix in each egg by itself until the dough looks glossy and smooth.

Step 13

Move the pan off the heat and leave it to cool for around 5 minutes.

Step 14

Dump in the flour all at once, mixing until it clumps together into one smooth ball.

Step 15

Heat up the water, butter, and salt together until it boils steadily.

Step 16

Crank your oven up to 400 degrees F to start.

Extra Notes

  1. Super airy pastry made from classic French choux dough.
  2. Don’t fill until you’re about to serve—keeps them light and not soggy.
  3. The shells freeze great if empty—stash ‘em until you need ‘em.

Essential Tools

  • Big saucepan for everything at the start.
  • You’ll need baking pans to cook these on.
  • Cooling rack so your pastries don’t get soggy.
  • Mixing bowl big enough for the filling.
  • Hand or stand mixer makes whipping easy.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Includes milk, butter, and cream.
  • Eggs show up in the dough and the glaze.
  • Contains regular wheat flour.

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 340
  • Fat Content: 29 grams
  • Total Carbs: 14 grams
  • Protein Content: 5 grams