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5. Pipe the cream puffs

Preheat your oven to 200°C (400°F).

Line a baking tray with parchment paper.

Use a piping bag (or spoon) to form small round mounds of dough, leaving space between each puff because they will expand.

6. Bake until golden

Bake at:

200°C (400°F) for 15 minutes
Then reduce to:
180°C (350°F) for another 15–20 minutes

👉 Do NOT open the oven early. Steam inside is what makes them puff up.

They are done when:

Golden brown
Crisp on the outside
Light and hollow inside

7. Cool completely

Remove from oven and place on a rack. Let them cool fully before filling.

If you cut or fill them too early, steam will soften the inside too much.

8. Prepare the cream filling

In a chilled bowl:

Whip heavy cream
Add powdered sugar and vanilla
Beat until soft peaks form

The cream should be fluffy but not runny.

9. Fill the cream puffs

There are two common methods:

Slice each puff in half and spoon in the cream
Or poke a hole and pipe cream inside using a piping bag

10. Serve and enjoy

You can dust the tops with:

Powdered sugar
Melted chocolate drizzle
Or caramel glaze

Serve immediately or chill for a refreshing dessert.

💡 Pro Tips for Perfect Cream Puffs

Don’t open the oven early or they may collapse
Always dry the dough slightly before adding eggs
Use room-temperature eggs for better mixing
For extra crisp shells, poke a small hole after baking and return to the oven for 5 minutes

✨ Final Result

You’ll get:

Light, hollow pastry shells
Soft creamy filling
A bakery-style dessert made right at home

Cream puffs are simple once you understand the technique—and once you master them, you can easily upgrade them with chocolate, fruit fillings, or caramel toppings.

If you want, I can also show you: