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Classic Cream Puffs

Classic cream puffs are a timeless French-inspired pastry made from light, airy choux pastry filled with a smooth, sweet cream. Their crisp golden exterior gives way to a soft, hollow center that is perfect for holding pastry cream, whipped cream, or another creamy filling. Although they look elegant and delicate, cream puffs are surprisingly simple once you understand the few important steps involved.

This recipe makes homemade cream puffs with a crisp shell, tender interior, and rich vanilla cream filling.

Ingredients

For the Choux Pastry

1 cup water
½ cup unsalted butter, cut into pieces
1 tablespoon granulated sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature

For the Vanilla Cream Filling

2 cups heavy whipping cream
½ cup powdered sugar
2 teaspoons vanilla extract
Pinch of salt

For Finishing

Powdered sugar, for dusting

Step 1: Prepare the Oven

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper. Having the oven fully heated before piping the pastry is important because the initial burst of heat helps the choux pastry rise and create its characteristic hollow center.

Step 2: Make the Choux Pastry

Add the water, butter, sugar, and salt to a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle boil.

Once the butter has completely melted and the liquid is bubbling, remove the saucepan from the heat.

Immediately add all of the flour at once. Stir vigorously with a wooden spoon or sturdy spatula until the flour is completely incorporated.

The mixture will initially look lumpy, but continue stirring until it forms a smooth dough that pulls away from the sides of the saucepan.

Step 3: Cook the Dough

Return the saucepan to medium-low heat.

Stir the dough continuously for approximately 1–2 minutes. This step removes some of the excess moisture and helps create the structure needed for the pastry to rise.

The dough should become smooth and slightly glossy. You may notice a thin film forming on the bottom of the pan.

Remove the pan from the heat and let the dough cool for about 5 minutes. It should be warm but not extremely hot.