Famous Cream Puffs

Why You’ll Love This Recipe

Famous Cream Puffs are light, airy pastry shells filled with sweet, creamy filling—perfect for special occasions or as an elegant dessert anytime. Made from classic French pâte à choux and filled with rich whipped cream or pastry cream, these puffs are impressive yet surprisingly simple. Their crisp exterior and smooth, dreamy center make them truly irresistible.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry shells (pâte à choux):
all-purpose flourunsalted butterwatereggssalt

For the filling:
heavy whipping cream (or pastry cream)powdered sugarvanilla extract

Optional topping:
powdered sugar (for dusting)chocolate ganache (for drizzling)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.

Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Transfer to a bowl and let cool slightly.

Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.

Scoop or pipe small mounds onto the baking sheet, spacing them apart.

Bake for 25–30 minutes until puffed and golden brown. Do not open the oven early.

Cool completely on a wire rack.

In a mixing bowl, whip the cream with powdered sugar and vanilla extract until stiff peaks form.

Slice puffs in half and fill with whipped cream using a spoon or piping bag.

Dust with powdered sugar or drizzle with ganache before serving.

Servings and timing

This recipe yields approximately 12 cream puffs.Preparation time: 20 minutesBaking time: 25–30 minutesCooling and filling time: 30 minutesTotal time: 1 hour 15–20 minutes

Variations

Use pastry cream or custard for a traditional filling.

Add a hint of almond extract or citrus zest to the whipped cream.

Fill with ice cream for profiteroles and top with hot fudge.

Make mini puffs for bite-sized party treats.

Use flavored whipped creams like chocolate or espresso.

storage/reheating

Store unfilled puffs in an airtight container at room temperature for 1 day or freeze for up to 2 months.Once filled, refrigerate and serve within 24 hours for best texture.Re-crisp empty shells in a 300°F oven for 5–8 minutes if needed.

FAQs

Why did my cream puffs deflate?

They may have been underbaked or removed from the oven too soon. Bake until deeply golden and dry inside.

Can I make the dough ahead?

Yes, pâte à choux can be made a day ahead and stored in the fridge.

Do I have to use a piping bag?

No, you can scoop with a spoon, but piping gives a more uniform look.

What’s the difference between cream puffs and profiteroles?

Both use the same dough, but profiteroles are often filled with ice cream and topped with chocolate.

Can I freeze filled cream puffs?

Not recommended, as the cream can separate—freeze the shells only.

Can I add flavor to the dough?

Keep it plain, but fillings and toppings can be flavored.

Why is my filling runny?

The cream may be under-whipped—whip until stiff peaks form.

Do I need to poke a hole in the puffs?

Optional, but it can help release steam and keep them crisp.

Can I fill them in advance?

Yes, but fill close to serving time for best texture.

How do I make ganache?

Heat equal parts cream and chocolate until melted and smooth, then cool slightly before drizzling.

Conclusion

Famous Cream Puffs are an elegant, classic treat that combines the beauty of French pastry with the ease of home baking. Light, crispy shells filled with rich cream and finished with a touch of sweetness make these irresistible for any occasion. Once you try them, you’ll understand why they’ve earned their “famous” name.

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