✨ Introduction
Elegant. Airy. Timeless. Cream puffs, also known as choux à la crème, are beloved across the world for their delicate texture and heavenly cream filling. These light, golden pastry shells with their luxurious custard or whipped cream centers have stood the test of time—from French patisseries to grandma’s kitchen table.
In this full-length recipe, you’ll learn how to make perfect cream puffs from scratch. Whether you’re a beginner or a seasoned baker, this guide provides everything you need to create bakery-style cream puffs that will wow family and friends alike.
🧁 What Are Cream Puffs?
Cream puffs are made using choux pastry (pâte à choux), a light dough that relies on steam to rise rather than traditional leavening agents like yeast or baking powder. Once baked, the pastries puff up beautifully, creating a hollow center perfect for filling.
You can fill cream puffs with pastry cream, whipped cream, or even savory fillings. But today, we’re sticking with the classic sweet vanilla pastry cream, topped with a dusting of powdered sugar or rich chocolate glaze.
🛒 Ingredients
🔹 For the Choux Pastry:
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1 cup water
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1/2 cup (1 stick) unsalted butter
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1/4 tsp salt
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1 tbsp granulated sugar (optional, for sweetness)
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1 cup all-purpose flour
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4 large eggs
🔸 For the Vanilla Pastry Cream (Crème Pâtissière):
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2 cups whole milk
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1/2 cup granulated sugar
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4 large egg yolks
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1/4 cup cornstarch
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2 tbsp unsalted butter
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2 tsp pure vanilla extract
🍫 Optional Chocolate Glaze:
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1/2 cup heavy cream
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4 oz semi-sweet or dark chocolate (chopped)
✨ Garnish:
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Powdered sugar (for dusting)
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Fresh berries or mint leaves (optional)
⏱ Time Overview
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Prep Time: 30 minutes
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Cooking Time: 35 minutes
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Cooling & Filling: 60–90 minutes
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Total Time: 2.5 to 3 hours
🍳 How to Make Cream Puffs Step-by-Step
1. 🔥 Make the Choux Pastry
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In a medium saucepan over medium heat, combine water, butter, salt, and sugar (if using).
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Bring to a boil until the butter has fully melted.
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Once boiling, remove from heat, add the flour all at once, and stir vigorously with a wooden spoon.
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Return to heat and stir continuously for 2–3 minutes until the dough pulls away from the sides and forms a ball. A thin film will form on the bottom of the pan—this is normal.
This process cooks the flour and dries out excess moisture, critical for puffing.
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Transfer the hot dough to a mixing bowl. Let it cool for 5 minutes, so the eggs don’t scramble when added.
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Add eggs one at a time, mixing well after each addition. The dough may look curdled at first but will come together into a smooth, glossy paste.
The perfect choux dough should be thick but pipeable, holding its shape without being runny.
2. 🧁 Pipe and Bake
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper. Spoon the dough into a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped).
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Pipe 2-inch rounds about 2 inches apart.
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Use a damp finger to press down any peaks or tips on top to prevent burning.
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Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 20–25 minutes, or until golden brown and firm.
Do NOT open the oven door during the first 25 minutes—steam is essential for puffing.
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Once baked, pierce the side or bottom of each puff with a skewer to release steam.
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Cool completely on a wire rack before filling.
3. 🍮 Make the Pastry Cream
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In a medium saucepan, heat milk over medium heat until steaming but not boiling.
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In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
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Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
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Return the mixture to the saucepan with the remaining milk.
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Cook over medium heat, whisking constantly until the mixture thickens—about 2–4 minutes.
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Remove from heat, stir in butter and vanilla until smooth.
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Pour into a bowl, press plastic wrap directly on the surface to prevent a skin, and refrigerate until chilled—at least 1 hour.
For extra smooth cream, strain through a fine-mesh sieve.
4. 🎂 Fill the Puffs
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Once the pastry cream is chilled and thickened, spoon it into a piping bag with a small round or star tip.
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Slice each puff in half or poke a small hole in the bottom and pipe cream inside.
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If slicing, pipe or spoon cream generously onto the bottom half, then top with the lid.
5. 🍫 Optional Chocolate Glaze
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In a small saucepan or microwave, heat cream until just simmering.
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Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth and shiny.
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Dip the tops of the filled puffs into the glaze or drizzle with a spoon.
6. ✨ Presentation and Finishing Touches
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Dust with powdered sugar for a classic look.
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Add a few fresh raspberries, strawberries, or mint leaves for color.
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Stack on a tiered dessert stand for a party-worthy display.
💡 Tips for Success
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Temperature is everything: Bake at high heat initially to generate steam, then lower the temperature to dry and firm the shell.
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Don’t underbake: Underdone shells will collapse—wait until deeply golden and hollow-sounding when tapped.
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Storage: Unfilled puffs can be frozen and reheated. Filled cream puffs should be eaten within 1–2 days.
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Make-ahead: Pastry cream can be made up to 3 days in advance.
📖 A Bit of History
Cream puffs trace their origins back to 16th-century France and Italy. The French pastry chef Popelini is credited with refining choux pastry. Over time, French patissiers began filling the hollow pastries with custards and whipped cream, eventually creating the elegant profiterole, éclair, and our beloved cream puff.
In America, cream puffs gained popularity in the early 1900s at fairs and bakeries. Wisconsin State Fair is especially famous for selling giant cream puffs—a favorite tradition that draws thousands.
🥂 Serving Suggestions
Cream puffs shine on their own but pair beautifully with:
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Espresso or cappuccino
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A glass of champagne or sweet dessert wine
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Fresh fruit platters
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Chocolate fondue
They’re ideal for:
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Birthdays
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Baby showers
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Holiday desserts
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Afternoon tea
🧊 Storage and Freezing
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Unfilled puffs: Store in an airtight container at room temperature for 1 day or freeze up to 2 months.
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Filled puffs: Store in the fridge for 1–2 days. Best eaten the same day.
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To re-crisp puffs, bake at 300°F for 5–10 minutes before filling.
❤️ Final Words
Famous Cream Puffs aren’t just another dessert—they’re an elegant, historical treat that never fails to impress. Whether you serve them as an after-dinner surprise or as the star of your dessert table, their light texture and creamy center create that irresistible “just one more” feeling.
Take your time, enjoy the process, and don’t be afraid to make them your own—add flavored pastry creams, caramel drizzle, or even seasonal fruit compotes.
