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How Do You Make Cream Puffs?
Easy Cream Puff Dough
How big should cream puffs be?
Cutting and Hollowing Out Cream Puffs
There are a couple of different ways to fill cream puffs. You can inject the cream through the side, or slice the top off and fill with cream then put the top back on. This is what I do.
I take a sharp knife and cut the tip of my cream puff off. Then I pull out the dough in the center to make room for the cream, fill with cream, and put the top of the cream puff back on.
How To Fill Cream Puffs With Cream
First, you’ll need to decide what kind of cream you’d like to use. My favorites are homemade whipped cream, chocolate mousse, or pastry cream.
Fill a large Ziploc baggie or frosting bag with a large star tip (optional) or simply cut the corner off of the bag. Load bag with filling and fill each cream puff. Place the top of the cream puff back into place.
For a fancier version, spoon a small amount of chocolate ganache over each finished cream puff and refrigerate until firm.
Store cream puffs in the refrigerator. They can be frozen for up to 6 months.
3 More Delicious Desserts That Are Easy To Make
Easy Cream Puffs Recipe (Profiteroles)
Ingredients
Cream Puff Dough
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
Homemade Whipped Cream
- 1 cup heavy whipping cream (granulated por powdered sugar)
- 3 Tbsp sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat water and butter to a rapid boil in a saucepan over medium heat to medium-high heat.
- Add flour and reduce heat to low. Stir constantly, using a wooden spoon, for 1 minute or until a soft dough forms.
- Remove pan from heat. Add eggs, one at a time, and beat with a spoon until completely mixed in before adding each additional egg. It doesn't seem like the eggs will incorporate, but they WILL. Just be patient!
- Scoop balls of dough (I use a medium cookie scoop) and place onto an ungreased baking sheet.
- Bake in oven at 400 degrees for 25 minutes or until golden brown and puffed up.
- Let cool for 30 minutes on cooling racks (room temperature).
- While cream puffs cool, make whipped cream. In a large mixing bowl, by beat heavy whipping cream and sugar and vanilla with an electric mixer or stand mixer until stiff peaks form.
- Slice off the tip of each cream puff and gently remove the insides of each cream puff.
- Fill a pastry bag or ziploc bag with cream mixture and pipe filling into each cream puff. Replace tops.
- Store cream puffs in refrigerator.
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I just love cream puffs! The remind me of the ones my aunt used to make for special occasions. Thank you for bringing back that memory for me!
I’m so excited to try this I’ve always wanted to make them!
Um…… can you mail some of those to me? Those look DELICIOUS! I love cream puffs!
Oh yum ~ I love cream puffs! I have only made them once & that was years ago – will have to try this recipe soon!
Oh YUMMY! I will be trying these babies!
Happy Anniversary! I was thinking about you yesterday. And those cream puffs look dang good!
Mmmmm… I am going to feature these on my sidebar tomorrow!
Those look so delish!!!
These sound so good! I must try them <3
mmmm goood looks so delicious
Yum! Those look sooo good!
Thanks for linking up!
~Liz
Hi can the shell be frozen once it’s baked ??
Yes! Cream puffs freeze really well (filled or unfilled).
I put on ungreased baking pan and they all stuck!
These were unbelievably easy to make, especially for someone like me who avoids baking at all costs. Followed the recipe but didn’t have a piping bag or ziplock bag so used a tablespoon measure to generously dollop them onto the parchment paper and they came out perfect!
Nicky, this made my day! So glad you found the recipe easy to follow. These were one of the first “fancy” things I ever tried making and I couldn’t believe how easy they were either!