Description
These Easy Cream Puffs are light, airy pastries filled with vanilla whipped cream and optionally topped with raspberries. A foolproof, bakery-style treat perfect for any occasion.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour (measured correctly)
- 4 large eggs, room temperature
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries (optional)
- 1 Tbsp powdered sugar, to garnish
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Heat the Wet Ingredients: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat.
- Add Flour: Remove from heat and stir in all the flour at once using a wooden spoon until fully incorporated.
- Cook the Dough: Return to medium heat and stir constantly for 1½ to 2 minutes until a thin film forms and the dough pulls into a ball.
- Cool Slightly and Add Eggs: Transfer dough to a mixing bowl and beat with an electric mixer for 1 minute. Add eggs one at a time, beating after each addition until smooth and shiny.
- Pipe the Puffs: Transfer dough to a piping bag fitted with a ½-inch round tip. Pipe 28 mounds, about 1½ inches wide and ½ inch tall, spaced 1 inch apart.
- Smooth the Tips: Press down any peaks gently with a damp fingertip.
- Bake and Dry: Bake at 425°F for 10 minutes. Without opening the oven, reduce temperature to 325°F and bake an additional 20–22 minutes or until golden. Cool on a wire rack.
- Whip the Cream: In a large bowl, beat heavy cream, sugar, and vanilla extract on medium-high until stiff peaks form (about 2 minutes). Transfer to a piping bag with a large star tip.
- Fill the Puffs: Option 1: Insert the piping tip into the side of each puff and fill until the cream pushes back. Option 2: Slice off tops, pipe cream inside, add a raspberry if desired, and replace tops.
- Dust and Serve: Lightly dust with powdered sugar and serve.
Notes
- Ensure cream puffs are completely cooled before filling to avoid melting the cream.
- Don’t open the oven door during baking—this helps the puffs rise properly.
- Use cold heavy cream for best whipping results.
- These are best served the same day but can be stored in the fridge for 1–2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 110
- Sugar: 4g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Easy Cream Puffs, Homemade Cream Puffs, Cream Puffs recipe, Old fashioned cream puffs, Easy cream puff recipe with custard filling