These Homemade Cream Puffs are a dream come true – light and crisp choux pastry shells filled with fluffy sweetened whipped cream.
Whether you enjoy them plain, dusted with powdered sugar, or with a surprise raspberry inside, they’re guaranteed to impress at any gathering!
Why You’ll Love These Homemade Cream Puffs
Classic French dessert made easy
Light and airy shells with a rich creamy filling
Elegant presentation yet simple to prepare
Perfect for parties, holidays, or special occasions
Customizable with fruit or different fillings
Fun and satisfying to make from scratch
What You’ll Need (Ingredient Highlights)
Water and whole milk – for tender choux pastry
Unsalted butter – adds richness
All-purpose flour – forms the pastry structure
Eggs – crucial for puffing and stability
Granulated sugar and salt – enhance flavor
Heavy whipping cream – for a luscious filling
Vanilla extract – adds warmth and aroma
Raspberries (optional) – for a fruity surprise
Powdered sugar – for a pretty finishing touch
Pro Tips Before You Start
Use room temperature eggs for a smoother dough
Cook the dough briefly after adding flour to remove excess moisture
Let the dough cool slightly before adding eggs to prevent scrambling
Smooth out peaks with wet fingers for perfectly round puffs
Avoid opening the oven while baking to prevent collapse
How to Make Homemade Cream Puffs
Step 1: Preheat and prepare
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the choux pastry
In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.
Remove from heat and stir in flour all at once with a wooden spoon.
Step 3: Cook the dough
Return the pan to medium heat and stir constantly for 1½ to 2 minutes until a thin film forms on the bottom of the pan and the dough pulls together into a smooth ball.
Step 4: Cool slightly and add eggs
Transfer dough to a large mixing bowl. Beat with an electric mixer for 1 minute to cool slightly.
Add eggs one at a time, beating until fully incorporated between each addition.
Beat until smooth and dough forms a thick ribbon.
Step 5: Pipe the cream puffs
Transfer dough to a piping bag fitted with a 1/2″ round tip.
Pipe 28 small mounds about 1½” wide and ½” tall, spaced 1” apart.
Smooth any peaks with wet fingers.
Step 6: Bake the puffs
Bake at 425°F for 10 minutes, then reduce temperature to 325°F without opening the oven.
Continue baking for 20–22 minutes until golden brown.
Transfer to a wire rack to cool completely.
How to Make the Whipped Cream Filling
Step 7: Whip the cream
In a large bowl, beat heavy whipping cream, sugar, and vanilla extract on medium-high speed until stiff peaks form (about 2 minutes).
Transfer to a piping bag fitted with a large open star tip.
How to Fill the Cream Puffs
Option 1: Fill whole
Push the pastry tip into the side of the puff and pipe cream inside until it starts to push back.
Option 2: Fill cut
Slice the tops off the puffs, pipe cream into the center, optionally add a raspberry, and replace the tops.
Finish
Dust generously with powdered sugar and serve!
What to Serve It With
Fresh berries like raspberries, strawberries, or blueberries
Chocolate ganache drizzle for extra indulgence
Espresso or cappuccino for a classy dessert pairing
A dusting of cocoa powder for a fancy touch
Whipped cream and mint leaves for garnish
Variations / Substitutions
Fill with pastry cream or custard for a richer filling
Drizzle with melted chocolate for a dessert tray
Flavor whipped cream with lemon zest, almond extract, or coffee
Use mini puffs for bite-sized party treats
Make savory puffs by omitting sugar and filling with herbed cream cheese
Storage & Leftovers
Best fresh: Cream puffs are best enjoyed the day they’re made
Fridge: Store filled puffs in an airtight container for up to 2 days
Freeze shells only: Freeze unfilled puffs for up to 1 month and re-crisp before filling
Tip: Always fill just before serving for the crispiest results
FAQs
Why did my cream puffs collapse?
They likely weren’t baked long enough.
Make sure they’re golden and firm before removing from the oven.
Can I make the cream puffs ahead of time?
Yes! Bake and freeze the empty shells, then thaw and fill before serving.
What’s the best filling for cream puffs?
Whipped cream, pastry cream, or even ice cream are all delicious options.
Can I skip piping and spoon the dough instead?
Yes, but piping gives more even and attractive results.
How do I know when whipped cream is ready?
It should hold stiff peaks and not fall off the whisk.
Can I make chocolate cream puffs?
Absolutely! Add cocoa powder to your whipped cream or drizzle with melted chocolate.
Should I refrigerate filled cream puffs?
Yes, if not eaten immediately, store them chilled because of the dairy filling.
Final Thoughts
These Homemade Cream Puffs are airy, elegant, and unbelievably satisfying to make and eat.
Whether you fill them with sweetened whipped cream or get creative with other flavors, they’re guaranteed to impress at any celebration – or whenever you need a little sweet treat!
Full Recipe Card
Ingredients
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
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
Step 1: Preheat oven to 425°F. Line a baking sheet with parchment.
Step 2: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to boil.
Step 3: Stir in flour, cook over medium heat for 1½–2 minutes until smooth ball forms.
Step 4: Cool slightly, then beat in eggs one at a time until smooth and thick.
Step 5: Pipe into 1½” rounds on baking sheet.
Step 6: Bake at 425°F for 10 minutes, then 325°F for 20–22 minutes. Cool.
Step 7: Whip cream with sugar and vanilla to stiff peaks.
Step 8: Fill cooled puffs with whipped cream. Add raspberries if desired.
Step 9: Dust with powdered sugar and serve.
