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!