Homemade Cream Puffs
These homemade cream puffs are golden, airy pastry shells filled with sweet vanilla whipped cream and optionally dotted with raspberries. Delicately crisp on the outside and soft within, they’re a timeless treat that always impresses.
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
- Preheat oven to 425°F. Line a baking sheet with parchment.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to boil.
- Stir in flour, cook over medium heat for 1½–2 minutes until smooth ball forms.
- Cool slightly, then beat in eggs one at a time until smooth and thick.
- Pipe into 1½” rounds on baking sheet.
- See full steps with tips & photos → https://p4pd.org/homemade-cream-puffs-2/
Notes
Egg Temperature Matters: Use room temperature eggs to help the dough rise better.
Whipped Cream Tip: Chill the bowl and beaters before whipping cream for best volume.
Berry Filling: Fresh raspberries add a tart-sweet burst—try blueberries or strawberries too.