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A large plate of cream puffs, dusted with powdered sugar and garnished with strawberries..
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5 from 1 vote

Homemade Cream Puffs

Cream puffs may seem like a fancy pastry, but they're deceptively easy to make. Here's how to do it!
Prep Time15 minutes
Cook Time35 minutes
Cooling time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: French
Servings: 15 Cream Puff Shells
Calories: 100kcal
Author: Marie Porter

Equipment

  • 2 Baking Sheets
  • Parchment Paper
  • Disposable Pastry Bags Large size is best
  • Large star tip and coupler Optional

Ingredients

  • 1 cup Water
  • ½ cup Unsalted Butter
  • 1 teaspoon Sugar
  • ½ teaspoon Salt
  • 1 cup Flour
  • 3 Large eggs
  • 2 Large Egg whites
  • Filling of choice Whipped cream, pastry cream, pudding, etc - see post.

Instructions

  • Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a nonstick baking sheet.
    It’s very important to not grease the pan - it will cause the pastries to flatten!
  • Combine water, butter, sugar, and salt in a medium or large saucepan, heat to a boil over high or medium high heat.
  • Remove from heat, add flour, stirring until well incorporated.
  • Reduce heat to medium, return saucepan to stove top.
    Cook for another minute or so - stirring constantly - until the dough comes together, leaving the sides of the pan.
  • Transfer dough to the bowl of your mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
    Note: You can use a large mixing bowl and an electric hand mixer if you prefer.
  • Meanwhile, beat together eggs and egg whites in a small bowl.
  • With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more.
    It may look like a separating mess, but I promise it will come together!
  • When all of the eggs are incorporated and the mixture forms a dough that is smooth and shiny, it’s ready to pipe!
    It’ll be soft and a bit sticky, but more or less be able to hold its shape.
  • Using a pastry bag with a medium/ large round or star tip, pipe out rounds that are about 2-2.5" in diameter and 1 ½" tall, leaving 2-3" between mounds.
  • Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
  • Bake for 12 minutes, then -WITHOUT opening the oven door - turn the temperature down to 350°F (180°C) and bake for another 35 minutes.
  • Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes.
  • This step allows the insides to dry out, providing a stronger structure to prevent collapse.
  • Once puffs are completely cool, cut in half horizontally, and fill with your choice of pastry cream, pudding, or mousse.
  • Dust with powdered sugar, drizzle with chocolate, and/or serve with fresh fruit or berries!

Notes

Nutritional information is for the pastry shells only, as the actual values will vary wildly based on what you fill them with.

Nutrition

Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 98mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Calcium: 9mg | Iron: 1mg