Homemade Cream Puffs

Cream puffs are one of those 'fancy' desserts that seem like they should only be made by experienced pastry chefs. But that couldn't be further from the truth! Homemade cream puffs are actually very simple to make and are a perfect dessert to share with family and friends.

They are always on my list for Christmas sweets.

Cream puffs are a fancy dessert that's actually very easy to make. With just a few simple ingredients homemade cream puffs will be a big hit with your family and friends.

Homemade Cream Puffs

You only need a few basic ingredients to make cream puffs. It all starts with what the French call 'choux paste' which contains - flour, water, milk, butter, salt, and eggs. Choux paste is a fabulous base for so many sweet and savory recipes - eclairs, cream puffs, profiteroles, gougeres, crullers, beignets, and a few other fabulous French foods. So, by learning tho make this simple recipe for choux paste, you can open up a whole world of possibilities!

Making Choux Paste

To make your choux paste, you'll need a medium-sized saucepan, a wooden spoon, and a medium-sized bowl. Get your ingredients ready:

  • 1 cup sifted all-purpose flour
  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup butter cut into small pieces
  • 1/2 teaspoon salt
  • 4 large eggs

Start by combining the water, milk, butter, and salt in the saucepan and bringing the mixture to a full boil over medium heat. When it's boiling add the flour and stir until the dough pulls away from the sides of the pan. Continue cooking and stirring for another minute.

Transfer the mixture to a bowl and let cool slightly (about 5 minutes), stirring occasionally. Beat in each egg (one at a time), making sure the mixture is smooth before adding the next egg. Once all the eggs are mixed in and the choux paste is smooth.

Use right away or refrigerate for up to four hours.

How to make cream puffs

When you're ready to make the cream puffs you'll need a sheet pan and a piping bag.

Fill the piping bag with half the choux paste and a 1/2-inch piping tip. For cream puffs, pipe round puffs about 2 inches wide, leaving 2 inches between each puff to allow room for baking. Use a finger dipped in cold water to tap down any tails.

Bake in a 400-degree oven for 15 minutes, reduce the heat to 350 and continue baking 20-25 minutes longer (until golden brown). Turn off the oven and poke the bottom of each puff before placing them back on the sheet pan upside down. Return them to the oven and let dry for 10 minutes. Remove and let cool completely on a wire rack.

Repeat the process for the other half of the choux paste.

Once they are completely cooled, carefully slice off the tops and fill with sweetened whipped cream. Enjoy your treat!

Filled puffs should be eaten immediately or refrigerated for up to a few hours. You can keep the unfilled puffs frozen for up to a week - which works wonderfully for enjoying a few at a time!

Easy Cream Puffs Recipe

Makes: 30 cream puffs

Ingredients:

  • 1 cup sifted all-purpose flour
  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup butter cut into small pieces
  • 1/2 teaspoon salt
  • 4 large eggs
  • For serving: sweetened whipped cream

Instructions:

Choux Paste

  1. Combine the water, milk, butter, and salt in a medium-sized saucepan and bring the mixture to a full boil over medium heat.
  2. When it's boiling add the flour and stir until the dough pulls away from the sides of the pan.
  3. Continue cooking and stirring for another minute.
  4. Transfer the mixture to a bowl and let cool slightly (about 5 minutes), stirring occasionally.
  5. Beat in each egg (one at a time), making sure the mixture is smooth before adding the next egg.
  6. Once all the eggs are mixed in and the choux paste is smooth, use right away or refrigerate for up to four hours.

Cream Puffs

  1. Fill a piping bag with half the choux paste using a 1/2-inch piping tip.
  2. Pipe round puffs about 2 inches wide, leaving 2 inches between each puff to allow room for baking.
  3. Use a finger dipped in cold water to tap down any tails.
  4. Bake in a 400-degree oven for 15 minutes.
  5. Reduce the heat to 350 and continue baking 20-25 minutes longer (until golden brown).
  6. Turn off the oven and poke the bottom of each puff before placing them back on the sheet pan upside down.
  7. Return them to the oven and let dry for 10 minutes.
  8. Remove and let cool completely on a wire rack.
  9. Repeat the process for the other half of the choux paste.
  10. Once they are completely cooled, carefully slice off the tops and fill with sweetened whipped cream.

Note: Unfilled puffs can be frozen for up to a week. Filled puffs should be eaten immediately or refrigerated for up to a few hours.

Do you like making fancy desserts like cream puffs? Leave me a comment and let me know!

Tonia L

Hey! I'm the owner of Happy Homeschool Nest - a website devoted to helping homeschool moms balance the needs of homeschooling with managing a healthy and happy home.