If you’ve ever dreamed of making those airy, golden cream puffs you see in bakery windows, you’re in the right place. Cream puffs might look fancy and complicated, but they’re surprisingly simple once you master Pâte à Choux the magical French dough that bakes into hollow, crisp shells ready to be filled with anything sweet (or even savory).
Whether you’re hosting brunch or just craving something impressive, these cream puffs are guaranteed to wow. Crisp on the outside, soft and hollow inside, and perfect for filling with whipped cream, pastry cream, or even chocolate mousse pure perfection.
Servings: About 12 cream puffs
Prep Time: 20 minutes
Cook Time: 45 minutes
Step-by-Step Instructions
Step 1: Prep the Oven & Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the dough doesn’t stick. Set it aside and measure your flour ahead of time, once things start moving, you’ll need it quickly.
Step 2: Cook the Dough Base
In a saucepan over medium-high heat, bring water, butter, sugar, and salt to a full boil. As soon as it reaches a rolling boil, remove it from heat and quickly stir in the flour all at once. Return the pan to the heat and continue stirring vigorously for 1–2 minutes until the dough pulls away from the sides and forms a smooth ball.
Step 3: Beat in the Eggs
Transfer the warm dough to a mixing bowl and let it cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition. The dough should become thick, glossy, and smooth this texture is what helps the cream puffs rise tall and hollow.
Step 4: Pipe the Dough
Spoon the dough into a piping bag fitted with a round tip and pipe 1½-inch mounds onto the prepared baking sheet. If there are little peaks from piping, smooth them gently with a damp finger so they bake evenly.
Step 5: Brush & Bake
Brush the tops lightly with egg wash if you want a shiny golden finish. Bake for 5 minutes at 425°F (220°C), then reduce the heat to 375°F (190°C) and continue baking for about 30 minutes, until they’re puffed and deeply golden.
Turn the oven off and let them sit inside with the door closed for 10 more minutes—this helps dry the insides so they stay crisp. Cool completely on a wire rack before filling.
Notes & Tips
- Don’t rush the boil: Make sure the water and butter fully boil before adding the flour—this ensures the dough cooks properly and gives maximum puff.
- Use room-temperature eggs: Cold eggs can prevent the dough from emulsifying smoothly.
- Peak problems? Wet your fingertip to smooth the tops—it prevents burning.
- Make ahead: The empty shells can be stored at room temperature for up to 2 days. Fill right before serving to keep them crisp.
- Flavor twist: Add 2 tablespoons of cocoa powder to the flour mixture for chocolate puffs.
Filling Ideas:
Classic vanilla pastry cream, sweetened whipped cream, chocolate mousse, lemon curd, or even savory fillings like chicken salad for fancy appetizers.
FAQ
1. Why did my cream puffs collapse?
Most likely they weren’t baked long enough. They need to dry out completely or they’ll deflate. The extra time in the turned-off oven really helps.
2. Can I freeze the shells?
Yes! Freeze baked shells in an airtight container for up to 2 months. Reheat at 350°F (175°C) for 5–7 minutes to crisp them up.
3. Do I have to pipe the dough?
Piping works best for shape, but you can drop spoonfuls of dough instead if you want rustic-style puffs.
4. Can I fill them ahead of time?
You can, but the shells will soften. For the best texture, fill them right before serving.
5. What’s the best filling for beginners?
Whipped cream is the easiest and always delicious, just fold in a little vanilla and powdered sugar.
Preheat oven to 425°F (220°C). Lightly grease baking sheets or line with parchment paper. Measure flour and set aside. Calories: Approximately 120 per puff (without filling)
Protein: 3g
Carbs: 10g
Fat: 8g
Ingredients
Instructions
Bring butter, sugar, salt, and water to a boil in a 3-quart saucepan over medium-high heat, stirring occasionally.
Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer, and let cool for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy after each addition.
Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (about 1 1/2 inches high).
Smooth out peaks and round tops with a moistened finger.
For the optional egg wash, whisk together the remaining 1 egg and 1 teaspoon of water. Brush tops of dough with egg mixture.
Bake at 425°F (220°C) for 5 minutes; reduce oven temperature to 375°F (190°C), and bake for 30 minutes, or until puffy and golden brown.
Turn oven off; let shells stand in the closed oven for 10 minutes.
Remove from baking sheets to wire racks, and cool completely before filling.Nutrition