Fluffy French Cream Puffs

French cream puffs are a delightful treat that never fails to impress! Making a batch is simple with my recipe and step-by-step instructions. These light and airy French cream desserts are perfect for wowing guests at any party. Originally known as choux à la crème, these delicate puffs are the ultimate indulgence!

These French cream puffs are absolutely delightful, and I had such a wonderful time making them—though eating them was definitely the best part (no surprise there, lol). Maybe it’s my European roots, but I have a deep love for all things French, especially pastries. This easy cream puff recipe has been on my to-do list for ages, and it did not disappoint. Watching them bake in the oven, rising beautifully with their crisp, airy shells, was pure joy. Truly a feast for the eyes, and the taste buds!

A delightful treat for breakfast, brunch, or dessert, these delicate cream puffs are the epitome of French cuisine. Light and airy, they’re filled with luscious cream and topped with a satisfyingly crisp layer. Irresistibly fun and utterly delicious, they’re as enjoyable to make as they are to eat. Crafted entirely from scratch, this choux a la crème recipe makes the best cream puffs you’ll ever taste.

How to make French cream puffs

To make the pastry:

• Water – The base ingredient for many recipes, water helps create the right consistency in your dough or batter. Use room-temperature water for best results.
• Whole Milk – Whole milk adds richness and moisture to your recipe. Its fat content enhances flavor and contributes to a soft, tender texture.
• Unsalted Butter (Room Temperature) – Room-temperature unsalted butter blends more evenly into batters and doughs, creating a smooth, creamy texture.
• All-Purpose Flour (Sifted) – Sifting all-purpose flour helps remove lumps and ensures accurate measurements. It creates lighter, more even baked goods by aerating the flour.
• Salt – A small but essential ingredient, salt enhances the flavor of your dish and balances sweetness in baked goods. Be precise with your measurements for the best results.
• Eggs (Room Temperature) – Room-temperature eggs mix more easily into recipes, ensuring smoother batters and better volume in baked goods. Let them sit out for about 30 minutes before use.

For the filling:

• Whole Milk – The base ingredient that provides creaminess and richness to your recipe. Make sure to use high-quality whole milk for the best flavor and texture.
• Egg Yolks – Egg yolks add a velvety texture and a natural richness to your dish. They also act as a binding agent, ensuring everything comes together perfectly.
• Vanilla Beans – For a deep, aromatic flavor, vanilla beans are unmatched.
• Sugar – The essential sweetener that balances flavors and adds a touch of caramelization. Adjust the quantity to tailor the sweetness to your taste.
• All-Purpose Flour (Sifted) – Sifting the flour ensures a lump-free mixture and creates a smoother texture in your finished product. This step is especially important for achieving a light consistency.
• Butter – Butter enhances flavor while adding richness and moisture. Use unsalted butter if you want full control over the seasoning in your recipe.

For the whipped cream

• Heavy Whipping Cream – The base for any whipped cream recipe, heavy whipping cream has a high fat content that allows it to whip into soft or stiff peaks. Make sure the cream is well-chilled before whipping for the best results.
• Granulated Sugar – This is used to sweeten the whipped cream. You can adjust the amount of sugar to taste, depending on how sweet you want the final product to be. Skip if the whipping cream is sweetened.
• Vanilla Extract (Optional) – Adding vanilla extract gives the whipped cream a subtle, sweet vanilla flavor, enhancing its taste. This is completely optional but highly recommended for an extra layer of richness. Always opt for pure vanilla extract for the best flavor.

To decorate the puffs

• Icing sugar to dust

Equipment you’re also going to need:

• non stick large baking sheet
• parchment paper
• whisk
• sharp knife
• hand mixer or stand mixer
• large saucepan 
• flower tip

Instructions to make cream puffs from scratch

Prepare the ingredients

1. Line a baking sheet with parchment and pre heat oven at 390 F
2. Warm up the milk and turn off heat.
3. Add the seeds from the vanilla beans and cover with a lid.
4. In a medium saucepan add water, milk (the one without vanilla), butter and a pinch of salt and bring to a rolling boil.
5. Remove from heat and turn heat off.

Make the dough

1. Immediately add flour and mix well with a whisk until well combined.
2. Allow the dough to cool a little then add eggs, one by one, mixing well after each egg is added until fully incorporated. You need the composition to resemble chewing gum and be a bit sticky. If not add one more egg.
3. Transfer the dough to a large pastry bag fitted with a flower tip. Pipe rounds onto each prepared pan and do a little swirl for a more spectacular result. If you don’t have a flower tip: with a spoon, drop a dollop of dough (about the size of a walnut) in the baking sheet but not very close to each other (about 2-inch apart).
4. Bake for about 20 minutes. Do not open the oven for the first 15 minutes.

When to fill cream puffs?

The best time to fill the cream puffs with vanilla filling and whipped cream is when the pastry if fully cooled. Refrain from piercing or cutting the shells as soon as they’re out of the oven. This will allow the steam inside the shells to escape, causing the shells to deflate. Instead, allow the dough to fully cool before cutting and filling.

How to fill cream puffs

I made a simple vanilla filling for these desserts, using a mixture of milk, eggs, sugar, butter and flour. The mixture gets its flavor from vanilla beans. I opted to add some homemade whipped cream too for added yumminess and make these taste even creamier.

1. When all dough is done and baked, let the puffs cool completely and cut each chou in half, horizontally.
2. Take the 16 yolks and add them to a mixing bowl. Mix with sugar and flour and beat well then add the vanilla infused milk little by little. You can use a stand mixer to beat the eggs. Transfer to a saucepan and boil while stirring continuously with a whisk until stiff. Remove from heat and add butter.
3. Then make the whipped cream.
4. Fill the puffs with vanilla pastry cream and whipped cream.
5. Keep refrigerated.
6. Dust with powdered sugar just before serving.

A few tips before baking your cream puffs:

• The exact number of eggs may vary from batch to batch. You need to add eggs until the consistency is smooth and pipeable, so the quantity depends on the size of the eggs, the dough humidity or an accidental half-teaspoon of flour added. Leave a few teaspoons of beaten eggs for later and only add them if you feel the dough is not soft enough.
• Don’t add the eggs while the dough is too hot, as this will cook the eggs, making your choux taste eggy.
• Be careful when mixing the dough. Whisking too much can make the butter to split, and the dough will look oily.
• When boiling the choux ingredients don’t over boil them as the water will evaporate. The puffs need steam to inflate and the steam comes from the water.
• Place the choux on damp parchment paper. The dough is packed with eggs, which need moisture in the oven to puff. The water from the paper will create just the right amount of humidity and steam. Or you could add a small oven safe bowl filled with water to the baking dish.
• As tempting as it is, refrain from opening the oven while the puffs are baking. Opening the oven will let the steam escape and as mentioned above, cream puffs need steam to inflate.
• Don’t remove the choux from the oven too early. They need to get a golden brown crust before you turn off the oven. If they don’t get this firm crust, the puffs will cave on themselves.

Recipe variations

This recipe is very versatile and can be played up countless ways. Here are a few options:

• Sometimes, I like to add a few strawberry slices. They always go great with the whipped cream.
• Also, adding cocoa to the dough and filling with chocolate cream will make an interesting variation from the white, classical ones. Chocolate cream puffs are not really famous in France, though, but make delicious additions to any candy bar or holiday feast.
• Non-sweet choux made from the same dough can be eaten as breakfast or snacks. You can fill them with vegetables, foie gras, shellfish, cream cheese or ham for a delicious snack while on the run.

More recipes you will love

• Mini eclairs with chocolate filling
• Nutella puff pastry flowers
• Banana cinnamon breakfast croissants
• Strawberry puff pastry bread
• Orange marmalade pinwheels
• Filo pastry apple pie
• Dome cake with banana and whipped cream
• Cheese pie bars with filo pastry
• Walnut shaped cookies with walnut cream filling

Frequently asked questions

What are cream puffs?

Choux a la crème is found in all French bakeries since the sixteenth century, with only minor upgrades made in the nineteenth century. Basically, you are almost tasting history when eating these cream puffs.

The name comes from the small dough balls which grow in an irregular, round-ish shape that the French call choux. Choux is the French word for cabbage. In other words, it would mean “cabbage paste” lol.

The French cream puffs dessert is undoubtedly considered the “king of desserts”. I must confess that at first I found this otherwise easy cream puff recipe quite difficult to make; these puffs looked intimidating to me. But I’ve tried my hand at a few ideas for choux a la crème recipe and experimented a lot to get the absolutely perfect recipe. Also the cream puff filling recipe is super easy to make and tastes amazing, making a great pair with the puffy, light pastry!

These cream puffs are lovely and easy, and they taste great! Perfect for a special breakfast or brunch. Classic pastries that you’ll want to try baking! Although they’re a little time consuming, they’re super rewarding to make.

What is the difference between a cream puff and a profiterole?

Using the same dough, you can also bake profiteroles, funnel cakes, churros, beignets or eclairs. The difference is mainly the shape and filling. Eclairs for example are oblong, while cream puffs are round. The filling is usually vanilla cream, but choux a la crème also have whipped cream and are dusted with confectioner’s sugar. Eclairs are usually covered with chocolate or vanilla cream.

Profiteroles, on the other hand, are filled with ice cream (you can try coffee, chocolate or pecan ice cream) and frozen, topped with chocolate ganache.

Churros can be covered with cinnamon and are deep-fried.

Can cream puffs be made ahead of time?

Choux can also be baked in advance and be kept in the refrigerator, uncovered, for up to a day before serving. Some bakers even recommend this and say that they taste even better after one day.

To keep your cream puffs looking and tasting fresh, don’t dust them with confectioner’ sugar until you’re ready to serve them. The dough will absorb the sugar while refrigerated.

How to store French cream puffs

French cream puffs filled with vanilla cream keep well at room temperature for up to 2 days and in the fridge for up to 4 days. Store in an air tight container in both situations.

While the baked shells can be frozen for up to 2 months in freezer bags they do taste best when freshly baked. Thaw them at room temperature for up to 10 minutes before attempting to fill them with vanilla cream and whipped cream. Do not fill cream puffs until they are completely thawed.

If you want to make them crisp again after defrosting, thaw the buns on a wire rack for a few minutes, then bake them uncovered for about 5-8 minutes at 300 degrees F. Then col and add the filling only after completely cooled.

French cream puffs are simple to make and always impressive! So easy, but so good. This cream puff recipe has an amazing light texture, one of the best recipes to use when you’re craving cream puffs or eclairs. If you’d  like to make something that looks like it came from a fancy bakery then these French cream puffs are what you need!

Happy baking!

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French Cream Puffs

Bake light, airy cream puffs with this easy recipe. Perfect for impressing guests, these classic choux à la crème are an elegant, irresistible dessert!

Prep Time20 minutes mins

Cook Time20 minutes mins

Cooling time20 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: French

Keyword: choux a la creme, cream puffs, cream puffs recipe, easy cream puffs, french cream puffs

Servings: 20 cream puffs

Calories: 379kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the pastry:

• 1 cup water
• 1 cup whole milk
• 14 tbsp butter
• 2 1/2 cups flour sifted
• a pinch of salt
• 9 eggs

For the filling:

• 4 1/2 cups milk
• 16 egg yolks
• 4 beans vanilla
• 1 1/4 cups sugar
• 2/3 cup flour sifted
• 1 tbsp butter

For the whipped cream

• 1 1/2 cups heavy whipping cream
• 3 tbsp sugar
• Powdered sugar to dust

Equipment

• non stick large baking sheet
• parchment paper
• whisk
• stand mixer
• large saucepan
• flower tip

Instructions

• Line a baking sheet with parchment and pre heat oven at 390 F = 200 C.
• Warm up the milk and turn off heat.
• Add the seeds from the vanilla sticks and cover with a lid.
• In a medium large pot add water, milk (the one without vanilla), butter and a pinch of salt and bring to a boil.
• Remove from heat and turn off heat.
• Immediately add flour and mix well with a whisk until well combined.
• Allow the dough to cool a little then add eggs, one by one, mixing well after each egg is added until fully incorporated. You need the composition to resemble chewing gum and be a bit sticky. If not add one more egg.
• Transfer the dough to a large pastry bag fitted with a flower tip. Pipe rounds onto each prepared pan and do a little swirl for a more spectacular result. If you don't have a flower tip: with a spoon, drop a dollop of dough (about the size of a walnut) in the baking sheet but not very close to each other (about 2" apart).
• Bake for about 20 minutes. Do not open the oven for the first 15 minutes.
• When all dough is done and baked, let the puffs cool completely and cut in half, horizontally.
• For the filling: Take the 16 yolks and mix with sugar and flour and beat well then add the vanilla infused milk little by little. Move to a saucepan and boil while stirring continuously with a whisk until stiff. Remove from heat and add butter.
• Then make the whipped cream.
• Fill the puffs with vanilla cream and whipped cream.
• Keep refrigerated.
• Dust with powdered sugar just before serving.

Nutrition

Serving: 1cream puff | Calories: 379kcal | Carbohydrates: 34g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 280mg | Sodium: 134mg | Potassium: 185mg | Fiber: 1g | Sugar: 18g | Vitamin A: 948IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 2mg

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