Easy French Cream Puffs Recipe

These lovely french cream puffs are sure to wow your guests at any party! Delicate and airy, these delicious french cream desserts, originally called choux a la creme, are the perfect way to indulge!

Choux A La Creme

These french cream puffs are so adorable and I had so much fun making them (and even more eating them, lol). It may be my European roots but I love anything French and of course pastry and this easy cream puffs recipe has been on my list for a long time. I love watching this french cream puff recipe baking in the oven, puffing up in the heat, all crackly and full of air! A sight for sore eyes! 

Need more pastry recipes?

• Mini eclairs with chocolate filling
• Nutella puff pastry flowers
• Banana cinnamon breakfast croissants
• Strawberry puff pastry bread
• Orange marmalade pinwheels

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Easy French Cream Puffs Recipe Choux a la creme

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Ingredients

For the pastry:
• 8 oz = 250 ml water
• 8 oz 250 ml milk
• 7 oz = 200 grams butter
• 13 oz = 375 g flour, sifted
• a pinch of salt
• 9 eggs
For the filling:
• 34 oz = 1 liter milk
• 16 egg yolks
• 4 sticks vanilla
• 9 oz = 250 g sugar
• 4 oz = 120 g flour, sifted
• 1 spoon butter
For the whipped cream
• 1 1/2 heavy whipping cream
• 3 tablespoons sugar
• Powdered sugar to dust
You're also going to need:
• non stick large baking sheet
• parchment paper
• whisk
• sharp knife
• hand mixer
• large saucepan
• flower tip

Instructions

1. Line a baking sheet with parchment and pre heat oven at 390 F = 200 C.
2. Warm up the milk and turn off heat.
3. Add the seeds from the vanilla sticks and cover with a lid.
4. In a medium large pot add water, milk (the one without vanilla), butter and a pinch of salt and bring to a boil.
5. Remove from heat and turn off heat.
6. Immediately add flour and mix well with a whisk until well combined.
7. 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.
8. 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).
9. Bake for about 20 minutes. Do not open the oven for the first 15 minutes.
10. When all dough is done, let the puffs cool and cut in half, horizontally.
11. 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 as I did here.
12. Fill the puffs with vanilla cream and whipped cream and I dust with powdered sugar.

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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 creme 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!

Make the recipe

French Cream Puffs

Ingredients:

For the pastry dough:

• 8 oz = 250 ml water
• 8 oz 250 ml milk
• 7 oz = 200 grams butter
• 13 oz = 375 g flour, sifted
• a pinch of salt
• 9 eggs

For the filling:

• 34 oz = 1 liter milk
• 16 egg yolks
• 4 sticks vanilla
• 9 oz = 250 g sugar
• 4 oz = 120 g flour, sifted
• 1 spoon butter

For the whipped cream

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

You’re also going to need:

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

Directions:

• Line a baking sheet with parchment paper 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, let the puffs cool 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 as I did here.
• Fill the puffs with vanilla cream and whipped cream and dust with powdered sugar.

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