Homemade Cream Puffs
f you’ve ever wondered how to make those light, airy homemade cream puffs you see in fancy bakeries, you’re in the right place. These golden little pastries are easier to make than you might think, and they always deliver that “wow” factor. With their delicate shells and creamy vanilla filling, they strike the perfect balance between elegance and comfort food.
This recipe brings back so many cozy memories. We made these for the first time on a rainy Sunday with a friend who swore by this technique, and wow, were they right. The dough is a little different from most bakes, but once you try it, you’ll realize just how fun and satisfying it is to watch those little puffs rise and turn golden in the oven.
Love pastry-based desserts? Try our Chocolate Coconut Macaroons, Cappuccino Eclairs, or Puff Pastry Apple Doughnuts next!
Table of contents
Why You’ll Love This Recipe
- Deceptively Simple: Even beginner bakers can pull these off with ease.
- Impressive Presentation: They look like they came straight from a bakery.
- Customizable Filling: Go classic with vanilla pudding or try something new!
- Perfect for Any Occasion: These work for brunch, parties, or dessert tables.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The magic of cream puffs lies in their unique dough, called choux pastry. It starts with butter, water, and flour, then gets its signature puff from eggs. A touch of sugar and vanilla adds just enough flavor, and we fill them with smooth instant vanilla pudding to keep things simple but delicious. Don’t forget the optional powdered sugar for that perfect finishing touch.
Variations
- Chocolate Drizzle: Top your cream puffs with melted chocolate or ganache.
- Fruit-Filled: Add fresh berries to the filling for a fruity twist.
- Whipped Cream Filling: Swap the pudding for homemade whipped cream.
- Lemon or Mocha: Use lemon or mocha pudding instead of vanilla.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a saucepan, melt butter with water and sugar.
- Stir in flour and salt until dough pulls away from sides.
- Let cool slightly, then beat in eggs one at a time.
- Pipe dough into 2-inch circles on a baking tray.
- Bake 30-35 minutes until golden brown. Cool completely.
- Mix pudding with vanilla, pipe into cooled puffs. Top with lids and dust with powdered sugar.
Expert Tips
- Let the dough cool slightly before adding eggs to avoid scrambling them.
- Use a round open tip for even, pretty puffs.
- Don’t open the oven during baking or the puffs may collapse.
- Only fill puffs when ready to serve to keep them crisp.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Bake and cool the puffs ahead, but fill them just before serving.
Opening the oven early or underbaking can cause them to collapse.
Yes, freeze unfilled cream puffs in an airtight bag. Thaw and fill before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Homemade Cream Puffs
Equipment
- medium saucepan
- Mixing Bowl
- Dough whisk or wooden spoon
- Large piping bag with open round tip
- baking sheet
Ingredients
- ½ cup butter
- 1 cup water
- 2 Tablespoons sugar
- 1 cup flour
- ½ teaspoon salt
- 4 eggs
- ½ teaspoon vanilla
Filling:
- 3.1 ounces instant vanilla pudding mix
- ½ teaspoon vanilla
- *Optional: Powdered sugar for dusting
Instructions
- Preheat the oven to 425 degrees. Place a large round open tip into a large frosting bag and set aside.
- In a medium sized saucepan, place the butter, water and sugar.
- Place the pan over medium heat and let simmer until the butter is fully melted, stirring occasionally.
- Add the flour and salt and stir to combine, continue to stir until the flour starts to pull away from the sides of the pan. Remove from heat and let cool slightly.
- Add the eggs, one at a time, beating the dough with a dough whisk vigorously to avoid the egg from cooking before being incorporated. Beat each egg in well before continuing.
- Add the vanilla in with the last egg. The dough should be smooth and elastic by the time all the eggs are in.
- Place the dough into the prepared frosting bag and pipe roughly 2” circles on a baking tray about an inch high, leaving 2-3” inches in between each puff.
- Place in the oven and bake for 30-35 minutes, just until the tops of the puffs are golden brown. Refrain from opening the door while they are baking because the blast of cold air will cause the cream puffs to fall.
- Once they have baked, let them sit until they come to room temperature.
- In the meantime, mix the pudding according to the package directions, adding the extra vanilla and place into a piping bag with whatever tip desired for easier filling.
- Once the cream puffs are completely cooled, cut the top off and pipe the vanilla pudding into the empty space and replace the cap, dust the top with powdered sugar.
Notes
- Cool the dough before adding eggs to avoid lumps.
- Use a piping bag for evenly sized puffs.
- Fill just before serving to maintain texture.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
