Easy Homemade Cream Puffs

Choux Pastry

• ▢ ½ cup whole milk
• ▢ 1 cup water
• ▢ 9 tablespoons unsalted butter
• ▢ 1 tablespoon sugar
• ▢ ½ tsp salt
• ▢ 1⅔ cup all-purpose flour (sifted, plus more as needed outside the US)
• ▢ 5 large eggs (at room temperature, beaten)

Whipped Cream Filling:

• ▢ 1 cup heavy cream (or whipping cream, chilled)
• ▢ 3 tablespoons powdered sugar
• ▢ ½ teaspoons vanilla extract
• ▢ 1 tablespoon skimmed milk powder (AKA Non-Fat Milk Powder, nonfat powdered milk, or Nonfat Instant Dry Milk – on Amazon See the link in the notes below))

Topping:

• ▢ confectioner’s sugar (for dusting)

For The Choux Pastry

• Preheat the oven to 425°F/218°C

• Combine the milk, water, salt, butter, and sugar in a medium saucepan or a microwave-safe glass measuring cup. Heat until the mixture reaches a rolling boil and the butter is fully melted. If you’re using the stovetop, watch closely—if the mixture boils too long, some of it will evaporate, which can throw off your dough. If that happens, simply add a splash of hot water to bring it back up to the correct 1½ cup measurement.

• Once the liquid reaches a full boil, remove it from the heat and immediately stir in the flour all at once. Return the pan to low heat and stir vigorously for about one to two minutes. The dough should quickly come together into a smooth, firm ball that pulls away from the sides of the pan. As you stir, you should see a thin film form on the bottom of the pot—this is a good sign that enough moisture has cooked out. The dough should look slightly shiny and thick, almost like Play-Doh.

• Note for outside the US: Because flour and butter is very different outside of the US, if the dough still appears soft, overly shiny, or sticky after stirring for a minute or two, you can add a little more flour—just one tablespoon at a time—and continue cooking. Only add more flour if the dough clearly isn’t firming up, since too much flour can make the puffs dense. Getting the dough to the right consistency before adding the eggs is one of the most important steps for cream puffs that rise and hold their shape.

• Transfer the dough to a large mixing bowl and let it cool for 5 to 10 minutes. It should be warm, not hot—you want to avoid cooking the eggs when they’re added. A quick test: you should be able to press the back of your hand to the dough without discomfort.

• Once cooled, attach dough hooks to your hand mixer (or use a stand mixer with the paddle attachment). Beat the dough on medium speed while slowly adding the whisked eggs. It’s important not to add them all at once. Pour in a little at a time and pause often to check the texture. After three eggs, stop and evaluate. You’re aiming for a dough that’s thick but smooth and glossy. When you lift a spatula or the mixer beater, the dough should slowly fall off and form a soft “V” or ribbon. If the dough already looks right before you’ve used all four eggs, stop there. Choux dough is sensitive, and humidity, flour brand, or egg size can slightly change what it needs. If your dough becomes too loose or runny, you can still bake it—just pipe smaller rounds and increase the bake time a little. If it’s extremely thin, adding a spoonful of flour might help tighten it up, but this can affect texture, so use it as a last resort.

• Spoon the dough into a pastry bag with a large round tip (or you can use a large zip-top bag and snip off one corner to use as a makeshift piping bag). Pipe mounds about 2 inches wide and 1 inch tall about 2 inches apart. If the piped mounds have little peaks on top, wet your finger and gently smooth down the peak on top. (For a richer color when baking, you can lightly brush the tops with an egg wash).

• Bake the puffs at 400°F (200°C) for 20 to 25 minutes. Do not open the oven while they’re baking—this is crucial. You’re looking for golden brown, not just lightly golden. If you remove them too early, they won’t have enough structure and will collapse as they cool. When they’re fully baked, they’ll feel firm and sound slightly hollow when tapped. Once baked, turn off the oven, Take the baking sheet out of the oven and gently pierce the side of each puff with the tip of a small knife, inserting it about halfway. Place the puffs back in the oven and crack the door slightly, and let them sit inside for another 10 minutes. This slow drying period helps remove excess moisture from the inside, ensuring they stay crisp and don’t deflate.

• Transfer to a wire rack. Allow to cool completely before filling with the cream.

For The Whipped Cream:

• Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.

• Using a food processor or mixer, whip the cream until it thickens (this doesn’t take long at all, so check often).

• When you run a spoon through it, and it holds its shape without falling back into the gap, it’s ready to use.

Assembling The Cream Puffs:

• Use a serrated knife to cut off the tops of the cooled puffs. If you want, scoop out some of the soft insides. Fill each puff with cream using a piping bag, then place the top back on and dust lightly with confectioners’ sugar. For the best results, enjoy cream puffs within a few hours of assembling.

Erren’s Top Tips

• Don’t Skip the Drying Step: Piercing and returning the puffs to the turned-off oven helps keep them crisp instead of soggy.
• Egg Checkpoint: After adding three eggs, check the dough. Stop if it’s already glossy and falls in a ribbon; not all eggs may be needed.
• Smooth the Peaks: Wet your finger and flatten any little spikes of dough before baking. This keeps them round and even.
• Use Cold Cream: Chill both the cream and the mixing bowl for the fluffiest whipped cream filling.
• Line Your Sheets: Parchment paper or silicone mats help puffs bake evenly and lift off easily.

Variations & Add-Ins

• Chocolate Cream Puffs: Fill with chocolate whipped cream or pastry cream.
• Savory Option: Skip the sugar in the dough and fill with herbed cream cheese for an appetizer.
• Fruit Twist: Add fresh berries or a spoonful of jam inside the puffs before topping.
• Glaze Finish: Drizzle with melted chocolate or caramel instead of powdered sugar.

Storage & Freezing

• Storage: Filled cream puffs are best enjoyed within 2–3 hours but will keep in the fridge, covered, for up to 2 days. The shells may soften over time.
• Freezing Shells: Bake and cool the empty shells, then freeze in an airtight bag for up to 2 months. To serve, re-crisp in a 350°F oven for 5–7 minutes before cooling and filling.
• Do Not Freeze Filled Puffs: The cream filling does not thaw well and will lose its fluffy texture.