Name: Classic Cream Puffs
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs

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Classic Cream Puffs are delicate, airy pastries filled with sweet cream and baked to golden perfection. They’re an elegant dessert that feels special without being overly complicated. I love how they come together with just a few basic ingredients and make such a stunning impression at the table.

Classic Cream Puffs

Why You’ll Love This Recipe

I find this recipe irresistible because it uses simple pantry staples but delivers a show-stopping treat. The puffs are light and crisp on the outside, with a hollow interior perfect for filling. I also appreciate how customizable they are—I can fill them with whipped cream, custard, or even ice cream depending on my mood or the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, I bring the water, butter, and salt to a boil over medium heat.
I add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
After removing the pan from the heat, I let the dough cool slightly before beating in the eggs, one at a time, until smooth and glossy.
I drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them evenly.
I bake the puffs for 20–25 minutes, or until they are golden brown and puffed up.
I let them cool completely before slicing and filling them with my favorite cream or custard.

Servings and timing

This recipe makes about 12 cream puffs.
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 30 minutes
Total time: 1 hour 10 minutes

Variations

For a sweeter twist, I sometimes mix a bit of sugar into the dough.
I like to fill them with whipped cream, pastry cream, or even chocolate mousse.
I can dip the tops in melted chocolate for a more decadent version.
For a savory option, I omit sugar and fill them with herbed cheese or smoked salmon mousse.

Storage/Reheating

I store unfilled cream puffs in an airtight container at room temperature for up to 2 days. If filled, I keep them refrigerated and consume within 1–2 days. To refresh their crispness, I reheat unfilled puffs in a 300°F (150°C) oven for about 5 minutes before serving.

FAQs

How do I know when the cream puffs are done baking?

I look for a deep golden color and a firm exterior. They should feel light and hollow when tapped on the bottom.

Why did my cream puffs deflate?

They likely needed more time in the oven. I always make sure they’re fully puffed and golden before taking them out, and I avoid opening the oven door early.

Can I freeze cream puffs?

Yes, I freeze unfilled puffs in a sealed bag for up to 2 months. I reheat them in the oven to bring back their crispness before filling.

What’s the best way to fill cream puffs?

I slice them in half and spoon in the filling, or I use a piping bag fitted with a tip to fill them through a small hole in the bottom.

Can I make the dough ahead of time?

I prefer to bake the puffs right after making the dough, but I can refrigerate the dough for a few hours if needed. Just bring it back to room temperature before baking.

Conclusion

These Classic Cream Puffs are one of my go-to desserts when I want something impressive yet approachable. They’re light, elegant, and incredibly versatile. Whether I’m making them for a gathering or just treating myself, they never fail to satisfy.