I love how these cream puffs feel both elegant and comforting at the same time. They are made with light, airy choux pastry shells that bake up golden with hollow centers, topped with a crisp craquelin layer, and filled with a silky cheesecake whipped cream. I always feel proud serving these because they look impressive, taste incredible, and are surprisingly achievable once I understand the technique.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style cream puffs at home without cutting corners on flavor or texture. The craquelin adds a delicate crunch that contrasts beautifully with the soft pastry, while the cheesecake whipped cream feels rich yet light. I also appreciate how versatile these are, since I can easily swap the filling depending on the occasion. Best of all, this recipe makes a generous batch, which is perfect when I am baking for gatherings or celebrations.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Craquelin
½ cup unsalted butter, room temperature
⅓ cup light brown sugar
⅓ cup granulated sugar
1 tsp vanilla
1 cup all-purpose flour
Choux Pastry
⅔ cup water
⅓ cup whole milk
½ cup unsalted butter, cubed
1 tsp vanilla bean paste
1 tbsp granulated sugar
¾ tsp salt
1 cup bread flour or all-purpose flour
4 large eggs, cold
Cheesecake Whipped Cream
12 oz cream cheese, room temperature
¾ cup granulated sugar
2 tsp vanilla
½ tsp salt
3 cups heavy cream, chilled
Directions
I start by making the craquelin. I whisk the butter, both sugars, and vanilla until creamy, then mix in the flour until a crumbly dough forms. I roll this dough thin between parchment sheets and place it in the freezer while I prepare the choux pastry.
For the choux pastry, I heat the water, milk, butter, vanilla, sugar, and salt in a saucepan until everything melts and comes to a boil. I remove it from the heat, stir in the flour until a smooth dough forms, then return it to low heat for about two minutes to dry it out slightly. After letting it cool briefly, I add the eggs gradually, mixing until the dough becomes smooth, shiny, and falls from the spatula in a slow ribbon.
I pipe the choux pastry into small rounds on parchment-lined baking sheets and top each one with a frozen craquelin disc. I bake them until deeply golden and crisp, then poke a small hole in the bottom of each puff to release steam and prevent sogginess.
To finish, I whip the cream cheese, sugar, vanilla, and salt until smooth, then add the cold cream and whip until fluffy. Once the shells are completely cool, I fill them generously with the cheesecake whipped cream and dust with powdered sugar.
Servings And Timing
This recipe makes about 50 small cream puffs.
Prep time is approximately 1 hour.
Bake time is about 30 minutes.
I usually plan a little extra time so I can work calmly, especially when adding the eggs and piping the pastry.
Variations
I sometimes switch the cheesecake whipped cream for chocolate pastry cream, coffee-flavored cream, or even a fruit mousse. If I want a lighter option, I use classic sweetened whipped cream without the cream cheese. I also enjoy glazing the tops with chocolate instead of using powdered sugar for a more decadent finish.
Storage/Reheating
I find these cream puffs are best enjoyed the same day they are filled. If I need to store them, I keep filled puffs in an airtight container in the refrigerator and eat them within 24 hours. Unfilled shells can be stored at room temperature for a day or frozen for longer storage, then briefly re-crisped in the oven before filling.
FAQs
Can I make the cream puffs ahead of time?
I like to bake the shells ahead and fill them just before serving for the best texture.
Why did my cream puffs deflate?
In my experience, deflation usually means the shells were underbaked or had too much moisture inside.
Do I have to use craquelin?
I think craquelin is optional, but I love how it improves both appearance and texture.
Can I freeze cream puffs?
I freeze unfilled shells successfully, but I avoid freezing them once filled.
What consistency should choux pastry have?
I always look for a smooth, glossy dough that falls slowly from the spatula in a ribbon and forms a soft V shape.
Conclusion
I truly enjoy making these perfect cream puffs because they combine technique, creativity, and pure indulgence. Every bite has crispness, lightness, and creamy richness all at once. Once I mastered the choux pastry, this recipe became one I return to again and again for special occasions and memorable desserts.
These Perfect Cream Puffs feature golden choux pastry shells topped with a crisp craquelin and filled with rich, fluffy cheesecake whipped cream. They’re bakery-worthy, customizable, and perfect for special occasions or celebrations.
Ingredients
Craquelin:
½ cup unsalted butter, room temperature
⅓ cup light brown sugar
⅓ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
Choux Pastry:
⅔ cup water
⅓ cup whole milk
½ cup unsalted butter, cubed
1 tsp vanilla bean paste
1 tbsp granulated sugar
¾ tsp salt
1 cup bread flour or all-purpose flour
4 large eggs, cold
Cheesecake Whipped Cream:
12 oz cream cheese, room temperature
¾ cup granulated sugar
2 tsp vanilla extract
½ tsp salt
3 cups heavy cream, chilled
Instructions
To make craquelin: Cream butter, both sugars, and vanilla. Mix in flour until crumbly. Roll between parchment to 1/8-inch thick and freeze.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
For choux pastry: In a saucepan, combine water, milk, butter, vanilla, sugar, and salt. Bring to a boil.
Remove from heat, stir in flour until a dough forms. Return to low heat and cook for 1–2 minutes to slightly dry the dough.
Cool slightly. Add eggs one at a time, mixing until smooth, glossy, and dough forms a ribbon off a spatula.
Pipe into small rounds on baking sheets. Top each with a frozen craquelin disc.
Bake for 25–30 minutes, until golden and crisp. Poke a small hole in the bottom of each puff to release steam.
Let cool completely on wire racks.
To make filling: Beat cream cheese, sugar, vanilla, and salt until smooth. Add cream and whip to stiff peaks.
Pipe cream into cooled puffs. Dust with powdered sugar before serving.
Notes
Craquelin is optional but adds crisp texture and visual appeal.
Don’t underbake puffs—golden color and firm shell help prevent deflation.
Choux pastry should form a smooth ribbon when lifted with a spatula.
Unfilled shells can be frozen and re-crisped in the oven.
