This Classic Cream Puff Recipe is a simple and delicious dessert! Pastry puffs filled with fresh whipped cream. Find more cream puff recipes in the Simply Sweet Dream Puffs cookbook.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This post was originally published October 26, 2015.
CREAM PUFFS
Cream puffs are one of my major weaknesses. In fact, I may or may not have eaten 6 of these cream puffs. {I totally ate 6 in one sitting!}
My friend, Barbara is the Cream Puff Queen! She really knows her stuff! Not surprising since she is the creator of Barbara Bakes.
I on the other hand am not known for my pastry skills. Pastries usually require a gentle hand and some finesse. I have neither of those. But with the help of Barbara’s new cookbook, Simply Sweet Dream Puffs, I was able to make these utterly amazing {and highly addictive} cream puffs.
Visit Barbara’s site HERE for cream puff step by step photos and a video!
The e-book is now available on Amazon! >>BUY IT NOW
<< {amazon affiliate link}
I had planned on making the Churro Cream Puffs but half way through I decided I just wanted to leave them plain.
There are so many delicious creations to choose from. Coconut Almond Cream Puffs, S’mores Cream Puffs, Tiramisu Eclairs, Pecan Pie Puffs and the list goes on!
This cookbook is wonderful for bakers at every level. The instructions are clear and the book includes process photos as well.
There are so many variations for any occasion. This cookbook includes recipes for cream puffs, eclairs and profiteroles.
As you can see I am not stingy with the whipped cream!
Classic Cream Puffs
This Classic Cream Puff Recipe is simple and delicious dessert! Pastry puffs filled with fresh whipped cream.
Ingredients
cream puffs
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 Cup Water
- 3 large eggs, room temperature
- Egg Wash, optional
- 1 egg
- 1 teaspoon water
whipped cream
- 1½ Cups Cold Heavy Whipping Cream
- Small Pinch Salt
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 Cup Powdered Sugar
Instructions
cream puffs
- Preheat oven to 425°.
- Line baking sheets with parchment paper. Prepare cream puff ingredients.
- Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Remove from heat and immediately stir in flour. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
- Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg wash.
- Bake at 425°F for 5 minutes; reduce oven temperature to 375°F, and bake 30 minutes or until puffy and golden brown. Turn oven off; allow puffs to stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely before filling.
whipped cream
- Using stand mixer fitted with whisk attachment; beat heavy cream and salt on medium/high until soft peaks form. Add vanilla and sugar. Beat until stiff peaks form. Transfer to piping bag fitted with small tip. Insert tip into puffs and gently fill. Dust puffs with powdered sugar.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 168Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 95mgSodium 71mgCarbohydrates 8gFiber 0gSugar 3gProtein 3g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I’m so glad you had fun baking and eating them. They really are irresistible. You can’t go wrong with a classic. Thanks so much for the sweet review!
Seriously Barbara, I cannot stop thinking about cream puffs! You created a monster!
I just found your recipe for cream puffs….they look utterly divine! I am thinking of making them to take to my pottery club. How long will they keep after I fill them?
These are best served the same day they are made. But, I have refrigerated them overnight and enjoyed the next day. You just have to make sure the filling a little on the thicker side so that it doesn’t absorb and make the cream puffs gummy.