Cream Puffs

Ingredients

• 113 g (8 tablespoons)unsalted butter
• 120 ml (½ cup)water
• 120 ml (½ cup)whole milk
• ¼ teaspoonsalt
• 2 teaspoonssugar
• 125 g (1 cup)plain flour
• 4 largeeggs
• 480 ml (2 cups)double cream
• 1 teaspoonvanilla extract
• 2 tablespoonssugar, for the filling
• to tasteicing sugar, for dusting

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with baking parchment.

2. 2

   Make the dough

   Put the butter, water, milk, salt and sugar in a saucepan over a medium heat. Once the mixture is bubbling, add all the flour at once and stir until it forms a dough.

3. 3

   Add the eggs

   Let the dough cool slightly, then gradually mix in the beaten eggs until they are fully incorporated.

4. 4

   Pipe the puffs

   Pipe mounds of dough onto the prepared baking sheet and brush them lightly with egg wash.

5. 5

   Bake until crisp

   Bake for 20 minutes at 200°C (400°F), without opening the oven door. Reduce the temperature to 175°C (350°F) and bake for a further 10 minutes.

6. 6

   Whip the filling

   Transfer the puffs to a wire rack to cool. Whip the double cream with the vanilla extract and 2 tablespoons of sugar until stiff peaks form.

7. 7

   Fill and serve

   Slice the cooled puffs horizontally and fill them generously with whipped cream. Dust with icing sugar and serve.

What are cream puffs?

Cream puffs are choux pastry shells baked until hollow, then filled with cream. Choux is a classic French pastry dough, cooked briefly on the hob before eggs are mixed in.

Here, a simple whipped-cream filling complements the crisp shell. The two-stage bake helps the puffs rise and then dry out enough to hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 3g protein, 14g carbs, 10g fat.

The pastry flour and sugar provide most of the carbohydrates, while butter and double cream account for much of the fat. The eggs and cream contribute protein. Pair a puff with fresh fruit if you want something fresh alongside the rich filling.

Building the choux dough

Hot liquid: butter, water, milk, salt and sugar are brought to a bubble before the flour goes in. Adding it all at once and stirring promptly helps it come together as a single dough.

Eggs: let the dough cool slightly first, then mix in the beaten eggs gradually. This gives them time to incorporate into the dough rather than cooking on contact.

Piping and shaping

Even mounds: pipe similar-sized portions so they bake at roughly the same rate. Leave space between them for the pastry to expand.

Egg wash: the method calls for a light brushing before baking. Keep the coating light so it does not pool around the bases.

Getting the bake right

First stage: bake for 20 minutes at 200°C (400°F) and keep the oven door shut. Opening it during this stage can let heat escape while the shells are rising.

Second stage: lower the oven to 175°C (350°F) and bake for another 10 minutes. The puffs should be browned and feel crisp before you take them out to cool.

Whipping the filling

Cold cream: chilled double cream is easier to whip into a stable filling. Add the vanilla extract and sugar as directed, and stop once stiff peaks form.

Fill only after cooling: warm shells can soften the cream and make it difficult to handle. Slicing the cooled puffs horizontally gives you space to add a generous layer.

Serving ideas

Simple finish: a dusting of icing sugar gives the cream puffs a neat, classic look. Serve them soon after filling for the best contrast between crisp pastry and soft cream.

On the plate: fresh fruit can bring a bright contrast, while a little chocolate drizzle makes the dessert feel more celebratory.

Recipe notes & tips

• Use baking parchment so the pastry mounds lift easily from the tray.
• Keep the puffs spaced apart to allow for expansion in the oven.
• Mix the eggs in gradually so the dough combines evenly.
• Avoid opening the oven door during the first 20 minutes of baking.
• Let the shells cool fully before slicing and filling.
• Whip the cream only until stiff peaks form to avoid overwhipping.

Variations

• Chocolate finish: drizzle a little melted chocolate over the filled puffs.
• Fruit pairing: serve with fresh berries for a fruity contrast.
• Citrus cream: add finely grated lemon zest to the whipped cream.
• Coffee cream: flavour the filling with a little cooled, strong coffee.
• Smaller puffs: pipe smaller mounds and check them earlier, as they may bake faster.

Common mistakes to avoid

• Adding eggs too soon: the dough may still be hot, so let it cool slightly first.
• Pouring in eggs at once: the dough can be harder to combine, so add them gradually.
• Opening the oven early: the puffs may lose heat while rising, so keep the door shut for the first 20 minutes.
• Underbaking the shells: they can turn soft as they cool, so bake through both temperature stages until crisp.
• Filling warm puffs: the cream may soften, so wait until the shells are fully cool.
• Overwhipping the cream: it can become grainy, so stop as soon as stiff peaks form.

How to store

Store unfilled shells in an airtight container at room temperature for up to 2 days. Keep whipped cream and filled puffs refrigerated, and eat filled puffs within a day for the best texture. Refresh unfilled shells briefly in a low oven if they have softened, then cool before filling.

Frequently asked questions