Light and Airy Cream Puffs

These light and airy cream puffs are one of my favorite classic desserts to make from scratch. Delicate pastry shells filled with rich whipped cream or custard and topped with a dusting of powdered sugar or a drizzle of chocolate—they’re as elegant as they are irresistible.

Why You’ll Love This Recipe

I love how impressive cream puffs look with surprisingly little effort. The dough, known as pâte à choux, puffs up beautifully in the oven, creating perfect little pockets for filling. They’re versatile, delicious, and perfect for celebrations, holidays, or whenever I want to treat myself or wow a crowd.

Ingredients

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

For the choux pastry (puffs):

• Water
• Unsalted butter
• All-purpose flour
• Salt
• Eggs

For the filling:

• Heavy cream (chilled)
• Powdered sugar
• Vanilla extract

Optional toppings:

• Powdered sugar (for dusting)
• Melted chocolate (for drizzling)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, I bring the water, butter, and salt to a boil. Once the butter melts, I add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.

3. I transfer the dough to a mixing bowl and let it cool for 5 minutes. Then I beat in the eggs one at a time until the dough is smooth and glossy.

4. Using a spoon or piping bag, I drop 1- to 2-inch mounds onto the baking sheet, spacing them a few inches apart.

5. I bake for 20–25 minutes, or until puffed and golden brown. I let them cool completely on a wire rack.

6. While they cool, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

7. I cut the cooled puffs in half and fill them with the whipped cream using a spoon or piping bag.

8. I dust with powdered sugar or drizzle with chocolate just before serving.

Servings and timing

This recipe makes about 12–15 cream puffs. It takes around 15 minutes to prep, 25 minutes to bake, and 10 minutes to fill, so I usually set aside about 50 minutes total.

Variations

• I fill them with pastry cream or custard for a richer version.

• I add cocoa powder to the dough for chocolate puffs.

• For a savory twist, I skip the sugar and fill them with herbed cream cheese or chicken salad.

• A caramel or fruit glaze adds an extra layer of sweetness on top.

storage/reheating

I store unfilled puffs in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. Filled cream puffs should be served fresh, but I refrigerate leftovers for 1 day. To crisp up empty shells, I reheat them in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Why didn’t my cream puffs rise?

If I didn’t cook the dough long enough on the stove or didn’t bake them long enough, they might collapse. I make sure to bake until golden and hollow-sounding.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it for up to 1 day. I bring it to room temperature before piping and baking.

What’s the best filling?

I love whipped cream for something light, but pastry cream or chocolate mousse are amazing for a richer dessert.

Can I freeze cream puffs?

Yes, I freeze the baked (unfilled) shells in an airtight container. I thaw and re-crisp them in the oven before filling.

How do I get a neat, uniform shape?

I use a piping bag with a round tip to pipe the dough and dip my finger in water to smooth any peaks before baking.

Conclusion

These cream puffs are the perfect blend of elegance and comfort. They’re airy, creamy, and completely customizable depending on what I’m craving. Once I learned how easy they are to make, they became one of my favorite go-to desserts for impressing guests—or just treating myself to something special.