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Light, airy choux pastry shells filled with sweet vanilla whipped cream these classic cream puffs are bakery-worthy treats you can make at home. Optional fresh raspberries and a dusting of powdered sugar take them over the top!

📝 Ingredients

For the Choux Pastry (Pâte à Choux):

1/2 cup water
1/2 cup whole milk
8 Tbsp (1 stick) unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour (measured correctly, spooned and leveled)
4 large eggs, at room temperature

For the Whipped Cream Filling & Garnish:

2 cups heavy whipping cream, chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 fresh raspberries (optional)
1 Tbsp powdered sugar, for dusting

👩‍🍳 Instructions

Step 1: Prepare the Choux Pastry

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
Once the mixture boils, immediately remove from heat and stir in flour all at once using a wooden spoon.
Return the pan to medium heat and cook the dough for 1½ to 2 minutes, stirring constantly until a thin film forms on the bottom of the pan and the dough pulls away into a ball.
Transfer the dough to a large mixing bowl. Using an electric mixer (or a stand mixer with paddle attachment), beat on medium speed for 1 minute to cool slightly.
Add eggs one at a time, beating well after each addition. Mix until the dough is smooth and forms a thick ribbon when lifted.

Step 2: Pipe and Bake

Transfer the dough to a piping bag fitted with a ½” round tip. Pipe 28 rounds, each about 1½ inches wide and ½ inch tall, spacing them 1 inch apart.
If peaks form, lightly press them down with damp fingertips to ensure even puffing.
Bake in the center of the oven at 425°F for 10 minutes, then (without opening the oven door) reduce the temperature to 325°F (160°C) and continue baking for 20–22 minutes, until golden brown.
Transfer puffs to a wire rack to cool completely.

Step 3: Make the Whipped Cream

In a large mixing bowl, combine cold heavy cream, sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form (about 2 minutes).
Spoon the whipped cream into a piping bag fitted with a large open star tip.

Step 4: Fill and Assemble

Option 1: Insert the piping tip into the side of each puff and fill until the cream begins to push back.
Option 2: Slice off the tops of the puffs, pipe in whipped cream, optionally press a raspberry into the center, and replace the tops.
Dust with powdered sugar just before serving.

💖 Why You’ll Love This Recipe

Light, crisp shells with a rich, creamy filling
Simple ingredients, elegant result
Impressive dessert that’s perfect for parties, holidays, or bridal showers
Easy to customize with fruit or flavored creams
Make-ahead friendly — bake the shells ahead of time!

🧠 Tips

Measure flour correctly: Spoon and level — don’t scoop!
Use room-temperature eggs for the best dough texture.
If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
Don’t open the oven early; it will cause the puffs to collapse.
Let puffs cool completely before filling to prevent the cream from melting.

🔄 Variations and Substitutions

Fruit filling: Add strawberries, blueberries, or mango instead of raspberries.
Chocolate topping: Drizzle with melted chocolate or ganache.
Pastry cream: Swap whipped cream for classic vanilla pastry cream.
Coffee flavor: Add 1 tsp instant espresso to the whipped cream for a mocha twist.
Gluten-free: Use a 1:1 gluten-free flour substitute (results may vary slightly).

❓ FAQs

Can I make the cream puffs in advance?
Yes! Bake the choux shells up to 2 days in advance. Store at room temperature in an airtight container. Fill just before serving for best texture.

Can I freeze cream puffs?
Absolutely. Freeze the unfilled puffs in an airtight container. Thaw at room temperature and re-crisp in a 300°F oven for 5 minutes.

Why did my puffs collapse?
Most likely due to underbaking or opening the oven too soon. Always let them fully brown and set before removing from the oven.

Can I use store-bought whipped cream?
Freshly whipped cream holds its shape better, but in a pinch, stabilized whipped toppings can work.

🍽 Serving

Serve immediately after filling for best texture
Garnish with berries, mint leaves, or a drizzle of chocolate
Pair with coffee, espresso, or a glass of dessert wine
Use as part of a dessert platter with eclairs or mini fruit tarts

💡 Suggestions

Make mini cream puffs for bite-size party treats
Fill with ice cream instead of whipped cream for cream puff profiteroles
Dust with cocoa powder or cinnamon instead of powdered sugar for variation
Use holiday-themed sprinkles or flavored fillings for special occasions