Plate of easy cream puffs with powdered sugar and tea

Easy Cream Puff Recipe: Light, Airy, and Irresistible!

by

Growing up in an Italian family, cream puffs were one of those special desserts my nonna would prepare for Easter brunch or festive Sundays. But it was a French neighbor who first introduced me to the art of making them from scratch. Ever since, this easy cream puff recipe has been my go-to for whenever I want to impress without the stress.

These little puffs of joy are made with simple pantry ingredients and filled with sweet cream—an elegant dessert that looks bakery-fancy but is secretly super easy!

Why You’ll Love This Easy Cream Puff Recipe

  • Light and airy choux pastry
  • No fancy tools needed
  • Customizable fillings—vanilla, chocolate, or fruit cream!
  • Make-ahead friendly

Whether you’re planning a baby shower, a bridal brunch, or a cozy tea time, these easy cream puffs will steal the show.

Ingredients

For the Choux Pastry:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Cream Filling:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Optional: Dust with powdered sugar or drizzle with melted chocolate for a fancier look.

How to Make Easy Cream Puffs

⏱ Prep Time: 15 minutes

⏱ Cook Time: 25 minutes

🍽 Servings: 6–8 puffs

Make the Dough (Pâte à Choux)

Choux pastry dough in saucepan being stirred
  1. In a saucepan over medium heat, bring butter, water, and salt to a boil.
  2. Reduce heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides (about 1–2 minutes).
  3. Remove from heat and let cool for 5 minutes.
  4. Add eggs one at a time, beating well after each addition until smooth and glossy.

Bake

  1. Preheat oven to 400°F (200°C).
  2. Drop heaping tablespoons of dough onto a baking sheet lined with parchment paper, spacing them apart.
  3. Bake for 25–30 minutes or until golden brown and puffed. Do not open the oven door while baking!
  4. Let cool completely on a wire rack.

Make the Whipped Cream Filling

  1. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  2. Refrigerate until ready to use.

Assemble the Cream Puffs

Filling cream puffs with whipped cream
  1. Slice each puff in half horizontally.
  2. Spoon or pipe the whipped cream into the bottom half, then replace the top.
  3. Dust with powdered sugar or drizzle with chocolate if desired.

Tips for Perfect Cream Puffs Every Time

  • Don’t overmix the dough once the eggs are added—this can deflate your puffs.
  • Make sure your oven is fully preheated before baking.
  • Fill the puffs just before serving to keep them crisp.

Variations to Try

Chocolate and berry cream puff variations
  • Lemon Cream Puff: Add lemon zest to the whipped cream for a citrusy twist.
  • Chocolate Cream Puff: Fold in melted chocolate to make a rich filling.
  • Berry Bliss: Add fresh raspberries or blueberries to the cream for extra flavor and color.

Make Ahead & Storage

  • Unfilled shells can be stored in an airtight container for up to 2 days.
  • Filled cream puffs are best enjoyed the same day but can be refrigerated for up to 24 hours.
  • Freeze unfilled shells for up to 1 month—just thaw and re-crisp in the oven before filling.

Conclusion

This easy cream puff recipe combines elegance and simplicity. Whether you’re hosting guests or indulging in a treat-yourself moment, these delightful pastries will leave everyone asking for seconds. I promise—once you try homemade cream puffs, you’ll never go back to store-bought!