Growing up, there was one dessert that could bring everyone to the kitchen in seconds flat—Mom’s famous cream puffs. Light, golden shells filled with sweet, velvety cream and dusted with powdered sugar, they were a staple at birthdays, holidays, and “just because” Sundays. I still remember standing on a step stool, watching the steam rise from the oven and impatiently waiting for them to cool just enough so I could sneak one.

Now, whenever I make them, I’m transported back to those warm memories. These cream puffs aren’t just a treat—they’re a legacy. With a buttery, airy shell and a rich vanilla filling, they’re pure magic in every bite. Whether you’re new to choux pastry or a seasoned baker, this recipe will make you feel like a pro.

Why You’ll Love This Cream Puff Recipe

They’re easier than they look: Choux pastry might sound intimidating, but I’ll guide you through it step by step.
Crowd-pleasers every time: Perfect for gatherings, afternoon tea, or a fancy brunch spread.
Endlessly customizable: Keep it classic with vanilla cream, or go wild with chocolate, berries, or even savory fillings.
Make-ahead friendly: You can prep both the shells and the filling in advance—hello, stress-free hosting!

What Kind of Pastry Should I Use for Cream Puffs?

For cream puffs, the only way to go is choux pastry (a.k.a. pâte à choux). This classic French dough is cooked on the stovetop before baking, which gives it its signature puff. Unlike most pastries, it doesn’t use any leavening agents like baking powder or soda—just steam and technique! The result? A crisp, hollow shell perfect for stuffing with luscious cream.

Don’t substitute store-bought puff pastry here—it won’t create the same structure or texture. Choux is what gives cream puffs their light, airy interior and delicate crisp bite.

Options for Substitutions

Cream puffs are surprisingly flexible if you want to switch things up or accommodate dietary needs:

Filling Flavors: The traditional vanilla pastry cream can be swapped for chocolate mousse, whipped cream, lemon curd, or even mascarpone with espresso for a tiramisu twist.
Dairy-Free: Use plant-based butter and non-dairy milk (like oat or almond) in the dough and filling. Just make sure your butter has a high fat content for structure.
Gluten-Free: Choux can be made with a 1:1 gluten-free flour blend—look for one with xanthan gum for best results.
Sugar-Free: You can reduce or replace sugar with monk fruit or erythritol in both the shell and cream filling for a lower-sugar treat.
Toppings: Instead of powdered sugar, drizzle melted chocolate or add a glossy glaze for a more decadent finish.

Ingredients for Mom’s Famous Cream Puffs

Each ingredient in this recipe plays a crucial role in creating the perfect cream puff—light, airy shells and a silky-smooth filling that’s rich without being heavy.

Water
Used to hydrate the dough and create the steam needed for that perfect puff in the oven. It’s the secret behind the airy, hollow centers.
Unsalted Butter
Adds flavor and richness to the choux pastry. It also helps with structure and gives that tender, crisp texture on the outside.
All-Purpose Flour
The backbone of the pastry dough. It thickens the mixture and sets the structure once baked.
Salt
Just a pinch enhances the flavor of the dough and balances the sweetness of the filling.
Eggs
Essential for binding the dough and giving the pastry its beautiful golden color and rise. Eggs make the dough silky and pliable while contributing to that hollow center.
Whole Milk
Used in the pastry cream, it provides a rich, smooth base. The higher fat content gives a creamier consistency.
Granulated Sugar
Sweetens the pastry cream just enough without overpowering the vanilla. It’s also essential for getting that beautifully sweet and balanced flavor.
Cornstarch
This thickens the pastry cream to that perfect, pipeable consistency. No runny filling here—just smooth, luscious cream.
Egg Yolks
Add richness, color, and thickness to the pastry cream. They’re key to that luxurious texture.
Vanilla Extract
Brings warmth and that irresistible bakery aroma. It’s what makes the cream so inviting and classic.
Powdered Sugar (for dusting)
A simple but lovely finishing touch that adds a light sweetness and visual appeal to each puff.

Step 1: Make the Choux Pastry

Start by combining 1 cup of water, ½ cup of unsalted butter, and ¼ teaspoon of salt in a medium saucepan. Heat over medium until the butter melts and the mixture comes to a gentle boil.

Once boiling, add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan—this only takes about 1–2 minutes. You’re cooking the dough to eliminate excess moisture.

Step 2: Cool and Add the Eggs

Remove the dough from heat and let it cool for 5–7 minutes—this step is important so you don’t cook the eggs too early.

Once slightly cooled, add 4 eggs, one at a time, mixing well after each addition. The dough will look slippery and separate at first, but keep going—it should come together into a smooth, glossy mixture with a pipeable consistency.

Step 3: Pipe and Bake the Shells

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Transfer the dough into a piping bag fitted with a large round tip (or use a spoon). Pipe 2-inch rounds onto the sheet, spacing them a couple of inches apart. Smooth any peaks with a wet finger to avoid burning.

Bake for 10 minutes at 425°F, then lower the heat to 350°F (175°C) and continue baking for another 20–25 minutes, until golden and puffed. Do not open the oven early—it can cause them to collapse. Let cool completely before filling.

Step 4: Make the Vanilla Cream Filling

While the puffs cool, prepare the cream. In a saucepan, combine 2 cups of whole milk and warm gently over medium heat.

In a separate bowl, whisk ½ cup sugar, ¼ cup cornstarch, a pinch of salt, and 4 large egg yolks until smooth. Slowly pour in the warm milk while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 1½ teaspoons of vanilla extract and 2 tablespoons of butter. Let it cool, then chill for at least 1 hour.

Step 5: Assemble the Cream Puffs

Slice each puff in half horizontally or poke a hole in the bottom. Fill a piping bag with the cooled pastry cream and pipe a generous amount into each shell.

Dust with powdered sugar just before serving.

How Long to Cook the Cream Puffs

Cream puffs bake in two temperature stages to achieve their signature puff and crisp shell:

First Bake: 10 minutes at 425°F (220°C). This initial blast of heat causes the choux pastry to rapidly expand with steam.
Second Bake: 20–25 minutes at 350°F (175°C). Lowering the temperature allows the inside to cook through while maintaining structure and drying the interior so it doesn’t collapse.

Once they’re golden brown and feel light when lifted, they’re done. If you’re unsure, you can poke one to check for a hollow sound and crisp shell.

Tips for Perfect Cream Puffs

Don’t rush the cooling step. After cooking the dough, let it cool slightly before adding eggs to avoid scrambling them.
Consistency matters. The finished dough should be glossy, thick, and just soft enough to pipe smoothly but hold its shape.
Use a piping bag for uniformity. You’ll get more even puffs and better presentation.
Don’t open the oven too early. Wait until they’ve set or they might collapse.
Let them cool completely. Filling warm puffs with chilled cream can create condensation and soggy shells.
Fill just before serving. For the best texture, don’t fill them too far in advance unless you’re refrigerating them immediately.

Watch Out for These Mistakes While Cooking

Making cream puffs sounds easy, but a few slip-ups can ruin your efforts. Here are some mistakes to avoid:

Opening the Oven Too Early: This can cause your puffs to deflate. Resist the urge to check during the first 20 minutes of baking.
Using the Wrong Type of Pastry: Don’t confuse puff pastry with choux pastry. They may sound similar, but their textures and uses are completely different.
Not Letting the Dough Cool Before Adding Eggs: If you add eggs to hot dough, they’ll cook too quickly, resulting in a lumpy, unusable mixture.
Overfilling the Puffs: It’s tempting, but too much filling can make them soggy. A generous amount is enough.
Skipping the Resting Time for the Cream: Let your pastry cream cool and chill. This ensures the best texture when piping it into the puffs.
Not Baking at the Right Temperature: Baking at a lower temperature during the second phase will give your puffs that perfect golden exterior while keeping the inside light and airy.

What to Serve With Cream Puffs?

These delightful pastries are perfect on their own, but if you want to take them to the next level, consider pairing them with:

Fresh Berries

Pair with a burst of freshness like strawberries, raspberries, or blueberries. Their tangy sweetness balances the rich cream.

Chocolate Sauce

Drizzle melted chocolate or chocolate ganache over your cream puffs for a decadent finish.

Whipped Cream

Serve alongside or on top with freshly whipped cream for an added lightness.

Coffee or Espresso

A warm cup of coffee or espresso complements the sweetness of the cream puffs and makes for a perfect afternoon snack.

Fresh Mint Leaves

Garnish with a few sprigs of fresh mint for a refreshing contrast to the creamy filling.

Ice Cream

For a luxurious dessert, top your cream puffs with a scoop of vanilla or berry ice cream.

Fruit Coulis

A drizzle of fruit coulis (like raspberry or mango) adds a beautiful color and a fresh zing.

Champagne or Sparkling Wine

For a special occasion, pair your cream puffs with a light, crisp sparkling wine to elevate the dessert experience.

Storage Instructions

Cream puffs are best served fresh, but if you need to store them for later, here’s how to keep them at their best:

Shells: If you’re not filling them right away, store the baked, cooled shells in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the shells. Simply place them in a single layer in a freezer bag or container and freeze for up to 1 month. To refresh, bake them in a preheated oven at 350°F (175°C) for about 5–7 minutes.
Filling: The pastry cream needs to be refrigerated and can last for about 3–4 days in an airtight container. If it thickens too much, you can whisk in a little milk or cream to bring it back to the right consistency.
Assembled Cream Puffs: Once filled, cream puffs should be stored in the refrigerator, covered with plastic wrap or in an airtight container, and consumed within 1 day for the best texture. The shells may soften over time due to the cream filling, but they’ll still taste delicious!

Estimated Nutrition

Each cream puff can vary slightly in size and filling, but here’s an approximate breakdown for one cream puff:

Calories: 150–200 kcal
Carbohydrates: 20g
Protein: 3g
Fat: 8g
- Saturated Fat: 4g
Cholesterol: 60mg
Sodium: 50mg
Fiber: 1g
Sugar: 8g

While cream puffs are a treat, they’re not the healthiest option. However, their light, airy texture means they’re not as heavy as other desserts, making them a more balanced indulgence.

Frequently Asked Questions

Can I make the cream puffs ahead of time?

Yes, you can make the shells ahead of time and store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. The cream filling should be made fresh or stored in the fridge for 3–4 days. For the best results, assemble the puffs just before serving.

Can I use a different filling besides vanilla cream?

Absolutely! While vanilla cream is traditional, you can experiment with different fillings such as chocolate mousse, lemon curd, whipped cream, or even mascarpone for a rich, creamy texture.

How do I prevent my cream puffs from deflating?

To prevent deflation, avoid opening the oven during the baking process. Let the puffs bake fully at the higher temperature first, then lower the heat. This ensures the inside remains airy and doesn’t collapse.

Why did my cream puffs flatten?

If your cream puffs flatten, they may not have had enough steam to rise, which can happen if the dough wasn’t cooked properly before adding the eggs, or if the oven temperature was too low. Make sure to follow the temperature and baking times closely.

Can I make gluten-free cream puffs?

Yes, you can make gluten-free cream puffs by using a 1:1 gluten-free flour blend. Be sure to choose a blend that includes xanthan gum to help bind the dough.

How do I get my cream filling to stay thick enough?

If your pastry cream is too thin, ensure that you cook it long enough to thicken. If it’s too runny after cooling, you can gently reheat it on the stovetop while whisking in a bit more cornstarch slurry to thicken it further.

Can I make cream puffs without eggs?

Making cream puffs without eggs can be challenging since eggs are crucial for structure and texture. However, you might experiment with egg replacers like aquafaba (the liquid from canned chickpeas), but the result may vary in terms of texture and puff.

Can I freeze cream puffs?

Yes, you can freeze the shells for up to a month. However, once filled, it’s best to eat them within a day or two. The cream filling doesn’t freeze well and may lose its texture.

Conclusion

Mom’s famous cream puffs are a timeless dessert that’s sure to impress any guest—or satisfy your own sweet cravings. With a bit of practice and attention to detail, you can make these light, airy treats from scratch and fill them with a variety of delicious creams. Whether you keep them classic or get creative with the filling, these cream puffs are a delightful indulgence every time.

Now that you know all the tips and tricks, it’s time to bake a batch and share the love with friends, family, or even just yourself!