Easy Cream Puffs Recipe: Light, Airy & Irresistible
These classic French cream puffs (profiteroles) feature crispy golden shells with airy, hollow centers perfect for filling with pastry cream, whipped cream, or ice cream. Surprisingly simple to make at home with just a few basic ingredients, this recipe delivers bakery-quality results that will impress everyone.
- Total Time50 minutes
- Yield28 small puffs 1x
Ingredients
Units
Scale
Choux Pastry
- 0.5 cup butter (1 stick, cut into pieces)
- 1 cup water
- 1 tsp sugar
- 0.25 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Egg Wash
- 1 large egg
- 1 Tbsp water
Instructions
- Preheat and Prep: Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- Make the Choux Pastry Base: In a medium saucepan over medium-high heat, combine butter, water, sugar, and salt. Bring to a rolling boil, then quickly stir in all the flour at once. Continue stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes. A film should form on the bottom of the pan. Remove from heat.
- Add the Eggs: Whisk the 4 eggs in a small bowl. Slowly add the beaten eggs to the hot dough mixture in three batches, stirring vigorously after each addition until fully incorporated. The dough will look broken at first but will come together into a smooth, glossy paste.
- Pipe the Puffs: Fill a large pastry bag fitted with a 5/8-inch round tip with the dough and pipe mounds onto prepared baking sheets, spacing them 2 inches apart. Alternatively, use two spoons to drop dollops of dough. This makes 28 small, 18 medium, or 9 large cream puffs. Gently smooth any pointed tips with a wet finger.
- Apply Egg Wash: Mix together 1 egg and 1 Tbsp water. Brush the tops of each cream puff with the egg wash for a golden shine.
- Bake: Bake in preheated oven for 30-35 minutes without opening the door, until deeply golden brown and the puffs feel light and hollow. Remove from oven and allow to cool completely on the baking sheets.
- Fill and Serve: Once cooled, fill with pastry cream by either piping it into the cream puff from the side, or cutting the tops off, filling the bottoms with cream, then replacing the tops. Sprinkle with powdered sugar and enjoy!
Notes
The key to perfect cream puffs is not opening the oven door during baking – the steam inside creates the hollow centers. Make sure to bake until deeply golden; under-baked puffs will collapse. Unfilled shells can be frozen for up to 2 months and crisped up before filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Pastry
- Cuisine: European, French
Nutrition
- Calories: 45
- Sodium: 45
- Fat: 2.5
- Saturated Fat: 1.5
- Carbohydrates: 4
- Protein: 1.5
- Cholesterol: 35
