Cream puff

Made with a few simple ingredients, this homemade cream puff recipe looks impressive but is very easy to make! Eggs, sugar, flour, butter, salt and optional sugar. The puffs are delicious after a meal, for a delicious breakfast, for birthdays or parties. Preparing them at home is truly rewarding.

cream puff

Video recipe of the day

  • DifficultyMedium
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time20 Minutes
  • Cooking methodOven
  • CuisineFrench


1 cup water (236 ml)
1 cup milk (245 ml)
1 tablespoon sugar (15 g)
1/2 tablespoon salt (7)
7 ounces unsalted butter (200 g)
21/4 cups flour (300 g)
17 ounces eggs (10)
4 cups whipping cream
1 vanilla bean


1 Pot
1 Whip
2 Bowls
1 Baking Tray


Preheat the oven to 375 ° F (190 ° C). Pour the butter, water, milk, salt and sugar into a pan and bring to the boil until the butter is melted. When it starts to boil, remove from the heat and add all the sifted flour and mix well avoiding the formation of lumps. Return to the heat and let it dry for 1 or 2 minutes. The dough is ready when it begins to detach from the pot. Transfer the mixture to a bowl or mixer and mix with a whisk to let it cool for about 2 minutes. Add the eggs, one at a time, waiting for it to blend before adding the next. Before adding the last egg, check that the mixture is soft and if the mixture forms a triangle with a ladle, it means that it is ready, otherwise you will need to add the last egg. Transfer to a bag and form the cream puffs on a lightly greased baking sheet. Do not use parchment paper, but a silicone sheet is preferable. Garnish with the sprinkles.
Bake for about 20 minutes with the oven door ajar, as soon as they are cooked turn off the oven and let them cool in the oven with the door ajar.
Whip the cream with the vanilla seeds and add the sugar if you like. Stuff the cream puffs and chill an hour in the fridge before serving.

cream puff

Cook’s Tips

The puffs can be stored in airtight container at room temperature, if they have softened put them in a oven at 300°F (150°C) for 5 minutes. Allow to cool completely before stuffing them.

The stuffed puffs can be stored in airtight container for 2-3 days in the refrigerator.

The puff can be frozen for 2 months. Thaw to room temperature and reheat in a oven at 300°F (150°C) for 8 minutes. Allow to cool completely before stuffing them.

The sugar is optional, it gives a more caramel color.

cream puff

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