Cream Puffs
Cream Puffs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Line 2 baking sheets with parchment paper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine 2 baking sheets with parchment paper.
Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally.
Add flour all at once; reduce heat to medium-low.
Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes.
Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute.
Transfer to a bowl.
Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes.
Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next.
Dough should be smooth, shiny, and thickened.
Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds.
DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month.
Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
Arrange racks in upper and middle thirds of oven and preheat to 450°F.
Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
Transfer baking sheets to oven; turn oven off.
After 10 minutes, heat oven to 350°F and bake for 10 minutes.
Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked).
Transfer puffs to a wire rack and let cool completely.
Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate.
With your finger, gently push down the soft film of cooked dough inside each puff.
Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip.
Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form.
Spoon whipped cream into prepared pastry bag.
Fill each puff with cream, finishing with a generous ring of cream on top.
Dust tops of cream puffs with powdered sugar; place atop puffs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.