Cream Puffs

These cream puffs are so light and delicious. This recipe makes about 20 large cream puffs. Cream puffs are traditionally filled with whipped cream, but you could fill them with something else if you want. They are really good topped with either lemon curd or hot fudge.


  • ½ cup of water
  • ½ cup of milk
  • 8 tablespoons of unsalted butter
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • 1 cup of all-purpose flour
  • 4 eggs
  • Whipped cream for filling


  • Preheat oven to 425℉
  • Line 2 baking pans with parchment paper or silicone baking mats
  • In a medium saucepan, combine the water, milk, butter, sugar, and salt
  • Bring to a boil, then remove from heat
  • Add in the flour and stir with a wooden spoon until fully combined
  • Place back on medium heat and stir constantly for about 2 minutes. The dough will begin to form
  • Transfer the dough to a Kitchen Aid Mixer and beat for on medium speed for a minute to cool the dough
  • Add the eggs one at a time, allowing them to fully incorporate between each addition
  • Transfer to a piping bag and pipe out about 20 cream puffs each about 2 inches in diameter and 1 inch tall. Make sure to keep them 1 inch apart when piping.
    • To avoid peaks, dip your finger in a little bit of water and lightly smooth out the top
  • Bake for 10 minutes
  • Reduce the heat to 325℉ and bake for another 20 minutes
  • Cool on a wire rack
  • Fill the cream puffs with whipped cream using a piping bag if the whipped cream is homemade


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