Cream puffs are the perfect bite-sized desserts for showers, parties, and get-togethers. For more bite-sized treats, try Sheet Cake Bites, Mini Lemon Drop Cakes, or Cheesecake Cupcakes!
We Love This Dessert!
I LOVE homemade cream puffs! They’ve been a favorite since I was young, and I’m so happy to know how to make them at home. Even though they seem hard, they’re actually quite easy. And trust me when I say these are just as delicious as any cream puff you would find in a bakery. Why we love this Cream Puff recipe:
Easy. The pâte à choux (the pastry part) comes together very quickly and easily. Delicious. They bake up into wonderful puffy little pieces of heaven. The filling! I’m already drooling thinking about the cream filling!
Ingredients
water unsalted butter granulated sugar salt all-purpose flour large eggs heavy cream powdered sugar
How to make cream puffs
Cream Puff Filling Recipe
Storing Cream Puffs
Make ahead of time. Store the pastry dough or baked choux shell. Store the baked choux shell (unfilled) at room temperature for 1-2 days. Filled puffs are best served right away, but can be made a couple hours ahead of time and refrigerated. STORE in an airtight container in the fridge for 2-3 days.
Adapted from Ambrosia Baking
Cream puff: round, typically filled with pastry cream and topped with powdered sugar. Eclair: oblong, filled with pastry cream, and topped with chocolate. Profiteroles: round, filled with ice cream.
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