These Classic Cream Puffs are a delightful year‑round treat that will impress at any gathering. Light, airy choux shells are baked to a pale golden brown and filled with a simple chocolate whipped cream, then finished with a dusting of powdered sugar. Tender on the inside and crisp on the outside, they’re as delicious as they are elegant.
This Classic Cream Puffs recipe is sponsored by Ankarsrum®. Thank you for supporting the brands that help make Beyond the Butter® possible!
The recipe below is adapted from a similar choux-based pastry and was developed using an Ankarsrum stand mixer with a stainless steel beater bowl. The choux dough requires just a handful of ingredients and comes together quickly. Once baked and cooled briefly, the puffs are filled with a velvety chocolate whipped cream for an irresistible dessert. Yield is roughly 35 small cream puffs—perfect for parties, brunches, or a sweet anytime treat.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Instructions
- Recipe Tip
- Variations
- Recipe FAQs
- More Delicious Pastry Recipes
- Classic Cream Puffs Recipe
Why You’ll Love This Recipe
- Simple to prep and straightforward to make.
- Light, airy pastry with a crisp exterior.
- Paired with a smooth, chocolate whipped cream filling.
- Delicious and addictive—likely more than one will be eaten!
- Makes about 35 small puffs, ideal for gatherings or to enjoy over a couple of days.
Ingredients
The list below covers the choux pastry and the chocolate whipped cream filling. Key ingredient notes follow.
- All‑Purpose Flour. Bread flour can be substituted 1:1 if desired.
- Liquid. The recipe uses water, but you can use 1/2 cup water + 1/2 cup milk or 1 cup milk. Using milk will deepen the color of the shell.
- Eggs. Use large eggs at room temperature for best texture. Different sized eggs will change the dough consistency.
- Dutch‑Process Cocoa Powder. Unsweetened cocoa powder can be used instead; flavor will be slightly less intense.
See the recipe card below for exact quantities and the full printable method.
Instructions
Below is a concise overview of the process for making the choux shells and the chocolate whipped cream filling. Full step-by-step details and measurements appear in the recipe card.
Cream Puffs
Step 1. In a medium saucepan, combine water, unsalted butter, sugar, and salt. Heat over medium‑high until the butter melts and the mixture comes to a simmer. Avoid boiling over.
Step 2. Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until combined, then return to medium‑high heat and continue stirring until the dough forms a smooth paste that pulls away from the pan.
Step 3. Transfer the dough to a stand mixer and beat on medium until the steam has dissipated and the bowl has cooled slightly, about 4–5 minutes.
Step 4. Add eggs one at a time, mixing fully after each addition. The finished paste should be smooth, glossy, thick, and elastic.
Recipe Tip
Test the dough by lifting the whisk: it should form a V that holds without breaking. Alternatively, stretch a small amount between finger and thumb to about 1–2 inches—if it doesn’t snap, it’s ready.
Step 5. Using a one‑tablespoon cookie scoop (or a piping bag), portion the dough about 1 inch apart on a prepared baking sheet.
Step 6. Bake at 425°F for 10 minutes, then lower the oven to 375°F and bake an additional 25 minutes. Do not open the oven while baking. When golden and puffed, remove and immediately cut a small slit in each puff to release steam; cool on a rack for 5–8 minutes.
Chocolate Whipped Cream
Quick Tip: Chill your mixing bowl for 10–15 minutes before making the whipped cream for best results.
Step 1. Combine heavy cream, powdered sugar, cocoa powder, and vanilla in the chilled bowl. Beat on low until blended, then increase to medium‑high and whip until stiff peaks form—about 1–2 minutes. The whipped cream should hold its shape when scooped.
Assembly
Step 1. Slice each cream puff in half. Fit a pastry bag with your preferred tip (a large star tip works well), pipe the chocolate whipped cream onto the bottom half, then replace the top. Dust with powdered sugar if desired and serve.
Variations
Try these alternative fillings for different flavor profiles:
- Lemon curd for a bright, tart contrast.
- Mascarpone‑enriched whipped cream for extra richness.
- Chocolate mousse for a denser, more decadent filling.
- Dulce de leche or ice cream for a summery twist.
Recipe FAQs
Common causes are underbaking, not drying the dough sufficiently while cooking the paste, or opening the oven door during baking and releasing the steam that helps them rise.
Place a second baking sheet under the one with the cream puffs to buffer direct heat, or move the oven rack up one level.
Inside should be hollow, light, and slightly yellow from the eggs. The exterior should be crisp and light to medium golden brown; color can vary with the liquid used.
More Delicious Pastry Recipes
Title Goes Here
Easy Lemon Cream Pie
15 Last Minute Christmas Desserts
Homemade Chocolate Shortbread
15 Easy Thanksgiving Dessert Recipes
If you try this Classic Cream Puffs recipe, please leave a star rating and let me know how it turned out in the comments. Thanks for visiting!
Classic Cream Puffs
Equipment
- Ankarsrum Assistent Original Mixer (optional)
- Medium saucepan
- Wooden spoon
- Cookie scoop or piping bag
- Silicone baking mat or parchment
- Cooling rack
- Pastry tip (optional)
Ingredients
Cream Puffs
- 1 cup Water
- 1/2 cup Unsalted Butter
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 1/3 cup All‑Purpose Flour
- 4 Large Eggs
Chocolate Whipped Cream Filling
- 2 cups Powdered Sugar
- 1/3 cup Dutch‑process cocoa powder (or unsweetened cocoa)
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
Instructions
Cream Puffs
- Preheat oven to 425°F and position the rack in the middle or one above middle. Line a baking sheet with parchment or a silicone liner. Optionally place a second sheet underneath to prevent over-browning.
- In a medium saucepan, combine water, butter, sugar, and salt. Heat until the butter melts and the mixture simmers.
- Remove from heat and add the flour all at once. Stir vigorously until combined, then return to heat and continue stirring until the paste is thick and pulls away from the pan.
- Transfer dough to a stand mixer and beat on medium until steam dissipates and the bowl cools slightly (4–5 minutes).
- Add eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and elastic.
- Scoop or pipe 1‑tablespoon portions about 1 inch apart on the prepared sheet.
- Bake at 425°F for 10 minutes, reduce to 375°F and bake 25 more minutes. Do not open the oven during baking. When finished, cut a slit in each puff to release steam and cool on a rack.
Chocolate Whipped Cream Filling
- Chill the mixing bowl for 10–15 minutes. Add heavy cream, powdered sugar, cocoa powder, and vanilla to the chilled bowl.
- Beat on low until blended, then increase speed and whip until stiff peaks form and the cream holds its shape.
Assembly
- Slice each puff in half. Fill a piping bag with chocolate whipped cream and pipe onto the bottom half.
- Replace the top, dust with powdered sugar if desired, and serve. Store in an airtight container in the refrigerator for up to 1 day.
Notes
- Bread flour may be used in place of all‑purpose flour, 1:1.
- Substitute water with 1/2 cup water + 1/2 cup milk or 1 cup milk; milk darkens the shell.
- Unsweetened cocoa can replace dutch‑process cocoa if needed.
- Use a second baking sheet underneath to help prevent over‑browning on the bottoms.
- Test the choux by lifting the whisk to form a V or stretching a small amount between finger and thumb—if it doesn’t break, it’s ready.
- Chilling the mixing bowl improves whipped cream volume and stability.
Nutrition
Nutritional information is an estimate and may vary with specific ingredients used.