I love how light yet indulgent these cream puffs are. The pastry has that perfect balance—crisp on the outside, airy on the inside—while the Chantilly cream filling is smooth, fluffy, and full of vanilla flavor. They look fancy but come together with just a few basic ingredients and a little technique. Plus, they’re endlessly customizable with fillings or toppings if I want to make them my own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cream Puffs:
1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Chantilly Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Serving:
Powdered sugar, for dusting
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, I combine the water, milk, butter, sugar, and salt. I bring it to a boil over medium heat, stirring occasionally.
As soon as it reaches a boil, I remove it from the heat and add the flour all at once. I stir quickly with a wooden spoon until the mixture pulls away from the sides and forms a smooth dough ball.
I transfer the dough to a mixing bowl and let it cool for about 5 minutes before adding the eggs.
I add the eggs one at a time, beating well after each addition. The dough becomes smooth and glossy, thick enough to hold its shape.
Using a piping bag (or a spoon), I place mounds of dough about 2 inches wide onto the baking sheet, spacing them apart to allow for expansion.
I bake them for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 20–25 minutes, until they are puffed up and golden brown.
I remove them from the oven and use a skewer or knife tip to poke a small hole in each puff to let steam escape—this keeps the insides dry. Then I let them cool completely on a wire rack.
To Make the Chantilly Cream:
In a chilled bowl, I whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This light and airy cream is what gives the filling its dreamy texture.
To Assemble:
I slice the tops off each puff and fill the bottoms generously with Chantilly cream. Then I gently place the tops back on and dust the whole tray with powdered sugar just before serving.
Servings and timing
This recipe makes 6 cream puffs and takes about 1 hour from start to finish. It’s a great make-ahead option—just fill them shortly before serving for the best texture.
Variations
Sometimes I add a spoonful of jam or lemon curd under the whipped cream for a fruity twist. For something richer, I’ve filled them with chocolate ganache or pastry cream. And if I’m feeling fancy, I drizzle the tops with a bit of melted chocolate or caramel.
Storage/Reheating
Unfilled cream puffs can be stored in an airtight container at room temperature for a day or in the freezer for longer storage. Once filled, they’re best eaten within a few hours. If I need to store leftovers, I keep them chilled and enjoy them within 24 hours for the best texture.
FAQs
Can I make the puffs ahead of time?
Yes, I bake the puffs a day ahead and store them in an airtight container. I just fill them with cream right before serving.
Why did my cream puffs collapse?
They might not have been baked long enough. I always make sure they’re golden and firm before removing them from the oven, and I pierce them to let the steam escape while cooling.
Can I freeze cream puffs?
Yes, the baked, unfilled puffs freeze well. I let them cool completely, then freeze in an airtight container. To use, I thaw at room temp and re-crisp in a low oven for a few minutes.
What’s the difference between Chantilly cream and whipped cream?
Chantilly cream is simply sweetened whipped cream with vanilla. It’s light, flavorful, and perfect for desserts like this.
Can I make mini cream puffs?
Absolutely. I pipe smaller mounds and reduce the bake time slightly—usually by 5 to 7 minutes. They’re great for parties or bite-sized desserts.
Conclusion
Cream Puffs with Chantilly Cream are a classic for good reason. They’re light, elegant, and full of rich flavor without being heavy. I love how versatile and impressive they are, yet surprisingly easy to pull off. Whether I’m making them for a special occasion or just a sweet treat, they always bring a little joy to the table.
