These Classic Cream Puffs are a delightful, year‑round dessert that’s sure to impress. Light choux pastry bakes to a golden, crisp shell with an airy center, then is filled with a silky chocolate whipped cream and finished with a dusting of powdered sugar. Elegant, simple, and utterly delicious.
This Classic Cream Puffs recipe post is sponsored by Ankarsrum®. Thank you for supporting the brands that help make Beyond the Butter® possible!
Adapted from a French cruller recipe and developed using the Ankarsrum Assistent Original Mixer with the stainless steel beater bowl, this cream puff recipe is straightforward and reliable. The choux dough requires just a handful of pantry staples and comes together quickly. Once baked and cooled briefly, the puffs are ready to fill with a chocolate whipped cream that complements the light pastry perfectly. The recipe yields roughly 35 small cream puffs—ideal for parties or a special gathering.
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 prepare with basic ingredients.
- Light, airy pastry with a crisp exterior.
- Filled with a smooth, chocolate whipped cream.
- Deliciously irresistible—hard to stop at one.
- Makes about 35 cream puffs, great for gatherings or serving a crowd.
Ingredients
Below are the ingredients used for the cream puffs and the chocolate whipped cream filling. Key substitutions and notes are listed for clarity.
- All-Purpose Flour: Can be substituted 1:1 with bread flour if desired.
- Water: You may replace water with 1/2 cup water + 1/2 cup milk or 1 cup milk. Using milk will deepen the color of the puff exterior.
- Eggs: Use large eggs at room temperature for best texture. Different egg sizes will change the dough consistency.
- Dutch Process Cocoa Powder: Unsweetened natural cocoa powder can be used instead; the flavor will be slightly less intense.
Quantities and the full printable recipe are available in the recipe card below.
Instructions
Here is a concise overview of the process for making the cream puffs and the chocolate whipped cream. Consult the recipe card for full measurements and details.
Cream Puffs
Step 1. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium-high, stirring until the butter melts and the mixture begins to simmer. Avoid a rolling boil.
Step 2. Remove from heat, add the flour, and stir vigorously until combined. Return the pan to medium-high and cook while stirring and pressing the dough against the pan sides until it becomes a smooth paste that pulls away from the pan.
Step 3. Transfer the paste to a stand mixer fitted with a paddle or whisk attachment. Beat on medium until the steam dissipates and the bowl cools slightly, about 4–5 minutes.
Step 4. Add eggs one at a time, mixing until each is fully incorporated. Scrape the bowl between additions. The dough is ready when it is smooth, glossy, thick, and elastic.
Recipe Tip
Test the choux: lift the whisk—batter should form a V without breaking, or stretch a small amount between finger and thumb 1–2 inches; it should hold without snapping.
Step 5. Use a one‑tablespoon cookie scoop (or pipe) to portion the dough onto a prepared baking sheet, spacing about 1 inch apart.
Step 6. Bake at 425ºF for 10 minutes, then reduce the oven to 375ºF and bake an additional 25 minutes. Do not open the oven during baking. When golden and puffed, remove, cut a small slit to release steam, and cool on a rack for 5–8 minutes.
Chocolate Whipped Cream
Quick Tip: Chill the mixing bowl for 10–15 minutes before whipping the cream for best results.
Step 1. Add chilled heavy cream, powdered sugar, cocoa powder, and vanilla to the chilled bowl. Start on low to combine, then increase to medium‑high and whip until stiff peaks form—about 1–2 minutes. The 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 star tip or round tip both work), fill it with chocolate whipped cream, and pipe onto the bottom half. Replace the top and dust with powdered sugar, if desired. Serve immediately or refrigerate in an airtight container for up to one day.
Variations
Try different fillings to change the flavor profile:
- Lemon curd for a bright, tangy contrast.
- Chocolate mascarpone whipped cream for a richer filling.
- Chocolate mousse for an indulgent, airy center.
- Dulce de leche ice cream for a summer twist.
Recipe FAQs
Common causes are underbaking, not drying the dough enough during the stovetop step, or opening the oven during baking which lets steam escape. Ensure the pastry fully sets in the oven.
Place a second baking sheet under the one with the cream puffs to reduce 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; using milk in the dough will deepen the color.
More Delicious Pastry Recipes
German Chocolate Sheet Cake
Easy Lemon Cream Pie
15 Last Minute Christmas Desserts
Homemade Chocolate Shortbread
If you tried this Classic Cream Puffs Recipe or any other recipe here, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Classic Cream Puffs
Equipment
-
Stand mixer (or Ankarsrum Assistent)
-
Medium saucepan
-
Wooden spoon
-
Cookie scoop or piping bag
-
Silicone baking mat or parchment and a cooling rack
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
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
Instructions
Cream Puffs
-
Preheat the oven to 425ºF and position a rack in the middle or one above center. Line a baking sheet with parchment or a silicone mat. Consider placing a second sheet underneath to prevent over-browning.
-
Combine water, butter, sugar, and salt in a medium saucepan. Heat until the butter melts and the mixture simmers, being careful not to boil over.
-
Remove from heat, stir in the flour vigorously until blended, then return to heat and stir until the paste is thick and smooth and pulls away from the pan.
-
Beat the paste in a stand mixer on medium until steam subsides and the bowl cools slightly (about 4–5 minutes). Add eggs one at a time, mixing fully after each addition until the batter is smooth, glossy, and elastic.
-
Portion the dough with a 1‑tablespoon scoop onto the prepared sheet, leaving about 1 inch between puffs.
-
Bake at 425ºF for 10 minutes, then reduce to 375ºF and bake 25 more minutes. Do not open the oven while baking. Remove when puffed and golden.
-
Cut a small slit in each puff to release steam, and cool on a rack.
Chocolate Whipped Cream Filling
-
Chill the mixer bowl for 10–15 minutes. Add heavy cream, powdered sugar, cocoa, and vanilla. Whip from low to medium-high until stiff peaks form and the cream holds its shape.
Assembly
-
Slice the cream puffs in half, pipe or spoon the chocolate whipped cream onto the bottom half, replace the top, and dust with powdered sugar.
-
Best enjoyed fresh. Store assembled puffs in an airtight container in the refrigerator for up to 1 day.
Notes
- Bread flour can replace all-purpose flour 1:1.
- Swap water for milk or a water/milk mix; milk will brown the shell more.
- Unsweetened natural cocoa can be used instead of Dutch process cocoa.
- Using a second baking sheet underneath helps prevent bottom over-browning.
- To test choux readiness: the batter should form a V on the whisk or stretch 1–2 inches without breaking.
- Chill the mixer bowl for the whipped cream for 10–15 minutes for best results.
Nutrition
Nutritional information is an estimate and will vary by ingredients used.