Cream Puffs – Light Choux Pastry with Smooth Cream Filling

Cream Puffs are a classic European pastry built on choux dough that bakes into hollow, airy shells.

As the dough cooks, steam expands inside, creating a light structure with a crisp outer layer. Once cooled, the shell is filled with smooth cream, adding a rich, soft contrast.

The final bite delivers a crisp shell that collapses into a creamy center.

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Ingredients (Makes 10–12 puffs)

For the choux dough
1 cup water
80 g butter
1 cup flour
3–4 eggs

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For the filling
250 ml heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

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Step-by-step cooking

Step 1 – Make base
Heat water and butter until melted.

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Step 2 – Add flour
Stir in flour and cook until dough forms.

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Step 3 – Add eggs
Cool slightly, then add eggs one at a time until smooth.

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Step 4 – Pipe
Pipe small rounds onto baking tray.

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Step 5 – Bake
Bake at 200°C until puffed and golden.

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Step 6 – Cool
Let shells cool completely.

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Step 7 – Whip cream
Whip cream with sugar and vanilla until firm.

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Step 8 – Fill
Pipe cream into each puff.

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Step 9 – Serve
Dust or drizzle lightly if desired.

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Pro Tips
Do not open oven early to avoid collapse.
Bake until fully dry for crisp shell.
Fill just before serving for best texture.

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Why This Performs
Hollow puff reveal
Cream filling pipe shot
Crisp shell collapse effect
Classic European pastry visual