Homemade Cream Puffs (Make-Ahead Tips Included)

4.42 from 24 votes

Homemade Cream Puffs (Make-Ahead Tips Included)

This homemade cream puffs recipe uses simple choux pastry to create light, airy shells that can be made ahead and filled just before serving. Includes helpful tips for storage, fillings, and timing to ensure the best texture and results every time.

Prep Time15

Cook Time45

Resting in Oven Time10

Total Time1 10

Course: Desserts

Cuisine: French

Keyword: Choux Pastry Dough, Homemade Cream Puffs

Servings: cream puffs, depending on the size cookie scoop used.

Calories: 130kcal

Author: Lois

Equipment

Ingredients

For the Cream Puffs:

½ cup butter
1 cup water
1 cup flour
4 large eggs
1 teaspoon salt; optional

For the Pudding Filling:

2 - 3.4 ounce size packages vanilla instant pudding mix; see note below.

Get Recipe Ingredients

Instructions

Preheat the oven to 400 degrees.
In a saucepan, heat the butter, water and salt over high heat and bring to a rolling boil.
Remove the pan from the heat and add the flour all at once stirring quickly until the dough comes together and forms a ball.
Let the dough cool for 5 minutes.
Add the dough to the bowl of an electric mixer. Or you can just use a hand mixer with the dough still in the original saucepan.
Add the eggs one at a time mixing in between each addition until the dough is smooth and silky. Be careful not to over mix the dough.
Scoop or spoon the dough onto cookie sheets that have been lined with parchment paper leaving enough room in between each since they will puff up.
Dampen your finger into a bowl of water and then smooth out the tops of each mound of dough.
Bake for 15 minutes in a preheated 400 degree oven.
Then reduce the oven temperature to 350 degrees and bake for an additional 30 minutes or until they are golden brown.
Pull the trays out of the oven and using a wooden skewer poke a couple of holes into the sides of each puff. This will allow the steam inside the puffs to escape so they can dry out and bake on the inside.
Return the trays back to the oven, only turn the oven off, and keep the door ajar for an additional 10 to 15 minutes or until they sound hollow when you tap on them. I use my metal kitchen tongs to keep the door ajar.
Let the puffs cool completely on a baking rack while you prepare the vanilla pudding.
Prepare the pudding following the directions on the back of the box; only use 1 ¾ cups of milk not the full 2 cups of milk that the package calls for.
Once the puffs have cooled, slice them open and fill with the pudding.
Drizzle with melted chocolate or dust with powdered sugar before serving.

Notes

Nutritional Information:

Nutritional information provided is for the choux pastry only. Nutrition values for fillings such as pudding or whipped cream will vary based on the product used.

Tips for Making Choux Pastry:

This recipe makes about 12–14 cream puffs, depending on the size scoop used.
Avoid doubling the recipe in one batch. If more cream puffs are needed, prepare the recipe twice separately.
Cream puff shells can be prepared a day ahead of serving.
Store unfilled shells lightly covered with waxed paper or a paper towel on a baking rack at room temperature.
Do not refrigerate or store unfilled shells in an airtight container, as moisture can soften the pastry.
To fill, slice the puffs in half and spoon the filling inside, or use a pastry bag fitted with a filling tip.
Once filled, store cream puffs in the refrigerator and enjoy within a short time for best texture.

Nutrition