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Cream Puffs with Variations recipe

Cream Puffs Recipe with Variations.

The pastry for making cream puffs is calledchoux pastry, choux paste, pâte a choux or cream-puffpastry. This special pastry is made by an entirely differentmethod from other pastries, the dough is created by combiningflour with boiling water and butter, then beating eggs into themixture, making a sticky, paste-like mixture. During baking,the eggs cause the pastry to puff up into irregular domes. Puffpastry is quite versatile since it can be baked in various sizesand shapes, and can be filled with either sweet or savory fillings.(My personal “dessert” favorite is a cream puff filledwith sweetened whipped cream and topped with chocolate icing.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Cream Puffs withVariations

Puff Pastry:4 large eggs1 cup water1/2 cup butter1 cup all-purpose flourVanilla Pastry Cream:2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half-and-half (light cream)
2 tablespoons butter
1 tablespoon vanilla extractSweetened Whipped Cream:2 cups (1 pint) whipping or heavy cream1/2 cup powdered sugar1 teaspoon vanilla extractChocolate Icing: (optional)2 tablespoons butter, melted1 1/2 cups powdered sugar4 1/2 tablespoons unsweetened cocoa powder2 to 3 tablespoons hot water, oras neededPowdered sugar for sprinkling (optional)

  • Preheat oven to 400°F (205°C).(Tip: If using the Vanilla Pastry Cream, make first as it willneed to chill before using.)
  • For Puff Pastry: Break open eggs intoa small bowl and beat lightly; set aside.
  • Heat water and butter to a rolling boilin a large saucepan. Stir in flour; reduce heat. Stir vigorouslyover low heat about 1 minute or until mixture forms a ball; removefrom heat.
  • Beat in eggs, all at once and continueto beat vigorously until smooth.
  • Drop dough by scant 1/4 cupfuls about3-inches apart onto an ungreased baking sheets.
  • Bake 35 to 40 minutes or until puffedand golden brown.
  • Cool in baking pans on a wire rack, awayfrom any drafts.
  • When completely cooled, cut off top ofeach puff using a sharp paring knife. Carefully pull out anyfilaments of soft dough.
  • Fill puffs with desired filling. Replacethe tops and frost with Chocolate Icing, or lightly sprinklewith powdered sugar. Refrigerate until ready to serve. Best servedon the same day they are made (See Make-Ahead Tip).
  • For Vanilla Pastry Cream: Whisk togetherfirst 4 ingredients in a 3-quart saucepan. Gradually whisk inhalf-and-half. Cook over medium heat, whisking constantly, untilmixture comes to a boil. Cook until mixture is thickened, about1 minute. Remove from heat; whisk inbutter and vanilla. Place a sheet of plastic wrap over the topof the pastry cream and chill completely, about 2 to 3 hours,before filling puffs.
  • For Sweetened Whipped Cream: Place allingredients in a mixing bowl and beat with an electric mixeruntil stiff peaks form.
  • For Chocolate Icing: Melt butter in a2 to 4-cup glass measure, add the powdered sugar, cocoa and 1tablespoon hot water and mix by hand, adding remaining hot wateras needed, until smooth and desired spreading consistency isattained.

    Makes 12 cream puffs.


    • Chocolate Cream Puffs: Decrease flour to 3/4 cup plus 2 tablespoons.Mix 2 tablespoons unsweetened baking cocoa and 1 tablespoon granulatedsugar with the flour. Omit Vanilla Pastry Filling. Fill puffswith chocolate pudding and frost with Chocolate Icing.
    • Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreasedbaking sheet. Form each into an oblong finger-shape about 4 1/2-incheslong and 1 1/2-inches wide. Bake as directed; cool. Fill withVanilla Pastry Cream or Sweetened Whipped Cream. Frost with ChocolateIcing.

    Make-Ahead Tip:Unfilled baked puff pastry freezes well and thaws quickly. Oncethe filament dough has been removed, wrap each puff in plasticwrap — or if freezing mini puffs, freeze them first on a cookiesheet then place in a large freezer bag — and store in a containerto prevent crushing. Use within 2 months. When ready to use,simply thaw, fill and top as desired.

    Nutritional Information Per Serving (1/12of recipe; with Vanilla Pastry Cream and Chocolate Icing): 289.1calories; 60% calories from fat; 19.8g total fat; 185.3mg cholesterol;136.0mg sodium; 136.2mg potassium; 22.3g carbohydrates; 1.0gfiber; 9.1g sugar; 21.3g net carbs; 6.4g protein.

    Nutritional Information Per Serving (1/12of recipe; with Sweetened Whipped Cream and Chocolate Icing):283.7 calories; 79% calories from fat; 25.6g total fat; 148.6mgcholesterol; 102.9mg sodium; 87.0mg potassium; 10.3g carbohydrates;0.7g fiber; 0.6g sugar; 9.5g net carbs; 4.3g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    Since you pipe the rosette thinly, they will be somewhat puffed up but you won t have any big holes like in cream puffs. Poking the rosettes with a toothpick will allow the steam to escape so that the center will not be soggy. Hi, Olga! Thank you for the recipe and your blog in general. I have a question on these puffs. Do they have a big hole inside or are flat because of poking? Thanks.

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