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Who doesn’t love a good cream puff? I have been making these cream puffs since my kids were young. I make small ones for tea parties, and larger ones for desserts. The pastry is actually really easy to make and only takes about 10 minutes to make (plus bake time). And you will be surprised at how easy it is to make your own pastry cream filling.

You can also make a sweetened whipped cream for the filling as well.

Cream Puffs are typically filled with a sweetened whipped cream, whereas profiteroles (the same dough) are filled with pastry cream. I have typically made them with the pastry cream. But if you don’t want to take the extra time to make the pastry cream and allow it to chill, a sweetened whipped cream works just as well.

And if you want to make Eclairs, just put the filling in a pastry bag with a large open tip, and pipe about a 4″ long strip of dough onto your prepared baking sheet. Once they are baked and cooled, use a 1/2″ offset piping tip to pipe the filling into the eclairs, from each end. Then dip the top in chocolate ganache (1 cup chocolate chips + 1/2 cup whipping cream, melted together), set aside to cool.

This recipe, and 499 others, can be found in our cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which you can purchase at our Gift Shop.

Watch me make these Cream Puffs with my granddaughter Ella live on our YouTube channel here.


Prep Time: 5 Minutes
Cook Time: 40 Minutes
Total Time: 45 Minutes
Servings: 9-28 cream puffs, depending on how big or small you make them


  • 1/2 cup (1 stick) butter, cut into pieces
  • 1 cup water
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg
  • 1 Tbsp water


  1. Preheat oven to 375°F. Line two baking sheets with parchment paper, or silicone baking sheets.

  2. In a medium saucepan over medium-high heat, combine butter, water, sugar, and salt; bring to a boil and quickly stir in the flour. Continue to stir until the mixture comes into a ball and the flour has been thoroughly mixed in. Remove from heat.

  3. Mix the eggs in a small bowl. Slowly add the eggs to the dough mixture, stirring vigorously until they have been incorporated into the dough.

  4. Fill a large pastry bag with a 5/8-inch round tip and pipe onto prepared cookie sheets. If you don't have a piping bag and tip, just drop them using a spoon. This makes 28 small, 18 medium, or 9 large cream puffs. Gently smooth the pointed tips with a wet finger.

  5. Mix together the 1 large egg and 1 Tbsp water and brush tops of cream puffs with egg wash. Bake in preheated oven for about 30-35 minutes, until the tops are golden brown. Remove from oven and allow to cool.

  6. Fill with Pastry Cream by either piping it into the cream puff from the side, or cutting the tops off, filling the bottoms with cream, then replacing the tops; sprinkle with powdered sugar, and enjoy!

Recipe Cuisine: French

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