I love how cream puffs are a blank canvas for any flavor you can dream up! Bite size and decadent, these are the Best Cream Puff Recipes!
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These are the Best Cream Puff Recipes! These delicate, airy puffs of choux pastry are the perfect blank canvas for any flavor you can dream up! This post includes tips to help you master cream puffs, and lots of unique cream puff recipes!
If you enjoy this post, check out my posts with 40+ Unique Desserts, 15+ Beginner Baking Recipes, and 12+ Unique Cookies.
What is a Cream Puff?
Cream puffs are made when small mounds of choux (pronounced "shoe") pastry are baked until light and airy. The steam from baking puffs the choux pastry into an empty shell, which is typically filled with whipped cream, pastry cream, or ice cream. Hence the name "cream puff."
Choux pastry is a traditional French dough used for many different pastries. It typically uses butter, water, flour, and eggs. The dough is quite soft and able to be piped with a piping bag.
A few of my cream puff recipes also use craquelin. Craquelin is a simple dough that is rolled out, chilled, and cut into rounds. The rounds are then placed on top of the choux pastry before baking. The craquelin melts and bakes over the top, resulting in a cream puff with a crisp, slightly sweet top.
Tips for the Best Cream Puffs
Mastering cream puffs is within reach for even a new baker following these easy tips! From Root Beer Float Cream Puffs to Pecan Pie Cream Puffs, you'll impress your family and friends with your mastery of this fantastic dessert!
You’ll want to read through the recipe directions in their entirety before starting. I’m terrible about doing this myself, but it could save you the heartbreak of deflated cream puffs!
These are my tips for making and piping the choux pastry for your cream puffs:
- Beat the Choux Well - When beating the choux with a wooden spoon, be sure to beat well, until all ingredients are well incorporated and the dough is shiny. My philosophy is to beat it until I think it's enough, then do a little more. If you underbeat your cream puffs, they may deflate later.
- Leave Space In-Between - When piping the choux mounds, make sure they’re at least 2″ apart on the baking sheet. If they’re too close together, the steam that escapes while baking could cause them to deflate.
- Make them Similar in Size - I found that if you hold the bag straight up and stay in the center as you squeeze the piping bag, you end up with a more uniform (round) shape. Ensuring all your cream puffs are about the same size will help ensure even baking.
- Gently Place the Craquelin - If the recipe includes a craquelin top (not all of them do), place it gently on top of the choux so as to not squish your cream puffs. You want them as tall as possible for all the filling! The craquelin should be positioned parallel to the pan.
- No Peeking - Once baking, resist the urge to open the oven until baking is complete, as this could deflate your cream puffs!
- Let the Steam Escape - Once the cream puffs are baked, remove from the oven and immediately poke a hole in the top of each with a toothpick. This will allow any residual steam to escape. Otherwise, your cream puffs could deflate...sensing a trend here?
Cream Puff Recipes
So here are all my Cream Puff Recipes! All of these recipes were made from scratch, and are a bit more unique than your typical cream puff. I can't wait to add to this list!
So there you have it! I hope you love the recipes for these cream puffs as much as I do! I'd love to hear from you if you try them! Simply comment on the recipe, shoot me an email ([email protected]), or DM me on Instagram!
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