These homemade Cream Puffs are made with a light and fluffy pastry shell and a creamy custard filling.
They’re a classic French dessert that’s easier than you might think to make at home.
– Butter – Sugar – All-Purpose Flour – Eggs
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat and set aside.
In a large saucepan over medium high heat, add the butter, water, sugar, and salt. Bring to a boil, then reduce heat to low and add the flour.
Immediately transfer the cooked pastry dough to the bowl of a stand mixer and mix on medium speed using the paddle attachment to release some of the steam.
Remove from heat, then transfer the pâte à choux dough to a piping bag with a large round (or star) ½" inch piping tip.
Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 325 without opening the oven door and bake for another 15-20 minutes, or until the cream puffs are golden brown.
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