Some recipes just feel like home. For me, that’s my grandma’s cream puffs: light, crisp shells filled with sweet whipped cream and fruit. She would make them for every family gathering, and the smell of that buttery dough baking still takes me right back to her cozy kitchen.

This particular recipe is the one she taught me, written down on a faded notecard, smudged with flour and time. It’s simple, traditional, and absolutely foolproof. So, if you’ve ever wanted to make cream puffs that taste just like Grandma’s, this is the one to try.

Ingredients You’ll Need for the Cream Puffs:

For the choux pastry (cream puff shells):

• Water: provides moisture and creates steam, which makes the pastry puff up in the oven.
• Butter or margarine: adds richness and flavor, and helps bind the dough.
• Salt: enhances the overall flavor and balances sweetness.
• All-purpose flour: gives structure and stability to the pastry.
• Cornstarch: helps create a slightly firmer shell and a tender, smooth texture by reducing gluten formation.
• Eggs (room temperature): give structure, shine, and lift; they help the puffs rise and stay hollow inside.
• Baking powder: adds a bit of extra lift and ensures a light, airy texture.

For the whipped cream filling:

• Heavy whipping cream: the base of the filling; whips into a light, fluffy texture.
• Sugar: adds sweetness and balances the flavor of the pastry shell.
• Vanilla extract (or vanilla sugar): adds warm, aromatic flavor to the cream.
• Cream stabilizer (optional): helps the whipped cream hold its shape longer, especially if you’re preparing the puffs ahead of time.
• Canned mandarins, cherries, or fruit of choice: add freshness, color, and a juicy contrast to the cream.

For making the Cream Puffs, here are the essential tools you’ll need:

• Medium saucepan: for boiling the water, butter, and salt mixture.
• Wooden spoon or silicone spatula: to stir the dough and mix in the flour.
• Mixing bowl: to beat in the eggs and finish the dough.
• Hand mixer or stand mixer: makes it easier to mix the eggs evenly into the dough and whip the cream later.
• Piping bag with round or star tip: for shaping the cream puffs neatly on the baking sheet.
• Baking sheet: to bake your cream puffs; line it with parchment paper to prevent sticking.
• Parchment paper (or silicone baking mat): helps prevent sticking and ensures even baking.
• Cooling rack: allows steam to escape so the puffs stay crisp.
• Sharp knife or serrated knife: to slice the cream puffs open while they’re still warm.
• Whisk: for whipping cream if you’re doing it by hand.
• Sieve or fine mesh strainer: to dust powdered sugar evenly over the tops.

Here is the full Recipe:

Ingredients:

For the Choux Pastry

• 250 ml (1 cup) water
• 80 g (5 ½ tbsp) butter or margarine
• 1 pinch of salt
• 125 g (1 cup) all-purpose flour
• 30 g (2 tbsp) cornstarch
• 4 eggs (room temperature)
• 1 level teaspoon baking powder

For the filling:

• 400 ml (1 ¾ cups) heavy whipping cream
• 2 tbsp sugar (or more to taste)
• 1 tsp vanilla extract (or 1 packet vanilla sugar)
• 1 packet cream stabilizer (optional, helps it hold longer)
• Optional: canned mandarin oranges, cherries, or fresh fruit

Directions:

Make the Choux Pastry:

1. Boil the base mixture: In a medium saucepan, combine the water, butter, and a pinch of salt. Bring it to a gentle boil until the butter is completely melted.
2. Add the flour and cornstarch: Mix the flour and cornstarch together. Then, pour it all into the butter-water mixture at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball. Continue heating and stirring over low heat for another minute or two, until a white film forms on the bottom of the pot — this is your sign that the dough is ready.
3. Cool slightly and incorporate the eggs: Transfer the dough ball to a mixing bowl and let it cool for 5–10 minutes. Next, add the eggs one at a time, mixing well after each addition. The dough may look lumpy at first, but it will smooth out as you continue to mix. Finally, stir in the baking powder. The texture should be thick and glossy — soft enough to pipe, but not runny.
4. Pipe the cream puffs: Fill a piping bag with the dough and pipe small mounds (about 3–4 cm / 1½ inch) onto a baking sheet lined with parchment paper. Be sure to leave some space between them, as they will puff up nicely in the oven.
5. Bake: Preheat the oven to 220°C (425°F) and bake for 25 minutes, until golden and crisp. Tip: Don’t open the oven during baking — the steam is what makes them puff!
6. Finish: Once baked, carefully open the oven door slightly and let the puffs sit for a minute to release steam, then remove them. Slice the tops open while still warm so any remaining steam can escape — this ensures they stay crisp. take them out. Slice the tops open while still warm so the steam can escape — this keeps them crisp.

Making the Whipped Cream Filling:

1. This is where the magic truly happens. To begin, Grandma always kept it simple — fresh whipped cream, a bit of sugar, and sometimes a surprise inside like cherries or mandarin oranges. Next, whip the cream with sugar, vanilla, and stabilizer until stiff peaks form. After that, gently fold in the chopped fruit if you like. Personally, I love mandarin segments for their brightness, but cherries or raspberries are also beautiful.
2. Assembling Grandma’s Cream Puffs: Once the pastry shells are cool, carefully cut them in half horizontally. Spoon or pipe the whipped cream filling into the bottom half, add fruit if you like, and gently place the top back on.
3. Dust with powdered sugar before serving. Serve immediately, or refrigerate for up to 4 hours. The shells will stay crisp if filled just before serving.

Tips and Tricks:

Tips for perfect Cream Puffs:

• Don’t skip the cornstarch: It helps the dough hold its structure.
• Room temperature eggs: They mix better and keep the dough smooth.
• No peeking: Keep that oven door closed while baking!
• Fill right before serving: Keeps the pastry from going soggy.
• Get creative: Try chocolate whipped cream, caramel drizzle, or a spoonful of jam inside.

Variations You’ll Love

• Holiday Version: Add a pinch of cinnamon to the dough and fill with eggnog-flavored cream for winter celebrations.
• Chocolate Cream Puffs: Add 1 tbsp cocoa powder to the whipped cream or drizzle with melted chocolate.
• Mandarin Cream Puffs: Fold drained canned mandarins into the whipped cream for a fresh, citrusy twist.
• Cherry Cream Puffs: Spoon cherry pie filling under the cream — a childhood favorite!

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

The best Cream Puffs

Author Name

Isabel

Published On

2025-11-12