Why You’ll Love Perfect Cream Puffs Recipe
This recipe turns classic choux pastry into show‑stopping cream puffs by adding a sweet craquelin topping that helps them rise beautifully and gives them a satisfying crunch. The cheesecake whipped cream filling is rich yet light, elevating these treats beyond the ordinary. Whether you’re baking for guests or practicing your pastry skills, these profiteroles are impressive and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Craquelin:
½ cup unsalted butter, room temp (113 g)
⅓ cup light brown sugar (66 g)
⅓ cup granulated sugar (66 g)
1 tsp vanilla
1 cup all‑purpose flour (130 g)
Choux pastry:
⅔ cup water (160 g)
⅓ cup whole milk (80 g)
½ cup unsalted butter (113 g), cut into cubes
1 tsp vanilla bean paste
1 tbsp granulated sugar
¾ tsp salt
1 cup bread flour or all‑purpose flour (130 g)
4 large cold eggs (you may not use all)
Cheesecake whipped cream:
12 oz cream cheese (340 g), room temp
¾ cup granulated sugar (150 g)
2 tsp vanilla
½ tsp salt
3 cups chilled heavy cream (720 g)
Directions
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Make the craquelin: In a bowl, whisk the butter, brown sugar, granulated sugar, and vanilla until creamy. Add the flour and mix on low until it forms a crumbly dough that sticks together when pressed. Flatten into a disc between sheets of parchment and chill.
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Roll the craquelin into a thin sheet (~2 mm) and freeze while you prepare the choux pastry.
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Prepare the choux pastry: Preheat your oven to 390 °F (200 °C). Line baking sheets with parchment and mark 1.5″ circles.
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Combine water, milk, butter, vanilla, sugar, and salt in a saucepan over medium heat. Stir until the butter melts and mixture boils.
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Remove from heat, add the flour, and stir until a smooth dough forms. Return to low heat and cook 2 minutes to dry the dough slightly. Let cool 5 minutes.
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Transfer to a mixer bowl; beat in eggs gradually until the dough is smooth, shiny, and falls in a ribbon. Stop adding eggs when the consistency is correct.
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Pipe the dough onto the prepared sheets. Cut the chilled craquelin into discs and place one on each mound of choux dough.
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Bake at 390 °F (200 °C) for 10 minutes, then lower the oven temperature to about 355 °F (180 °C) and bake another 18–20 minutes until golden and crisp.
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Cheesecake whipped cream: Whisk together cream cheese, sugar, vanilla, and salt until creamy. Add cold heavy cream and whisk until fluffy stiff peaks form.
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Cool choux shells completely, then pipe the cheesecake whipped cream into each puff. Dust with powdered sugar and serve.
Servings and timing
Yield: about 50 small cream puffs
Total time: approximately 90 minutes, plus time to cool and fill
Variations
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Chocolate cream filling: Replace some of the cream cheese with melted and cooled dark chocolate for a rich twist.
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Lemon zest: Add lemon zest to the whipped cream for a refreshing citrus flavor.
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Coffee cream: Infuse the cream with a little instant espresso powder for a mocha variation.
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Fruit filling: Add a layer of raspberry or strawberry jam inside the puffs before piping the cream.
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Glazed tops: Dip the tops in chocolate ganache or caramel for an extra decadent finish.
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Savory option: Skip the sugar and craquelin, and fill the choux with a herbed cream cheese or tuna mousse for a savory appetizer.
Storage/Reheating
Because the cream filling can soften the shells over time, it’s best to store unfilled choux puffs in an airtight container at room temperature and fill them just before serving. Filled cream puffs are best eaten the same day. If you need to re‑crisp the shells, warm them briefly in a low oven before filling.
FAQs
What is choux pastry?
Choux pastry is a French dough that puffs up when baked, creating hollow centers perfect for fillings.
What is craquelin?
Craquelin is a sweet, thin topping made from butter, sugar, and flour that creates a crunchy crust on choux pastries.
Can I make these with regular whipped cream instead of cheesecake whipped cream?
Yes — regular sweetened whipped cream can be used, though the cheesecake whipped cream adds extra richness and stability.
Why did my cream puffs collapse?
Opening the oven too early or not baking long enough can cause them to deflate. Trust the full bake time for crisp shells.
Can I freeze the puffs?
Unfilled baked shells can be frozen in an airtight container and re‑crisped in the oven before filling.
Can I make smaller or larger puffs?
Yes — adjust the size of the piped dough, keeping in mind larger ones may need slightly longer to bake.
Can I omit the craquelin?
Yes, but the puffs will have a softer surface without the crispy topping.
How do I know when the choux pastry dough is ready?
It should be smooth, shiny, and fall from a spatula in a ribbon that tapers off.
Can I make these ahead of time?
You can make the shells ahead and re‑bake briefly before filling, but filled puffs are best made close to serving.
Why are my puffs not hollow inside?
This can happen if the dough didn’t dry enough during baking or if too much egg was added, upsetting the structure.
Conclusion
These perfect cream puffs combine classic French technique with a crunchy craquelin and rich cheesecake whipped cream filling for an impressive dessert. With careful attention to the choux pastry and baking process, you’ll have elegant profiteroles that delight friends and family.
These Perfect Cream Puffs are made with a classic French choux pastry that’s light, airy, and filled with a rich, creamy filling. A crisp shell pairs beautifully with the smooth pastry cream for an elegant dessert.(Profiteroles)
These Perfect Cream Puffs are made with a classic French choux pastry that’s light, airy, and filled with a rich, creamy filling. A crisp shell pairs beautifully with the smooth pastry cream for an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 18-20 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) water
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- Pastry cream (vanilla custard) or whipped cream for filling
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter, water, and salt. Bring to a boil.
- Once boiling, add flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
- Cook the dough for another 1-2 minutes to dry it out slightly, then transfer to a mixing bowl.
- Let the dough cool for 5-10 minutes, then add eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the baking sheet.
- Wet your finger with water and smooth the peaks of the dough to prevent burning.
- Bake for 30-35 minutes until golden brown and puffed. Do not open the oven early.
- Let the puffs cool completely, then cut them open and fill with pastry cream or whipped cream.
- Dust with powdered sugar before serving, if desired.
Notes
- Ensure dough is cooled slightly before adding eggs to avoid scrambling them.
- Do not open the oven during baking to prevent puffs from collapsing.
- Unfilled puffs can be stored in an airtight container for a day or frozen for longer storage.
- Fill just before serving to maintain crispness.
Nutrition
- Serving Size: 1 cream puff
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
