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Cream Puffs

Delicious, elegant, and good any time of day, cream puffs are one of life’s greatest simple pleasures. And when you dip a bit or dunk the whole thing in a mug of hot coffee, then you’re in for a real treat!

Recipe by Natasha Kravchuk of Natasha’s Kitchen


What You Need

For the Pastry
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour measured correctly
  • 4 eggs (large), room temperature
For the Filling & Garnish
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • tsp vanilla extract
  • 28 raspberries optional
  • 1 Tbsp powdered sugar to garnish

How To Make It

 The Cream Puffs
  1. Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
  2. In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
  3. Once the flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture, and partially cook the flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
  4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
  5. Transfer the dough to a piping bag fitted with a 1/2″ round tip or a zip lock bag with the corner cut.  Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet fingertips lightly with water and smooth them out.
  6. Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to a wire rack to cool completely.
The Whipped Cream
  1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip or a zip lock bag with the corner cut.

  2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

Pastry Worthy Coffees

bag of organic espresso beans

Black Squirrel Espresso

Swift & Caramelly
$15$75
bag of organic french roast coffee

French Roast

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$15$75
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Published by Peace Coffee on November 29, 2021.

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