Cream Puffs


by: karen

Cream puffs may be the mast delightful af all cream puff pastry desserts because they're filled with whipped cream instead of something heavier like pastry cream. Cream puffs are at their best when baked shortly before serving and filled at the last minute so they don't have time to get soggy. If your pastry bag isn't big enough, you may have to pipe out the cream puffs in two stages.


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serves: 6

1 1/2 pounds dough (cream puff pastry dough)

Egg wash

1 cup heavy cream

2 tablespoons granulated sugar (or more as needed)

2 teaspoons vanilla extract

Confectioners' sugar (for sprinkling on top)

Nutrition Facts
Cream Puffs

Servings Per Recipe: 6

Amount per Serving

Calories: 605

  • Total Fat: 31.8 g
  •     Saturated Fat: 10.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 97.5 mg
  • Sodium: 501 mg
  • Total Carbs: 73.6 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 30.5 g
  • Protein: 6.4 g

how is this calculated?

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1.  On a parchment paper - lined baking sheet, pipe out large mounds - about 1 1/2 inches high and 3 1/2 inches wide of cream puff pastry dough.

2.  Coat the mounds with egg wash and bake until they are puffed and golden. Reduce the heat to finish the baking.

3.  Let the cream puffs cool for at least 20 minutes before slicing them in half through the middle.

4.  Pull out any moist, undercooked dough from each half.

5.  Fill with the whipped cream (scallop shapes are shown here).

6.  Put on the tops and sprinkle with confectioners' sugar.

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