Vanilla Cream Puffs Recipe
Prep Time:
Cook Time:
Cream Puffs
  • For the cream puffs
  • ½ cup water
  • ¼ cup melted butter
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup flour
  • 2 large eggs, room temperature
  • For the filling
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • ½ vanilla bean or ¼ teaspoon vanilla extract
  1. Preheat oven to 360 F.
  2. In a medium-sized saucepan, add the water, melted butter, 1 tablespoon of sugar, and the salt, and cook on medium heat until boiling point is reached.
  3. As soon as a rolling boil is reached, turn off the heat, and add flour all at once. Start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes."
  4. Once the "mashed potato" texture is reached, turn heat back on medium, and continue mixing on medium heat for 1 minute.
  5. Crack the eggs into a bowl, and mix with a fork.
  6. Add the eggs to the "mashed potato" mixture in 2 steps. Add the eggs, and mix until the eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (pâte à choux) is ready when it is smooth and shiny.
  7. Pipe the cream puffs onto a nonstick baking tray or silicone mat.
  8. Bake for 30 to 40 minutes (depending on the size). Then, set them aside to cool down.
  9. In a large bowl, add the cold heavy whipping cream, 2 tablespoons of sugar, and vanilla flavor (bean or extract), and whip on medium speed. Gradually work up to high speed until thick.
  10. Make a small hole in the bottom of the cream puffs with the tip of a knife.
  11. Add the vanilla whipped cream to a pipping bag, and fill the cream puffs.