Classic French Cream Puffs with Vanilla Chantilly Filling

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

230

Cream puffs are the quintessential French dessert that never goes out of style. With a light, hollow shell made from pâte à choux and a dreamy interior of freshly whipped vanilla chantilly cream, they are both elegant and approachable.

Whether you're a seasoned baker or a weekend kitchen adventurer, cream puffs are surprisingly easy to master—and incredibly satisfying to make. The way the pastry puffs dramatically in the oven and then cools into golden, hollow domes is culinary magic.

Perfect for parties, tea-time, or a romantic dessert-for-two, these cream puffs feel special without requiring a culinary degree. You can switch up the fillings with chocolate, lemon curd, or even ice cream for profiteroles. But the classic pairing of rich vanilla cream and crisp pastry never fails to impress.

They’re light, airy, and subtly sweet—making them a crowd-pleaser and an easy win for any gathering. Plus, they look as impressive on a dessert table as they taste in your mouth.

Image of Classic French Cream Puffs with Vanilla Chantilly Filling

Ingredients

For the Choux Pastry:

1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
4 large eggs

For the Chantilly Cream Filling:

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp pure vanilla extract

Optional Glaze:

Powdered sugar for dusting or
1/2 cup chocolate chips + 1 tbsp butter (for chocolate glaze)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt. Bring to a boil.
Once boiling, add flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball. Cook for 1 more minute while stirring.
Transfer dough to a mixing bowl. Let cool 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Transfer dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 1/2 inch diameter) onto prepared baking sheet, spacing well apart.
Bake for 25–30 minutes or until puffed and golden. Do not open the oven during baking.
Let puffs cool completely on a wire rack.
Meanwhile, whip cream, powdered sugar, and vanilla until stiff peaks form.
Slice the tops off each puff and pipe or spoon in the whipped cream. Replace the tops.
Dust with powdered sugar or drizzle with melted chocolate glaze. Serve immediately or chill briefly before serving.

Nutrition

Serving Size: 1
per serving: Calories; 230

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 11 grams; 55%
Cholesterol: 115 milligrams; 38%
Sodium: 105 milligrams; 5%
Carbs: 15 grams; 5%
Protein: 4 grams
Sugar: 7 grams
Fiber: 0 grams; 0%

10 Tips for Making Cream Puffs

Use unsalted butter for better control over flavour.
Boil water and butter fully before adding flour to avoid lumps.
Stir dough vigorously after adding flour—it must form a ball.
Let dough cool before adding eggs or they may scramble.
Add eggs one at a time to monitor dough texture—it should be pipeable, not runny.
Pipe with a wet finger to smooth the tops for even baking.
Don’t open the oven door during baking or they’ll collapse.
Let cool completely before filling to prevent melting the cream.
Fill just before serving for the crispiest texture.
Store unfilled puffs in an airtight container or freeze for future use.

Serve it with Suggestions

Dust with powdered sugar or drizzle with chocolate glaze.
Serve with fresh berries or a berry coulis.
Pair with espresso or cappuccino for a European-style finish.
Add a scoop of vanilla or chocolate ice cream for profiteroles.
Plate with caramel sauce or fruit jam for extra flair.

FAQ's

Q: Can I make cream puffs ahead of time?
A: Yes, bake the shells in advance and store in an airtight container for up to 2 days. Fill just before serving.

Q: Can I freeze cream puffs?
A: Yes. Freeze unfilled shells for up to 1 month. Re-crisp in a hot oven before filling.

Q: Can I use a different filling than whipped cream?
A: Definitely—pastry cream, chocolate mousse, or even savory cheese fillings work well.

Q: Why did my cream puffs deflate?
A: Most likely, they were underbaked or the oven door was opened too early.

Q: How do I store filled cream puffs?
A: Store filled puffs in the refrigerator and consume within 24 hours for best texture.

Chef's Recommendation

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Classic French Cream Puffs with Vanilla Chantilly Filling