Cream Puffs Recipe

Name: Cream Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk, any type you have I use 2%; 1/2 cup water; 4 oz butter, which is equal to 1/2 cup or 1 stick; 1 cup all-purpose flour; 4 large eggs, at room temperature; 1/4 tsp salt; 1 tsp granulated sugar; 1 1/2 cup heavy whipping cream; 1/2 cup milk,any type you have I used 2%; 1 3.4 ounce box French Vanilla instant pudding dry mix. I used Jello brand. If you can not find French vanilla you can substitute with vanilla instant pudding.; 1 tsp vanilla extract; 1/2 cup heavy cream; 8 oz semi sweet chocolate, chopped ( chocolate chips can be used )

Try this homemade Cream Puffs recipe the whole family will love. Made with milk, water, butter and flour. Easy step-by-step instructions included.

This Cream Puffs relies on simple, everyday ingredients such as water, all-purpose flour, salt and granulated sugar. It comes together quickly and makes 4 servings, at about 1293 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/2 cup milk, any type you have I use 2%
1/2 cup water
4 oz butter, which is equal to 1/2 cup or 1 stick
1 cup all-purpose flour
4 large eggs, at room temperature
1/4 tsp salt
1 tsp granulated sugar
1 1/2 cup heavy whipping cream
1/2 cup milk,any type you have I used 2%
1 3.4 ounce box French Vanilla instant pudding dry mix. I used Jello brand. If you can not find French vanilla you can substitute with vanilla instant pudding.
1 tsp vanilla extract
1/2 cup heavy cream
8 oz semi sweet chocolate, chopped ( chocolate chips can be used )

1
MAKE CREAM PUFF SHELLS
2
Preheat oven to 400.
3
Line a cookie sheet with parchment paper.
4
In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
5
Remove from heat and add flour all at once.
6
Return to low heat and stir vigorously for about 1 minute until it forms a ball.
7
Remove from heat And cool 5 minutes
8
Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
9
Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
10
Bake sour 20 to 23 minutes until puffed , golden and dry looking.
11
They should sound hollow when lightly tapped.
12
Insert a skewer in each puff to vent.
13
Cool.compeatly on wire rack.
14
MAKE CREAM PUFF FILLING
15
Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla.
16
Keep at soft peaks, it will be whipped more with the pudding
17
Working quickly combine milk and pudding mix.
18
Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
19
FILL CREAM PUFFS
20
With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
21
Pipe or spoon in cream filling to fill puff.
22
Replace cream puff top.
23
Refrigerate cream puffs.
24
MAKE CHOCOLATE GLAZE
25
Heat cream just to a simmer, remove from heat add chopped chocolate.
26
Let sit undisturbed for 1 minute then stir until smooth
27
Spoon chocolate glaze over filled cream puffs while warm.
28
Add garnish on warm cnocolate so it sticks.
29
Refrigerate until chocolate is set.
30
Keep and serve chilled

1293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup milk, any type you have I use 2%, 1/2 cup water, 4 oz butter, which is equal to 1/2 cup or 1 stick, 1 cup all-purpose flour, and more.

Yes, Cream Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1293 kcal
Category
General

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