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Cream Puffs


  • 1 cup flour
  • 1 cup water
  • 4 whole eggs
  • 9 tbs unsalted butter (125 grams)

Whipped Cream

  • 2 cups whipping cream about 16 oz or 500 ml
  • 2-3 tbs powdered sugar
  • 1 tbs powdered milk


  1. In a medium saucepan heat up the water and add the butter over a medium heat.

    Puff pastry start
  2. Using a spatula, stir the water while the butter melts and bring it to boil.

    Water and butter
  3. Once the water boils, reduce the heat, and keep mixing while adding the flour. Mix vigorously so that the dough does not burn.

    puff pastry mixing
  4. Keep mixing until the dough becomes uniform and peels off the pan walls easily.

    Puff dough
  5. Cool the dough off for about 20-30 minutes.

  6. Add the eggs, one at a time, and keep mixing until the mixture is smooth.

    Puff pastry
  7. Once fully mixed, put it into cream pastry bag and dispense about a fistful onto a silicone baking sheet.

  8. Bake for about 25-30 minutes at 375 degrees Fahrenheit (200 degrees Celcius).

    puff pastry

Cream Filling

  1. Take 500 ml of heavy whipping cream, add 2-3 table spoons of sugar and a table spoon of powdered milk. Beat it on high with a hand mixer until firm.

    cream puff
  2. Cut the puff in half, and fill it with about two tablespoons of cream.

  3. Sprinkle with some powdered sugar on top, and serve. Bon apetit!