The Original Cream Puff

The Original Cream Puff

The Original Cream Puff

  • Author: The Commish
  • Prep Time: 25 min
  • Cook Time: 35 min
  • Total Time: 1 hr + 1 hr cooling time
  • Yield: 10 servings 1x



For the cream puff dough:

  • 1 cup water
  • 4 tablespoons butter, cut into tablespoon slices
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 4 whole eggs, room temperature

For the egg wash:

  • 1 egg yolk
  • 2 tablespoons whole milk

For the whipped cream filling:

  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar
  • Confectioners sugar, for dusting


To prepare the cream puffs:

  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large heavy pot over medium heat, combine the water, butter slices and salt. Stir until butter is completely melted. Bring water to a slow boil.
  4. Using a wooden spoon, quickly stir in the flour until a soft ball forms. Remove the dough from heat, and allow to rest for 5 minutes.
  5. Mix in eggs one at a time until each is fully combined. Gently work the dough until it is sticky but smooth.
  6. Drop 1/4 cup portions of the puff dough onto the prepared baking sheet at least 2 inches apart from one another.
  7. Prepare the egg wash by mixing the egg yolk and the milk. Using a pastry brush, brush the wash over each puff dough. Bake the puffs until they are firm and golden brown, about 35 minutes.
  8. Transfer the baked puffs to a wire rack. Using a toothpick, poke each puff to allow steam to release. Cool the puffs until they are firm, about 1 hour.

To prepare the whipped cream filling:

  1. In the bowl of a stand mixer fitted with a whip attachment, whisk together the cream, vanilla and sugar.
  2. Beat the whipped cream on medium speed until soft peaks form.

To assemble the cream puffs:

  1. Cut the top off of each cream puff, and fill with a generous portion of the whipped cream.
  2. Replace each of the tops, then dust the cream puffs with confectioners sugar.