Ingredients

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup all-purpose flour, measured correctly

4 large eggs, room temperature

2 cups heavy whipping cream, chilled

4 Tbsp granulated sugar

1 tsp vanilla extract

28 raspberries, optional

1 Tbsp powdered sugar, to garnish

Instructions

Step 1: Preheat your oven to 425˚F and line a rimmed baking sheet with Silpat or parchment paper.

Step 2: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, then remove from heat and quickly stir in the flour with a wooden spoon.

Step 3: Return the pan to medium heat and stir constantly for 1½ to 2 minutes to release moisture and partially cook the flour. You’ll see a thin film form on the bottom and the dough will form a smooth ball.

Step 4: Transfer the dough to a large bowl and beat with an electric mixer on medium speed for 1 minute to cool it slightly. Add eggs one at a time, beating fully between additions until the dough is smooth and forms a thick ribbon when lifted.

Step 5: Pipe 28 rounds of dough, about 1½ inches in diameter and ½ inch tall, on the prepared sheet, keeping them 1 inch apart. Smooth any peaks with wet fingertips.

Step 6: Bake at 425˚F for 10 minutes. Without opening the oven, reduce the temperature to 325˚F and bake for an additional 20–22 minutes until golden brown. Cool completely on a wire rack.

Step 7: To make the filling, beat the chilled heavy cream with sugar and vanilla extract on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a piping bag fitted with a large star tip.

Step 8: Fill the puffs either by piping cream into the side until it pushes back or by cutting off the tops, filling with cream and a raspberry if using, then replacing the tops. Dust with powdered sugar before serving.

Tips & Variations

Use room temperature eggs for the best dough consistency and puff rise.

If you want a flavored filling, gently fold in citrus zest or cocoa powder to the whipped cream.

Chilling the filled cream puffs before serving helps the filling set and enhances flavor.

For a chocolate twist, drizzle melted chocolate over the finished cream puffs instead of powdered sugar.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. For best texture, fill the puffs just before serving. Unfilled puffs can be stored in an airtight container at room temperature for 1 day or frozen for up to 1 month. Reheat unfilled puffs briefly in a warm oven to refresh before filling.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough in advance, store it in the refrigerator for up to 24 hours, and then pipe and bake when ready. Allow the dough to come to room temperature before piping for best results.

How do I prevent cream puffs from becoming soggy?

To keep cream puffs crisp, fill them just before serving and store them in the refrigerator in an airtight container. Avoid filling them hours ahead, which can cause the pastry to soften from the moisture in the cream.