Cream Puffs seem to be one of those universal desserts that everyone enjoys! This recipe is a classic Choux Pastry that is also super easy!
Let’s get one thing straight—just because a dessert has a fancy French name like Choux Pastry doesn’t mean you need a beret, a baguette, and a degree from Le Cordon Bleu to pull it off.
These Cream Puffs? They’re classic, they’re easy, and they’re straight from my grandma’s recipe box. When I stumbled across this handwritten gem buried between hotdish casseroles and Jell-O salads, I knew I needed to share this! My grandma's cream puffs are one of my favorite recipes she made, I love them so much, I even had this recipe and the cream puff filling recipe painted on my kitchen wall!
Now, are these the same cream puffs you pick up in a plastic clamshell at the store or nibble on at a bridal shower while pretending to be dainty? Not quite. These are better. Why? Because they’re made with love, real ingredients, and zero preservatives you can’t pronounce. Plus, they come with a big helping of nostalgia.
Don’t Be Scared of Choux: These Cream Puffs Are Easier Than You Think
Grandma's version is simple—no overly fussy steps or ingredients that require a second mortgage. Just a classic choux pastry (which is basically the unicorn of the pastry world: light, airy, and endlessly versatile).
Want to get fancy? Drizzle a little chocolate ganache over the top and boom—instant bakery vibes. Or, keep it sweet and simple like Grandma did; she didn't serve hers with any toppings. Either way, they won’t last long. (Pro tip: make a double batch.)
And hey—once you master this choux recipe, guess what? You’re basically halfway to making eclairs. Just change the shape and adjust the bake time, and voilà! you’re now a full-on pastry whisperer.
One Dough, Endless Possibilities: Cream Puffs & Beyond
So don’t let the French fool you—this is a humble, wholesome, and downright delicious dessert. One bite and you’ll understand why this recipe had me sprinting to my blog faster than you can say “pâte à choux.”
💬 Don’t forget to drop a comment and let me know if you go Grandma-style or get wild with the toppings!
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Cream Puffs
Equipment
- Cookie Sheet
- Stock pot
- Partchment Paper
Ingredients
- 1 Cup Hot Water
- 1/2 Cup Butter
- Pinch of Salt
- 1 Cup Flour
- 3 Eggs
Instructions
- Pre-heat oven to 400 degrees.
- Boil water, butter, and salt.
- Stir in flour while boiling and stir quickly until mixture thickens.
- Let Cool. Once the batter is cooled. Mix in the eggs unbeaten and one at a time.
- Drop by the tbsp on parchment lined baking sheet and place in a 400 degree oven for 20 min. Bake until they are a deep golden brown.
- Allow puffs to cool on a wire rack. Fill with vanilla pudding or cream puff cream and top with whipped topping or chocolate.
