Choux Cream Puffs with Vanilla Whipped Cream

Name: Choux Cream Puffs with Vanilla Whipped Cream
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 cream puffs
Cuisine: French-inspired
Ingredients: 240 ml water; 115 g unsalted butter, cubed; 1 tbsp granulated sugar; 1/2 tsp fine salt; 140 g all-purpose flour; 4 whole large eggs, room temperature, as needed; 300 ml heavy cream, cold; 2 tbsp icing sugar; 1 tsp vanilla extract; 1 tbsp honey, optional

Golden choux pastry shells filled with lightly sweetened vanilla cream.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 10 minMakes 12 cream puffs

Jump to Recipe

Cream puffs are hollow choux buns baked until crisp and filled after cooling. The source mixes cream and honey into the choux dough, which would prevent the shells from rising; this version keeps the pastry simple and uses the cream as a separate filling. Add the eggs gradually until the dough falls from a spoon in a smooth V, then bake without opening the oven early. Heat oven to 200°C (400°F). Line a baking tray with parchment. Bring water, butter, sugar and salt to a boil. Remove from heat and stir in flour all at once. Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and a film coats the pan. Cool 5 minutes.

Choux Cream Puffs with Vanilla Whipped Cream

How to tell when it is ready

Pierce shells to release steam and cool completely. Whip cream with icing sugar, vanilla and honey if using. Pipe into shells.

Tips

Heat oven to 200°C (400°F).
Bring water, butter, sugar and salt to a boil.
Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and a film coats the pan.
Beat in egg gradually, a little at a time, until dough is glossy and falls from a spoon in a V shape.

Troubleshooting

If dough is runny, mix in only enough egg for a V-shaped consistency.
If shells collapse, bake longer until dry and avoid opening oven early.

Substitutions

Use dairy-free butter and plant whipping cream.
Use gluten-free choux flour blend if suitable.

Variations

Add lemon zest to the cream.
Use pastry cream instead of whipped cream.

Serving suggestions

Dust with icing sugar.
Drizzle with chocolate sauce.
Serve with fresh berries.
Offer coffee or tea.

Make ahead

Prepare components ahead and store safely. Store unfilled shells airtight up to 1 day or freeze up to 1 month. Refrigerate filled puffs and use within 2 days.

Storage

Store unfilled shells airtight up to 1 day or freeze up to 1 month. Refrigerate filled puffs and use within 2 days.

Food safety

Keep whipped cream filling refrigerated; cool pastry shells fully before filling.

Frequently asked questions

Can I fill cream puffs ahead?

Fill a few hours before serving and keep refrigerated; shells are crispiest when filled closer to serving.

How should I store cream puffs with vanilla whipped cream?

Store unfilled shells airtight up to 1 day or freeze up to 1 month. Refrigerate filled puffs and use within 2 days.

Dust with icing sugar. Store unfilled shells airtight up to 1 day or freeze up to 1 month. Refrigerate filled puffs and use within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Choux Cream Puffs with Vanilla Whipped Cream