Cream Puff

Cream Puff

The cream puff is a french pastry dessert that tastes sweet and crunchy with the pastry crust and is usually filled with whipped cream, custard cream, or ice cream.

What is a cream puff?

  • The cream puff is made from choux pastry and filled with whipped cream. A perfect cream puff should be raised tall and empty inside and forms beautiful cracks on the outside.
  • This recipe added a crunchy crust to the puff, which makes a delightful dessert.
Cream Puff

What are the ingredients?

  • The pastry crust is made from butter, sugar, and all-purpose flour. Easily combine all the ingredients into pastry dough, then flatten and cut to the size that fits the puff. Place the pastry crust on the puff batter, and then you will get a crunchy puff after baking.
  • The puff batter contains butter, sugar, salt, water, milk, all-purpose flour, whole eggs, and butter.

How to make a successful cream puff?

  • First, never open the oven while baking; otherwise, the puff will be deflated.
  • The important step to make a nice round cream puff is to cook the flour completely. Cook the flour batter again over medium heat after mixed with water, milk, and butter so that the puff will be raised high after baking.
  • The final batter should be slowly dropped from the spatula when you left it. If the batter is too watery, it will destroy the shape.

How to make the fillings?

  • The most common filling is the whipped cream, which you can beat the heavy whipping cream with sugar until creamy.
  • The custard cream is made with 5 egg yolks, 50 sugar, 400g milk, 40g all-purpose flour, and 20g butter.

How to store it?

  • Keep the puff shells without fillings in the zip-lock bag or an air-tight container, and store them in the freezer for up to 2 weeks.
  • Defrost the frozen puff shells at room temperature for 30 minutes before filling the cream, and dust icing sugar on it before serving.

Cream Puff

Cream Puff

The cream puff is a french pastry dessert that tastes sweet and crunchy with the pastry crust and is usually filled with whipped cream, custard cream, or ice cream.

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes


Pastry Crust

  • 75g Unsalted Butter 
  • 80g Sugar
  • 75g All-purpose Flour 
  • 5g Matcha Powder 


  • 90g Water
  • 90g Milk
  • 75g Unsalted Butter 
  • 5g Sugar
  • 2g Salt
  • 125g All-purpose Flour 
  • 120g Whole Egg


Pastry Crust

  1. Add butter, sugar to a bowl, and combine them with your hand.
  2. Add all-purpose flour into the same bowl, and knead it into a dough.
  3. Place the dough in a plastic bag, and keep it in the fridge for later use.


  1. Add water, milk, and butter in a saucepan, and cook it over medium heat. Keep cooking and stirring until the butter melted.
  2. Remove the saucepan from the stove, add all-purpose flour into it, and mix well with a spatula.
  3. Cook the dough over medium heat, and keep stirring until the dough is completely combined. You should see a thin layer of the dough stick on the saucepan when it is fully combined.
  4. Transfer the dough to a clean mixing bowl. And prepare two beaten eggs. Mix the beaten eggs into the dough little by little.
  5. Preheat oven to 390F.
  6. Transfer the batter into a piping bag, then squeeze on the baking pan with parchment paper. Squeeze the piping bag to make a ball shape on the baking pan, or draw a circle.
  7. Bring out the pastry crust from the fridge, and flatten it with a roller. Tire off small pieces and place them on each batter.
  8. Bake for 15 minutes on 390F, switch the temperature to 330F, bake for 10 minutes, then change to 305F bake for 5 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 116Total Fat: 6.9gSaturated Fat: 4.1gCholesterol: 39mgSodium: 93mgCarbohydrates: 12gFiber: 0.3gSugar: 4.5gProtein: 2g
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