Cream Puffs

Cream puffs are a classic French dessert — crisp on the outside, light and airy inside, and filled with smooth, fluffy whipped cream. With a cream charger, whipping up the filling becomes quicker, easier, and more consistent. In this recipe, we’ll show you how to make cream puffs from scratch and use a whipped cream charger to fill them like a pro.

Ingredients

Instructions

Preparing the Choux Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt, then bring the mixture to a gentle boil. Once it reaches a boil, lower the heat and quickly stir in the flour all at once. Continue mixing until the dough comes together and begins to pull away from the sides of the pan.

Transfer the warm dough to a mixing bowl and allow it to cool for about five minutes. Next, add the eggs one by one, beating well after each addition until the mixture becomes smooth, glossy, and pipeable.

Using a spoon or piping bag, form small mounds of dough on the prepared baking sheet. Bake them for 20–25 minutes, or until they’re puffed up and golden brown. Let the choux pastries cool completely before adding any filling.

Tips

Make sure the cream is cold before charging — this helps it whip faster and hold its shape.

Don’t overfill the puffs or they may burst.

Store unfilled puffs in an airtight container; fill them just before serving for the best texture.

Using a cream charger takes the guesswork out of making whipped cream — and it’s perfect for filling cream puffs quickly and evenly. Whether you're making them for a party or just treating yourself, these cream puffs are sure to impress.