Cream Puffs with Sweet Cream and Raspberries

These bakery-style Cream Puffs are made with buttery, golden Choux pastry, filled with fluffy sweet whipped cream, and optionally topped with raspberries and powdered sugar. Perfect for elegant entertaining or a simple sweet treat at home.

Why You’ll Love This Recipe

• Light, airy Choux pastry with a crisp exterior
• Fluffy sweet whipped cream filling
• Visually stunning and perfect for gatherings
• Surprisingly easy to make at home
• Customizable with fruit, sauces, or flavored creams

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 8 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For Cream Filling and Garnish:

• 2 cups heavy whipping cream, chilled
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 28 raspberries (optional)
• 1 tablespoon powdered sugar, for dusting

directions

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment or a silicone baking mat.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil, then remove from heat and stir in flour all at once.
3. Return to medium heat and stir constantly for 1½ to 2 minutes until a thin film forms on the pan and dough forms a smooth ball.
4. Transfer dough to a mixing bowl. Beat on medium speed for 1 minute to cool slightly. Add eggs one at a time, mixing until fully incorporated after each addition. The dough should be thick and ribbon-like.
5. Transfer dough to a piping bag fitted with a 1/2” round tip. Pipe 28 mounds, about 1½” wide and ½” tall, spaced 1” apart. Smooth any peaks with wet fingers.
6. Bake at 425°F for 10 minutes. Without opening the oven, reduce temperature to 325°F (163°C) and bake for another 20–22 minutes, until golden brown. Cool completely on a wire rack.

To Make the Cream Filling:

7. In a mixing bowl, whip cream with sugar and vanilla on medium-high speed until stiff peaks form. Transfer to a piping bag with a large open star tip.

To Assemble:

8. Option 1: Insert the piping tip into the side of each puff and fill until cream starts to push back.
9. Option 2: Slice puffs in half, pipe cream into the base, add a raspberry if desired, and replace tops.
10. Dust with powdered sugar before serving.

Servings and timing

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: 28 cream puffs
• Calories: 165 kcal per cream puff

Variations

• Add lemon or almond extract to the whipped cream for a flavor twist
• Fill with pastry cream or chocolate mousse instead of whipped cream
• Drizzle with melted chocolate or caramel sauce
• Use other berries or fruit slices for seasonal variations
• Make mini cream puffs for bite-sized party treats

storage/reheating

Store unfilled puffs in an airtight container at room temperature for up to 1 day or freeze for up to 1 month. Filled puffs should be kept in the refrigerator and enjoyed within 1–2 days. Do not microwave; enjoy chilled or at room temperature.

FAQs

Can I make cream puffs in advance?

Yes, bake and cool the puffs a day ahead and fill just before serving for best texture.

Why did my puffs deflate?

They may not have been baked long enough or the oven door was opened too early.

Can I freeze cream puffs?

Yes, freeze the unfilled puffs and thaw at room temperature. Fill before serving.

What cream is best for filling?

Heavy whipping cream with at least 36% fat content works best for a stable filling.

Can I use store-bought whipped cream?

Freshly whipped cream gives better texture and flavor, but store-bought works in a pinch.

How do I know when the puffs are done?

They should be golden brown, firm to the touch, and sound hollow when tapped.

Can I make them without a piping bag?

Yes, use a spoon to drop the dough into mounds, though the shape may be less uniform.

Can I use a different type of sugar in the filling?

Yes, powdered sugar can be used instead of granulated sugar for a smoother texture.

What else can I fill cream puffs with?

Try flavored whipped cream, lemon curd, or mascarpone-based fillings.

How long do filled cream puffs last?

Best eaten within 24–48 hours when stored in the refrigerator.

Conclusion

Cream Puffs with Sweet Cream and Raspberries are an elegant and delightful treat perfect for any occasion. With crisp Choux pastry and a soft, creamy filling, they bring bakery-quality desserts right to your kitchen. Customize with seasonal fruits or sauces and enjoy the satisfying blend of textures and flavors in every bite.

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