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Cream Puffs with Sweet Cream and Raspberries

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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.

  • Total Time: 1 hour
  • Yield: 28 cream puffs

Ingredients

  • 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

Instructions

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

Notes

  • Ensure eggs are room temperature for best dough consistency.
  • Do not open oven door early—steam is essential for puffing.
  • Cream puffs can be made ahead and filled just before serving.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 165
  • Sugar: 5g
  • Sodium: 45mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 65mg

Find it online: https://iamstarved.com/cream-puffs-with-sweet-cream-and-raspberries/