This Easy Cream Puffs Recipe is the best I’ve ever had! Shared by a friend it instantly became a favorite! See how easy it is with step-by-step photos!

Cream puffs are not as a complicated dessert as you may think. With a few prepping steps and the oven doing the baking all these need is some assembling and self control because they’re REALLY good! Much better than store-bought! Complimented that they were the best cream puffs ever tried, from a stranger, I think they need better recognition!

Cream puff sharp tilted

Ingredients for Easy Cream Puffs:

  • 1 cup water
  • 1 stick unsalted butter
  • pinch of salt
  • 1 cup all-purpose flour
  • 4 eggs

Ingredients for cream puffs

How to Make Easy Cream Puffs:

  1. Melt butter in water and salt over medium-high heat.

cream puffs 1

2. Add the flour and quickly whisk until a thin film forms on the bottom of the saucepan and batter forms into a ball (1-2 min).

3. Remove from heat and transfer dough into a stand mixer. Allow dough to cool for 3 minutes.

cream puffs 2

4. With a paddle attachment; beat dough over med heat to let heat escape. Then add 1 egg at a time beating well after each addition. Beat dough for 2 minutes after the last egg is added. Dough should be tacky and creamy.

cream puffs 3

5. Transfer dough into a piping bag (or ziploc-bag.) I used a round tip but the opening of a piping bag will work just as good. 

6. Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Tip: dap the four corners of the baking sheet with some of the batter before applying the parchment paper, this helps the paper not slide when piping out. cream puffs 4

6. Holding the piping bag in a downward direction, squeeze batter out holding the bag in one place and count to 5 seconds, slowly moving upwards.  Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25″ wide.)

7. Dip your fingers into water and smooth out the pointy tops. Bake in the  preheated oven for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate. Cool and set aside until needed.

cream puffs 5

Keep in mind puffs rise much during baking. They should be hollow and moist on the inside and golden on the outside. 

Filling and topping ingredients for cream puffs: 

  • 1 (8oz) container of Cool whip (my store had lite and fat-free at the time which worked just fine)
  • 3 tbsp condensed milk
  • 3 tbsp whipped cream cheese
  • 2 (7 oz) Giant Size Hershey’s bars

Ingredients for filling

TO MAKE FILLING: 

  1. In a large mixing bowl combine cool whip, cream cheese and condensed milk. Beat until creamy and thick. Refrigerate until needed.

cream puff filling

How TO MELT CHOCOLATE:

  1. Place chocolate pieces into a microwavable safe bowl and microwave for 1 minute and 30 seconds, making intervals very 30 seconds and stirring.

cream puff melted chocolate

TO ASSEMBLE PUFFS:

  1. Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.
  2. Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated.

cream puff assembly

Serve cold.

cream puff default 2

Easy Cream Puffs Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 people
Author: Alyona's Cooking
This Easy Cream Puffs Recipe is the best I've ever had! Shared by a friend it instantly became a favorite! See how easy it is with step-by-step photos! 

Ingredients

  • CREAM PUFFS:
  • 1 cup water
  • 1 stick unsalted butter
  • pinch of salt
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING & TOPPING:
  • 1 8oz container of Cool whip
  • 3 tbsp condensed milk
  • 3 tbsp whipped cream cheese
  • 14 oz Hershey's milk chocolate bars melted

Instructions

  • Melt butter and salt in water over medium-high heat. Add the flour and quickly whisk until a batter forms into a ball (1-2 min).
  • Transfer dough into a stand mixer with a paddle attachment and beat 30 seconds. Then add 1 egg at a time. Beat dough for 2 minutes after the last egg is added (dough will be tacky.)
  • Place dough into a piping bag with a round tip.
  • Preheat oven to 375°F and line two large baking sheets with parchment paper.
  • Holding the piping bag in a downward direction, squeeze batter out holding the bag in place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25" wide.)Dip your fingers into water and smooth out the pointy tops.
  • Bake for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate.
  • FOR FILLING: Beat cream cheese until smooth then add cool whip and condensed milk.
  • TO ASSEMBLE PUFFS: Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.
  • Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated. Serve cold.

Notes

Tip: dap the four corners of the baking sheet with some of the batter before applying the parchment paper, this helps the paper not slide when piping out.

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