Cream puffs also knowen as Choux Au Craquelin has a beautiful golden crispy crunchy outside, the combination of the softly whipped cream and the crispy shell is so easy and delicious. In a large mixing bowl, cream together butter and sugar until they are well combined then mix in the flour. It’s only three ingredients however you can add more flavour if you want. Transfer the dough to a piece of parchment paper and using another parchment paper on top, roll it out thinly about one-fourth of an inch thickness then let teh dough sit in teh fridge for about an hour to firm up.

To make the choux pastry, into a saucepan over medium heat, add warm water along with some butter and allow it to melt. As soon as the water comes to a boil, turn down the flame and mix in the flour, add the flour at once and stir until the dough forms and pulls away from the sides of the pan. Let it sit for about ten minutes to cool down then add the dough in the bowl of a stand mixer, add in two large eggs and mix until you get a smooth choux pastry dough.

Transfer the dough into a piping bag with a round tip and you are going to form then cream puffs. Pipe them on a parchment-lined baking sheet. Take the pastry dough out of the fridge and you are goung to cut out the disks which should be the same time as the cream puffs. Press the cut dough disk gently onto the choux pastry then bake them in a preheated 390 degrees Fahrenheit oven for 20 to 25 minutes then slightly turn off the oven and let them sit in there for another 15 to 20 minutes.

The choux will dry up and become really crispy. Let them cool down completely then fill them with any cream of your choice. For this recipe, you will use whipped cream filling. In the bowl of a stand mixer, add cream cheese and heavy cream then whip them together until combined then add sugar and continue to beat then until they reach medium to stiff peaks.

Pipe the cream in a piping bag then fill the cream puffs with the filling until they become really heavy. These are so delightful and flavourful with amazing crispiness.


Choux Cream;

  • 70 gr Water ( 5 tbsp)
  • 50 gr Butter ( 3 1/2 tbsp)
  • 60 gr Flour ( 8 tbsp )
  • 2 Medium Eggs
  • Pinch of Salt

Cookie Pastry:

  • 50 gr Butter ( 3 1/2 tbsp)
  • 50 gr Flour ( 6 1/2 tbsp)
  • 50 gr Sugar ( 4 tbsp)
  • Pinch of Salt


  • 400 gr Heavy Cream ( 14 ounces)
  • 100 gr Philadelphia Cream Cheese (4 ounces)
  • 1 tsp Vanilla
  • Sugar ( Add to your liking)

This recipe makes 9 large cream puffs. If you choose to make these smaller, baking time will vary so you will bake them to about  15 min. minutes.