And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Cream Puffs with Basic Cream Chantilly

Pies and Pastry, Vera's Recipes

Whenever you don’t know what to do and you need a relatively quick and simple desert, my proposition is always Cream Puffs. Simply, think about it: is there anybody you know that doesn’t like this great dessert? I don’t know one person. OK, maybe it isn’t completely true, but in my walk of life it is. Everyone likes this treat.

Cream Puffs

One point of discussion could be Cream Puffs filling! Vanilla, Banana or Cannoli Cream filling? Or maybe basic Cream Chantilly. The result is always the same – sweet pleasure.

And so, there they were, Cream Puffs on my blogger menu. Maybe you will ask why. Well, for no specific reason. I just wanted a fresh recipe on my blog. But, how to be fresh when I played around with this treat a few months ago? The new thing will be that instead of Cannoli Cream, with which I filled the puffs for the first time, this time I would fill them with Basic Cream Chantilly.

And that would be all, As for the ingredients and Instructions, nothing revolutionary. Everything is described in the instructions under this text. As for the results, as always with Cream Puffs everything is just fantastic. Just take a look at the photos.

Cream Puffs

Of course, the biggest sacrifice was made by my husband and my grandpa who had not finished Sex In The Pan cake that I made, and already had a new treat in front of them. But, they just couldn’t resist it. The only thing they could do is yammer about the fact that they had gained weight while their mouth and chins where white from the sugar.

Cream Puffs with Basic Cream Chantilly

25 minPrep Time

25 minCook Time

50 minTotal Time

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For Cream Puffs:

1 cup water

1/2 cup unsalted butter cut into cubes

2 Tbsp. white sugar

1/2 tsp. salt

1 cup all-purpose flour

4 large eggs

For Crème Chantilly:

1 1/2 cups heavy cream- cold

3 tablespoon powdered sugar

1 tsp vanilla


  1. Preheat oven to 425° F, place the wire rack in center of the oven, and line a pan with parchment paper.
  2. Combine water, butter, sugar and salt in a medium saucepan over medium high heat and bring to boil, stirring occasionally with a wooden spoon.
  3. Add flour (all at once) and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
  4. Remove from heat and allow to cool for about 5 minutes, than add eggs (one at a time) and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
  5. Transfer batter to piping bag and pipe onto prepared pan, leaving about 2 inches between each one.
  6. Place the baking sheet in the oven and turn the heat up to 450F, bake for 10 minutes then drop the heat down to 350F and bake for 10-15 minutes until the puffs become golden brown and set.
  7. Do not open the oven while they’re cooking!!!
  8. Remove to a cooling rack to cool completely.
  9. Mix heavy cream until just starting to thicken, than add powder sugar and vanilla and continue mixing until soft to medium peaks form.
  10. Transfer the cream to a pastry bag and pipe the filling into each puffs.
  11. Sprinkled with powder sugar.
Recipe Type: Dessert


12 thoughts on “Cream Puffs with Basic Cream Chantilly

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  1. These sound delicious….and very rich! Do you know if they would freeze well once the filling is added? We have chickens, and an overabundance of eggs. I’ve been looking for things I could make to use up some of these, and having quick desserts in the freezer would be a welcome addition to our stash. 🙂 I’m thinking that since you can buy them at the store in the freezer section that it should freeze beautifully.

    1. Thanks Toni 🙂
      I really don’t know could these puffs freeze well, I’ve never tried that, I’m so sorry but I can’t help you about that

      1. I have made these and frozen them and when thawed were fresh and delicious. Do not sprinkle with powdered sugar before freezing.

  2. I have made this recipe several times to my guests delight. I sometimes add cocoa powder to the cream for a special treat and drizzle melted chocolate over the puffs.

  3. I did a half batch just to try them out and they turned out spectacular! This recipe is wonderful. I learned a few good lessons while making them… Parchment paper is necessary (I lost the bottom to two of my puffs) and making sure to pipe the puff in a mound shape is very important to making sure you have a good place to fill them. Thanks again, I’ll be passing this recipe along!

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