Cream Puffs: 18 Bakery-Worthy Holiday Treats That Start With Just 4 Pantry Ingredients

Cream puffs look like they came from a fancy French bakery, but they start with four things you already have: water, butter, flour and eggs. That is why choux pastry videos are some of the most watched baking videos online. One cream puff video from the channel table diary has more than 20 million views, and another from Nino’s Home has more than 14 million. People love watching plain little balls of dough puff up hollow in the oven. Once you can make one batch, you can make eclairs, profiteroles, a Christmas wreath and even a tall tower for New Year’s Eve. Here is how to start, plus the holiday versions worth trying..

Cream Puffs Start With Just 4 Ingredients

The secret behind every bakery case is this simple dough. You cook water, butter and flour in one pot, beat in eggs, then pipe little mounds. In a hot oven, the water turns to steam and puffs each one up hollow, ready for cream. Every recipe below starts here, so make this once and you can make them all. Have you ever been brave enough to try choux pastry..

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, a piping bag or zip bag, a baking sheet lined with parchment.

How to make it: 1. Heat the oven to 425F. 2. Boil water, butter, sugar and salt in a pot. 3. Dump in the flour and stir 2 minutes until it forms a ball. 4. Cool 5 minutes, then beat in the eggs one at a time. 5. Pipe 1 1/2 inch mounds. 6. Bake 10 minutes, lower to 375F and bake 20 to 25 minutes until deep golden.

Classic Vanilla Cream Puffs, the One to Learn First

This is where everyone should start. Golden, crisp shells are split and filled with silky vanilla pastry cream or sweetened whipped cream, then dusted with powdered sugar. The big tip: bake them until they are deep golden, not pale, or they will fall flat as they cool. Pastry cream or whipped cream: which team are you on?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, for the filling: 2 cups milk, 1/2 cup sugar, 4 egg yolks, 1/4 cup cornstarch, 2 tbsp butter, 2 tsp vanilla, powdered sugar.

How to make it: 1. Make and bake the choux shells. 2. Heat milk until steaming. 3. Whisk sugar, yolks and cornstarch, then slowly whisk in the hot milk. 4. Cook, whisking, until thick. 5. Stir in butter and vanilla and chill 2 hours. 6. Pipe the cream into the cooled shells and dust with sugar.

Chocolate Eclairs With Glossy Ganache

An eclair is the same dough piped in a long line instead of a ball. Preppy Kitchen’s eclair video alone has more than 7.5 million views. Fill them with vanilla cream and dip the tops in a shiny two ingredient chocolate ganache. Eclair means lightning in French, maybe because they disappear that fast. Do you eat an eclair from the end or the middle?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, vanilla pastry cream, 4 oz semisweet chocolate, 1/2 cup heavy cream.

How to make it: 1. Pipe the dough in 4 to 5 inch lines. 2. Bake 10 minutes at 425F, then 25 minutes at 375F. 3. Cool and poke two small holes in the bottom of each. 4. Pipe in the pastry cream. 5. Heat cream and pour over chopped chocolate, then stir smooth. 6. Dip each top in the ganache and chill 20 minutes.

Craquelin Cream Puffs With a Crackly Cookie Top

This is the version that made the 20 million view video so famous. A thin disk of sweet cookie dough goes on top of each mound before baking. As the puff rises, the topping cracks into a crunchy shell. It also helps the puffs rise round and even, so it is great for beginners. Would you fill yours with cream or fresh fruit?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, for the topping: 1/4 cup soft butter, 1/3 cup brown sugar, 1/3 cup flour, plus filling of your choice.

How to make it: 1. Mix butter, brown sugar and flour into a dough. 2. Roll it thin between parchment and freeze 15 minutes. 3. Cut small circles the size of your puffs. 4. Pipe the choux and set a circle on each. 5. Bake 10 minutes at 400F, then 20 minutes at 350F. 6. Cool and fill.

Profiteroles With Ice Cream and Warm Hot Fudge

Profiteroles are small cream puffs filled with vanilla ice cream and covered in warm chocolate sauce. They are perfect for a holiday party because you can bake the shells days ahead and freeze them. Fill them with ice cream, freeze on a tray, and pour on the hot fudge right before serving. Would you pick vanilla ice cream or peppermint?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1 quart vanilla ice cream, 1 cup heavy cream, 8 oz semisweet chocolate, 2 tbsp corn syrup.

How to make it: 1. Bake small 1 inch puffs and cool completely. 2. Split each puff in half. 3. Fill with a small scoop of ice cream and freeze on a tray. 4. Heat cream and corn syrup until steaming. 5. Pour over chopped chocolate and stir smooth. 6. Pile the puffs on a stand and pour the warm sauce over.

Mini Eclairs for a Holiday Dessert Table

Mini eclairs are the easiest way to feed a crowd, because guests can grab one with their fingers. Pipe them about 3 inches long, then dip half in dark chocolate and half in white chocolate. Add red and green sprinkles for Christmas or gold for New Year’s Eve. How many could you eat in one night?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, vanilla pastry cream, 4 oz dark chocolate, 4 oz white chocolate, holiday sprinkles.

How to make it: 1. Pipe the dough in 3 inch lines. 2. Bake 10 minutes at 425F, then 18 minutes at 375F. 3. Cool and fill with pastry cream. 4. Melt both chocolates separately. 5. Dip half the eclairs in each. 6. Add sprinkles and chill 15 minutes.

Pistachio Eclairs in Christmas Green

Pistachio cream has a soft green color that looks festive on a holiday table, and its nutty flavor tastes a little fancy. Stir pistachio paste or finely ground pistachios into vanilla pastry cream, then top with a white glaze and chopped nuts. Bakeries charge a lot for these. Have you ever tried pistachio cream?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, vanilla pastry cream, 1/2 cup pistachio paste or very finely ground pistachios, 1 cup powdered sugar, 2 tbsp milk, chopped pistachios.

How to make it: 1. Bake eclair shells and cool. 2. Stir pistachio paste into the chilled pastry cream. 3. Pipe the cream into the shells. 4. Whisk powdered sugar and milk into a thick glaze. 5. Spoon glaze over each top. 6. Sprinkle with chopped pistachios.

Peppermint Cream Puffs for Christmas Parties

Fold a little peppermint extract and a drop of pink color into whipped cream, and your cream puffs taste like a candy cane. Dip the tops in white chocolate and press on crushed peppermint candy for crunch. They look adorable on a cookie tray next to the usual sugar cookies. Do you love peppermint or skip it?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1 1/2 cups heavy cream, 1/3 cup powdered sugar, 1/2 tsp peppermint extract, 4 oz white chocolate, 1/2 cup crushed peppermint candy.

How to make it: 1. Bake and cool small puffs. 2. Whip cream, powdered sugar and peppermint to stiff peaks. 3. Pipe the cream into each puff. 4. Melt the white chocolate. 5. Dip each top in chocolate. 6. Press on crushed candy and chill until set.

Eggnog Cream Puffs With a Pinch of Nutmeg

These cream puffs taste like the holidays in one bite. Swap half the milk in your pastry cream for eggnog and add a little nutmeg. The filling turns rich and creamy, and a dusting of powdered sugar on top looks like fresh snow. They are perfect on a Christmas morning brunch table. Is eggnog a must in your house?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, for the filling: 1 cup milk, 1 cup eggnog, 1/2 cup sugar, 4 egg yolks, 1/4 cup cornstarch, 1/2 tsp nutmeg, 2 tbsp butter, powdered sugar.

How to make it: 1. Bake and cool the puffs. 2. Heat milk and eggnog until steaming. 3. Whisk sugar, yolks, cornstarch and nutmeg, then whisk in the hot milk. 4. Cook until thick and stir in butter. 5. Chill 2 hours. 6. Fill the puffs and dust with powdered sugar.

Chocolate Raspberry Cream Puffs

Chocolate and raspberry is one of the best pairs in baking. Fill the cream puffs with whipped cream, dip the tops in dark chocolate and serve with fresh raspberries. The red berries make them look ready for Christmas or Valentine’s Day. A drizzle of white chocolate on top is a pretty finish. Chocolate and fruit: yes or no?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1 1/2 cups heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla, 4 oz dark chocolate, 1 oz white chocolate, 2 cups fresh raspberries.

How to make it: 1. Bake and cool the puffs. 2. Whip cream, sugar and vanilla to stiff peaks. 3. Split and fill each puff. 4. Dip the tops in melted dark chocolate. 5. Drizzle with melted white chocolate. 6. Serve on a platter with fresh raspberries.

Strawberry Shortcake Cream Puffs

Think strawberry shortcake, but in a light, crisp shell. Split a large puff or a choux ring, fill it with whipped cream and pile in sliced strawberries. It is a fresh, bright dessert after a heavy holiday dinner. You can also use frozen berries that have been thawed and drained. Shortcake biscuits or choux: which do you like better?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1 1/2 cups heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla, 2 cups sliced strawberries, 1 tbsp sugar.

How to make it: 1. Pipe large 3 inch puffs or a ring and bake until deep golden. 2. Toss strawberries with sugar and let sit 15 minutes. 3. Whip cream, powdered sugar and vanilla. 4. Split the puffs in half. 5. Fill with cream and strawberries. 6. Put on the tops and dust with sugar.

Paris-Brest, the Bicycle Wheel Pastry

This French classic is shaped like a wheel because it was created to honor the Paris to Brest bicycle race. A big ring of choux is topped with sliced almonds, baked, then filled with a nutty praline cream. It is a showstopper on a holiday table and easy to slice for a crowd. Would you serve it for Christmas or New Year’s?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1/3 cup sliced almonds, for the filling: 1 1/2 cups heavy cream, 1/2 cup hazelnut or almond praline paste, 1/4 cup powdered sugar.

How to make it: 1. Draw an 8 inch circle on parchment and pipe two rings of dough, then one on top. 2. Sprinkle with almonds. 3. Bake 15 minutes at 400F, then 25 minutes at 350F. 4. Cool and slice in half across. 5. Whip cream with praline paste and sugar. 6. Pipe it into the ring and set the top back on.

Religieuse, the Stacked French Cream Puffs

A religieuse is a big puff with a small puff on top, glazed in chocolate and finished with a little piped collar. The name means nun in French, because the shape reminds people of a nun in her habit. Kids think they look like little snowmen, so they are fun to make together. Which would you eat first, the top or the bottom?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, chocolate pastry cream, 4 oz semisweet chocolate, 1/2 cup heavy cream, 1/2 cup buttercream for piping.

How to make it: 1. Pipe large and small puffs and bake. 2. Fill both sizes with chocolate pastry cream. 3. Make ganache with hot cream and chopped chocolate. 4. Dip the tops of all puffs in ganache. 5. Set a small puff on each large one. 6. Pipe a little buttercream collar where they meet.

A Cream Puff Christmas Wreath

This is the centerpiece everyone will photograph. Pipe the cream puffs touching each other in a circle, so they bake into one ring. Fill them, dust with powdered sugar like snow, and decorate with red berries and mint leaves. It takes the same effort as regular puffs but looks like it came from a bakery window. Where would you put yours?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 2 cups sweetened whipped cream or pastry cream, powdered sugar, 1 cup fresh raspberries, fresh mint leaves.

How to make it: 1. Draw a 9 inch circle on parchment. 2. Pipe 2 inch mounds touching each other around the circle. 3. Bake 10 minutes at 425F, then 25 minutes at 375F. 4. Cool, then slice the whole ring in half. 5. Fill with cream and replace the top. 6. Dust with sugar and decorate with berries and mint.

Croquembouche, the Tower for New Year’s Eve

A croquembouche is a tall cone of small cream puffs held together with caramel. It is the traditional French wedding cake, and the name means crunch in the mouth. It looks hard, but it is really just small puffs stacked in circles that get smaller. Make it the same day you serve it. Would you dare to build one?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, vanilla pastry cream, 2 cups sugar, 1/2 cup water, a cardboard or foam cone as a guide.

How to make it: 1. Bake about 60 small puffs and fill them. 2. Cook sugar and water to a deep amber caramel. 3. Dip the side of each puff in caramel very carefully. 4. Stack the puffs in rings around the cone, getting smaller as you go. 5. Remove the cone if you like. 6. Drizzle thin threads of caramel around the tower.

Salted Caramel Cream Puffs

If you love salted caramel, this is your version. Fill the cream puffs with whipped cream or vanilla pastry cream, then spoon warm salted caramel sauce over the top. A pile of them on a board makes a fun and easy dessert for game night. Store bought caramel works if you are short on time. Sweet or salty: which do you crave?

You will need: 1 cup water, 1/2 cup butter, 1 tsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, vanilla pastry cream, for the sauce: 1 cup sugar, 6 tbsp butter, 1/2 cup heavy cream, 1 tsp flaky salt.

How to make it: 1. Bake and fill the puffs. 2. Melt sugar in a heavy pan until amber. 3. Whisk in butter carefully. 4. Pour in cream and whisk smooth. 5. Stir in salt and cool 10 minutes. 6. Spoon the sauce over the puffs and serve.

No-Bake Eclair Cake From the Church Cookbook

This is the lazy version grandma made in a 9×13 pan. Layers of graham crackers and vanilla pudding mixed with whipped topping soften overnight in the fridge, so it tastes like an eclair without any baking. Top it with a simple chocolate frosting. It is the perfect dish to bring to a potluck. Did your family make this one? For more easy show-off treats, see our puff pastry desserts that look store bought.

You will need: 1 box (14 oz) graham crackers, 2 boxes (3.4 oz each) instant vanilla pudding, 3 cups cold milk, 8 oz whipped topping, 1 can (16 oz) chocolate frosting.

How to make it: 1. Whisk the pudding mix and milk for 2 minutes. 2. Fold in the whipped topping. 3. Line a 9×13 pan with graham crackers. 4. Spread half the pudding, then add more crackers. 5. Repeat and finish with crackers. 6. Warm the frosting slightly, spread on top and chill overnight.

Tips So Your Cream Puffs Never Fall Flat

Most flat puffs come from three mistakes: adding the eggs to dough that is too hot, using too much egg, or pulling them out too soon. The dough should be thick and glossy and fall from the spoon in a V shape. Do not open the oven for the first 20 minutes. For a step by step look, the Preppy Kitchen eclair video is a great guide. What will you bake first?

You will need: A wooden spoon, a stand or hand mixer, a piping bag with a large round tip, parchment, an oven thermometer.

How to make it: 1. Cool the cooked dough 5 minutes before adding eggs. 2. Add the last egg a little at a time. 3. Stop when the dough falls in a V shape. 4. Keep the oven closed for 20 minutes. 5. Bake until deep golden and firm. 6. Poke each puff to let steam escape and cool on a rack.