Powdered Cream Puffs make a beautiful, delicious treat to serve as a dessert or afternoon sweet little nibble with a glass of milk, a warm mug of hot chocolate or a cup of coffee.

Cream Puffs Recipe | ©addapinch.com

These light little cream puffs are dusted with confectioner’s sugar, reminding me of snowy little peaks and making them perfect for an elegant little treat.

Cream Puffs Recipe | ©addapinch.com


But seriously, how fun are these to make with your children for a snowy afternoon treat when you are stuck inside? Or to make when friends come by for New Year’s Eve? Since they are so easy to make and impressive to serve, you’ll find all sorts of occasions to share them with family and friends.

Who knows? They may just become your signature pastry to whip up and serve.


Cream Puffs Recipe | ©addapinch.com

Cream Puffs Recipe | ©addapinch.com


Here’s my Cream Puffs recipe. I hope you love it!

Cream Puffs Recipe

Cream Puffs make an easy, elegant treat to serve when entertaining. This simple cream puffs recipe make 12 powdered cream puffs.

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Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12
Author: Robyn Stone | Add a Pinch


  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 4 eggs
  • 1 cup whipping cream
  • 1/4 cup confectioner's sugar
  • 1 teaspoon vanilla
  • confectioner's sugar for dusting


  • Preheat the oven to 425°F. Line two baking sheet pans with parchment paper or silicon baking mats. Set aside.
  • Heat water, butter, and salt in a medium-sized saucepan over medium heat until the butter has melted. Bring the mixture to a rolling boil. Once it reaches a rolling boil, remove from the heat and stir in the flour with a wooden spoon. Return the pan to the heat and continue to stir the flour into the butter mixture until it is well-combined and is smooth when stirred with the spoon, about a minute or two.
  • Allow to cool for about 10 minutes. Beat in eggs, one at a time, with an electric mixer until all eggs have been added and the mixture becomes smooth.
  • Use an ice cream scoop and fill dough about halfway in scoop. Then, drop batter onto the prepared baking sheets, spacing about 3 inches apart.
  • Place in the oven and bake for 15 minutes. Reduce temperature to 350º F and bake until a light golden brown, about 20-25 more minutes.
  • Remove sheet pans from the oven and pierce the side of puff with a skewer or tip of a sharp knife to allow the steam to escape from the puff, otherwise the inside of the puff will become soggy as it cools. After about 5 minutes, split the cream puffs in half lengthwise and allow to cool completely.
  • Once cooled, prepare vanilla whipped cream by whipping whipping cream until soft peaks form. Then, slowly whip in confectioner's sugar and vanilla. Continue to whip until stiff peaks form. Spoon whipped cream into a large pastry bag or zip top bag and pipe filling onto bottom portion of the cream puff. Carefully place the top back onto the cream puffs and dust generously with confectioner's sugar.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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9 Comments Leave a comment or review

  1. I’m a crazy girl who loves cream puffs, minus the cream. Yep, I prefer them plain. I’ll make a batch and eat them just as they are… plain, simple, and delicous! I do agree they are a simple treat to serve to guests. Merry Christmas!

  2. Mmmm, those look wonderful!

    Quick question, do you think I can make these a day ahead, and do they need to be kept refrigerated? We’re having a New Years Eve party and these would make wonderful appetizers/desserts. Thanks!

    1. Hi Rachel,
      You can make them ahead. Just store them in the refrigerator in an airtight container for up to two days ahead of time. Then, you’ll want to heat them for about 5 minutes or so in a 350º F oven to get them crisp again. Then, just allow to cool before adding the cream. Hope you love them.

  3. Time to enter the real world and go metric – temperature in Centigrade and measurements in grams, length in centimeters or millimeters and so on. The US is tooooooooooo far behind!! To convert F to C subtract 32 and multiply by 5/9.
    Example (425-32)x 5/9=218 or 220 (approx.) 325F = 160C


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