Easy Cream Puffs

As you can see I’m going through another phase, or I should say back to my sprinkles and cherries. With that, I had to control my urge not to top these easy cream puffs with a big cherry, but I had to make them pretty in pastels for Easter.

Easy Cream Puffs | Bakers Royale

It’s like I get stuck in phases. Right now, I’m back to bright and cheerful color palettes.

Easy Cream Puffs | Bakers Royale

Speaking of phases, when does the ultra prego-absent-minded stage go away? Seriously, I waddle, I klutz (yes, that’s proper English for today), and my half-on half-off brain forgot and, by instinct, had me suck in my stomach while trying to shimmy between a wall and the set up of these Easter Cream Puffs.

Pastel Cupcake Liner | Bakers Royale

You can imagine how that turned out—clean up was not fun and it left me a few pictures short of the food.

Pastel Cupcake Liner | Bakers Royale

Which only worked out because I decided to just shoot cupcake liners. If you are a regular reader here you’ll know I do this every so often, like, here, here and here—there is just something about the ethereal aspect of them that I love.

this recipe

Easter Cream Puffs

Yield: Makes 12 3-inch cream puffs


Pate choux

  • 1 cup water
  • 8 tablespoon butter
  • 2 tablespoon sugar
  • pinch salt
  • 1 ½ cups bread flour
  • 3 large eggs plus 2 egg whites

Whipped Cream

  • 2 cup heavy cream
  • 2 tablespoons confectioner sugar
  • 2 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

Colored Glaze

  • 2 cups of confectioner sugar
  • 2-4 tablespoons milk
  • 1 small drop of McCormick Red Food Color
  • 1 small drop of McCormick Yellow Food Color
  • 1 small drop of McCormick Green Food Color
  • 1 small drop of McCormick Blue Food Color


Preparation: Heat oven to 400 degrees F and line bake sheet with parchment paper.

To make pate choux:

  • Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.  Remove pan from heat and add bread flour and stir until combined. Return pan to heat and stir in a circular motion until dough forms a ball at the center of pan.  Transfer dough to stand mixer bowl and let rest for 5 minutes.
  • Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until combined. Add 1 egg at a time and mix until fully incorporated before adding the next. Dough should be smooth, if not mix until dough is free of lumps.
  • Place dough in pastry bag fitted with a large round tip. Pipe 2-inch puffs, two inches apart onto parchment-lined pan. Bake at 400 for about 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.

To make whipped cream:

  • Place heavy cream, sugars and vanilla in a chilled bowl, using a hand mixer on medium-high beat until stiff peaks form.

To make glaze:

  1. Sift confectioner sugar and add 2-4 tablespoons of milk (or as needed for a pouring consistency) and whisk until smooth.  Divide finished glazed into four separate bowls. For best coloring control, dip a toothpick into food color and swirl into glaze (add more as desired). Pour colored glaze on top of cream puff and finish with sprinkles.

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  1. says

    Wow, they’re really too pretty. One of the most lovely cream puffs I’ve ever seen, no kidding.
    And I’m such a cream puff fan. I also love them filled with ice cream (a must-try) or chocolate flavored cream. There is a wonderful store in Paris that only sells these (they call them choux) and that’s really a dream place.


  2. says

    Ah yes… the seasonal phases. Sprinkles are something I think we can all get behind, though. Who doesn’t love those pastel colors?

    So, I’ve had quite the sweet tooth recently… something rare for me. I need sweets every night. Not sure if that means that I should make these or not. Ok, I think it does. Fine.


  3. Jessica Wood says

    I’m so excited to make these. One question.. would it be okay to substitute bread flour for all-purpose flour? Thanks!


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