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.


  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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