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.

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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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27 Responses to “Easy Cream Puffs”

  1. #
    Betsy | JavaCupcake.com — April 2, 2014 @ 1:10 am

    Ooohhh! These look delish! I love the styling of the photos too… the natural light really makes the colors pop! YUM!


  2. #
    Chloe Cramer — April 2, 2014 @ 3:34 am

    Such amazing pictures! I love the glaze on the cream puffs :-)


  3. #
    Belinda@themoonblushbaker — April 2, 2014 @ 4:35 am

    I am loving the pastels! Such an inspirational spread of cupcake liners (seriously great photography here).

    Also cream puffs with that icing? SO cute.


  4. #
    Monique — April 2, 2014 @ 5:05 am

    Love these pastels..


  5. #
    Tieghan Gerard — April 2, 2014 @ 5:08 am

    These are so fun and cute. I love the spring colors and the cupcake liners! :)

    Oh and I am a phase person too!


  6. #
    Phi @ The Sweetphi Blog — April 2, 2014 @ 5:11 am

    These look gorgeous! I’ve always wanted to try and make cream puffs, and now I have a recipe, thanks!!


  7. #
    ashley - baker by nature — April 2, 2014 @ 5:22 am

    These are the most scrumptious little things I’ve seen all day!!! Pinned! Now I’m off to dream about devouring the whole batch.


  8. #
    Julie @ Table for Two — April 2, 2014 @ 5:22 am

    These are seriously so beautiful! I love the pastels and it really does remind me that Spring is here!


  9. #
    Sophia @ NY Foodgasm — April 2, 2014 @ 5:42 am

    These look delish and they are sooooo pretty! The lighting is perfect for easter!


  10. #
    Jenny Flake — April 2, 2014 @ 6:01 am

    These are so beautiful Naomi! Love!!


  11. #
    Heather Christo — April 2, 2014 @ 6:34 am

    GORGEOUS Naomi!! My family would die to have these on their Easter table!


  12. #
    Anna @ Crunchy Creamy Sweet — April 2, 2014 @ 6:52 am

    So cute! Love the colored glaze and sprinkles! Pinned!


  13. #
    Zainab @ Blahnik Baker — April 2, 2014 @ 7:01 am

    I LOVE your sprinkles and cherry phase…just saying!! These look so amazing!! And I like the playful stunning photos of the baking cups :)


  14. #
    Gaby — April 2, 2014 @ 8:18 am

    So pretty and just perfect for getting us in the mood for Spring!


  15. #
    Fawn @ Cowen Park Kitchen — April 2, 2014 @ 9:53 am

    Adorable! I’m planning on making ridiculously sprinkled sugar cookies later today and pastels will certainly be involved…same wavelength!


  16. #
    Nancy — April 2, 2014 @ 10:58 am

    These turned out so pretty! I’m planning on making choux pastry for the first time this month. Hopefully it turns out well!


  17. #
    Katrina @ Warm Vanilla Sugar — April 2, 2014 @ 1:18 pm

    These are so stinking cute! I love them!


  18. #
    Irene @ {a swoonful of sugar} — April 2, 2014 @ 4:13 pm

    LOVE the pastel colours of the icing with the sprinkles and the liners!


  19. #
    Laura (Tutti Dolci) — April 2, 2014 @ 6:10 pm

    Love these spring colors, so pretty!


  20. #
    Denise | TLT — April 2, 2014 @ 9:31 pm

    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.


  21. #
    Emily @ Life on Food — April 3, 2014 @ 2:42 am

    Oh my! My husband loves cream puffs. They are a must order if ever on a dessert menu. Love all of the Spring colors.


  22. #
    Lisa @ Simple Pairings — April 3, 2014 @ 4:02 am

    Seriously, so beautiful! The way you’ve decorated these cream puffs is so adorable. Perfect for spring!


  23. #
    Brian @ A Thought For Food — April 3, 2014 @ 4:19 am

    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.


  24. #
    Jessica @ Jessiker Bakes — April 3, 2014 @ 12:22 pm

    Love the colours, the pastels are so pretty. These cream puffs are totally perfect for easter.


  25. #
    Renee @ Awesome on $20 — April 12, 2014 @ 10:16 pm

    These look completely delightful. A cherry would have been completely fun.


  26. #
    Margot C — April 14, 2014 @ 5:54 pm

    These are so beautiful! Did you see this?
    THE GRAND BUDAPEST HOTEL: “How To Make a Courtesan au Chocolat”

    You should see the movie, pastries figure prominently in the plot!


  27. #
    Jessica Wood — April 23, 2014 @ 10:44 am

    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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