{"id":260,"date":"2026-05-17T18:46:43","date_gmt":"2026-05-17T18:46:43","guid":{"rendered":"https:\/\/recipes.alwadifa10.com\/?p=260"},"modified":"2026-05-17T18:46:43","modified_gmt":"2026-05-17T18:46:43","slug":"famous-cream-puffs-the-light-airy-pastry-that-will-make-you-feel-like-a-french-pastry-chef","status":"publish","type":"post","link":"https:\/\/recipes.alwadifa10.com\/?p=260","title":{"rendered":"Famous Cream Puffs \u2013 The Light, Airy Pastry That Will Make You Feel Like a French Pastry Chef"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">There are desserts that impress, and then there are Famous Cream Puffs \u2013 the kind of elegant, airy, golden pastry that makes people think you spent hours in a French patisserie. But the secret? They are surprisingly simple to make at home. Imagine a crisp, hollow choux shell, perfectly puffed and golden, filled with a luscious, silky vanilla pastry cream, and finished with a dusting of powdered sugar or a drizzle of chocolate. Each bite shatters then melts in your mouth. These cream puffs have been beloved for generations \u2013 from elegant tea parties to holiday dessert tables to carnival snack stands. If you are searching for a <strong>classic cream puff recipe<\/strong> that is foolproof, delicious, and sure to earn you rave reviews, this is the one.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whether you are a beginner baker or a seasoned pro, this recipe will guide you through making perfect choux pastry (p\u00e2te \u00e0 choux) \u2013 the same dough used for \u00e9clairs, profiteroles, and goug\u00e8res. With simple ingredients like butter, flour, eggs, and water, you can create a dessert that looks and tastes like it came from a Parisian bakery. This <strong>homemade cream puff recipe<\/strong> will become your signature dessert.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this complete guide, you will learn the master recipe for famous cream puffs, including pro tips for getting perfectly puffed shells (no deflating!), a luscious vanilla pastry cream filling, delicious variations (chocolate, coffee, or strawberry cream puffs), storage and freezing instructions, and why this classic French dessert has stood the test of time. Let\u2019s preheat that oven.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why These Cream Puffs Are So Famous (And Why You Can Make Them at Home)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cream puffs (profiteroles) have been a staple of French patisserie since the 16th century, when they were created by the chef of Catherine de\u2019 Medici. The dough \u2013 choux pastry \u2013 is unique because it is cooked twice: first on the stovetop, then baked. This creates a hollow interior perfect for filling. While they look intimidating, the technique is straightforward. With a few key tips (no peeking in the oven, using room temperature eggs, and proper drying), anyone can achieve bakery\u2011worthy results. This is a <strong>choux pastry recipe<\/strong> that will boost your baking confidence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is why you will love them:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Only 15 minutes of active prep<\/strong> \u2013 Then bake and fill.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Simple ingredients<\/strong> \u2013 Butter, flour, eggs, water, salt, sugar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Incredibly light and airy<\/strong> \u2013 Crisp outside, hollow inside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Endlessly customizable<\/strong> \u2013 Change the filling or topping.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Impressive for parties, holidays, or afternoon tea<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make\u2011ahead and freezer\u2011friendly<\/strong> \u2013 Fill just before serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kid\u2011friendly and adult\u2011loved<\/strong> \u2013 A guaranteed crowd\u2011pleaser.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once you try these <strong>easy cream puffs<\/strong>, you will never buy them from a bakery again.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Complete Famous Cream Puffs Recipe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This recipe makes about 18\u201120 medium cream puffs (2\u2011inch diameter) or 10\u201112 large ones. It can easily be doubled.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients \u2013 For the Choux Pastry (P\u00e2te \u00e0 Choux):<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bd cup (120ml) water<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bd cup (120ml) whole milk<\/strong> (or use all water for crisper shells)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bd cup (113g, 1 stick) unsalted butter<\/strong>, cut into small pieces<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 tablespoon granulated sugar<\/strong> (for sweet puffs; omit for savory)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bc teaspoon salt<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 cup (125g) all\u2011purpose flour<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 large eggs<\/strong>, room temperature (plus 1 extra if needed)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients \u2013 For the Vanilla Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re):<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 cups (480ml) whole milk<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bd cup (100g) granulated sugar<\/strong>, divided<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 large egg yolks<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bc cup (30g) cornstarch<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 tablespoon vanilla extract<\/strong> (or seeds of 1 vanilla bean)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 tablespoons unsalted butter<\/strong>, softened<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">For Finishing:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Powdered sugar for dusting<\/strong><\/li>\n\n\n\n<li><strong>Optional: melted chocolate for drizzling<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Equipment:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Medium saucepan<\/li>\n\n\n\n<li>Wooden spoon or spatula<\/li>\n\n\n\n<li>Electric mixer (hand or stand) or whisk<\/li>\n\n\n\n<li>Piping bag with round tip (or a zip\u2011top bag with corner cut)<\/li>\n\n\n\n<li>Baking sheet lined with parchment paper<\/li>\n\n\n\n<li>Pastry brush<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Step\u2011by\u2011Step Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1 \u2013 Make the Choux Pastry<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat your oven to 425\u00b0F (220\u00b0C). Line a baking sheet with parchment paper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a full rolling boil. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and the mixture forms a smooth ball that pulls away from the sides of the pan. Return the pan to medium heat and cook, stirring constantly, for 1\u20112 minutes to dry out the dough. You should see a thin film on the bottom of the pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the dough to a mixing bowl and let it cool for 5\u201110 minutes (until warm to the touch but not hot). Add the eggs one at a time, beating vigorously after each addition. The dough will look separated at first, but it will come together into a smooth, glossy paste. After the third egg, check the consistency: the dough should slowly fall from the spoon in a V\u2011shape. If it is too thick, add the fourth egg (you may need only half of it). Do not add too much egg \u2013 the dough should be pipeable but not runny.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2 \u2013 Pipe and Bake the Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the choux pastry to a piping bag fitted with a \u00bd\u2011inch round tip (or use a zip\u2011top bag with a corner cut). Pipe mounds about 1\u00bd to 2 inches in diameter onto the prepared baking sheet, spacing them 2 inches apart. Use a wet finger to smooth any peaks. For a glossy top, brush the puffs lightly with an egg wash (1 egg beaten with 1 tablespoon water).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake at 425\u00b0F for 10 minutes, then reduce the oven temperature to 375\u00b0F (190\u00b0C) and bake for an additional 12\u201115 minutes, until the puffs are deep golden brown, puffed, and feel light and hollow. Do not open the oven door during the first 20 minutes \u2013 cold air will cause them to collapse. After baking, turn off the oven, poke a small hole in the side of each puff to release steam, and prop the oven door open with a wooden spoon. Let the puffs dry inside the oven for 10 minutes. This prevents deflation. Transfer to a wire rack to cool completely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3 \u2013 Make the Vanilla Pastry Cream<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">While the puffs cool, make the filling. In a medium saucepan, heat the milk and half of the sugar (\u00bc cup) over medium heat until steaming (do not boil). In a separate bowl, whisk the egg yolks with the remaining \u00bc cup of sugar until pale and thick. Whisk in the cornstarch until smooth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slowly pour about \u00bd cup of the hot milk into the egg mixture while whisking constantly (tempering). Then pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Whisk in the vanilla extract and butter until smooth. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface (to prevent a skin), and refrigerate until completely cold (at least 2 hours).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4 \u2013 Fill the Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Once the pastry cream is cold, whisk it briefly to loosen. Transfer to a piping bag with a small round tip (or use a Bismarck tip). Insert the tip into the bottom or side of each cooled cream puff and pipe until the puff feels heavy and full. Alternatively, you can slice the puffs in half horizontally, spoon in the cream, and replace the tops.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5 \u2013 Serve<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dust the filled cream puffs with powdered sugar. For extra indulgence, drizzle with melted chocolate or serve with a chocolate sauce. Cream puffs are best enjoyed within a few hours of filling, as the shells can soften. However, the unfilled shells can be stored for days \u2013 fill just before serving.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pro Tips for Perfect Cream Puffs<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Follow these expert tips for <strong>perfect French cream puffs<\/strong> every time:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Use room temperature eggs<\/strong> \u2013 Cold eggs can seize the dough. Leave them out for 30 minutes before starting.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Do not open the oven door<\/strong> \u2013 The sudden rush of cold air will deflate your puffs. Wait until they are fully golden and set.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dry the dough on the stovetop<\/strong> \u2013 Cooking the dough after adding the flour removes excess moisture, which is essential for puffing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Let the dough cool before adding eggs<\/strong> \u2013 If the dough is too hot, the eggs will scramble. It should be warm but not burning.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Check the consistency of the dough<\/strong> \u2013 It should fall from the spoon in a thick V. If it is too stiff, add a little beaten egg; if too runny, you cannot fix it \u2013 start over.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Poke holes to release steam<\/strong> \u2013 This prevents soggy interiors. Do it immediately after removing from the oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fill just before serving<\/strong> \u2013 Filled cream puffs will soften within a few hours. For best texture, fill up to 2 hours ahead.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Delicious Variations (Same Choux Base)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Once you master the classic vanilla cream puff, try these fun twists. These <strong>cream puff variations<\/strong> will keep your dessert game strong.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Chocolate Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add \u00bc cup of unsweetened cocoa powder to the pastry cream (whisk in with the cornstarch). For the shells, you can add 2 tablespoons of cocoa powder to the flour. Fill with chocolate pastry cream and drizzle with chocolate ganache.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Coffee Cream Puffs (Caf\u00e9)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add 1 tablespoon of instant espresso powder to the milk when heating for the pastry cream. The coffee flavor is divine with vanilla. Dust with cocoa powder.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Strawberry Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fold \u00bd cup of finely chopped fresh strawberries or strawberry jam into the pastry cream. Top with fresh strawberry slices and powdered sugar.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Lemon Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add 2 tablespoons of lemon zest and \u00bc cup of fresh lemon juice to the pastry cream (reduce milk slightly). The bright, tangy flavor is perfect for spring.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Salted Caramel Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Make a salted caramel sauce and swirl it into the vanilla pastry cream. Top with a drizzle of caramel and a pinch of flaky sea salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add \u00bd cup of finely ground pistachios to the pastry cream. Use a drop of almond extract. Sprinkle chopped pistachios on top.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Gluten\u2011Free Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Use a gluten\u2011free flour blend (like King Arthur). Add an extra egg white to compensate for the lack of gluten. The shells will be slightly more delicate but still delicious.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pipe 1\u2011inch mounds. Bake at 425\u00b0F for 8 minutes, then 375\u00b0F for 8\u201110 minutes. Fill with a small amount of pastry cream. These are perfect for parties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Store, Freeze, and Make Ahead<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Unfilled Shells<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Store baked, cooled, unfilled shells in an airtight container at room temperature for up to 3 days. To re\u2011crisp, place in a 300\u00b0F oven for 5\u20117 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Freezer (Unfilled Shells)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Freeze baked shells in a single layer on a baking sheet, then transfer to a freezer bag. Freeze for up to 2 months. Re\u2011crisp directly from frozen at 350\u00b0F for 5\u20117 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pastry Cream<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Store pastry cream covered in the refrigerator for up to 3 days. Do not freeze \u2013 it becomes grainy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Assembled Cream Puffs<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fill up to 2 hours before serving and keep refrigerated. The shells will soften, but they are still delicious. Do not freeze filled puffs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What to Serve with Cream Puffs<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Chocolate sauce or ganache<\/strong> \u2013 Drizzle generously.<\/li>\n\n\n\n<li><strong>Fresh berries and whipped cream<\/strong> \u2013 A lighter pairing.<\/li>\n\n\n\n<li><strong>A dusting of powdered sugar and cocoa powder<\/strong> \u2013 Simple elegance.<\/li>\n\n\n\n<li><strong>Vanilla ice cream and caramel sauce<\/strong> \u2013 Turn them into profiteroles.<\/li>\n\n\n\n<li><strong>A cup of coffee or espresso<\/strong> \u2013 The perfect afternoon treat.<\/li>\n\n\n\n<li><strong>Alone \u2013 they are a perfect bite.<\/strong><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Why did my cream puffs deflate?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Deflation usually happens when the oven door is opened too early, the shells are underbaked, or they were not dried after baking. Bake until deep golden brown, do not open the door for the first 20 minutes, and poke holes to release steam, then dry in the oven with the door cracked.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why are my puffs flat?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Flat puffs mean the dough was too wet, the oven was not hot enough, or the eggs were added while the dough was too hot. Ensure you cook the dough on the stovetop until it forms a ball and a film forms on the bottom. Use room temperature eggs and add them gradually.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make these without a piping bag?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Use two spoons to drop spoonfuls of dough onto the baking sheet. They will not be perfectly round but will still puff and taste great.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How many calories are in a cream puff?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">One medium cream puff with vanilla pastry cream contains approximately 180\u2011240 calories, 12g fat, 20g carbohydrates, and 5g protein. This is a <strong>light, elegant dessert<\/strong> \u2013 perfect for special occasions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use whipped cream instead of pastry cream?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and \u00bd teaspoon of vanilla until stiff peaks form. Fill just before serving. Whipped cream puffs are lighter and best eaten immediately.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make savory cream puffs (goug\u00e8res)?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Absolutely. Omit the sugar from the choux dough and add \u00bd cup of grated Gruy\u00e8re or Parmesan cheese after the eggs. Pipe and bake as directed. Serve with soup or as an appetizer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The History of Cream Puffs<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The cream puff \u2013 or profiterole \u2013 is a classic French pastry that dates back to the 16th century. The dough, p\u00e2te \u00e0 choux, was created by the chef of Catherine de\u2019 Medici and later perfected by French bakers. In the 19th century, the famous Parisian pastry shop &#8220;La Maison du Choux&#8221; popularized the cream puff as we know it today. In the United States, cream puffs became a symbol of elegant entertaining in the 1950s and 1960s, often served at bridal showers and tea parties. The Wisconsin State Fair even has a legendary cream puff booth, selling hundreds of thousands each year. This <strong>traditional French dessert<\/strong> has earned its fame.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why You Should Make These Famous Cream Puffs This Weekend<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You probably have butter, flour, eggs, and milk in your kitchen. Vanilla and sugar are pantry staples. In about an hour, you can create a dessert that looks like it came from a Parisian patisserie. They are perfect for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Easter, Mother\u2019s Day, or spring brunch<\/strong> \u2013 Light and elegant.<\/li>\n\n\n\n<li><strong>Birthday parties or afternoon tea<\/strong> \u2013 Impressive and delicious.<\/li>\n\n\n\n<li><strong>Holiday dessert tables (Christmas, Thanksgiving)<\/strong> \u2013 A beautiful addition.<\/li>\n\n\n\n<li><strong>When you want to impress without stress<\/strong> \u2013 The recipe is simpler than you think.<\/li>\n\n\n\n<li><strong>A fun baking project with kids<\/strong> \u2013 They love watching the puffs puff.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The first time I made cream puffs, I was terrified they would deflate. They puffed beautifully, golden and tall. My family devoured them in minutes. Now I make them for every special occasion \u2013 and they always disappear first.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So boil that water, pipe that dough, and get ready to bake the most famous, golden, airy, delicious cream puffs of your life.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Final Thoughts<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Famous Cream Puffs are proof that you do not need to be a trained pastry chef to create something extraordinary. With a simple choux dough and a silky vanilla pastry cream, you can make a dessert that is light, airy, elegant, and utterly delicious. Whether you keep the classic vanilla or experiment with chocolate, coffee, or strawberry, these cream puffs will earn a permanent spot in your baking rotation. This truly is the <strong>best cream puff recipe for home bakers<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So go ahead \u2013 make them this weekend. Fill them, dust them, and watch them disappear. And enjoy every crispy, creamy, heavenly bite.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Have you made these famous cream puffs? What\u2019s your favorite filling \u2013 vanilla, chocolate, or strawberry? Share your photos and tips in the comments below. And if this recipe made you feel like a French pastry chef, save it for later or send it to a friend who loves to bake.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are desserts that impress, and then there are Famous Cream Puffs \u2013 the kind of elegant, airy, golden pastry &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Famous Cream Puffs \u2013 The Light, Airy Pastry That Will Make You Feel Like a French Pastry Chef\" class=\"read-more button\" href=\"https:\/\/recipes.alwadifa10.com\/?p=260#more-260\" aria-label=\"Read more about Famous Cream Puffs \u2013 The Light, Airy Pastry That Will Make You Feel Like a French Pastry Chef\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=260"}],"version-history":[{"count":1,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":262,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions\/262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=\/wp\/v2\/media\/261"}],"wp:attachment":[{"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.alwadifa10.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}