The best Cream Puffs - Izzy's Kitchen

Boil the base mixture: In a medium saucepan, combine the water, butter, and a pinch of salt. Bring it to a gentle boil until the butter is completely melted.

Add the flour and cornstarch: Mix the flour and cornstarch together. Then, pour it all into the butter-water mixture at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball. Continue heating and stirring over low heat for another minute or two, until a white film forms on the bottom of the pot — this is your sign that the dough is ready.

Cool slightly and incorporate the eggs: Transfer the dough ball to a mixing bowl and let it cool for 5–10 minutes. Next, add the eggs one at a time, mixing well after each addition. The dough may look lumpy at first, but it will smooth out as you continue to mix. Finally, stir in the baking powder. The texture should be thick and glossy — soft enough to pipe, but not runny.

Pipe the cream puffs: Fill a piping bag with the dough and pipe small mounds (about 3–4 cm / 1½ inch) onto a baking sheet lined with parchment paper. Be sure to leave some space between them, as they will puff up nicely in the oven.

Bake: Preheat the oven to 220°C (425°F) and bake for 25 minutes, until golden and crisp. Tip: Don’t open the oven during baking — the steam is what makes them puff!

Finish: Once baked, carefully open the oven door slightly and let the puffs sit for a minute to release steam, then remove them. Slice the tops open while still warm so any remaining steam can escape — this ensures they stay crisp. take them out. Slice the tops open while still warm so the steam can escape — this keeps them crisp.

This is where the magic truly happens. To begin, Grandma always kept it simple — fresh whipped cream, a bit of sugar, and sometimes a surprise inside like cherries or mandarin oranges. Next, whip the cream with sugar, vanilla, and stabilizer until stiff peaks form. After that, gently fold in the chopped fruit if you like. Personally, I love mandarin segments for their brightness, but cherries or raspberries are also beautiful.

Assembling Grandma’s Cream Puffs: Once the pastry shells are cool, carefully cut them in half horizontally. Spoon or pipe the whipped cream filling into the bottom half, add fruit if you like, and gently place the top back on.

Dust with powdered sugar before serving. Serve immediately, or refrigerate for up to 4 hours. The shells will stay crisp if filled just before serving.

Don’t skip the cornstarch: It helps the dough hold its structure.

Room temperature eggs: They mix better and keep the dough smooth.

No peeking: Keep that oven door closed while baking!

Fill right before serving: Keeps the pastry from going soggy.

Get creative: Try chocolate whipped cream, caramel drizzle, or a spoonful of jam inside.

Holiday Version: Add a pinch of cinnamon to the dough and fill with eggnog-flavored cream for winter celebrations.

Chocolate Cream Puffs: Add 1 tbsp cocoa powder to the whipped cream or drizzle with melted chocolate.

Mandarin Cream Puffs: Fold drained canned mandarins into the whipped cream for a fresh, citrusy twist.

Cherry Cream Puffs: Spoon cherry pie filling under the cream — a childhood favorite!

Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!

White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.

Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.

Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Add the flour and cornstarch: Mix the flour and cornstarch together, then pour it all into the hot butter-water mixture at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball. Keep heating and stirring over low heat for another minute or two until a white film forms on the bottom of the pot — that’s the sign your dough is ready.

Cool slightly and add eggs: Transfer the dough ball to a mixing bowl and let it cool for 5–10 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough will look lumpy at first but will smooth out as you mix.

Finally, stir in the baking powder. The texture should be thick and glossy — soft enough to pipe, but not runny.

Pipe the cream puffs</strong>: Fill a piping bag with the dough and pipe small mounds (about 3–4 cm / 1 ½ inch) onto a baking sheet lined with parchment paper. Leave some space between them — they’ll puff up nicely in the oven.

Bake: Preheat the oven to 220°C (425°F) and bake for 25 minutes until golden and crisp. Tip: Don’t open the oven during baking — the steam inside is what makes them puff!

When they’re done, carefully open the oven door slightly, let them sit for a minute to release steam, then take them out. Slice the tops open while still warm so the steam can escape — this keeps them crisp.

This is where the magic happens. Grandma always kept it simple — fresh whipped cream, a bit of sugar, and sometimes a surprise inside like cheries or mandarin oranges. Whip the cream with sugar, vanilla, and stabilizer until stiff peaks form. Gently fold in chopped fruit if you like — I love mandarin segments for their brightness, but cherries or raspberries are also beautiful.

Pipe the cream puffs: Fill a piping bag with the dough and pipe small mounds (about 3–4 cm / 1 ½ inch) onto a baking sheet lined with parchment paper. Leave some space between them — they’ll puff up nicely in the oven.