Learn how to make tasty pastry (and cream puff filling!) from scratch.
Our Best Recipes for Cream Puffs
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State Fair Cream Puffs
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. I have to say it’s my favorite state fair food—even over funnel cakes! —Ruth Jungbluth, Dodgeville, Wisconsin
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Peach Cream Puffs
On a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia
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Mini Cream Puffs
These mini cream puffs are delicious and adorable. They feature a light, airy choux pastry baked to golden perfection and filled with a deceptively easy vanilla cream filling.
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Eggnog Cream Puffs
If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this recipe goes on the “nice” list! —Kristen Heigl, Staten Island, New York
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Spiced Pumpkin Ice Cream Puffs
This extraordinary dessert showcases homemade pumpkin ice cream and cream puffs. The effort is worthwhile…and you can make the parts ahead of time for easy assembly later.—Richard Lasher, Stuarts Draft, Virginia
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Vanilla Cream Puff Dessert
Inspired by classic cream puffs, this recipe is a wonderful treat. I’ve served it at Cub Scout banquets, birthday parties and holidays. I’m a regular baker, and this dessert is one of my all-time favorites. —Denise Wahl, Homer Glen, Illinois
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Creme de Menthe Cream Puff Tree
A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario
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Lemon Cream Puffs
The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British Columbia
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Java Cream Puffs
These fun and fancy goodies have chopped pecans in the puffs and mouthwatering mocha cream filling. Guests will be impressed. —Iola Egle, Bella Vista, Arkansas
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Cream Puff Dessert
I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. —Lisa Nash, Blaine, Minnesota
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