A Classic and Creative Cream Puff Recipe


Did you know that the cream puff was first baked over 100 years ago? In line with this week’s Great British Bake Off, ‘1920s’, we thought we’d share a classic yet creative take on this delicious dessert!

Makes 10.

1/2 cup of butter

1/4 teaspoon salt

1 cup flour

1 cup of water

4 large eggs

1 egg yolk (lightly whisked)

2 tablespoons of milk

1/4 cup of icing sugar

2 cups of whipping cream

1 teaspoon of vanilla extract

The perfect At Home Baking products for this recipe are…


  1. Bring the water to boil over medium heat, in a big saucepan.
  2. Add the butter and salt to boil, too.
  3. Stir in the whole serving of flour at the same time, until the mix forms a smooth ball.
  4. Remove the saucepan from the heat and leave to stand for a few minutes.
  5. Stir in each egg well (one at a time), until the mixture is glossy and bright.
  6. Drop the mix onto your greased baking sheets (around a quarter cupful each), with a few inches’ space between.
  7. Combine the milk and egg yolk, and brush it over the puffs.
  8. Bake at 400 degrees until golden brown, for just over half an hour, until golden brown.
  9. Remove and cool on wire racks, cutting a slit into each puff to let steam escape.
  10. In your large bowl, whip your cream with sugar and vanilla extract until thick.
  11. Split each cream puff, removing any soft dough inside, and fill them with your freshly whipped cream.
  12. Dust with icing sugar.

Want to add an extra wow to your perfect puffs? We’d suggest replacing your whipped cream filling with vanilla ice cream, and/or drizzling the puffs with melted chocolate once complete – place in the fridge to set for an extra delicious and sweet crunch.

Which is your favourite vintage-inspired baking recipe? We’d love to hear about it in the comments below!

Photos by Jordane Mathieu on Unsplash

Recipe is adapted from Taste of Home

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