18 Delicious Japanese Cream Puff Recipes for Every Occasion

Biting into a light, airy Japanese cream puff is like tasting a piece of heaven, and we’ve rounded up 18 irresistible recipes to bring that joy into your kitchen. Whether you’re planning a cozy gathering or just treating yourself, these delightful treats are perfect for any occasion. Get ready to whisk, bake, and fill your way through these must-try recipes that promise to impress every time!

Matcha Green Tea Cream Puffs

Vividly green and irresistibly creamy, these Matcha Green Tea Cream Puffs are a modern twist on a classic dessert. Perfect for tea time or as a sweet finish to any meal.

Ingredients

• 1 cup water (filtered tastes best)
• 1/2 cup unsalted butter (I like European-style for richer flavor)
• 1 cup all-purpose flour (sifted, always)
• 4 large eggs (room temp eggs blend smoother)
• 1 tbsp matcha green tea powder (go for ceremonial grade for vibrant color and taste)
• 1 cup heavy cream (chilled whips up fluffier)
• 1/4 cup granulated sugar (fine grain dissolves easier)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once. Stir vigorously until mixture forms a ball, about 1 minute.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until smooth.
6. Transfer dough to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto prepared sheet.
7. Bake for 25 minutes or until puffs are golden and crisp. Tip: Don’t open the oven early or they’ll deflate.
8. While puffs cool, whip heavy cream, sugar, and matcha powder to stiff peaks. Tip: Chill your bowl and beaters for best results.
9. Split puffs horizontally. Fill with matcha cream using a piping bag.

Whimsically light yet rich, these puffs offer a delightful contrast of crisp shell and creamy filling. Serve dusted with extra matcha for an Instagram-worthy touch.

Black Sesame Cream Puffs

Over the moon for these Black Sesame Cream Puffs? You should be. They’re a game-changer with their nutty flavor and airy texture, perfect for impressing at any gathering.

Ingredients

– 1 cup water (filtered makes a difference)
– 1/2 cup unsalted butter (I always go for European-style for richer flavor)
– 1 cup all-purpose flour (sifted, because nobody likes lumps)
– 4 large eggs (room temp eggs blend smoother)
– 1/4 cup black sesame paste (the star of the show, opt for a high-quality brand)
– 1/2 cup heavy cream (chilled, it whips up better)
– 2 tbsp powdered sugar (for that just-right sweetness)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. This prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth.
6. Fold in black sesame paste until fully incorporated. The dough should be glossy.
7. Pipe 1.5-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 25 minutes or until puffs are golden and firm. Do not open the oven door early.
9. While puffs cool, whip heavy cream with powdered sugar until stiff peaks form.
10. Slice puffs in half horizontally. Fill with whipped cream. Dust with extra powdered sugar if desired.

Delight in the contrast of the crisp shell against the creamy filling. The black sesame adds a depth of flavor that’s unexpectedly addictive. Serve these at your next brunch for a touch of elegance.

Strawberry Shortcake Cream Puffs

Just when you thought strawberries couldn’t get any better, here’s a twist on the classic shortcake. These cream puffs are light, airy, and bursting with fresh strawberry flavor.

Ingredients

– 1 cup water (I find filtered water makes a difference)
– 1/2 cup unsalted butter (cut into cubes for easier melting)
– 1 cup all-purpose flour (sifted to avoid lumps)
– 4 large eggs (room temp eggs incorporate better)
– 1 cup heavy cream (chilled for whipping)
– 2 tbsp powdered sugar (for that perfect sweetness)
– 1 tsp vanilla extract (pure extract for the best flavor)
– 1 cup fresh strawberries (diced, plus extra for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until smooth.
6. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 25-30 minutes, or until golden brown and puffed. Tip: Don’t open the oven door too early.
8. Let cool on a wire rack. Slice tops off each puff; set aside.
9. In a large bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.
10. Fold in diced strawberries. Tip: Gently fold to keep the cream light.
11. Fill each puff with the strawberry cream mixture. Replace tops.
12. Garnish with additional strawberries if desired. Serve immediately.
Rich in flavor with a delightful contrast of textures, these cream puffs are a summer must-try. For an extra touch, drizzle with melted chocolate or serve with a side of vanilla ice cream.

Chocolate Hazelnut Cream Puffs

Luscious and light, these chocolate hazelnut cream puffs are a decadent treat that’s surprisingly simple to make. Perfect for any occasion, they combine the rich flavors of chocolate and hazelnut in a delicate pastry shell.

Ingredients

• 1 cup water (I find filtered water makes the pastry lighter)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 1 cup heavy cream (chilled for best whipping results)
• 1/2 cup chocolate hazelnut spread (I prefer the brand with extra hazelnut bits)
• 1 tbsp powdered sugar (for a sweet dusting finish)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth.
6. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 20-25 minutes until puffed and golden. Tip: Do not open the oven door during baking to prevent collapse.
8. Remove from oven. Pierce each puff with a knife to release steam. Cool on a wire rack.
9. While puffs cool, whip heavy cream until stiff peaks form. Fold in chocolate hazelnut spread.
10. Cut cooled puffs in half horizontally. Fill with cream mixture. Dust with powdered sugar.

Yield: These cream puffs are irresistibly crisp on the outside with a creamy, nutty filling. Serve them on a platter for a stunning dessert display or pack them individually for a sweet on-the-go treat.

Vanilla Bean Cream Puffs

Get ready to whip up a batch of these heavenly vanilla bean cream puffs. They’re light, airy, and packed with rich vanilla flavor.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1/4 tsp salt (a pinch more if you like)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temp eggs blend smoother)
• 1 vanilla bean (split and scraped, or 2 tsp pure vanilla extract in a pinch)
• 1 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (plus extra for dusting)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Stir in vanilla bean seeds or extract until fully incorporated.
7. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 20 minutes, then reduce oven to 350°F and bake for 10 more minutes until golden brown. Tip: Don’t open the oven door too early or the puffs may collapse.
9. Turn off oven. Let puffs sit in oven for 5 minutes with the door slightly ajar to prevent sogginess.
10. Meanwhile, whip heavy cream and powdered sugar until stiff peaks form.
11. Once puffs are cool, slice off tops and fill with whipped cream. Dust with powdered sugar before serving.

Best enjoyed the same day, these cream puffs boast a crisp shell with a soft, creamy center. For a twist, drizzle with melted chocolate or serve with fresh berries.

Red Bean Paste Cream Puffs

Never underestimate the comfort of biting into a cream puff filled with sweet red bean paste. These Red Bean Paste Cream Puffs are a delightful twist on the classic, combining fluffy pastry with a rich, earthy filling.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs blend better)
• 1 cup red bean paste (homemade or store-bought, your choice)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat. Let cool for 2 minutes. Tip: Cooling prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Transfer dough to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the prepared baking sheet.
7. Bake for 25-30 minutes or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent deflating.
8. Let cool completely on a wire rack. Tip: Cooling ensures the puffs are crisp and hollow inside.
9. Once cooled, slice the tops off each puff. Fill with red bean paste using a small spoon or piping bag.
10. Replace the tops and dust with powdered sugar if desired. Tip: Serve immediately for the best texture.

Ready to enjoy? These cream puffs offer a perfect contrast between the crisp shell and the creamy, sweet filling. Try serving them with a drizzle of chocolate for an extra indulgent treat.

Earl Grey Tea Cream Puffs

Light and airy, these Earl Grey Tea Cream Puffs are a sophisticated twist on a classic dessert. Perfect for tea time or as an elegant finish to any meal.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 1 tbsp Earl Grey tea leaves (finely ground for a stronger flavor)
• 1 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (plus extra for dusting)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another 2 minutes to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition. Tip: The dough should be smooth and shiny.
5. Fold in ground Earl Grey tea leaves until evenly distributed.
6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart. Tip: Use a piping bag for more uniform puffs.
7. Bake for 20 minutes, then reduce oven to 375°F and bake for 10 more minutes until golden brown. Do not open the oven door during baking.
8. Transfer puffs to a wire rack to cool completely.
9. In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
10. Split cooled puffs in half horizontally. Fill with whipped cream and dust with powdered sugar.

Delicate and fragrant, these cream puffs offer a subtle Earl Grey aroma paired with a creamy, light filling. Serve them alongside a cup of the same tea for a harmonious flavor experience.

Pumpkin Spice Cream Puffs

Luscious and light, these pumpkin spice cream puffs are a fall favorite. They combine the warmth of pumpkin spice with the delicate crunch of choux pastry.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (European-style butter adds richness)
• 1 cup all-purpose flour (sifted for lighter puffs)
• 4 large eggs (room temp eggs incorporate better)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 tsp pumpkin spice (adjust to taste, but this is the sweet spot)
• 1 cup heavy cream (chilled for best whipping results)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth.
6. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 20 minutes, then reduce oven to 375°F and bake for 15 more minutes until golden. Tip: Don’t open the oven door early, or the puffs may collapse.
8. Let cool on a wire rack. Meanwhile, whip heavy cream with pumpkin puree and pumpkin spice until stiff peaks form.
9. Split cooled puffs and fill with pumpkin cream. Dust with powdered sugar before serving. Tip: For extra flair, drizzle with caramel sauce.

Notably, these cream puffs offer a delightful contrast between the crisp shell and the creamy, spiced filling. Serve them at your next gathering for a dessert that’s as impressive as it is delicious.

Coconut Mango Cream Puffs

Must-try Coconut Mango Cream Puffs blend tropical flavors with classic pastry techniques. Perfect for summer gatherings or a sweet treat any day.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temp eggs incorporate better)
• 1 cup heavy cream (chilled for whipping)
• 1/2 cup mango puree (use ripe mangoes for sweetness)
• 1/4 cup shredded coconut (toasted adds a nice crunch)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once. Stir vigorously until mixture forms a ball. Tip: Keep stirring for 2 more minutes to cook the flour.
4. Remove from heat. Let cool for 5 minutes. Add eggs one at a time, beating well after each. Tip: The dough should be glossy and sticky.
5. Transfer dough to a piping bag. Pipe 1.5-inch mounds onto the prepared sheet. Tip: Space them 2 inches apart for expansion.
6. Bake for 25 minutes or until golden brown. Do not open the oven door early.
7. Let cool on a wire rack. Meanwhile, whip heavy cream to stiff peaks. Fold in mango puree.
8. Slice puffs in half horizontally. Fill with mango cream. Sprinkle with toasted coconut.
9. Dust with powdered sugar before serving.

Fluffy pastry meets creamy mango filling with a coconut crunch. Serve chilled for a refreshing twist or at room temperature to enjoy the full aroma.

Lemon Curd Cream Puffs

Just when you think cream puffs can’t get any better, lemon curd swoops in to prove you wrong. These lemon curd cream puffs are a game-changer, offering a perfect balance of tart and sweet.

Ingredients

• 1 cup water – I find using filtered water makes a difference.
• 1/2 cup unsalted butter – Room temp butter blends smoother.
• 1 cup all-purpose flour – Sifted flour prevents lumps.
• 4 large eggs – Room temp eggs incorporate better.
• 1 cup lemon curd – Homemade or store-bought, both work.
• 1 cup heavy cream – Cold cream whips up fluffier.
• 2 tbsp powdered sugar – For a lightly sweetened cream.

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. Tip: The dough should be glossy and sticky.
6. Drop dough by tablespoonfuls onto the prepared baking sheet. Tip: Space them 2 inches apart for even baking.
7. Bake for 20 minutes, then reduce oven to 350°F and bake for 15 more minutes until golden. Do not open the oven door during baking.
8. Let puffs cool on a wire rack.
9. Whip heavy cream and powdered sugar until stiff peaks form.
10. Cut puffs in half horizontally. Fill with lemon curd and whipped cream.

Velvety lemon curd meets airy cream in these puffs, creating a melt-in-your-mouth experience. Serve them chilled for a refreshing summer dessert.

Tiramisu Cream Puffs

Absolutely irresistible, these Tiramisu Cream Puffs blend classic Italian flavors with French pastry techniques for a decadent treat.

Ingredients

• 1 cup water (filtered tastes best)
• 1/2 cup unsalted butter (I always use European-style for richer flavor)
• 1 cup all-purpose flour (sifted, to avoid lumps)
• 4 large eggs (room temp eggs incorporate better)
• 1 cup heavy cream (chilled, for whipping)
• 1/4 cup mascarpone cheese (full-fat for creaminess)
• 2 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
• 1/4 cup powdered sugar (plus extra for dusting)
• 1 tsp vanilla extract (pure, for the best aroma)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Cook for 1 minute more to remove excess moisture.
4. Transfer dough to a mixing bowl. Let cool for 5 minutes. Tip: Cooling prevents eggs from scrambling when added.
5. Add eggs one at a time, beating well after each addition until dough is smooth and shiny.
6. Pipe or spoon dough into 1.5-inch mounds on the prepared baking sheet. Space 2 inches apart.
7. Bake for 20 minutes, then reduce oven to 375°F and bake for 15 more minutes until golden and crisp. Tip: Don’t open the oven early; steam is key for puffing.
8. Turn off oven. Pierce each puff with a knife to release steam. Let dry inside for 10 minutes.
9. Whip heavy cream, mascarpone, powdered sugar, and vanilla to stiff peaks. Fold in espresso mixture gently.
10. Split cooled puffs horizontally. Fill with cream mixture. Dust with powdered sugar before serving. Tip: For extra flair, drizzle with melted chocolate.

Best enjoyed fresh, these puffs offer a crisp shell with a creamy, coffee-infused center. Serve them at brunch for a show-stopping dessert that pairs wonderfully with a shot of espresso.

Sakura (Cherry Blossom) Cream Puffs

TThese Sakura Cream Puffs are a delightful twist on the classic dessert, blending the delicate flavor of cherry blossoms with light, airy pastry. Perfect for spring gatherings or a sweet treat any day.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 1 tbsp sakura extract (the star of the show, don’t skip)
• 1/2 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (for a subtle sweetness)
• 1/4 tsp salt (just a pinch to balance flavors)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition. Tip: The dough should be smooth and shiny.
5. Stir in sakura extract until fully incorporated.
6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door early.
8. Let cool on a wire rack. Meanwhile, whip heavy cream and powdered sugar to stiff peaks.
9. Slice puffs in half horizontally. Fill with whipped cream and dust with powdered sugar.

How the sakura extract infuses these puffs with a floral note that’s not overpowering. The cream adds a luxurious texture, making each bite a perfect balance of flavors. Serve with a sprinkle of edible cherry blossoms for an extra touch of elegance.

Caramel Coffee Cream Puffs

Ready to elevate your dessert game? These caramel coffee cream puffs blend rich flavors with a light, airy texture.

Ingredients

• 1 cup water (filtered makes a difference)
• 1/2 cup unsalted butter (I always use European-style for richer flavor)
• 1 cup all-purpose flour (sifted, to avoid lumps)
• 4 large eggs (room temp eggs incorporate better)
• 1 tbsp instant coffee (the stronger, the better for that kick)
• 1/2 cup heavy cream (chilled, whips up fluffier)
• 1/4 cup caramel sauce (homemade or store-bought, but thick)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once. Stir vigorously until mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour.
4. Remove from heat. Let cool for 2 minutes. Add eggs one at a time, beating well after each. Tip: The dough should be glossy and sticky.
5. Drop dough by tablespoonfuls onto the prepared sheet. Bake for 20 minutes until golden. Tip: Don’t open the oven door early; puffs can collapse.
6. While puffs cool, whip cream to stiff peaks. Fold in coffee and caramel sauce.
7. Cut puffs in half horizontally. Fill with cream mixture. Drizzle with extra caramel.

Zesty coffee meets sweet caramel in these puffs. Serve them chilled for a refreshing twist, or warm for a gooey center.

Blueberry Cheesecake Cream Puffs

These blueberry cheesecake cream puffs are a delightful twist on the classic dessert, combining creamy cheesecake filling with fresh blueberries in a light, airy puff pastry.

Ingredients

• 1 cup water (I find filtered water makes a difference)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 8 oz cream cheese (softened to ensure smooth mixing)
• 1/2 cup powdered sugar (for that perfect sweetness)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 cup fresh blueberries (washed and dried thoroughly)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition. Tip: The dough should be smooth and shiny.
5. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
6. Bake for 20 minutes, then reduce oven to 350°F and bake for 15 more minutes until golden brown. Tip: Don’t open the oven door during baking to prevent puffs from collapsing.
7. Let cool completely on a wire rack.
8. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in blueberries.
9. Cut a small slit in the side of each puff. Pipe or spoon the filling into the puffs.

How the cream puffs turn out light and airy with a creamy, tangy filling that’s perfectly balanced by the sweetness of the blueberries. Serve them chilled for a refreshing summer treat.

Raspberry Rose Cream Puffs

Perfect for summer gatherings, these Raspberry Rose Cream Puffs blend sweet raspberries with floral rose for a light, elegant dessert.

Ingredients

• 1 cup water (I find filtered water makes the dough smoother)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temp eggs incorporate better)
• 1 cup heavy cream (chilled for quicker whipping)
• 1/4 cup powdered sugar (plus extra for dusting)
• 1 tsp rose water (a little goes a long way)
• 1/2 cup raspberry jam (seedless for a smoother filling)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball. Tip: Cook for 2 more minutes to remove excess moisture.
4. Transfer dough to a mixing bowl. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. Tip: The dough should be glossy and sticky.
6. Pipe or spoon dough onto the prepared baking sheet in 1.5-inch mounds. Tip: Space them 2 inches apart for even baking.
7. Bake for 20 minutes, then reduce oven to 350°F and bake for 10 more minutes until golden. Do not open the oven door during baking.
8. Let puffs cool on a wire rack. Slice the tops off when cool.
9. Whip heavy cream with powdered sugar and rose water until stiff peaks form.
10. Fill each puff with raspberry jam, then top with rose cream. Replace the tops.
11. Dust with powdered sugar before serving.

Best enjoyed fresh, these puffs offer a crisp shell with a creamy, floral interior. Serve on a platter with fresh raspberries for a pop of color.

Peanut Butter Banana Cream Puffs

Mouthwatering and easy to make, these Peanut Butter Banana Cream Puffs combine creamy peanut butter, ripe bananas, and light pastry for a delightful treat.

Ingredients

• 1 cup water (I find filtered water makes the pastry lighter)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs blend better)
• 2 ripe bananas (the spottier, the sweeter)
• 1/2 cup creamy peanut butter (I prefer natural for its richness)
• 1 cup heavy cream (chilled for better whipping)
• 2 tbsp powdered sugar (for a subtle sweetness)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth.
6. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 20-25 minutes or until puffs are golden brown. Do not open the oven door too early.
8. Let cool on a wire rack. Tip: Piercing the side of each puff releases steam and prevents sogginess.
9. In a bowl, mash bananas and mix with peanut butter until smooth.
10. In another bowl, whip heavy cream and powdered sugar until stiff peaks form.
11. Fold the banana-peanut butter mixture into the whipped cream until well combined.
12. Cut cooled puffs in half horizontally. Fill with the banana cream mixture.

Serve immediately for a crisp pastry with a creamy, flavorful filling. These puffs also pair wonderfully with a drizzle of chocolate sauce for extra indulgence.

White Chocolate Raspberry Cream Puffs

Baking these White Chocolate Raspberry Cream Puffs brings a touch of elegance to any table. Perfect for summer gatherings, they’re light, airy, and bursting with flavor.

Ingredients

• 1 cup water (I find filtered water makes the dough smoother)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 1 cup heavy cream (chilled for whipping)
• 1/2 cup white chocolate chips (melted, for a creamy filling)
• 1/2 cup raspberry jam (seedless gives a smoother texture)
• 1 tsp vanilla extract (pure extract enhances flavor)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour.
4. Remove from heat. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition. Tip: The dough should be glossy and sticky.
5. Drop dough by tablespoonfuls onto the prepared baking sheet. Bake for 20-25 minutes until golden brown. Tip: Don’t open the oven door too early to prevent collapsing.
6. Let cool on a wire rack. Slice tops off each puff.
7. Whip heavy cream and vanilla extract until stiff peaks form. Fold in melted white chocolate.
8. Fill each puff with a layer of raspberry jam, then top with the cream mixture. Replace the tops.

Fluffy and rich, these cream puffs offer a delightful contrast between the tart raspberry and sweet white chocolate. Serve chilled for a refreshing dessert.

Pistachio Cream Puffs

Outstanding for any occasion, these Pistachio Cream Puffs combine crisp shells with a lush, nutty filling. They’re surprisingly simple to make, yet impress every time.

Ingredients

• 1 cup water (I find filtered makes a difference)
• 1/2 cup unsalted butter (European-style butter is my secret for extra richness)
• 1 cup all-purpose flour (sifted, always)
• 4 large eggs (room temp eggs blend smoother)
• 1 cup heavy cream (chilled works best for whipping)
• 1/2 cup pistachio paste (the greener, the better for vibrant color)
• 1/4 cup powdered sugar (plus extra for dusting)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Transfer dough to a mixing bowl. Let cool for 2 minutes. Tip: Cooling prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Pipe or spoon dough into 1.5-inch mounds on the prepared baking sheet, spacing 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 20 minutes, then reduce oven to 375°F and bake until golden brown, about 10 minutes more. Do not open the oven door during baking.
8. Turn off oven. Pierce each puff with a knife to release steam. Let cool inside with the door slightly ajar for 30 minutes.
9. Whip heavy cream and powdered sugar to stiff peaks. Fold in pistachio paste gently until fully incorporated.
10. Slice cooled puffs horizontally. Fill with pistachio cream using a piping bag or spoon.

Enjoy the contrast of the crisp shell against the creamy, nutty filling. For a festive twist, drizzle with melted chocolate or sprinkle crushed pistachios on top.

Conclusion

These 18 delicious Japanese cream puff recipes offer a delightful treat for any occasion, blending traditional flavors with creative twists. Whether you’re a seasoned baker or trying your hand at these airy delights for the first time, there’s something here to inspire your next baking adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest!

Bella Bacinos