Name: Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup whole milk; 8 Tbsp unsalted butter; 1 tsp granulated sugar; 1/4 tsp salt; 1 cup all-purpose flour, measured correctly; 4 large eggs, room temperature; 2 cups heavy whipping cream, chilled; 4 Tbsp granulated sugar; 1 tsp vanilla extract; 28 raspberries, optional; 1 Tbsp powdered sugar, to garnish

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If you’re craving a dessert that feels truly special but is surprisingly simple to pull together, this Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe is going to become your new go-to. These delicate, airy cream puffs are crafted from buttery choux pastry with a crisp golden crust that gives way to a tender, hollow interior just waiting to be filled. Stuffed with luscious vanilla whipped cream and bright, juicy raspberries, this treat strikes the perfect balance of richness and freshness. It’s a bakery-quality dessert that you can confidently make at home to delight friends, family, or even yourself on any occasion.

Ingredients You’ll Need

A metal pot sits on a white marbled surface, filled with a smooth, creamy, pale yellow batter that has a thick, soft texture. The batter is swirled gently inside the pot, creating soft ridges and folds. A wooden spatula with some batter clinging to it rests on the side of the pot, with the batter slightly dripping from its edge. The scene focuses closely on the pot and batter, highlighting the creamy texture and light color. photo taken with an iphone --ar 4:5 --v 7

You’ll find that this recipe shines because of its simple, yet essential ingredients. Each component adds its own magic—flour and eggs create the airy texture of the choux, butter gives richness and flavor, and raspberries introduce a refreshing tartness to balance the sweetness.

1/2 cup water: The base liquid that helps create steam to puff up the dough perfectly.
1/2 cup whole milk: Adds creaminess and tenderness to the pastry shell.
8 Tbsp unsalted butter: Critical for that buttery, tender crumb and flavor.
1 tsp granulated sugar: Just enough sweetness to enhance the dough without overpowering.
1/4 tsp salt: Balances the sweetness and enhances flavors overall.
1 cup all-purpose flour: The structural base that forms the puffs.
4 large eggs, room temperature: Eggs are what give choux their lift and elastic texture.
2 cups heavy whipping cream, chilled: For the lush, creamy filling that melts in your mouth.
4 Tbsp granulated sugar: Sweetens the whipped cream delicately.
1 tsp vanilla extract: Gives the cream filling a warm, comforting aroma.
28 raspberries (optional): Fresh raspberries add a light tartness and beautiful color contrast.
1 Tbsp powdered sugar: To dust the tops, adding a pretty final touch.

How to Make Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe

Step 1: Prepare the Choux Pastry

Start by preheating your oven to 425˚F and lining a baking sheet with parchment or a silicone mat—this will prevent sticking and ensure even baking. In a medium saucepan, combine water, milk, butter, sugar, and salt, bringing this aromatic mixture just to a boil. Once it’s bubbling, stir in the flour all at once with a wooden spoon. This is when the magic begins as the mixture turns from watery to a smooth, thick dough ball.

Step 2: Cook the Dough

Return the pan to medium heat and stir constantly for about 1 1/2 to 2 minutes to dry out the mixture slightly, helping the dough form that perfect shell. You’ll notice a thin film forming on the bottom—that means the moisture is evaporating and the texture is getting just right for puffing.

Step 3: Beat in the Eggs

Transfer the dough to a mixing bowl and use an electric mixer on medium speed for one minute to cool it slightly. Then, add the eggs one at a time, making sure each is fully incorporated before adding the next. This step is essential—it results in a dough so smooth and elastic it forms a thick ribbon as you lift the mixer. This consistency ensures beautifully risen cream puffs.

Step 4: Pipe and Bake the Puffs

Fit a piping bag with a 1/2″ round tip, fill it with dough, and pipe 28 rounds about 1 1/2” wide and 1/2” tall. Keep them spaced at least 1 inch apart so they can puff evenly. If peaks form at the top, dab them lightly with a wet finger to smooth out the surface. Bake the puffs at 425˚F for 10 minutes, then lower the heat to 325˚F and continue baking for 20-22 minutes until they’re golden and crisp. Let them cool completely on a wire rack—you’ll want them firm but tender for filling.

Step 5: Whip and Fill with Cream and Raspberries

While the puffs cool, whip the heavy cream with sugar and vanilla extract until stiff peaks form. This fluffy, velvety filling is the heart of the recipe. Using another piping bag, fill each puff either by inserting the tip sideways and piping until the puff is full or by cutting off the top, filling with cream and placing a raspberry inside, then topping with the puff lids. Finish with a dusting of powdered sugar for that classic look and a touch of sweetness.

How to Serve Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe

Three cream puffs are stacked on top of each other on a white marbled surface, each puff golden brown with a light dusting of powdered sugar. Each puff shows a visible white cream filling peeking out from the sides, giving a soft and fluffy texture contrast. Around the base of the stack, there are bright red fresh raspberries adding a pop of color. The background is softly blurred, focusing attention on the delicate, creamy desserts. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar is timeless, but you can jazz things up with fresh mint leaves or a drizzle of raspberry coulis for an extra pop of color and flavor. The contrast of the pale cream and bright raspberries is a feast for the eyes and palate alike.

Side Dishes

These cream puffs pair beautifully with light accompaniments such as a crisp green salad or a refreshing fruit sorbet, balancing the richness and making for a well-rounded dessert experience. For a cozy gathering, pair with a cup of fragrant tea or a glass of sparkling wine to highlight the dessert’s delicate flavors.

Creative Ways to Present

Think outside the box: serve these puffs stacked in a tower with a ribbon around it for celebrations, or fill a beautiful glass trifle dish layering cream, puffs, and extra raspberries for an elegant display. You can even create mini versions for bite-sized indulgences perfectly suited for parties.

Make Ahead and Storage

Storing Leftovers

Once filled, cream puffs are best enjoyed fresh the same day, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pastry may soften slightly as it absorbs moisture from the cream and raspberries.

Freezing

To freeze cream puffs, bake and cool them completely before freezing on a tray, then transfer to a sealed container. Freeze unfilled cream puffs for up to one month. When ready to use, thaw at room temperature, then fill with freshly whipped cream and raspberries for best results.

Reheating

If you want to refresh frozen or stored puffs, warm them in a 300˚F oven for 5-7 minutes to crisp up the exterior again. Avoid reheating the filled puffs, as the cream will melt. Instead, reheat the shells separately and fill just before serving for that freshly baked feeling.

FAQs

Can I use frozen raspberries in this Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe?

While fresh raspberries offer the best texture and flavor, frozen raspberries can work if thawed and patted dry carefully to avoid excess moisture which could make the pastry soggy.

Is it necessary to use chilled heavy cream for the filling?

Yes! Chilled heavy cream whips better and faster, giving you stiff peaks that hold their shape perfectly inside the cream puffs.

Can I make these cream puffs gluten-free?

Traditional choux pastry requires all-purpose flour’s gluten for structure, but you can experiment with gluten-free flour blends designed for baking, keeping in mind texture differences.

How do I prevent the cream puffs from collapsing after baking?

Make sure to bake them thoroughly until golden brown and crisp, and avoid opening the oven door in the first 10 minutes of baking. Cooling them on a wire rack also prevents sogginess that leads to collapse.

Can I use a different fruit instead of raspberries?

Absolutely! Blueberries, sliced strawberries, or even small pieces of peach or mango can be delightful substitutes, adding your own unique twist to the classic recipe.

Final Thoughts

I can’t recommend enough giving this Homemade Cream Puffs with Raspberries and Vanilla Whipped Cream Recipe a try. The joy of biting into a crisp, golden puff filled with fluffy vanilla cream and bright raspberry is simply unbeatable. It’s a recipe that feels like a special treat, yet is entirely doable in your own kitchen—and once you master these, you’ll have a classic dessert that’s perfect for impressing any crowd. Happy baking!