Simple Ways Living

Cream Puffs

Classic Cream Puffs (Choux Pastry)

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Cream Puffs

Classic Cream Puffs (Choux Pastry)

These light and airy homemade cream puffs are made with traditional choux pastry and filled with a rich vanilla buttercream before being topped with chocolate or coffee glaze. Adapted from a vintage Latvian cookbook, they're an elegant European dessert perfect for holidays, afternoon tea, or special occasions.
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Prep Time 35 minutes
Cook Time 40 minutes
Servings: 18 cream puffs
Course: Dessert
Cuisine: European
Calories: 290
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 240 ml water
  • 100 g butter unsalted
  • 1/4 tsp salt
  • 125 g all-purpose flour
  • 4-5 eggs
Vanilla Buttercream Filling
  • 200 g butter unsalted
  • 200 g granulated sugar
  • 240 ml milk whole
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla sugar or 1 tsp vanilla extract
  • 2 tbsp rum or coffee liqueur (optional)
Chocolate Glaze
  • 100 g sugar
  • 240 ml water
  • 1 tbsp butter
  • 1 tbsp cocoa powder

Method
 

Make the Choux Pastry
  1. Preheat the oven to 220°C (425°F).
  2. Line a baking tray with parchment paper.
  3. In a saucepan, bring the water, butter, and salt to a boil.
  4. Add all the flour at once and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
  5. Remove from the heat and cool for about 10 minutes.
  6. Beat in the eggs one at a time until the dough becomes smooth and glossy.
  7. Transfer the dough to a piping bag fitted with a large round tip.
  8. Pipe walnut-sized rounds onto the prepared baking tray.
Bake
  1. Bake for 35–40 minutes until golden brown and crisp.
  2. Do not open the oven during the first 15 minutes.
  3. Cool completely
  4. Slice off the tops of each cream puff.

Prepare the Filling

  1. Cream the butter with the vanilla sugar.
  2. Mix the flour with 2 tablespoons of the milk.
  3. Heat the remaining milk with the sugar until nearly boiling.
  4. Stir in the flour mixture and cook until thickened.
  5. Cool completely.
  6. Beat into the butter until light and fluffy.
  7. Add the rum or coffee liqueur, if using.
Assemble
  1. Fill each cream puff generously with the buttercream.
  2. Replace the tops.

Make the Glaze

  1. Prepare either the chocolate glaze or coffee glaze.
  2. Spoon the glaze over each cream puff.
  3. Allow to set before serving.

Notes

You can substitute Chocolate Gaze to Coffee Glaze too.

Coffee Glaze

  • 200 g powdered sugar
  • 2–3 tbsp strong brewed coffee
 
  • The original Latvian cookbook calls these “Vēja kūkas”, meaning “Wind Cakes,” referring to their light, airy texture.
  • They are made using classic French-style choux pastry, similar to profiteroles and éclairs.
  • The original recipe also notes that the same dough can be used to make cream swans, a traditional decorative pastry.

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