Serves 4

Valentine's Day is coming up. Impress your loved one with something sweet this weekend!

Fill the cream puffs with both love and delicious cream with baker's favorite Le Tube Pastry Gun!


Choux Pastry
  • ½  cup water
  • ½  cup whole milk
  • 8 tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs (Large, Room temperature)

Cream Filling
  • 2 cups heavy whipping cream
  • 4 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar


Step 1. Preheat the oven the 425F and line a baking sheet with parchment paper or a silicone baking mat

Step 2. In a medium saucepan, combine water, 1/2 milk, butter, sugar and salt. Bring just to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.

Step 3. Once flour is incorporated, place back over medium heat stirring constantly for : 1/2 - 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.

Step 4. Transfer dough to a large mixing bowl and beat using a mixer on medium speed for 1 minute. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

Step 5. Transfer the dough to piping bag fitted with a 1/2" round tip. Pipe 28 puffs.

Step 6. Bake at 425F for 1o minutes in the center of the oven. Without opening oven, reduce temp to 325F and bake 20-22 min longer or until golden brown on the top. Transfer to wire rack to cool completely.

Step 7. In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy wit the stiff peak (2min). Transfer to a piping bag fitted with a large opening star tip.

Step 8. Once cream puffs are completely cooled, fill them with cream. Dust with powdered sugar and serve!


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