20 Delicious Japanese Cream Puff Recipes for Sweet Lovers

Zesty, delicate, and utterly irresistible—Japanese cream puffs are the perfect treat to satisfy your sweet tooth and impress your friends. Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Japanese Cream Puff Recipes for Sweet Lovers promises to inspire your next baking adventure. Dive into the world of fluffy choux pastry and creamy fillings that’ll transport your taste buds straight to Tokyo. Ready to explore?

Matcha Green Tea Cream Puffs

Now, let’s dive into making these irresistible Matcha Green Tea Cream Puffs that’ll have everyone begging for the recipe.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1 tbsp matcha green tea powder (vibrant, high-quality)
• 1 cup heavy cream (thick, chilled)
• 1/4 cup granulated sugar (fine, sweet)

Instructions

1. Preheat your oven to 425°F (220°C) and 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. Quickly stir in the flour with a wooden spoon until the mixture forms a ball. Cook for 2 minutes, stirring constantly. Tip: This step cooks the flour, ensuring your puffs are light and airy.
4. Transfer the dough to a mixing bowl. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Fold in matcha powder until fully incorporated. The dough should be a vibrant green.
6. Pipe or spoon 1-inch mounds onto the prepared baking sheet. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for 15 more minutes until golden. Tip: Resist opening the oven door early to prevent deflating.
7. For the filling, whip heavy cream and sugar until stiff peaks form. Chill until ready to use.
8. Once puffs are cool, slice off tops and pipe in the whipped cream. Replace tops gently.

Delight in the contrast of the crisp, airy shell against the creamy, subtly sweet matcha filling. Serve these beauties on a platter for a show-stopping dessert or pack them for a picnic with a twist.

Black Sesame Cream Puffs

Forget everything you know about cream puffs—these black sesame beauties are next-level. Fluffy choux pastry meets a velvety, nutty filling that’s downright addictive.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1/4 cup black sesame paste (deep, aromatic)
• 1/2 cup heavy cream (thick, chilled)
• 2 tbsp powdered sugar (fine, sweet)

Instructions

1. Preheat your oven to 375°F (190°C) and 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. Quickly stir in the flour with a wooden spoon until a smooth dough forms. Cook for 2 minutes, stirring constantly, to remove excess moisture.
4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes. Tip: The dough should be warm, not hot, to prevent cooking the eggs.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and sticky.
6. Pipe or spoon the dough onto the prepared baking sheet in 1.5-inch mounds. Tip: Space them 2 inches apart to allow for expansion.
7. Bake for 25-30 minutes until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapsing.
8. While the puffs cool, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the black sesame paste until fully blended. Tip: For a stronger sesame flavor, toast the paste lightly before using.
9. Slice the cooled puffs horizontally and fill with the black sesame cream.

Enjoy these puffs as is, or drizzle with melted chocolate for extra decadence. Each bite offers a crisp shell giving way to a creamy, nutty center that’s utterly irresistible.

Strawberry Shortcake Cream Puffs

Elevate your dessert game with these Strawberry Shortcake Cream Puffs—flaky, creamy, and bursting with fresh berry goodness.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 pint ripe strawberries, hulled and sliced
• 1 cup heavy whipping cream, cold
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and cubed butter to a rolling boil over medium-high heat.
3. Reduce heat to low and quickly stir in sifted flour until the mixture forms a ball. Tip: Work fast to avoid drying out the dough.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time until smooth. Tip: Ensure each egg is fully incorporated before adding the next.
5. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
6. Bake for 25-30 minutes until golden brown and puffed. Tip: Resist opening the oven door early to prevent deflating.
7. Let cool completely on a wire rack. Meanwhile, whip heavy cream, sugar, and vanilla to stiff peaks.
8. Slice cooled puffs horizontally and fill with whipped cream and sliced strawberries.

Fluffy, light puffs meet luscious cream and tangy strawberries for a dessert that’s as stunning as it is delicious. Serve on a platter for a show-stopping brunch centerpiece.

Chocolate Lava Cream Puffs

Brace yourself for the most decadent dessert you’ll make this week. These Chocolate Lava Cream Puffs are a game-changer, combining fluffy pastry with a heart of molten chocolate.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1/2 cup dark chocolate chips, high-quality and bittersweet
• 1/4 cup heavy cream, cold
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low and quickly stir in flour until the mixture forms a ball. Tip: Work fast to avoid lumps.
4. Transfer dough to a mixing bowl and let cool for 2 minutes. Add eggs one at a time, beating well after each addition. Tip: The dough should be glossy and sticky.
5. Pipe or spoon dough into 12 mounds on the prepared sheet. Bake for 20 minutes until golden and puffed. Tip: Don’t open the oven early or they’ll deflate.
6. Meanwhile, melt chocolate chips with heavy cream in a microwave-safe bowl in 30-second bursts, stirring until smooth.
7. Once puffs are cool, cut a small slit in each and pipe in the chocolate ganache.
8. Dust with powdered sugar and serve immediately.

Just imagine cracking into these puffs to find a river of chocolate. The contrast of crisp shell and creamy center is unreal—try serving with a scoop of vanilla ice cream for the ultimate experience.

Vanilla Bean Cream Puffs

Ready to elevate your dessert game? These Vanilla Bean Cream Puffs are your ticket to impressing any crowd with minimal fuss. Let’s dive into the magic.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 vanilla bean, split and seeds scraped
• 2 cups heavy cream, cold
• 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 425°F and 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. Reduce heat to low and quickly stir in the sifted flour until the mixture forms a ball. Tip: Work fast to avoid clumps.
4. Transfer the dough to a mixing bowl. Let cool for 2 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny. Tip: Patience here ensures the perfect puff texture.
6. Fold in the vanilla bean seeds for that aromatic punch.
7. Pipe or spoon dough onto the prepared sheet in 1.5-inch mounds. Bake for 20 minutes, then reduce heat to 375°F and bake for 15 more minutes until golden. Tip: Don’t open the oven too soon or they’ll deflate.
8. For the filling, whip heavy cream and sugar to stiff peaks. Slice cooled puffs and pipe in the cream.

Now, these cream puffs boast a crisp shell giving way to a cloud-like, vanilla-kissed center. Serve them dusted with powdered sugar or drizzled with chocolate for extra decadence.

Red Bean Paste Cream Puffs

Craving something sweet with a twist? These Red Bean Paste Cream Puffs blend fluffy choux pastry with smooth, sweet red bean filling for a dessert that’s both familiar and exciting.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 cup sweet red bean paste, smooth and velvety
• 1/2 cup heavy cream, cold and whipped to stiff peaks
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low and quickly stir in flour until the mixture forms a ball. Tip: Cook for 2 more minutes to remove excess moisture.
4. Transfer dough to a bowl. Beat in eggs one at a time until smooth. Tip: The dough should fall slowly from the spoon.
5. Pipe or spoon dough onto the baking sheet in 1.5-inch mounds. Bake for 25-30 minutes until golden and puffed. Tip: Don’t open the oven early to prevent collapse.
6. Let puffs cool completely on a wire rack. Slice tops off and fill with a mix of red bean paste and whipped cream.
7. Dust with powdered sugar before serving.

Perfectly crisp outside with a creamy, subtly sweet center, these puffs are a dream. Serve them with a drizzle of chocolate or matcha powder for an extra flair.

Pumpkin Spice Cream Puffs

Oozing with autumnal vibes, these Pumpkin Spice Cream Puffs are your ticket to flavor town. Whip them up for a cozy treat that screams fall.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 cup pumpkin puree, smooth and velvety
• 1/2 cup heavy cream, cold and lush
• 2 tbsp powdered sugar, finely sifted
• 1 tsp pumpkin spice blend, aromatic and warm

Instructions

1. Preheat your oven to 375°F (190°C) and 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. Quickly stir in the sifted flour with a wooden spoon until the mixture forms a ball. Tip: Work fast to avoid lumps.
4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be glossy and sticky.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25-30 minutes until golden and puffed. Tip: Resist opening the oven door to prevent deflating.
8. While the puffs cool, whip the heavy cream with powdered sugar and pumpkin spice until stiff peaks form.
9. Slice each puff in half horizontally and fill with the spiced cream and a dollop of pumpkin puree.

Expect a crisp shell giving way to a creamy, spiced center. Serve these puffs dusted with extra pumpkin spice for an Instagram-worthy finish.

Earl Grey Tea Cream Puffs

Steep your senses in the luxurious aroma of Earl Grey with these cloud-like cream puffs. Perfectly crisp, impossibly light, and bursting with bergamot-infused cream—they’re a tea lover’s dream.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1 cup heavy cream, cold
• 2 tbsp Earl Grey tea leaves, finely ground
• 1/4 cup powdered sugar, plus extra for dusting

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
3. Reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
4. Transfer the dough to a mixing bowl. Let cool for 2 minutes. Tip: Cooling prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is shiny and sticky.
6. Pipe or spoon 1.5-inch mounds onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 15 minutes at 425°F, then reduce the temperature to 375°F and bake for another 20 minutes until golden brown and puffed. Do not open the oven door during baking.
8. Turn off the oven, crack the door open, and let the puffs dry out for 10 minutes to prevent sogginess.
9. For the filling, whip heavy cream, ground Earl Grey, and powdered sugar to stiff peaks. Chill until ready to use.
10. Once puffs are cool, slice off the tops and pipe in the Earl Grey cream. Dust with powdered sugar before serving.

Whisk yourself away to a Parisian tea room with every bite. The puffs shatter delicately, giving way to the silky, fragrant cream inside. Serve alongside a steaming cup of Earl Grey for the ultimate pairing.

Caramel Custard Cream Puffs

Perfect for those who crave a mix of creamy and crunchy, these Caramel Custard Cream Puffs are your next obsession. Packed with flavor and ready to impress, they’re the ultimate dessert hack.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract, pure
• 2 cups heavy cream, cold
• 1/4 cup caramel sauce, thick and gooey

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1 cup water and cubed butter to a rolling boil over medium-high heat.
3. Reduce heat to low and quickly stir in the sifted flour until the mixture forms a ball. Tip: Stir vigorously to avoid lumps.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time until the dough is smooth and shiny.
5. Pipe or spoon dough onto the prepared baking sheet in 1.5-inch mounds, spacing them 2 inches apart.
6. Bake for 25-30 minutes until puffs are golden brown and sound hollow when tapped. Tip: Don’t open the oven door too early to prevent collapsing.
7. While puffs cool, make the custard: In a saucepan, combine sugar and 1/4 cup water. Cook over medium heat until amber, then carefully whisk in heavy cream and vanilla. Cool completely.
8. Slice puffs in half horizontally and fill with custard. Drizzle with caramel sauce before serving. Tip: For extra flair, dust with powdered sugar.

Zesty yet sweet, these puffs offer a melt-in-your-mouth custard paired with a crisp shell. Serve them at brunch for a show-stopping finish or as a midnight snack—no judgment here.

Lemon Meringue Cream Puffs

Craving a dessert that’s equal parts zesty, sweet, and show-stopping? These Lemon Meringue Cream Puffs are your next kitchen conquest—fluffy, creamy, and bursting with citrusy sunshine.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 cup granulated sugar, ultra-fine
• 1/4 cup fresh lemon juice, strained
• 1 tbsp lemon zest, finely grated
• 1 cup heavy cream, cold
• 1/2 tsp pure vanilla extract

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-high heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms. Cook for 2 minutes, stirring constantly. Tip: The dough should pull away from the sides of the pan and form a ball.
4. Transfer dough to a mixing bowl. Let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is glossy and sticky.
5. Pipe or spoon dough into 12 equal mounds on the prepared baking sheet. Bake for 20 minutes, then reduce oven to 350°F and bake for 15 more minutes until golden and puffed. Tip: Do not open the oven door during baking to prevent collapse.
6. For the filling, whip heavy cream, sugar, vanilla, lemon juice, and zest to stiff peaks. Chill until ready to use.
7. Once puffs are cool, slice tops off. Fill with lemon cream and replace tops. Tip: For extra flair, toast the meringue with a kitchen torch before serving.

Velvety lemon cream meets airy choux pastry in every bite, with a meringue hat that adds a smoky crunch. Serve these beauties on a platter with edible flowers for a dessert that’s as Instagrammable as it is irresistible.

Tiramisu Cream Puffs

Viral on every dessert menu, these Tiramisu Cream Puffs blend the airy lightness of choux pastry with the decadent, coffee-kissed cream of tiramisu. Perfect for impressing at brunch or satisfying that late-night sweet tooth.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1 cup mascarpone cheese (luxuriously smooth)
• 1/2 cup heavy cream (chilled, velvety)
• 1/4 cup granulated sugar (fine, sweet)
• 2 tbsp espresso (strong, freshly brewed)
• 1 tsp vanilla extract (pure, aromatic)
• Cocoa powder (dark, 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. Remove from heat. Let cool for 2 minutes. Tip: Cooling prevents eggs from scrambling 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.
7. Bake for 20 minutes, then reduce oven to 375°F and bake until golden brown and puffed, about 15 minutes more. Tip: Do not open the oven door during baking to prevent puffs from collapsing.
8. Let cool completely on a wire rack. Meanwhile, whip mascarpone, heavy cream, sugar, espresso, and vanilla extract until stiff peaks form.
9. Slice puffs in half horizontally. Fill with mascarpone mixture, then dust tops with cocoa powder. Tip: For extra flair, pipe the filling using a star tip.

These cream puffs offer a dreamy contrast of crisp shells and cloud-like filling, with the espresso cutting through the sweetness. Serve them on a platter with extra cocoa dusted on top for a show-stopping dessert table centerpiece.

Blueberry Cheesecake Cream Puffs

Craving a dessert that’s equal parts elegant and easy? These Blueberry Cheesecake Cream Puffs blend fluffy choux pastry with luscious cheesecake filling and a tangy blueberry swirl.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream, chilled
• 1 cup fresh blueberries, plus extra for garnish
• 2 tbsp lemon juice

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-high heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms 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 scrambling when added.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Dough should be glossy and sticky.
6. Pipe or spoon dough into 12 even mounds on the prepared baking sheet. Bake for 20 minutes, then reduce oven to 350°F and bake for 10 more minutes until golden and puffed. Tip: Resist opening the oven door early to prevent deflating.
7. Turn off oven. Pierce each puff with a knife to release steam. Let cool inside with the door slightly ajar for 30 minutes.
8. While puffs cool, beat cream cheese, sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
9. In a small saucepan, simmer blueberries and lemon juice over medium heat until berries burst and sauce thickens, about 5 minutes. Cool slightly.
10. Slice cooled puffs horizontally. Fill bottoms with cheesecake mixture, drizzle with blueberry sauce, and replace tops. Garnish with fresh blueberries.

Serve these cream puffs chilled for a refreshing contrast between the crisp shell and creamy, berry-filled center. Stack them high on a platter for a show-stopping dessert table centerpiece.

Honey Lavender Cream Puffs

Make your taste buds dance with these Honey Lavender Cream Puffs—light, airy, and bursting with floral sweetness.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1 tbsp honey (golden, aromatic)
• 1 tsp dried lavender buds (fragrant, culinary-grade)
• 1 cup heavy cream (thick, chilled)
• 1/4 cup powdered sugar (fine, sweet)

Instructions

1. Preheat your oven to 425°F (220°C). 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. Quickly stir in flour with a wooden spoon until the mixture forms a ball. Cook for 1 minute, stirring constantly.
4. Remove from heat. Let cool for 2 minutes. Tip: This prevents the eggs from cooking when added.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and shiny.
6. Fold in honey and lavender buds until evenly distributed.
7. Pipe or spoon dough onto the prepared baking sheet in 1.5-inch mounds. Space them 2 inches apart.
8. Bake for 20 minutes, then reduce oven to 375°F (190°C) and bake for 15 more minutes until golden brown. Tip: Do not open the oven door early to prevent collapse.
9. Turn off the oven. Crack the door open and let puffs dry inside for 10 minutes. This ensures they stay crisp.
10. For the filling, whip heavy cream and powdered sugar until stiff peaks form. Chill until ready to use.
11. Once puffs are cool, slice tops off and fill with whipped cream. Replace tops and dust with powdered sugar.

Light as a cloud with a delicate crunch, these cream puffs offer a sweet, floral aroma with every bite. Serve them at a garden party for a touch of elegance or enjoy as a decadent afternoon treat.

Almond Cream Puffs

Viral on every dessert menu, these Almond Cream Puffs are your next baking obsession. Light, airy choux pastry meets luscious almond cream—each bite is a cloud of joy.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1 cup heavy cream (chilled, velvety)
• 1/4 cup powdered sugar (fine, sweet)
• 1 tsp almond extract (pure, aromatic)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for non-stick perfection.
2. In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat, stirring occasionally.
3. Reduce heat to low and quickly stir in flour until the mixture forms a smooth ball. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
4. Transfer the dough to a mixing bowl. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and thick.
5. Pipe or spoon dough onto the prepared baking sheet in 1.5-inch mounds. Bake for 20 minutes, then reduce oven to 375°F (190°C) and bake for 15 more minutes until golden and puffed. Do not open the oven door during baking to prevent deflation.
6. While puffs cool, whip heavy cream, powdered sugar, and almond extract to stiff peaks. Slice cooled puffs horizontally and fill with almond cream.

Perfectly crisp on the outside, these puffs give way to a creamy, almond-infused center. Serve them dusted with powdered sugar or drizzled with melted chocolate for an extra decadent touch.

Coconut Mango Cream Puffs

Bite into bliss with these Coconut Mango Cream Puffs—a tropical twist on a classic that’s as easy to make as it is to devour.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 cup heavy cream, chilled
• 1/2 cup mango puree, ripe and sweet
• 1/4 cup shredded coconut, toasted
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball, about 1 minute. Tip: The dough should pull away from the sides of the pan cleanly.
4. Transfer the dough to a mixing bowl and let cool for 5 minutes.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be glossy and sticky but hold its shape.
6. Pipe or spoon dough into 1.5-inch mounds on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 20 minutes, then reduce oven to 375°F and bake for 15 more minutes until golden and puffed. Tip: Do not open the oven door during baking to prevent deflating.
8. Let cool completely on a wire rack.
9. Whip heavy cream to stiff peaks, then gently fold in mango puree.
10. Slice cooled puffs in half horizontally, fill with mango cream, and sprinkle with toasted coconut.
11. Dust with powdered sugar before serving.

Enjoy the contrast of crisp shells against the creamy, fruity filling—perfect for a summer brunch or as a show-stopping dessert. Elevate the experience by serving with a drizzle of melted dark chocolate for an extra decadent touch.

Raspberry Rose Cream Puffs

Raspberry rose cream puffs are the summer dessert you didn’t know you needed. Light, airy choux pastry meets a luscious raspberry rose filling—**boom**, instant crowd-pleaser.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp rose water
• 1/2 cup raspberry jam, seedless and vibrant
• Fresh raspberries, for garnish

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low, add flour all at once, and stir 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 and 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 glossy.
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 350°F and bake for 10 more minutes until golden and crisp. Do not open the oven door during baking.
8. Turn off oven, prick each puff with a toothpick to release steam, and let sit in the oven for 5 minutes. Tip: This prevents sogginess.
9. Cool puffs completely on a wire rack.
10. Whip heavy cream and powdered sugar to stiff peaks, then fold in rose water and raspberry jam until swirled.
11. Slice puffs horizontally, fill with cream mixture, and top with fresh raspberries.

Buttery, crisp shells give way to a silky, floral-sweet filling with a tangy raspberry kick. Serve these beauties on a platter with edible rose petals for an Instagram-worthy finish.

White Chocolate Raspberry Cream Puffs

Craving a dessert that’s as dreamy to look at as it is to devour? These white chocolate raspberry cream puffs are your next obsession—light, airy, and bursting with berry bliss.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large eggs, room temperature
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/2 cup white chocolate chips, melted and slightly cooled
• 1/2 cup fresh raspberries, plus extra for garnish

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1 minute.
4. Transfer dough to a mixing bowl and let cool for 5 minutes. Tip: Cooling prevents eggs from scrambling when added.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, until dough is glossy and sticky.
6. Pipe or spoon dough into 12 even mounds on the prepared baking sheet, spacing 2 inches apart.
7. Bake for 20 minutes, then reduce oven to 350°F and bake for 10 more minutes until golden and puffed. Tip: Resist opening the oven door early to prevent deflating.
8. Turn off oven, prick each puff with a knife to release steam, and let sit inside for 5 minutes before transferring to a wire rack to cool completely.
9. While puffs cool, whip heavy cream, powdered sugar, and vanilla to stiff peaks in a chilled bowl. Tip: Chilled bowl and cream ensure faster, fluffier peaks.
10. Gently fold in melted white chocolate and crushed raspberries until just combined.
11. Slice cooled puffs horizontally and fill with cream mixture. Top with additional raspberries.

Each bite delivers a cloud-like crunch giving way to creamy, tangy-sweet filling. Serve these beauties on a platter dusted with powdered sugar for a show-stopping dessert table centerpiece.

Peanut Butter and Jelly Cream Puffs

Peanut butter and jelly cream puffs? **Yes, please!** These bite-sized delights mash up childhood nostalgia with fancy pastry vibes—perfect for your next brunch or sweet craving.

Ingredients

• 1 cup water (crisp, cold)
• 1/2 cup unsalted butter (rich, creamy)
• 1 cup all-purpose flour (fine, sifted)
• 4 large eggs (farm-fresh, room temperature)
• 1/2 cup creamy peanut butter (smooth, velvety)
• 1/4 cup grape jelly (sweet, vibrant)
• 1/2 cup heavy cream (thick, luscious)
• 1 tbsp powdered sugar (light, fluffy)

Instructions

1. Preheat your oven to 425°F (220°C). 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. Quickly stir in flour with a wooden spoon until the mixture forms a ball. Cook for 1 minute, stirring constantly.
4. Remove from heat. Let cool for 2 minutes. Beat in eggs one at a time until the dough is smooth and shiny.
5. Transfer dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce oven to 375°F (190°C) and bake for 10 more minutes until golden and puffed. Do not open the oven door during baking.
7. Let cool completely on a wire rack. Meanwhile, whip heavy cream and powdered sugar to stiff peaks.
8. Fold peanut butter into the whipped cream until fully incorporated. Slice each puff in half horizontally.
9. Pipe or spoon the peanut butter cream onto the bottom halves. Top with a dollop of grape jelly and replace the tops.
10. Dust with powdered sugar and serve immediately for the best texture.

How dreamy are these? The puffs are **light and airy**, the filling **creamy with a peanutty punch**, and the jelly adds a **sweet, tangy pop**. Try stacking them high for a show-stopping dessert tower!

Chai Tea Cream Puffs

Dive into the cozy, spiced world of Chai Tea Cream Puffs—where fluffy meets fragrant in every bite. These aren’t just pastries; they’re a hug in dessert form, blending the warmth of chai with creamy, dreamy filling.

Ingredients

• 1 cup water (sparkling clear, for puff perfection)
• 1/2 cup unsalted butter (rich, creamy, and golden)
• 1 cup all-purpose flour (soft as a cloud)
• 4 large eggs (farm-fresh, room temp for smooth mixing)
• 1 tsp vanilla extract (pure, aromatic bliss)
• 2 cups heavy cream (ultra-thick, for luscious filling)
• 2 tbsp chai tea powder (spiced, fragrant, and bold)
• 1/4 cup granulated sugar (fine, sweet crystals)

Instructions

1. Preheat your oven to 425°F—crank it up for that perfect puff.
2. In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat, stirring occasionally.
3. Tip: Ensure the butter is fully melted before adding flour to avoid lumps.
4. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
5. Remove from heat. Let cool for 2 minutes—patience prevents scrambled eggs.
6. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and sticky.
7. Tip: Room temperature eggs blend more smoothly, creating a uniform dough.
8. Pipe or spoon dough into 1.5-inch mounds on a parchment-lined baking sheet, spacing 2 inches apart.
9. Bake for 20 minutes, then reduce oven to 375°F and bake for 15 more minutes until golden and crisp. Do not open the oven early—steam is key!
10. Tip: For extra crispiness, poke a small hole in each puff after baking to let steam escape.
11. While puffs cool, whip heavy cream, chai tea powder, and sugar to stiff peaks. Chill until ready to fill.
12. Slice cooled puffs in half horizontally. Pipe or spoon chai cream into the center, then replace the top.

Bite into these chai tea cream puffs for a textural symphony—crispy shell, airy interior, and spiced cream that melts on the tongue. Serve them at your next brunch for a show-stopping twist on classic pastries.

Cherry Blossom Cream Puffs

Dive into these Cherry Blossom Cream Puffs, where flaky pastry meets floral-infused cream in a bite-sized delight that’s as Instagrammable as it is irresistible.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 cup heavy cream, cold
• 2 tbsp cherry blossom extract
• 1/4 cup powdered sugar, plus extra for dusting
• Pink food coloring, a few drops for a subtle hue

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a rolling boil over medium-high heat.
3. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Remove from heat and let cool for 5 minutes. Tip: This prevents the eggs from cooking when added.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
6. Transfer dough to a piping bag fitted with a large round tip and pipe 1.5-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25-30 minutes until puffs are golden brown and sound hollow when tapped. Tip: Resist opening the oven door early to prevent deflating.
8. Let cool completely on a wire rack. Meanwhile, whip heavy cream, cherry blossom extract, powdered sugar, and food coloring to stiff peaks.
9. Slice puffs horizontally and fill with cherry blossom cream. Dust with powdered sugar before serving. Tip: For an extra floral touch, garnish with edible cherry blossoms if available.

Silky cream with a hint of cherry blossom pairs perfectly with the crisp, airy puffs. Serve these at your next brunch for a show-stopping dessert that’s as light as a spring breeze.

Conclusion

Craving something sweet and delightful? This roundup of 20 delicious Japanese cream puff recipes is your ticket to dessert heaven. Whether you’re a seasoned baker or trying your hand at these treats for the first time, there’s a recipe here to satisfy your sweet tooth. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.