Quick answer: the simplest cream puff filling is heavy cream whipped to stiff peaks with powdered sugar and vanilla. For a filling that holds longer, use diplomat cream (pastry cream folded with whipped cream) or mascarpone cream. Fill cooled shells shortly before serving.
Five fillings compared
| Filling | What it is | Holds for |
|---|---|---|
| Whipped cream | Heavy cream, powdered sugar, vanilla; stiff peaks | A few hours |
| Chantilly cream | Vanilla-rich sweetened whipped cream | A few hours |
| Diplomat cream | Pastry cream lightened with whipped cream | About a day |
| Mascarpone cream | Mascarpone whipped with cream and sugar | About a day |
| Pastry cream | Thick vanilla custard | A day or two; the classic for éclairs |
Recipes: Chantilly cream, diplomat cream, mascarpone cream and stabilized whipped cream.
Basic whipped cream filling (about 16 puffs)
- 1 cup (240 ml) cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Whip to stiff peaks so it holds inside the shell; see soft peaks vs stiff peaks.
How to fill
- Split and spoon: cut off the top third, fill, and replace the lid.
- Pipe from below: poke a small hole in the base and pipe in the filling until the puff feels heavy.
- From a dispenser: a whipped cream dispenser with a narrow tip fills puffs quickly with plain or flavored whipped cream.
Flavors
- Chocolate whipped cream or coffee whipped cream
- Lemon curd folded into whipped cream
- Strawberry or raspberry whipped cream
- Vanilla ice cream, for profiteroles with chocolate sauce
Tips
- Cool the shells completely before filling.
- Fill within a few hours of serving.
- Dust with powdered sugar or dip the tops in chocolate glaze.
More: Bavarian cream for molded desserts and whipped cream dispenser recipes for flavored creams.
Frequently asked questions
What is the filling in a cream puff?
Usually sweetened whipped cream, pastry cream, or a mix of the two called diplomat cream. Profiteroles are often filled with ice cream.
How do you keep cream puffs from getting soggy?
Let the shells cool completely, fill them close to serving time, and use a thick or stabilized filling.
How much filling do I need?
About 2 tablespoons per medium puff, so 2 cups of filling for roughly 16 puffs.
Can I fill cream puffs ahead of time?
A few hours ahead with a stabilized filling. Unfilled shells keep better and can be frozen.
