Mini Cream Puffs

Light pastry dough with a hint of cinnamon puffed to perfection, filled with fluffy whipped cream with a trace of vanilla, and lightly dusted with powdered sugar in a perfect mini bite-sized shape.

Yield: 25 mini cream puffs
Puff Pastry Dough
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 1/2 cup unsalted butter
  • 4 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 4 large eggs
Whipped Cream Filling
  • 3 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting tops
For Puff Pastry
  1. Preheat oven to 400F degrees.
  2. In a small bowl, whisk together flour and cinnamon. Set aside.
  3. In a medium saucepan, bring water, butter, sugar, and salt to a simmer over medium heat.
  4. Once simmer is reached, turn heat down to low and stir in flour mixture until the mixture forms a soft dough ball. Remove from heat and let stand for 5 minutes.
  5. In a large bowl using an electric mixer, transfer your dough ball and add 1 egg; beat at medium speed until combined. Let stand for 3 minutes.
  6. Add the remaining eggs 1 at a time; beating on medium speed after each addition. Beat dough until shiny and smooth. Then let stand for 10 minutes.
  7. Using a pastry bag with a large tip {I used 1M decorating tip} or a Ziploc bag with the corner snipped off, pipe small rounds of dough onto a parchment paper or silicone mat lined baking sheet; making sure they are at least 1.5 inches apart.
  8. Bake at 400F degrees for 10 minutes, then lower to 375F degrees for 20 minutes.
  9. Poke each puff with a knife to allow the insides to get fully cooked, and bake for another 5 minutes. The puffs are done when the insides are hollow. Allow puffs to cool completely on baking sheet on wire rack.
For Whipped Cream Filling
  1. In a large bowl using an electric mixer, beat heavy whipping cream until desired level of firmness. Add in powdered sugar and vanilla extract until combined.
  2. Cut each puff in half. Pipe or scoop whipped cream onto the bottom half of the puff. Top with the other half and then dust with powdered sugar. Eat & Enjoy!

Mini Cream Puffs are best if served immediately. Store in the refrigerator for up to 2 days.