20 Irresistible Japanese Cream Puff Recipes Flavorful

Craving something sweet, light, and utterly irresistible? Japanese cream puffs—fluffy choux pastry filled with luscious custard or whipped cream—are the perfect treat to satisfy your dessert cravings. Whether you’re a baking newbie or a seasoned pro, these 20 delightful recipes will bring a taste of Japan to your kitchen. From classic vanilla to matcha-infused twists, get ready to fall in love with every bite!

Matcha Green Tea Cream Puffs

These Matcha Green Tea Cream Puffs are light, airy, and infused with earthy matcha flavor—perfect for impressing guests or treating yourself to a little elegance!

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 1/2 tsp matcha powder (culinary grade)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine 1/2 cup water, 1/2 cup whole milk, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
3. Remove from heat and stir in 1 cup all-purpose flour until a smooth dough forms. Return to low heat, stirring constantly for 2 minutes to cook off excess moisture.
4. Transfer dough to a bowl. Beat in 4 large eggs, one at a time, until glossy and thick.
5. Pipe or spoon 1.5-inch mounds onto the baking sheet. Bake for 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes.
6. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 1/2 tsp matcha powder until stiff peaks form. Slice puffs and fill with matcha cream.

The delicate balance of bitter matcha and sweet cream makes these puffs feel like a fancy pastry-shop treat—without the fuss!

Tip: For extra shine, brush baked puffs with a simple syrup (equal parts sugar and water, heated) before filling.

Black Sesame Cream Puffs

These dreamy cream puffs get a nutty twist from black sesame, balancing rich custard with a delicate choux pastry shell.

Ingredients

• ½ cup water
• ¼ cup unsalted butter, cubed
• 1 tsp granulated sugar
• ¼ tsp salt
• ½ cup all-purpose flour
• 2 large eggs, room temperature
• 1 cup whole milk
• 3 tbsp black sesame paste
• 3 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 large egg yolk
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Make the choux pastry: Preheat oven to 400°F. In a saucepan, combine water, butter, 1 tsp sugar, and salt. Bring to a boil, then remove from heat. Stir in flour until a smooth dough forms. Cool 5 minutes, then beat in eggs one at a time until glossy.
2. Pipe 12 mounds onto a parchment-lined baking sheet. Bake 25 minutes until puffed and golden. Turn off oven; leave puffs inside 10 minutes to dry. Cool completely.
3. Make the filling: Whisk milk, black sesame paste, 3 tbsp sugar, cornstarch, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened (5-7 minutes). Strain into a bowl, cover with plastic wrap touching the surface, and chill 2 hours.
4. Slice cooled puffs horizontally. Pipe or spoon filling into bottoms, replace tops, and dust with powdered sugar.

The black sesame custard steals the show with its earthy depth, while the crisp shells shatter satisfyingly with each bite.

Tip: For extra sesame flavor, toast 1 tsp black sesame seeds and sprinkle over filled puffs.

Strawberry Mochi Cream Puffs

These Strawberry Mochi Cream Puffs are a dreamy mashup of chewy mochi, fluffy choux pastry, and sweet strawberry cream—perfect for impressing guests or treating yourself!

• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 cup heavy cream
• 2 tbsp powdered sugar

1. Make the choux pastry: Preheat oven to 400°F. In a saucepan, bring water and butter to a boil. Remove from heat, add all-purpose flour, and stir vigorously until a smooth dough forms. Cool slightly, then beat in eggs one at a time until glossy. Pipe 12 small mounds onto a lined baking sheet and bake for 25 minutes until puffed and golden. Cool completely.
2. Prepare the mochi: Whisk sweet rice flour, granulated sugar, and milk in a microwave-safe bowl. Microwave for 1 minute, stir, then repeat in 30-second intervals until thick and stretchy. Let cool slightly.
3. Whip the filling: Beat heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold in diced strawberries.
4. Assemble: Slice cooled puffs in half. Spread a layer of mochi on the bottom, top with strawberry cream, and replace the top halves. Dust with powdered sugar.

The contrast of crisp pastry, chewy mochi, and juicy strawberries makes every bite a delight. For an extra pop, drizzle with melted white chocolate!

Tip: Keep mochi covered with a damp towel while working to prevent drying.

Yuzu Citrus Cream Puffs

These delicate cream puffs get a bright, tangy twist with yuzu—a citrus fruit that’s like a love child of lemon and mandarin. Perfect for impressing guests or treating yourself!

Ingredients

• ½ cup water
• ¼ cup unsalted butter, cubed
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tbsp yuzu juice (or sub 2 tsp lemon juice + 1 tsp orange juice)
• 1 tsp yuzu zest (optional, for garnish)

Instructions

1. Make the puffs: Preheat oven to 400°F. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms. Return to low heat; cook 1 minute, stirring constantly. Transfer to a bowl and cool 5 minutes.
2. Beat in eggs one at a time until glossy and thick. Pipe or spoon 1½-inch mounds onto a parchment-lined baking sheet. Bake 25 minutes until golden and puffed. Turn off oven; let sit inside 5 minutes to crisp. Cool completely.
3. Fill: Whip cream and powdered sugar to stiff peaks. Fold in yuzu juice. Slice puffs horizontally, pipe in cream, and dust with zest if using.

The yuzu’s floral-citrus punch cuts through the rich cream, making these puffs taste as elegant as they look. Tip: For extra shine, brush baked shells with a yuzu-sugar glaze (1 tbsp juice + ¼ cup powdered sugar).

Hojicha Roasted Tea Cream Puffs

These delicate cream puffs get a toasty twist with hojicha powder, blending earthy tea flavor with airy choux pastry and silky filling.

Ingredients

• Choux pastry: 1/2 cup water, 1/4 cup unsalted butter, 1/2 cup all-purpose flour, 2 large eggs, 1/8 tsp salt
• Hojicha cream filling: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tbsp hojicha powder, 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment. In a saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/8 tsp salt. Bring to a boil, then remove from heat.
2. Add 1/2 cup flour all at once, stirring vigorously until a smooth dough forms. Return to low heat for 1 minute to dry slightly. Cool 5 minutes.
3. Beat in eggs one at a time until glossy. Pipe 1.5″ mounds onto the sheet. Bake 20 minutes until puffed and golden, then turn off oven and leave inside for 5 minutes to crisp.
4. For filling, whip 1 cup heavy cream, 2 tbsp powdered sugar, 1 tbsp hojicha powder, and 1/2 tsp vanilla to stiff peaks. Slice cooled puffs horizontally and pipe in filling.

The hojicha’s roasted notes balance the sweetness perfectly, while the craquelin-like crackle of the shells adds satisfying texture.

Tip: Sift hojicha powder with the powdered sugar to prevent clumps in your cream.

Azuki Bean Cream Puffs

These delicate cream puffs get a sweet, nutty twist with a luscious azuki bean filling—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sweetened azuki bean paste (store-bought or homemade)
• 1/2 cup heavy cream, chilled
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then remove from heat.
3. Add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms. Return to low heat for 1 minute, stirring constantly, to cook off excess moisture.
4. Transfer dough to a bowl. Beat in 4 large eggs, one at a time, until fully incorporated and the dough is glossy.
5. Pipe or spoon 12 mounds (about 2 tbsp each) onto the baking sheet. Bake for 25 minutes until puffed and golden. Turn off the oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
6. While shells cool, whip 1/2 cup heavy cream to stiff peaks. Fold in 1 cup sweetened azuki bean paste until combined.
7. Slice cooled puffs horizontally and fill with the azuki cream. Dust with 1 tbsp powdered sugar before serving.

The earthy sweetness of azuki beans balances the airy choux pastry beautifully—a match made in dessert heaven!

Tip: For extra crunch, toast the filled puffs under the broiler for 1–2 minutes before dusting with sugar.

Kinako Soybean Flour Cream Puffs

These delicate cream puffs get a nutty, toasty twist from kinako (roasted soybean flour), making them a unique treat that’s surprisingly easy to whip up.

Ingredients:

• ½ cup water
• ¼ cup unsalted butter, cubed
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup all-purpose flour
• 2 large eggs, room temperature
• 1 cup heavy cream
• 2 tbsp kinako (roasted soybean flour), plus extra for dusting
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring until butter melts. Remove from heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms. Return to low heat and cook for 1 minute, stirring constantly, to dry slightly.
4. Transfer dough to a bowl. Let cool 2 minutes, then beat in eggs one at a time until glossy and sticky.
5. Pipe or spoon 1½-inch mounds onto the baking sheet. Bake for 20–25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
6. Meanwhile, whip heavy cream, kinako, and powdered sugar to stiff peaks. Slice cooled puffs horizontally and fill with kinako cream. Dust tops with extra kinako.

The kinako adds a subtly sweet, almost caramel-like depth to these airy puffs—perfect with tea or as a light dessert.

Tip: For extra crunch, toast the kinako lightly in a dry skillet before using.

Ube Purple Yam Cream Puffs

These dreamy cream puffs get a vibrant twist with ube, giving them a gorgeous purple hue and a subtly sweet, nutty flavor that’s downright irresistible.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 tsp ube extract
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/4 cup ube halaya (purple yam jam)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, then remove from heat. Quickly stir in flour until a smooth dough forms. Return to low heat, stirring constantly for 1 minute to cook off excess moisture.
3. Transfer dough to a bowl. Let cool 5 minutes, then beat in eggs one at a time until fully incorporated. Mix in ube extract until evenly tinted purple.
4. Pipe or spoon 1.5-inch mounds onto the baking sheet. Bake for 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
5. Meanwhile, whip heavy cream and powdered sugar to stiff peaks. Fold in ube halaya until swirled. Split cooled puffs and pipe filling inside.

The ube not only adds stunning color but a delicate earthy sweetness that pairs perfectly with the airy choux pastry.

Tip: For extra flair, dust with powdered sugar or drizzle with melted white chocolate!

Mango Coconut Cream Puffs

These tropical-inspired cream puffs are a dreamy mix of fluffy choux pastry, silky coconut cream, and sweet mango—perfect for impressing guests or treating yourself!

Ingredients:

• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 tsp salt
• 1 cup heavy cream
• 1/4 cup coconut milk (full-fat)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1/2 cup flour until a smooth dough forms. Let cool 5 minutes.
3. Beat in 2 eggs, one at a time, until dough is glossy. Pipe or spoon 12 small mounds onto the baking sheet. Bake 25 minutes until puffed and golden. Cool completely.
4. Whip 1 cup heavy cream, 1/4 cup coconut milk, 2 tbsp powdered sugar, and 1/2 tsp vanilla to stiff peaks. Slice puffs in half, fill with cream, and top with diced mango and toasted coconut flakes.

The contrast of crisp pastry, creamy coconut filling, and juicy mango makes every bite a mini vacation. Tip: For extra flavor, drizzle puffs with melted dark chocolate before adding the mango.

Raspberry Rose Cream Puffs

These dreamy cream puffs combine floral rose and tart raspberry in a light, airy pastry that feels fancy but is totally doable for a weekend treat.

Ingredients:

• ½ cup water
• ½ cup whole milk
• 8 tbsp unsalted butter, cubed
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp rose water
• ½ cup raspberry jam
• Fresh raspberries and edible rose petals for garnish (optional)

Instructions:

1. Make the pâte à choux: Preheat oven to 425°F. In a saucepan, combine ½ cup water, ½ cup whole milk, 8 tbsp butter, 1 tbsp sugar, and ¼ tsp salt. Bring to a boil over medium heat. Remove from heat, add 1 cup flour all at once, and stir vigorously with a wooden spoon until a smooth ball forms.
2. Return to low heat and cook, stirring constantly, for 1 minute to dry slightly. Transfer to a bowl. Beat in 4 eggs one at a time, fully incorporating each before adding the next, until glossy and thick.
3. Pipe 12 mounds (2″ wide) onto a parchment-lined baking sheet. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 15–18 minutes more until deeply golden. Turn off oven, prop door open slightly, and let cool inside for 10 minutes to prevent collapsing.
4. Fill & assemble: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp rose water to stiff peaks. Slice puffs horizontally. Spread 2 tsp raspberry jam on each bottom half, top with whipped cream, and replace lids. Garnish with fresh raspberries and petals if using.

The magic here? The rose-kissed cream against the jam’s bright fruitiness makes every bite taste like a Parisian patisserie creation.

Tip: For extra crispness, poke a small hole in each puff’s side after baking to release steam.

Earl Grey Tea Cream Puffs

These delicate cream puffs get a fragrant twist with Earl Grey tea—perfect for an elegant afternoon treat or a tea party standout.

Ingredients:

• 1 cup water
• ½ cup unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp Earl Grey tea leaves (or 2 tea bags)
• ¼ cup powdered sugar

Instructions:

1. Make the choux pastry: Preheat oven to 400°F. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms. Return to low heat, stirring for 1 minute to cook off excess moisture. Transfer to a bowl and cool slightly.
2. Beat in eggs one at a time until the dough is glossy and holds a peak. Pipe or spoon 1½-inch mounds onto a parchment-lined baking sheet. Bake for 25 minutes until puffed and golden. Turn off the oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
3. Make the filling: Heat heavy cream and tea leaves in a small saucepan until steaming (do not boil). Remove from heat, cover, and steep for 15 minutes. Strain, discarding tea leaves, then chill cream for 1 hour. Whip with powdered sugar until stiff peaks form.
4. Slice cooled puffs in half and fill with Earl Grey cream. Dust with extra powdered sugar before serving.

The floral bergamot notes in the cream pair beautifully with the light, crisp pastry—a sophisticated upgrade on the classic cream puff.

Tip: For extra tea flavor, steep the cream overnight in the fridge.

White Chocolate Matcha Cream Puffs

These dreamy cream puffs combine the earthy richness of matcha with sweet white chocolate for a dessert that’s as elegant as it is irresistible.

Ingredients:

• 1 cup water
• ½ cup unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp matcha powder
• ½ cup white chocolate chips, melted
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, ½ cup butter, 1 tbsp sugar, and ¼ tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms.
3. Let dough cool slightly, then beat in 4 eggs, one at a time, until glossy. Pipe or spoon 12 mounds onto the baking sheet.
4. Bake for 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
5. Whip 1 cup heavy cream and 2 tbsp matcha powder to stiff peaks. Fold in ½ cup melted white chocolate until smooth. Slice puffs and fill with matcha cream.
6. Dust with 1 tbsp powdered sugar before serving.

The contrast of crisp pastry, velvety matcha cream, and melty white chocolate makes these puffs a showstopper. Tip: For extra flair, drizzle with more melted white chocolate and sprinkle with matcha powder.

Caramel Miso Cream Puffs

These cream puffs are a dreamy twist on the classic, with a salty-sweet caramel miso filling that’ll have everyone begging for the recipe.

Ingredients

• For the puffs: 1 cup water, ½ cup unsalted butter, 1 tbsp granulated sugar, ¼ tsp salt, 1 cup all-purpose flour, 4 large eggs
• For the filling: ½ cup heavy cream, 2 tbsp white miso paste, ½ cup caramel sauce (store-bought or homemade), ½ tsp vanilla extract

Instructions

1. Make the puffs: Preheat oven to 400°F. In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tbsp granulated sugar, and ¼ tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup all-purpose flour until a smooth dough forms. Let cool 5 minutes, then beat in 4 large eggs, one at a time, until glossy.
2. Pipe or spoon dough into 12 mounds on a parchment-lined baking sheet. Bake 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
3. Make the filling: Whip ½ cup heavy cream to stiff peaks. Fold in 2 tbsp white miso paste, ½ cup caramel sauce, and ½ tsp vanilla extract until smooth.
4. Slice cooled puffs in half and pipe filling into each. Drizzle with extra caramel if desired.

The umami-rich miso balances the caramel’s sweetness perfectly, making these cream puffs dangerously addictive. Tip: For extra crunch, sprinkle the baked puffs with flaky salt before filling.

Pistachio Cream Puffs with Matcha Glaze

These elegant cream puffs pair nutty pistachio filling with a vibrant matcha glaze for a dessert that’s as pretty as it is delicious.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/3 cup finely ground pistachios
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 1 tbsp matcha powder
• 2 tbsp milk

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms. Return to low heat, stirring constantly for 1 minute. Transfer to a bowl and cool slightly.
3. Beat in eggs one at a time until dough is glossy. Pipe or spoon 1.5″ mounds onto the baking sheet. Bake for 20 minutes until puffed and golden, then reduce heat to 350°F and bake 10 more minutes. Cool completely.
4. Whip 1 cup heavy cream, 1/4 cup powdered sugar, 1/3 cup pistachios, and 1 tsp vanilla until stiff peaks form. Slice puffs in half and fill with cream.
5. Whisk 1 cup powdered sugar, 1 tbsp matcha, and 2 tbsp milk until smooth. Drizzle over filled puffs.

The contrast of crisp choux pastry, creamy pistachio filling, and earthy matcha glaze makes these irresistible for afternoon tea or dessert platters.

Tip: For extra crunch, sprinkle chopped pistachios on top before the glaze sets.

Lychee Rose Cream Puffs

These dreamy cream puffs combine floral rose and tropical lychee in a light, airy pastry—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup lychee puree (canned or fresh)
• 1 tbsp rose water
• 2 tbsp powdered sugar, plus extra for dusting

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup butter, 1 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms. Return to low heat, stirring constantly for 2 minutes to dry slightly.
3. Transfer dough to a bowl. Beat in 4 eggs, one at a time, until glossy and sticky.
4. Pipe or spoon 1.5″ dough mounds onto the baking sheet. Bake for 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
5. For the filling, whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Fold in 1/4 cup lychee puree and 1 tbsp rose water.
6. Slice cooled puffs horizontally. Pipe filling onto bottoms, replace tops, and dust with powdered sugar.

The delicate rose-lychee cream contrasts beautifully with the crisp choux pastry—a bite-sized taste of elegance!

Tip: For extra flair, garnish with edible rose petals or a drizzle of lychee syrup.

Chocolate Hazelnut Cream Puffs

These dreamy cream puffs combine crisp choux pastry with a rich chocolate hazelnut filling—perfect for impressing guests or treating yourself!

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup heavy cream
• 1/4 cup chocolate hazelnut spread (like Nutella)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, bring 1/2 cup water and 1/4 cup butter to a boil. Remove from heat, add 1/2 cup flour, and stir vigorously until a smooth dough forms.
3. Let dough cool slightly, then beat in 2 eggs, one at a time, until glossy. Pipe or spoon 12 small mounds onto the baking sheet.
4. Bake for 25 minutes until puffed and golden. Turn off oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
5. Whip 1 cup heavy cream to stiff peaks, then fold in 1/4 cup chocolate hazelnut spread. Slice puffs horizontally and fill with the cream mixture.
6. Dust with 1 tbsp powdered sugar before serving.

The magic here? The pastry stays crisp for hours, making these ideal for make-ahead desserts.

Tip: For extra decadence, drizzle melted chocolate over the filled puffs!

Vanilla Bean Cream Puffs with Kinako Dusting

These airy cream puffs get a nutty twist from kinako (roasted soybean flour), balancing the sweet vanilla bean pastry cream for a dessert that feels both elegant and comforting.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1 large egg yolk
• 2 tbsp unsalted butter
• 2 tbsp kinako (roasted soybean flour)
• 1 tbsp powdered sugar

Instructions

1. Make the puffs: Preheat oven to 425°F. In a saucepan, combine 1 cup water, 1/2 cup butter, 1 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in flour until a smooth dough forms. Return to low heat, stirring 1 minute to dry slightly. Cool 5 minutes, then beat in eggs one at a time until glossy.
2. Pipe 1 1/2-inch mounds onto a parchment-lined sheet. Bake 20 minutes at 425°F, then reduce heat to 350°F and bake 15 minutes more until golden. Cool completely.
3. Make the filling: In a saucepan, heat 1 1/2 cups milk and vanilla seeds until steaming. Whisk 1/3 cup sugar, cornstarch, and egg yolk in a bowl. Gradually whisk in hot milk, return to pan, and cook over medium heat, stirring, until thick (2 minutes). Off heat, stir in 2 tbsp butter. Chill 2 hours.
4. Slice puffs horizontally, fill with pastry cream, and dust tops with kinako and powdered sugar.

The kinako adds a toasty, almost caramel-like depth that makes these cream puffs unforgettable—no one will guess the secret ingredient!

Tip: For extra crunch, toast the kinako in a dry skillet over low heat for 1 minute before dusting.

Passionfruit Cream Puffs with Yuzu Glaze

These delicate cream puffs balance tropical passionfruit filling with a bright yuzu glaze—perfect for impressing guests or treating yourself to something special.

Ingredients:

• For the puffs: 1 cup water, ½ cup unsalted butter, 1 tbsp granulated sugar, ¼ tsp salt, 1 cup all-purpose flour, 4 large eggs
• For the filling: 1 cup heavy cream, ¼ cup powdered sugar, ¼ cup passionfruit purée (strained)
• For the glaze: 1 cup powdered sugar, 2 tbsp yuzu juice, 1 tsp lemon zest

Instructions:

1. Make the puffs: Preheat oven to 425°F. In a saucepan, combine 1 cup water, ½ cup butter, 1 tbsp sugar, and ¼ tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms. Cool 5 minutes, then beat in 4 eggs one at a time. Pipe 1½-inch mounds onto a parchment-lined sheet. Bake 15 minutes, then reduce heat to 350°F and bake 20 minutes more until golden. Cool completely.
2. Whip the filling: Beat 1 cup heavy cream and ¼ cup powdered sugar to stiff peaks. Fold in ¼ cup passionfruit purée. Chill until ready to use.
3. Glaze & assemble: Whisk 1 cup powdered sugar, 2 tbsp yuzu juice, and 1 tsp lemon zest until smooth. Slice puffs in half, pipe in filling, drizzle with glaze, and serve immediately.

The tangy yuzu glaze cuts through the rich passionfruit cream beautifully, making every bite a little burst of sunshine. Tip: For extra flair, garnish with edible flowers or a sprinkle of lime zest!

Blueberry Lavender Cream Puffs

These dreamy cream puffs combine floral lavender and juicy blueberries for a dessert that feels both elegant and comforting.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp dried culinary lavender
• 1/2 cup blueberry jam
• Fresh blueberries, for garnish

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a saucepan, combine 1 cup water, 1/2 cup butter, 1/4 tsp salt, and 1 tbsp sugar. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms.
3. Cool dough 5 minutes, then beat in 4 eggs, one at a time, until glossy. Pipe 1.5″ mounds onto the sheet. Bake 15 minutes at 425°F, then reduce to 350°F and bake 20 minutes more until golden and hollow-sounding when tapped.
4. Whip 1 cup heavy cream and 1/4 cup powdered sugar to stiff peaks. Fold in 1 tsp lavender and 1/2 cup blueberry jam for a marbled effect.
5. Slice cooled puffs horizontally, pipe in filling, and top with fresh blueberries.

The floral lavender subtly elevates the sweet blueberries, while the crisp choux pastry adds the perfect crunch. Tip: For intense lavender flavor, steep the cream with 2 tsp lavender overnight, then strain before whipping.

Sakura Cherry Blossom Cream Puffs

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1 cup heavy cream, chilled
• 2 tbsp sakura (cherry blossom) paste
• 1/4 cup powdered sugar, plus extra for dusting

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then remove from heat and stir in 1 cup all-purpose flour until a smooth dough forms.
3. Return to low heat, stirring constantly for 2 minutes to dry the dough. Transfer to a bowl and cool slightly. Beat in 4 large eggs, one at a time, until glossy and sticky.
4. Pipe 1.5-inch mounds onto the baking sheet. Bake for 25 minutes until puffed and golden. Turn off the oven, crack the door, and let cool inside for 10 minutes to prevent collapsing.
5. Whip 1 cup heavy cream with 1/4 cup powdered sugar to stiff peaks. Fold in 2 tbsp sakura paste. Slice puffs horizontally and pipe filling inside. Dust with powdered sugar.

The floral-citrus aroma of sakura paste transforms classic cream puffs into a whimsical dessert that’s as pretty as it is flavorful.

Tip: For extra bloom, steep 1 tsp dried edible cherry blossoms in the heavy cream overnight before whipping—strain and proceed as directed!

Conclusion

With 20 irresistible Japanese cream puff recipes, there’s a delicious treat for every taste! Whether you’re a baking newbie or a seasoned pro, these fluffy, flavorful pastries are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin this article on Pinterest and spread the joy of homemade cream puffs!