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Frozen Cream Puffs

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Prep Time: 30 minutes     Cook Time: 35 minutes

5 from 3 votes

With only 4 ingredients for the shells and another 4 ingredients for the filling, frozen cream puffs are a breeze to make. Yes, you can get these from the bakery or store, but I promise you the homemade version is so much better!

Frozen cream puffs up close.
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I also love how they keep in the freezer for months, so you'll never be stuck for a last-minute dessert again. Once you make these once, you'll want to make them all the time! The shell is puffy and chewy. The sweet, vanilla-infused, creamy filling is just delicious!

Cream puffs are known by different names, including profiteroles or chou a la crème. Typical fillings are ice cream, whipped cream, pastry cream, or custard. They are served chilled unless they have an ice cream filling, in which case they're best served frozen.

Be sure to also check out my homemade cannoli recipe. And if you love chocolate pastry, then these raspberry white chocolate scones are a must-try too!

Main Ingredients

The ingredients used to make frozen cream puffs laid out on a table.

Making homemade frozen cream puffs is really worthwhile because they will taste so fresh and delicious. Here are some of the key ingredients in this recipe:

  • All-purpose flour: For the pastry. Standard all-purpose flour is the basis of the pastry cream puff exterior. When combined with water, eggs, and butter, this makes a delicious pastry that firms and puffs up enough to contain the sweet, creamy filling.
  • Milk chocolate chips: To flavor the filling. Some home bakers like to make a white chocolate filling, but I just love the milk chocolate flavor, so I use those instead. If you do want to use white chocolate chips or even dark chocolate or another kind, they will work too.
  • Whipping cream: To make the filling rich and fluffy. Use whipping cream (or heavy whipping cream which is the same) and beat it well to ensure the cream puff filling comes out light and creamy.
  • Vanilla extract: Adds a complementing flavor. Vanilla goes with so many desserts and a lot which are light and cream-based call for it because it goes so well! Add a few extra drops if vanilla is a flavor you love as much as I do.
  • Confectioners' sugar: For sweetness. Also known as powdered sugar or icing sugar, this ingredient sweetens the filling without adding the grainy texture that regular granulated sugar would.

Instructions Overview

It's believed cream puffs are of Danish origin and then became popular in France before making their way across the Atlantic! But how exactly do you make these frozen little delights?

You will be making these frozen cream puffs in two stages. First, you need to make the pastry and then you can work on the chocolate filling.

First of all, boil butter and water in a pan on the stove then mix in the flour and salt. Keep stirring this mixture and you'll find it turns into a soft dough.

Let the dough cool and then you can mix in the eggs and then chill it for an hour. Next, arrange 18 spoonfuls of the dough on parchment paper-lined baking sheets and bake until firm and golden. They will be hollow shells at this point and you will pipe in the filling later.

Now you have the pastry shells done, you can prepare the chocolate filling. Melt the chocolate chips then let them cool a little. Beat the cream, sugar, and vanilla until you get stiff peaks. Then mix in the cooled chocolate.

Pipe the chocolate mixture into each shell using a piping bag. The final part of the recipe is to freeze the cream puffs overnight and then dust with confectioners' sugar or drizzle over melted chocolate. Yes, you do have to freeze them overnight, but don't worry because they are well worth the wait!

Adding chocolate frosting to the tops of some cream puffs.

Common Questions

What is the difference between cream puffs and eclairs?

Cream puffs are round while eclairs are long. Also, eclairs are filled with cream and topped with chocolate while frozen cream puffs are filled with chocolate-flavored cream. So while they're similar desserts, they're also different.

Why did my cream puffs not rise?

Having the oven too hot can make the puffs cook too fast and deflate afterward. Also, make sure you allow sufficient space between the puffs so the steam can escape as they swell. Don't try to get them all on one baking sheet; use two instead so you can space them out properly.

Why is my cream puff not crispy?

This can happen if the oven temperature is wrong or you don't bake them long enough. As they heat up in the oven, the heat turns the water to steam to puff out the pastries. If you take them out at this point they'll collapse. You need to keep cooking them until the outside is crispy enough to hold their shape. You will be able to see when they're puffed up and golden and then you can remove them from the oven. Once the outside is golden and puffy, they're crispy enough and won't deflate while cooling.

Chocolate pastry in a stack.

Chopnotch Tips

  • You can either dust these with powdered sugar before serving or drizzle with melted chocolate. Or, if you're feeling indulgent, both!
  • If you're torn between milk chocolate and white chocolate, you can use one kind in the filling and drizzle the finished frozen cream puffs with the other kind.
  • Freeze them for up to 3 months. They're great as an emergency dessert if you get unexpected guests!
Pastries on a sheet of parchment paper.

These easy frozen cream puffs pair delicious homemade pastry with a soft, creamy chocolate filling. Served drizzled with melted chocolate, these are elegant and impressive.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Frozen Cream Puffs

Homemade pastry encloses milk chocolate and vanilla cream filling to make these frozen delights. This is such a tasty dessert.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 18 cream puffs


For the shells:

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 4 large eggs

For the filling:

  • ¾ cup milk chocolate chips
  • 2 cups whipping cream
  • 3 tablespoons confectioners’ sugar
  • 2 ½ teaspoons vanilla extract
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To make the shells:

  • Line two baking sheets with parchment paper and set them aside.
  • Boil 1 cup of water along with the butter in a medium pan on the stovetop and then reduce to medium heat. Quickly add the flour and salt. Stir rapidly to form a soft dough, and then continue to cook while stirring constantly for 3 additional minutes.
  • Remove the pan from the heat and let the mixture cool for 10 minutes. Then stir in one egg at a time, while stirring until smooth after each addition. Now cover the mixture with plastic wrap and place it in the refrigerator to chill for at least 1 hour.
  • Once the dough has chilled completely, remove it from the refrigerator and preheat the oven to 400°F. Scoop the dough out in rounded tablespoonfuls onto the prepared baking sheets.
  • Bake for 20 minutes and then reduce the heat to 375°F and bake for an additional 15 – 20 minutes. They are finished once they turn golden brown on all sides and don’t collapse on themselves when removed from the oven. Let them cool completely on a cooling rack.

To make the filling:

  • Place the chocolate chips into a microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely. Set aside and let it cool to almost room temperature.
  • Meanwhile, beat the whipping cream, sugar, and vanilla until stiff peaks have formed, and then gently fold in the melted chocolate.
  • Transfer the chocolate cream filling into a piping bag with a round tip attached to it. Pierce each shell by carefully pushing the round tip into the side of the shell and then fill the shell with the cream.
  • Place the cream puffs into an airtight container and freeze them overnight. Serve them frozen with a dusting of confectioners’ sugar or use leftover chocolate chips to drizzle melted chocolate over them.
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  • You can either dust these with powdered sugar before serving or drizzle with melted chocolate. Or, if you're feeling indulgent, both!
  • If you're torn between milk chocolate and white chocolate, you can use one kind in the filling and drizzle the finished frozen cream puffs with the other kind.
  • Freeze them for up to 3 months. They're great as an emergency dessert if you get unexpected guests!

Nutrition Facts

Calories: 204kcal (10%), Carbohydrates: 10g (3%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 93mg (31%), Sodium: 93mg (4%), Potassium: 45mg (1%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 606IU (12%), Vitamin C: 1mg (1%), Calcium: 26mg (3%), Iron: 1mg (6%)
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