A light and elegant dessert featuring crisp choux pastry filled with a fragrant orange-blossom-infused cream. These cream puffs are perfect for after-dinner treats, afternoon tea or special occasions.
Why You’ll Love This Recipe
You’ll be captivated by the delicate floral aroma of orange blossom water paired with the classic creamy filling and airy choux shell. The combination brings a fresh yet indulgent flavour. Plus, making the pastry and cream separately allows flexibility—you can bake the puffs ahead and fill them when ready, avoiding last-minute stress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the choux pastry:
100 ml whole milk
100 ml water
100 g unsalted butter
¼ tsp salt
100 g all-purpose flour, sifted
3 to 4 large eggs (depending on consistency)
For the orange-blossom cream filling:
250 ml heavy cream
30 g granulated sugar (adjust to taste)
½-1 tsp orange blossom water (adjust to desired intensity)
Preheat your oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a medium saucepan combine the milk, water and butter. Bring to a boil.
Remove from heat and immediately add the sifted flour and salt. Stir vigorously until the mixture comes together and a thin film forms on the bottom of the pan.
Transfer the dough to a bowl and let it cool for a few minutes until it’s just warm to the touch.
Add eggs one at a time, stirring thoroughly each time, until the dough is smooth and glossy and falls in a “V” shape off the spatula. Use the 4th egg only if needed for consistency.
Pipe or spoon rounds of dough (approx. 3–4 cm diameter) onto the prepared baking sheet, leaving space between them.
Bake for about 20 minutes, until the puffs are golden brown and the creases are golden (a key sign they are done). Remove from oven and allow to cool completely.
While puffs are cooling, whip the heavy cream with sugar until soft peaks form. Add orange blossom water and vanilla extract and continue whisking until firmer peaks form. Taste and adjust sugar or blossom water if needed.
Transfer the whipped cream mixture into a piping bag fitted with a small round tip. Use the tip to make a small hole in the bottom of each cooled puff and pipe in the filling until slightly bulging.
Dust the filled cream puffs with icing sugar and optionally drizzle or glaze with a thin mixture of icing sugar and orange blossom water. Serve fresh.
Servings and timing
This recipe makes approximately 20 cream puffs (depending on size).
Total time: about 40–50 minutes (including cooling time).
Active prep time: ~20 minutes.
Baking and cooling: ~20–30 minutes.
Variations
Swap out orange blossom water for rose water for a slightly different floral note.
Use a vanilla pastry cream instead of whipped cream for a richer texture.
Fill with lemon-custard and add a few drops of orange blossom water for a citrus twist.
Drizzle with thin melted dark chocolate instead of icing sugar for contrast.
Make mini puffs (≈2 cm) for bite-sized treats, suitable for parties.
Storage/Reheating
Store filled cream puffs in the refrigerator for up to 1 day (preferably consumed the same day for best texture). Keep in an airtight container to prevent them from absorbing fridge odors.
If you bake the puffs ahead and fill later, the empty puffs will keep at room temperature in a sealed container for up to 2 days—then fill before serving for optimal crispness.
FAQs
What kind of flour should I use for the choux pastry?
All-purpose flour works perfectly. Avoid using bread flour (too strong) or cake flour (too weak) for this application.
Can I make the cream filling ahead of time?
Yes — you can prepare the whipped cream mixture, cover it tightly, and keep it in the fridge for up to 8 hours. Before piping into the puffs, whisk lightly to restore firmness.
Why did my puffs collapse after baking?
This happens if they weren’t baked long enough (so steam remains trapped) or if you opened the oven door too early. Ensure the golden colour and let them cool with a small vented hole (you can poke a toothpick in them when hot) to release steam quickly.
Can I freeze the filled cream puffs?
Freezing filled puffs is not recommended because the whipped cream may separate upon thawing. You could freeze unfilled baked puffs in a sealed bag for up to 1 month, then thaw and fill just before serving.
I don’t have orange blossom water. What can I use instead?
You can omit it (and use plain vanilla), or substitute a small amount of rose water. Alternatively, you could infuse finely grated orange zest into the cream for a citrus aroma.
How do I know how many eggs to use in the choux?
Start with three eggs and stir until the dough is smooth and falls from the spatula in a ribbon or “V” shape. If it is too stiff and doesn’t fall easily, add the fourth egg. The recipe above spec gives 3 to 4 depending on consistency.
Can I flavour the cream with other extracts?
Yes — besides orange blossom, you could use almond extract, pistachio extract or even a dash of liqueur (e.g., Cointreau) to vary the flavour profile.
Why does the cream need to be whipped cream rather than custard?
Whipped cream filling gives a lighter texture that complements the airy shell. If you prefer a more stable or richer filling, you could use a pastry cream instead (see variations).
Will the choux pastry hold up if I fill them in advance?
If the puffs are baked and cooled completely, then kept sealed until filling time, they’ll hold up well for a few hours. However, once filled they are best served within the same day for the best texture.
Conclusion
These orange-blossom cream puffs combine classic French pastry technique with a bright, floral flavour twist. They’re elegant yet approachable, perfect for impressing guests or treating yourself. With crisp choux shells and fragrant cream filling, you’ll find yourself returning to this recipe whenever you want a special dessert with a delicate flourish.
Orange Blossom Cream Puffs are airy choux pastries filled with lightly sweetened whipped cream infused with fragrant orange blossom water. A perfect blend of crisp texture and floral delicacy, ideal for elegant entertaining or a refined personal treat.
Ingredients
100 ml whole milk
100 ml water
100 g unsalted butter
1/4 tsp salt
100 g all-purpose flour, sifted
3 to 4 large eggs
250 ml heavy cream
30 g granulated sugar (adjust to taste)
1/2–1 tsp orange blossom water (adjust to taste)
1 tsp vanilla extract (optional)
Icing sugar for dusting
Optional: orange blossom water-icing glaze
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a saucepan, combine milk, water, and butter. Bring to a boil.
Remove from heat, add sifted flour and salt, stirring vigorously until a dough forms and pulls away from the pan.
Transfer dough to a bowl and let cool slightly until warm to the touch.
Add eggs one at a time, mixing well after each addition, until the dough is smooth and falls in a “V” shape from the spatula. Use the fourth egg only if needed.
Pipe or spoon 3–4 cm rounds onto the baking sheet, spaced apart.
Bake for about 20 minutes, until golden brown and firm. Cool completely.
Whip heavy cream with sugar until soft peaks form. Add orange blossom water and optional vanilla, and continue whipping to firmer peaks. Adjust to taste.
Transfer whipped cream to a piping bag with a small round tip. Poke a hole in the bottom of each puff and fill until slightly bulging.
Dust with icing sugar and optionally glaze with orange blossom icing. Serve fresh.
Notes
Use rose water or orange zest if orange blossom water is unavailable.
Empty puffs can be made ahead and stored airtight for 2 days.
Filled puffs are best eaten the same day for best texture.
Choux dough consistency is key — it should fall from the spatula in a ribbon or ‘V’.
