Light, airy choux pastry filled with a smooth apricot cream makes these Apricot Cream Puffs an elegant dessert that’s perfect for holidays, afternoon tea, or special occasions. Crisp on the outside and creamy on the inside, they’re surprisingly simple to make with a few basic ingredients.

Why You’ll Love This Recipe

• Light and crispy choux pastry
• Smooth, fruity apricot cream filling
• Elegant yet easy to make
• Perfect for parties and celebrations
• Can be prepared ahead of time

Ingredients

Choux Pastry

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

Apricot Cream Filling

• 1 cup heavy whipping cream
• ½ cup apricot preserves or apricot puree
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Powdered sugar
• Sliced almonds
• Fresh apricot slices
• Apricot glaze

Instructions

Step 1: Prepare the Choux Pastry

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.

Remove from the heat and immediately stir in the flour. Mix until a smooth dough forms.

Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly until it pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

Beat in the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and thick.

Step 2: Bake

Transfer the dough to a piping bag or use a spoon to portion mounds onto the prepared baking tray.

Bake for 25–30 minutes until puffed and golden brown.

Do not open the oven door during baking.

Remove from the oven and poke a small hole in each puff to release steam.

Cool completely on a wire rack.

Step 3: Make the Apricot Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Gently fold in the apricot preserves or puree until smooth and evenly combined.

Keep refrigerated until ready to use.

Step 4: Fill the Cream Puffs

Slice each cream puff in half or make a small hole in the bottom.

Pipe or spoon the apricot cream into each puff.

Dust with powdered sugar and garnish with sliced almonds or fresh apricots if desired.

Serve chilled.

Tips for Perfect Cream Puffs

• Measure ingredients accurately.
• Add the eggs one at a time for a smooth dough.
• Do not open the oven while baking.
• Allow the shells to cool completely before filling.
• Chill the filling before assembling.

Filling Variations

Try different flavors by replacing the apricot filling with:

• Raspberry cream
• Strawberry cream
• Peach cream
• Lemon cream
• Vanilla pastry cream
• Chocolate whipped cream

Troubleshooting

Serving Suggestions

These cream puffs are delicious served with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Hot coffee
• Tea
• A light dusting of powdered sugar

Storage

Refrigerator:
Store filled cream puffs in an airtight container for up to 2 days.

Unfilled Shells:
Store at room temperature in an airtight container for 2 days, or freeze for up to 1 month.

Freezing:
Freeze only the baked pastry shells. Fill them after thawing for the best texture.

Frequently Asked Questions

Can I make cream puffs ahead of time?

Yes. Bake the shells a day in advance and store them in an airtight container. Fill them just before serving.

Can I use canned apricot preserves?

Yes. Smooth apricot preserves work perfectly for the filling.

Why did my cream puffs collapse?

They were likely underbaked or removed from the oven too soon. Bake until they are deeply golden and crisp.

Can I freeze cream puffs?

Freeze the baked shells only. Thaw completely before filling.

How long do filled cream puffs last?

They are best enjoyed the same day but can be refrigerated for up to 2 days.

Recipe Summary

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Servings: 12 cream puffs
• Difficulty: Intermediate