23+ Cream Puff Fillings: Delicious Filling Ideas for Every Occasion
Some are easy, some take time, but all are worth it.
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Cream puffs are light, airy, and just begging to be filled with something delicious. With so many options to choose from, it can be tough to decide which one to try first.
Whether you’re team classic whipped cream, craving a rich pastry cream, or looking for something more fruity, I’ve got you covered. I’ve rounded up 23+ cream puff filling ideas to inspire your next batch of cream puffs.
And if you’re wondering how to get that filling inside, I’ve included a quick refresher at the end with different ways to fill your cream puffs.
Let’s jump right in.
Cream-Based Fillings
If you want a light and creamy filling, you can’t go wrong with these.
Whipped Cream
Whipped cream is probably the simplest filling you can use. It’s light, quick, and delicious.
If you plan to store the puffs in the fridge for more than a day, I stabilize the whipped cream with gelatin or instant pudding to prevent it from seeping. Check out my guide on whipped cream for more details.
And if you don’t feel like whipping cream yourself, you can always opt for whipped topping or aerosol whipped cream instead.
Whipped Cream Infusions
For more flavor options, try infusing your whipped cream with spices or other flavors. My Earl Grey cream puffs recipe, where I infuse heavy cream with tea, is a great example.
Mascarpone Whipped Cream
Want a version that’s even tastier and doesn’t need extra stabilizers to last for more than a day? Replace some of the heavy cream with mascarpone cheese.
If you have mascarpone on hand, or it’s just a short trip to the store away, you’ll love this mascarpone whipped cream recipe.
Oreo Whipped Cream
A simple upgrade from the previous one: once the mascarpone whipped cream is ready, fold in finely chopped Oreo cookies for extra flavor.
Want to give it a go? Check out my Oreo whipped frosting recipe or, if you want to make the puffs pictured above, head over to my Oreo cream puffs recipe.
Pastry Creams
Pastry creams are the classic filling for eclairs, but they work well for cream puffs, too.
For starters, you’ll need milk, egg yolks, sugar, cornstarch, butter, and vanilla. Plus a flavoring ingredient if you’re going beyond vanilla. (Please do!)
For me, cream puffs filled with plain pastry cream are a bit too rich. The fix? Combine them with whipped cream and gelatin, for a much lighter filling.
(You can also mix them with butter for a richer and sturdier option that’s similar to buttercream.)
I cover both options at the end of this section. Check ’em out.
Vanilla Pastry Cream
Vanilla pastry cream is the base for many other flavors. You can make it in about 20 minutes (using vanilla extract instead of beans), and it’s beginner-friendly.
Once you master this basic recipe, you can easily experiment with different flavors. If you’re new to pastry creams, start with this one.
Check out my vanilla pastry cream recipe, or this vanilla cream puffs recipe where I cover the puffs with a simple chocolate ganache.
Chocolate Pastry Cream
Chocolate pastry cream is the next step after vanilla. You simply whisk chocolate into the vanilla version, skipping the butter. It’s as easy as it gets.
Check out my chocolate pastry cream recipe for details.
Coffee Pastry Cream
Coffee pastry cream is another simple twist on vanilla. Just add instant coffee, espresso powder, or brewed espresso for a delicious coffee flavor.
Here’s my recipe for coffee pastry cream, or you could try my coffee cream puffs for a start-to-finish writeup.
Earl Grey Pastry Cream
Yes, you read that right. Earl Grey flavored dessert.
If you’ve only ever had it as tea, this filling is worth a try. The flavor is subtle—not nearly as bold as, say, ginger infusion—so pairing it with something like this Earl Grey powdered sugar glaze is a great way to go all in on the theme.
Curious? Here’s my recipe for Earl Grey pastry cream.
Matcha Pastry Cream
Matcha is another drink-inspired option I’ve got for you. Earthy and slightly bitter, matcha pastry cream is a unique option that works surprisingly well in desserts. According to matcha fans, at least.
The setup is super simple: just whisk matcha powder into the milk and proceed as usual.
It’s a fan favorite, though not for everyone.
Want to give it a shot? Here’s my matcha pastry cream recipe.
Caramel Pastry Cream
This one is a bit different, as it involves making caramel sauce before making the pastry cream. And if you didn’t know already, making caramel sauce is tricky until you get the hang of it.
That means you’ll probably burn the sugar a couple of times before you get it right. But once you do get it right, you’ll want to put caramel on everything. And that makes the failed tries completely worth it.
(Okay okay, you can also use store-bought caramel instead of whipping it from scratch.)
Up for the challenge? Check out my caramel pastry cream recipe.
Pistachio Pastry Cream
You’ll need pistachio paste for this one. That means you’ll need to grind your pistachios into a paste if that’s what you’re starting with. Once that’s done, the rest is easy.
(I typically buy pistachio paste, but you can save a few bucks if you roast and grind the nuts yourself.)
Pistachios love white chocolate, which is why I use both to make my pistachio pastry cream recipe.
Maple Pastry Cream
Feeling a little Canadian? Grab some maple syrup and whip up this one.
(This recipe uses quite a lot of maple syrup, so it’s a decent way to use up any leftovers, too!)
Check out my maple pastry cream recipe.
Pumpkin Pastry Cream
Pumpkin pastry cream is simple twist on the plain vanilla version. You add canned pumpkin, a bit of pumpkin spice, and perhaps replace white sugar with brown. That’s it.
Want to give it a go? Here’s my pumpkin pastry cream recipe.
Ginger Pastry Cream
Here’s your regular vanilla pastry cream, but infused with fresh ginger and spiced up with a bit of cinnamon. It’s a perfect fall and winter flavor if you’re looking for that warm and cozy filling.
Sounds interesting? Here’s my ginger pastry cream recipe.
Lemon Pastry Cream
Time for fruity flavors, and lemon is the first option.
(Who would’ve guessed?)
The only difference between this one and vanilla pastry cream is adding lemon juice and zest. That’s it.
Want a sweet and tangy filling for your puffs? Try my lemon pastry cream recipe.
Strawberry Pastry Cream
Berry-based pastry creams are simple, but they take more time than the lemon version.
Why? Before you even start on the cream, you have to make the fruit purée—cooking the berries (if you’re using frozen), pressing them through a sieve, and tweaking the flavor with lemon juice.
Compared to vanilla pastry cream, that adds about 15 to 20 extra minutes if you include cleanup.
Doesn’t sound that bad? Check out my strawberry pastry cream recipe or my raspberry cream puffs.
Raspberry Pastry Cream
You make raspberry pastry cream the same way you make the strawberry version.
The difference? Pressing raspberries through a fine mesh sieve is a pain. It takes forever, and there are lots of leftover raspberry seeds that you’ll discard.
(As you can tell, it’s not my favorite pastry cream to make, but I sure love the flavor.)
Want to make it? Here’s my raspberry pastry cream recipe.
Diplomat Cream: Pastry Cream Lightened with Whipped Cream
Diplomat cream isn’t a single recipe but a technique. It involves mixing pastry cream with whipped cream and stabilizing the mixture with gelatin.
Why bother, you ask?
Cream puffs, especially those with streusel topping (also known as Choux au Craquelin) can take quite a lot of filling. And filling them with regular pastry cream can make them a bit too “heavy.” As in, you eat one, and you’re done heavy.
Adding whipped cream makes the resulting cream much lighter, while gelatin keeps everything stable so it’s not seeping liquid after a couple of hours. And that’s why I use it in many of my recipes.
Read my diplomat cream guide to learn how to turn pastry cream into diplomat cream.
Mousseline Cream
Mousseline cream is the exact opposite of diplomat cream. Instead of making your pastry cream lighter, it makes it richer by adding butter. This makes the pastry cream keep its shape well after piping, similar to buttercream.
I don’t use mousseline cream in my cream puffs often, but it’s a great option if you need a sturdy filling that’s not buttercream.
Want to learn more about it? Here’s my guide to making mousseline cream.
Flavor Combos
Tiramisu
Love Tiramisu? There’s nothing stopping you from using the same mascarpone filling in your cream puffs.
Sounds delicious? Check out my recipe for Tiramisu cream puffs, where I combined coffee pastry cream and mascarpone tiramisu filling.
Black Forest
Chocolate meets cherries. That’s what Black Forest combo is all about.
In my Black Forest cream puffs, I combine cherry curd and chocolate diplomat cream for a delicious, but still fairly light combo. Give it a go!
Other Filling Options
Bavarian Cream
To make Bavarian cream, you start by making a simple custard (creme anglaise, plain or flavored), whisk in gelatin, then fold in whipped cream.
It’s a bit tricky for beginners, but if you want to skip this whole cornstarch business and use even more egg yolks instead, it’s a perfectly viable option.
Interested? Check out my Bavarian cream recipe or jump straight into my Bavarian cream puffs writeup.
Instant Pudding
Instant pudding works great as a cream puff filling, and it comes in various flavors, making it easy to customize.
To thicken the pudding, use about a third less milk than the package directions suggest. This will give it a texture closer to traditional pastry cream.
Fruit Curd + Whipped Cream + Gelatin
Fruit curds (say, lemon curd) make a killer combo with whipped cream. The curd provides flavor, while whipped cream adds lightness.
There are two ways of doing this.
One is to pour a curd layer at the bottom and fill the remaining space with whipped cream.
The other is to fold the whipped cream into the curd and stabilize it with gelatin, making something you could call flavored whipped cream.
(Yes, it’s super similar to diplomat cream I discussed earlier.)
In either case, I suggest stabilizing your whipped cream so it doesn’t seep or get watery. Nobody likes a runny filling.
If you’re looking for an example, I did exactly that for my raspberry cream puffs recipe.
Fruit Curd + Cream Cheese
This option is slightly simpler than the one above because you don’t need extra stabilization. The cream cheese is naturally stable, so there’s no need for gelatin.
As for the method, it’s pretty straightforward. Warm the cream cheese to room temperature, whip it briefly to loosen it up, add the fruit curd, and continue whipping until incorporated. Then taste it, and add powdered sugar if it needs more sweetness or lemon juice if it lacks tartness. That’s it.
I recommend a ratio of 1 cup of fruit curd to 3 to 4 cups of cream cheese or mascarpone.
This filling option is on the heavier side, so don’t expect your eaters to eat more than one or two of these.
Ways to Fill Cream Puffs
Before we dive into all filling options, let’s briefly touch upon ways you can fill cream puffs. This way, you’ll know what your options are before you get to piping.
Top Cut
Cutting off the top is simple and lets you load in a generous amount of filling. It’s also the best method if you want to use multiple fillings, like in my Black Forest cream puffs recipe.
While it might not be the most elegant technique, it’s effective and a great option for beginners.
Here’s how it looks when you cut off the top:
And here’s the final result:
Side or Top Pierce
Piercing and filling your puffs from the top or side is more discreet, though it still leaves a visible hole in the puff’s exterior. You can cover this up by adding frosting on top.
When using this method, choose a spot where the choux pastry is thinner and easier to pierce.
Here’s what it looks like:
And here’s the result:
Bottom Fill
This is the most elegant option, often seen in cookbooks from top pastry chefs and culinary institutes.
The process is straightforward: pierce the cream puff’s bottom with a paring knife or piping tip and then fill it from there. This technique hides the entry point, giving your puffs a clean, professional look.
However, there are a couple of downsides.
First, it takes a bit longer because you need to create a small hole in the bottom of each puff before filling it.
Second, it doesn’t work well if your filling isn’t stable enough and might leak out. If you’re using something thick but slightly runny, like lemon curd, you might want to opt for another method.
Here’s how to pipe from the bottom:
And here’s what the puffs look like after filling:
