23+ Cream Puff Fillings: From Classic Pastry Cream to Easy No-Cook Ideas

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Cream puffs are all about the filling — it’s what defines their flavor, texture, and overall character.

In this guide, you’ll find a curated list of 23+ cream puff fillings, ranging from classic pastry cream and its flavor variations to easy no-cook options like whipped cream or mascarpone, as well as more creative combinations.

You can use this list to quickly compare filling styles, find simple cream puff filling ideas for everyday baking, or choose a more refined option for special occasions. Each filling includes a short description to help you decide what fits your time, skill level, and taste.

And if you’re wondering how to actually get that filling inside, you’ll find a short refresher at the end with different ways to fill your cream puffs.

Quick Pick: Start With These Cream Puff Fillings

Short on time? Use these shortcuts to jump straight to the most popular cream puff filling styles.

• Easy no-cook options: whipped cream, mascarpone whipped cream, Oreo whipped cream.
• Classic custards: vanilla pastry cream, chocolate pastry cream, coffee pastry cream.
• Easy pastry cream variations: lemon pastry cream, pistachio pastry cream, dulce de leche pastry cream.
• Flavor combos: tiramisu cream puffs, Black Forest cream puffs.

Cream-Based Fillings

If you want a light and creamy filling, you can’t go wrong with these.

Whipped Cream

Whipped cream is one of the easiest cream puff fillings you can use. It’s light, quick to make, and works with almost any flavor combination.

You can use aerosol whipped cream, store-bought whipped topping, or make your own from heavy cream.

If you’re whipping it yourself and plan to store the cream puffs for more than a day, it’s best to stabilize the whipped cream. This prevents it from weeping and losing structure, which I explain step-by-step in my whipped cream guide using gelatin or instant pudding.

Mascarpone Whipped Cream

Mascarpone whipped cream is a richer, more stable upgrade to classic whipped cream. By replacing part of the heavy cream with mascarpone, you get a thicker texture, better structure, and a slightly more luxurious flavor — without needing extra stabilizers.

If you already have mascarpone on hand (or don’t mind a quick store run) and are looking for an easy cream puff filling to make in 10 minutes, this version is perfect.

Oreo Whipped Cream

Oreo whipped cream is a fun, flavor-forward twist on mascarpone whipped cream, and one of the best cream puff fillings if you ask me. Once the mascarpone cream is ready, simply fold in finely chopped Oreo cookies for added texture and a familiar chocolate-vanilla flavor.

And 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 classic custard filling for cream puffs and the base for countless variations. It’s beginner-friendly, takes about 20 minutes to make, and works perfectly as a foundation for more advanced flavors.

Once you master this recipe, you can easily customize it with chocolate, coffee, citrus, or fruit (see below). If you’re new to pastry cream desserts, this is the best place to start.

I also have a vanilla cream puffs recipe where I pair this filling with a simple chocolate ganache for a complete dessert.

Chocolate Pastry Cream

Chocolate pastry cream is the easiest upgrade from classic vanilla pastry cream. You simply whisk chocolate into the hot custard, and the result is a rich, smooth chocolate filling that still pipes beautifully.

If you’re comfortable with vanilla pastry cream, this version is an effortless way to expand your cream puff filling options.

Pistachio Pastry Cream

Pistachio pastry cream is a rich, nutty custard with a naturally elegant flavor. To make it, you’ll need pistachio paste, which you can either buy ready-made or prepare yourself by roasting and grinding whole pistachios.

Once the paste is ready, the rest of the process is straightforward. Pistachio pairs especially well with white chocolate, which is why I combine both in this recipe for a smoother, more rounded flavor.

Coffee Pastry Cream

Coffee pastry cream is a simple, elegant variation on classic vanilla custard. By adding instant coffee, espresso powder, or brewed espresso, you get a smooth coffee flavor that pairs beautifully with choux pastry.

If you’d like to see how it works in a complete dessert, you can check out my coffee cream puffs recipe for a start-to-finish version.

Lemon Pastry Cream

Lemon pastry cream brings a bright, tangy contrast to classic custard. It’s made just like vanilla pastry cream, with the addition of fresh lemon juice and zest for a fresh, citrus-forward finish.

If you’re looking for a sweet-and-tangy cream puff filling, it’s definitely worth checking out.

Earl Grey Pastry Cream

Earl Grey pastry cream brings a delicate, aromatic twist to classic custard. If you’ve only had Earl Grey as tea, this dessert version is a pleasant surprise — lightly citrusy, floral, and not overpowering.

Because the flavor is subtle, it pairs especially well with complementary elements like an Earl Grey powdered sugar glaze, letting you fully lean into the theme without overwhelming the cream puffs. Check out this Earl Grey cream puffs recipe if you want the full setup.

Matcha Pastry Cream

Matcha pastry cream offers an earthy, lightly bitter contrast to classic sweet custards. It’s a drink-inspired option that works surprisingly well in desserts, especially when paired with mild choux pastry.

The method is simple: whisk matcha powder into the milk, then prepare the pastry cream as usual. The result is a distinctive filling that matcha lovers will appreciate — even if it’s not for everyone.

Caramel Pastry Cream

Caramel pastry cream is a deeper, more indulgent twist on classic custard. Unlike other variations, this one starts with a homemade caramel sauce, which is then folded into the pastry cream for a rich, bittersweet flavor.

Caramel can take a few tries to master, but once you do, it’s hard to stop using it in desserts. And if you want a shortcut, store-bought caramel works too — though making your own caramel sauce gives you the best flavor control.

Dulce de Leche Pastry Cream

Dulce de leche pastry cream is the easiest caramel-style custard variation. Instead of making caramel from scratch, you simply use canned dulce de leche as your flavor base.

Just combine the dulce de leche with milk and prepare the pastry cream as usual. The result is a smooth, rich filling with deep caramel flavor — with almost no extra effort.

Maple Pastry Cream

Maple pastry cream brings a warm, naturally sweet flavor to classic custard. Made with real maple syrup, it’s a great option when you want something comforting and slightly different from standard vanilla.

Because this version uses a generous amount of maple syrup, it’s also a practical way to use up any leftovers you might have on hand.

Pumpkin Pastry Cream

Pumpkin pastry cream is a seasonal twist on classic vanilla custard. By adding canned pumpkin, warm pumpkin spice, and swapping white sugar for brown, you get a richer, autumn-style filling with very little extra effort.

Peanut Butter Pastry Cream

Peanut butter pastry cream is a rich, comforting twist on classic custard. By slightly reducing the milk, skipping the butter, and stirring in peanut butter off the heat, you get a smooth, deeply flavored filling that still pipes beautifully.

If peanut butter is your thing, you can find the full method in my PB pastry cream recipe.

Ginger Pastry Cream

Ginger pastry cream adds a gentle heat and cozy spice to classic custard. Fresh ginger infusion and a touch of cinnamon give this filling a warm, comforting profile that works especially well in fall and winter desserts.

It’s a great choice when you want something familiar, but with a subtle, spiced twist.

Strawberry Pastry Cream

Strawberry pastry cream is a fruit-forward twist on classic custard. It takes a little more extra time because you first need to prepare a smooth fruit purée by cooking the berries, straining the seeds, and balancing the flavor with a touch of lemon juice.

That extra step adds about 15–20 minutes, including cleanup — but the fresh, natural strawberry flavor makes it worth the effort. If you’d like to see a finished dessert using this filling, my raspberry cream puffs recipe shows how well fruit pastry creams work in choux.

Raspberry Pastry Cream

Raspberry pastry cream delivers a bright, tart contrast to classic custard. To achieve a smooth texture, the raspberry purée needs to be carefully strained to remove the seeds, which adds a bit of prep time.

The result is a vibrant, fruit-forward filling that looks beautiful in cream puffs and balances rich pastry perfectly.

Mango Pastry Cream

Mango pastry cream brings a smooth, tropical twist to classic custard. By combining mango purée (made from fresh or frozen fruit) with a touch of lime juice, you get a bright, balanced filling that feels fresh and light.

It’s an easy way to turn a familiar cream puff filling into something more vibrant and summery.

Diplomat Cream: Pastry Cream + Whipped Cream

Diplomat cream is a technique rather than a single recipe. It combines pastry cream with whipped cream, then stabilizes the mixture with gelatin to create a lighter, more structured filling.

This is especially useful for cream puffs with streusel topping (choux au craquelin), which can hold a generous amount of filling. Using plain pastry cream alone can make them feel too dense, while diplomat cream keeps the texture airy, smooth, and stable — even after a few hours.

That balance of lightness and structure is why it’s one of my most frequently used cream puff fillings.

Mousseline Cream: Pastry Cream + Butter

Crème mousseline is a technique rather than a single recipe. It’s made by incorporating softened butter into pastry cream, creating a rich, smooth filling that holds its shape beautifully after piping.

The result is a cream with the stability of buttercream, but the flavor of classic custard. It’s an excellent choice when you need a structured cream puff filling that feels refined rather than heavy.

Flavor Combos

Tiramisu Cream Puffs

Tiramisu cream puffs combine two classics into one elegant dessert. They use the same mascarpone-based filling you’d find in tiramisu, paired with coffee pastry cream for a rich, balanced flavor.

If that sounds like your kind of dessert, you can find the full method in my tiramisu cream puffs recipe, where I walk through the complete start-to-finish process.

Black Forest Cream Puffs

Black Forest cream puffs are all about the classic pairing of chocolate and cherries. This version combines cherry curd with chocolate diplomat cream, creating a filling that’s rich in flavor but still light in texture.

If you enjoy traditional Black Forest desserts, this cream puff version is well worth trying.

Other Filling Options

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.

Bavarian Cream

Bavarian cream is a light, mousse-like custard made from crème anglaise, gelatin, and whipped cream. It relies on egg yolks rather than cornstarch for thickening, which gives it a softer, more delicate texture.

It’s a bit more technical than standard pastry cream, but a great option if you prefer richer egg flavor and a lighter mouthfeel. If you’d like to see it in action, you can jump straight to 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:

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