Go Back

Easter Cream Puffs

These adorable Easter cream puffs are transformed into sweet little Easter chicks. Filled with a light whipped cream and simple glaze, these little chickies are a perfect addition to your Easter buffet.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: The Kitchen Prep


For Choux pastry:

  • 4 tablespoons unsalted butter
  • ¼ cup water
  • ¼ cup milk
  • a pinch of salt
  • ½ cup all purpose flour
  • 2 eggs

For Filling:

  • ½ cup whipping cream
  • 2 {heaping tablespoons} confectioners' sugar
  • ¼ teaspoon vanilla extract

For Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk or cream {this is not exact you will have to play with the amount to get the right consistency, so add a little bit at a time}
  • 1-2 drops yellow food coloring

Special Tools: {Not required, but quite helpful}

  • Piping bag & round tip -OR- zip top plastic bag
  • Toothpicks
  • Sprinkles {in orange for beaks} & Nonpareils {the little ball shaped sprinkles}
  • Food coloring {specifically yellow}


  • Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper or line with a silicone baking mat.
  • In a small pot, bring the butter, milk, water, and salt just to a boil over medium-high heat. {Watch it carefully, dairy is notorious for bubbling over onto stoves!}
  • When it comes to a boil, remove from the burner and add in the flour. Stir, stir, stir with a wooden spoon until a thick paste forms. Return it to the burner and keep stirring until the paste pulls away from the sides of the pot and forms a dough. {This will only take a minute or two.}
  • Transfer the dough to a stand mixer fitted with a paddle attachment. Beat it for a minute or so just to cool it down, then add eggs one at a time, mixing until they are fully incorporated and you have a smooth dough.
  • Scrape the dough into a piping bag fitted with a round tip. {Or you can just use a zip top bag with the tip snipped.} Pipe about 1 ½ inch mounds of dough onto prepared baking sheet. Bake for 18-20 minutes until the mounds are puffed and golden brown. {You may want to tear one open to test and make sure that the middles are not too moist. If you under-bake them they will deflate a little.}
  • Remove the puffs from the baking sheet and cool on a wire rack.
  • Meanwhile, make the filling: Combine all ingredients in a medium bowl. Beat with a hand mixer until a whipped cream with soft peaks forms.

Fill the puffs:

  • Cut the cream puffs in half with a sharp knife {careful not to smoosh them} and fill with about a tablespoon {or more} of cream filling.

Make the glaze:

  • Combine sugar and milk or cream {a bit at a time until you get the right consistency} in a small bowl and whisk together until smooth. Add a drop or two of yellow food coloring if you want to make yellow chicks or "egg yolks". Stir until you get an even color. [Tip: In order to "coat" the chicks with a solid color, the glaze will need to be pretty thick. I added a tiny bit of liquid at a time until I had a thick, but pourable consistency that would "cling" to the cream puffs. If you don't make it thick enough, it will form a clearish wash over the puffs.]


Adapted from Martha Stewart Mini Eclair recipe
See post for specific instructions on how to create chicks & "cracked eggs."