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The basic cream puff gets an upgrade when the whipped cream filling is flavored with jasmine tea. #jasminetea #creampuffs #whippedcream #dessert

Jasmine Cream Puffs

These jasmine cream puffs are filled with a light jasmine whipped cream for a dessert that looks fancy and decadent, but doesn't actually linger in your stomach like an anvil.
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 35 cream puffs
Calories 58 kcal


Cream Puff Dough

  • ½ teaspoon kosher salt
  • 2 teaspoon granulated sugar
  • 6 tablespoons unsalted butter cut into small chunks
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs room temperature

Jasmine Whipped Cream

  • 2 tablespoons jasmine tea leaves ground
  • 1 cup heavy whipping cream cold
  • ¼ cup sweetened condensed milk


  • ½ cup chopped white chocolate melted and cooled
  • 2 tablespoons ground freeze-dried strawberries
  • 2 tablespoons matcha powder


Cream Puff Dough

  1. Heat the salt, sugar, butter and water in a small saucepan, stirring, until the butter is melted. Remove from heat and add all of the flour. Stir rapidly until smooth and it pulls away from the sides of the pan.

  2. Cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
  3. Scoop up about 1 tablespoon dough with a spoon, and scrape it off with another spoon onto a silicone baking mat lined baking sheet. You can also use a spring-loaded cookie scoop (I used a #60 scoop), or a pastry bag fitted with a plain ½” tip.

  4. Place the mounds evenly-spaced apart on the baking sheet.
  5. Bake at 425F until puffed and well-browned, about 22 to 25 minutes. If they get too dark, midway through baking, lower the heat to 375F and continue baking.
  6. If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape. These can be made ahead, though you may need to toast them a bit if you find that they soften over time.

Jasmine Whipped Cream

  1. Mix the tea and cream, then refrigerate for 8-12 hours.
  2. Add the sweetened condensed milk to the cream. Whip until stiff peaks form. Transfer to a piping bag fitted with a plain metal tip.


  1. Use a paring knife to make a small hole in the side of each cream puff. Insert the tip of the piping bag into the cream puff, then squeeze in some whipped cream. Alternatively, you could slice the top off of each cream puff, pipe the cream in, then replace the top. I recommend this if you want a higher cream to pastry ratio, and you don't have to transport the cream puffs anywhere.
  2. Dip the top of each cream puff in the chocolate. Alternatively, you could also drizzle chocolate onto the cream puffs (either using the tines of a fork or spoon the chocolate into a piping bag and pipe it on). Sprinkle with strawberries and/or matcha. Let stand until the chocolate re-solidifies.

  3. The filled cream puffs are best served immediately but they will survive a couple hours in the fridge. Unfilled cream puffs can last a couple days in the fridge.

Recipe Notes

Cream puff base recipe from David Lebovitz.