Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked. The Choux pastry dough is easier than you think; just watch the video tutorial.
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Homebaked pastries are the closest thing to getting them freshly baked from a Parisian Bakery! My husband and I finally went to Paris in 2024, and we sure enjoyed visiting French Patisseries (a bakery that specializes in pastries and sweets).
I just love re-creating classic French pastries like Eclairs, Croissants, Scones, and, of course, these Cream Puffs, which are surprisingly simple to make.
Watch How to Make Cream Puffs
Homemade cream puffs are the ultimate treat. Watch the video tutorial, and you’ll realize how easy they are to make. You’ll make them over and over! Have fun and let me know if you get creative and experiment with different fillings or toppings. There are so many varieties!
Cream Puff Recipe
Cream puffs are an iconic and well-loved pastry found in French bakeries, but they are surprisingly easy to master at home. The pastry, also called pâte à choux dough, requires simple, inexpensive ingredients (milk, water, butter, sugar, salt, flour, and eggs), and it takes about one hour of your time from start to finish.
If you have made my Classic Eclairs, then you already know how to make these. The dough is the same and this cream puff recipe has an even easier filling. We use an easy sweetened whipped cream filling, but you can also make Pastry Cream to fill the centers if you want a more traditional filling.
Tools to Make Cream Puffs
You’ll be happy to know that you can make cream puffs with basic kitchen tools:
- 3 Qt Medium saucepan with a wooden spoon
- Electric Hand Mixer (or stand mixer with whisk attachment)
- Pastry Bag with 1/2″ Round Tip (without the tip, you can cut a 1/2″ diameter tip from a disposable pastry bag)
- Baking Sheet lined with Silpat or parchment paper
What is Choux Pastry?
Choux Pastry (also known as Pâte à Choux) is a French pastry dough. It is pronounced “shoo pastry.” It sounds fancy but it is surprisingly easy to make and requires simple ingredients. Choux pastry is also used to make:
- Eclairs filled with custard and dipped in chocolate
- Profiteroles (like cream puffs but filled with ice cream, drizzled with chocolate ganache and frozen)
- Churros which are deep fried and rolled in cinnamon sugar
- Zeppole – an Italian donut
- Cinnamon Sugar Donuts – a family favorite in my Cookbook
Why do Cream Puffs Deflate?
There are 2 reasons cream puffs can deflate and go flat:
- Opening the oven early – the loss of heat hinders their ability to rise
- Under-baking – causes collapse shortly after removing from oven
Pro Tip:
If making larger, 2″ wide cream puffs, you will get 18 puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).
How do I know when Cream Puffs are Done?
The color is the best indicator of doneness and they should be deeply golden. You can take 1 cream puff out at the recommended time and break it open, the center should be mostly hollowed out. If the dough inside seems very moist and spongy, continue baking for another 2 minutes.
Can I Store the Cream Puffs Before Filling?
The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly and store at room temperature. They tend to soften if made ahead.
To re-crisp the shell: bake uncovered in a preheated oven at 300˚F for about 5 minutes. Once cream puffs are filled, they are best enjoyed the same day or frozen.
Can I Freeze Cream Puffs?
When freezing filled cream puffs, be sure to fill the cream into the center, or cut off tops and add just enough cream so it is completely covered and hidden with the lid. You want to have the cream contained.
To thaw frozen cream puffs: leave them for 2 hours in the refrigerator, or 30 minutes at room temperature then dust with powdered sugar just before serving.
More Classic Desserts to Try
The French are known for their incredible dessert and pastries. These Parisian desserts are simple and will make you feel like a pro!
- Charlotte Cake
- Almond Cake
- Creme Brulee
- Cranberry Orange Scones
- Strawberry Scones
- Raspberry Macarons
- Crepe Cake
Cream Puffs Recipe
Ingredients
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour, measured correctly
- 4 large eggs, room temperature
Ingredients for Cream Filling and Garnish:
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, to garnish
Instructions
How to Make Cream Puffs:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Filling for Cream Puffs:
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Notes
Nutrition Per Serving
Filed Under
This is the best cream puff recipe I’ve ever made! Great tips I’ve never heard. I’m selling them this weekend using this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Grace!
Mine became very liquidy. More like a custard than a dough after adding eggs. When piping the flattened out like crazy.
Hi there! Did you use fresh eggs from chickens or purchase “extra” large eggs? Eggs can vary in size. I used store bought large eggs. You can use visual cues and add one egg at a time until you reach the right consistency. Also- make sure to cook the flour long enough before adding the eggs. This removes excess moisture.
Thanks for the reply yes fresh farm eggs were used probably on the smaller side. Mediums maybe. Anyways my flour in pot mixture was a thick ball with no extra moisture before even cooking it again. I was scared it was going to burn. And I was worried that if I put less eggs in they wouldn’t turn out at all. Know I know for next time thank you very much for the reply. They still puffed a little but looked more like pitas but cookie size. lol.
Did you use convection when baking? Mine came out very brown
The amount of eggs you add to the dough is the most important step. Mix it with a spatula and stop adding eggs once you achieve a dough that hangs off the spatula and makes a triangle of dough still clinging to the long side of the spatula. This is the texture you’re looking for. Honestly the amount of eggs you add can vary so much.
Hi there! Am I able to use 2% milk instead?
Hi Eseosa, I always make this with whole milk, Some readers have reported using 2% with great results. If you experiment, let me know how it goes. One reader did report that their dough was too runny with 1% so if you try it, I would keep it on the stove an extra 30 seconds to let some of the extra steam escape.
The dough is perfect and the whipped cream compliments it well!! Family literally ate these in less than 2 minutes barely got a pic as a beginner baker(18)
How important is it that this butter be unsalted?
Hi Lori, I prefer to use unsalted butter so I can easily adjust the salt level in the recipe, but that would work too if you just use salter butter.
Natasha – WONDERFUL!! I made these during Covid in April of 2020. And continue to make them —about ONCE a year since then!!! AMAZING!!! Love you for sharing THIS recipe!!! (From Michigan w/LOVE and THANKFULNESS!)
They’re really delicious when filled with homemade chocolate pudding and whipped cream. That’s how we usually eat them😋
That sounds so yummy!
Why do you use granulated sugar instead of confectioners sugar?
Hi Stephanie, we believe we found the perfect balance with it, it may work with confectioners sugar if you decided to substitute it.
I absolutely love those cookies. Natasha ,thank You❤ for the recipe.
Oh, thanks for all recipes! Have a great day!
You are so very welcome, Barbara! I’m so glad you’re loving the recipes.
Loved these but I was wondering how long you can keep them in the fridge
Glad to hear that you love them! You can usually store them in the refrigerator for up to 2–3 days.
Are there any adjustments needed for high altitude? About 7300 ft.
Hi Kay! I don’t have any experience with high altitude baking. You may try to research this online. Some of the recommendations I found online were to reduce the liquid, increase the oven temp by 15–25°F, bake longer until deep golden, and poke holes after baking to release steam.
Can you use gluten free flour to make these?
Hi Cherri! A few of my viewers left good feedback using GF flour.
These were excellent!
Came out PERFECT! Family loved them! I made them with vanilla custard and chocolate custard. Since we have extra sweet tooth, next time I’ll make them with a cream of dulce de leche and Guava jelly!
Those sounds amazing!
I really like your recipes. I made this two times, but some of cream puffs were good, some of them deflated. They were all deeply golden brown. I checked one and it was hollowed out.
Do you have any suggestions? Thanks
Hi Phillip! See my notes above for common reasons that they deflate. Also- be sure to pipe them the same size and don’t overcrowd the pan.
I am sorry but this was the worst. The puffs fell flat. The pastry cream is NOT made with flour. I don’t know why I did this. I have made pastry cram dozens of times and it is total clump of nothing. I am horrified that I spent so much time and money.
HI Sarah, that is such a bummer. Did you use a different recipe? My pastry cream uses corn starch which is pretty standard. Also, you might find the section above helpful titled: Why do Cream Puffs Deflate?
I don’t see corn starch in cream recipe!! I never made these before but dying to try. How would I add raspberry filling to cream?
Hi Ellie! That comment is referring to my Pastry Cream Recipe (Crème Pâtissière) which can be used as a filling in these cream puffs too in place of the whipped filling.
It didn’t call for flour in the cream so that was your fault I’ve made these 30 times and perfect every time next time read the recipe properly