Cream Puffs Recipe (VIDEO)
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.
If you have made our 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.
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Cream Puff Recipe:
Cream puffs are an iconic and well loved pastry that can be found in French bakeries, but they are surprisingly easy to master at home. They require simple, inexpensive ingredients, about 1 hour of your time and 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
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 of the cream puffs, 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.
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
Note: If making larger 2″ wide cream puffs, you will get 18 cream puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).
To test for doneness: The color is the best indicator of color 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 another 2 minutes.
More French Desserts to Try:
The French are known for their incredible dessert and pastries. These French desserts are simple and will make you feel like a pro!
- Easy Almond Croissants – perfect for company!
- Apple Rose Tart – beautiful and delicious
- Cranberry Orange Scones and Strawberry Scones
- Raspberry Macarons with a raspberry cream filling
- Crepe Cake – the simplest layered cake
Watch How to Make Cream Puffs:
Homemade cream puffs are the ultimate treat. When you 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.
Cream Puffs Recipe
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
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 eggs (large), 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:
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Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
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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.
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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.
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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.
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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.
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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 Whipped Cream:
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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.
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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.
Recipe Notes
*To prevent a peak: stop piping and release pressure from the bag before lifting up then quickly swirl the tip around the side to end without a tip.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Tell me how to keep the cream puff shells from “falling”. I’d made them for years and sometimes they fall and sometimes they keep their perfect round shape. Last time I made them using your piping method so they were small and they turned out great. Then I made them bigger and they fell?
Hi Claudette, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help.
Thanks! Saw that after i posted 🙂
I love “CREAM PUFFS” I have not made them in a long time…
I hope you try this recipe soon!
hi Natasha . Thanks for sharing this recipe . i really love cream puffs . i wanna ask u a question can i used normal whipping cream instead of heavy whipping cream?
Hi Zafie, we do recommend the heavy whipping cream as it allows the shape to hold better since whipping cream is more light
Hey,Natasha. Thanks for sharing this recipe, i’v made it couple times for 2 different acations & people just loved these cream puffs. God bless u girl. They r perfect to eat when it’s hot outside and these r a bit cold.
That’s just awesome! Aren’t they so perfect (and fancy) for get-togethers!
Excellent recipe! Turned out great first time.
I’m so happy to hear that Yvonne! Thank you for that awesome review!
Hi Natasha, I am using this
https://m.youtube.com/watch?v=zFqJ3euh2qM
buttercream for your poppyseed cake and turns out super delicious. Thanks for the recipe!
Thank you for sharing that Alida!
How important is it to have “non-salted” butter?
Hi Bonnie, salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for certain. If you try it, definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape and omit the added salt in the batter.
Hi Natasha I tried to make cream puff but my batter got was very thin could form a shape
Hi Seher, I would highly recommend watching the video to see where it looked different in the process to figure out what went wrong. Also, this article may help on how we measure dry and wet ingredients.
I just printed this recipe and since I have success with all your recipes I’ve tried, I’m sure this one will be delicious. I’ll post when I make them.
I hope you love it! We look forward to your feedback, Debbie!
I gave this a 5 star because I had them from someone else. I have tried three different times not sure what I’m doing wrong hopefully I can get an answer. I make them exactly like the recipe calls for the only problem is I end up with uncooked dough in the middle. What am I doing wrong? Thanks for any input Linda
Hi Linda, I’m so glad you enjoyed the cream puffs!! I am always happy to help troubleshoot. I have found that if you pipe the cream puffs larger, you would need to bake longer. Also, not all ovens are created equal, so even if you piped them the same size, you might just add 2 minutes of baking time if you find them very moist in the center. I hope that helps!
Hi, I’ve made cream puffs many times before and in most recipes it states to bake at 425 for 10 mins and 325 for 20 or so mins, mine always almost burn with these times. I usually bake 425 for 10 mins and 325 for 13 mins. Is this possible and are other people experiancing this too?
Hi Julia, I have found this temp and time to work very well for this size of cream puff. Maybe you were making smaller cream puffs? Also, be sure you are cooking on conventional oven settings and not convection oven.
Hi Natasha! I’d like to say – I recently found your page, and I LOVE it!
Do you know how a gluten free cup for cup blend work with this recipe? I tried it with another recipe, but it wasn’t written correctly and it was a mess lol.
Thanks in advance!
Hi Lilly, I have not tried making this gluten free so I cannot advise. If you experiment, please let me know how you like that recipe.
I absolutely will! I have a great flour that I use that people without celiac (or not gluten free). Almost everyone can’t tell! Taking out the ingredients now 😉
Hi Lilli, I hope you love it! Let me know what kind of flour you are using (brand and if it is cup-for-cup the same measurement). I would love to be able to advise others who have asked about making these gluten free cream puffs.
I’m sorry it took me so long to reply! I use Cup4Cup GF all purpose flour for my baking. When I made the Choux, there was alot of butter left over. So I had to drain some of it. Then I did the eggs, one at a time. It was lumpy (but it was also lumpy another time I did). I was so upset, but I decided to continue. I made the puffs, and they tasted AMAZING! I also made the whipped cream, and dipped the tops in chocolate.
My brother, just told me, he ate one the other day and thought they were from the bakery!
I am going to try again today, and see if any tweaks help the Choux (because of the gluten free flour!) I’ll post a picture when they’re done!!!
That’s amazing Lilli! I’m so happy you enjoyed that and thank you for that awesome review!
Hi again! So I did tweak the gluten free recipe a little! I used the same flour (Cup4Cup) but I used a different butter so the butter left over was minimal. But the key was using an extra egg. I did the 4 and when I added the 5th – It brought it all together! And making sure the dough cooled a little. Thank you so much again!
Thank you for sharing that with me Lilli!
I made these 3 times in one day , they would get puffy in the oven as soon as I took them out in 30 seconds they got flat , all three times 🙁 what went wrong ?
Hi Nat, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help.
Turned out perfect on my first try. Thank you for very successful recipe.
That’s so great! I’m so glad you enjoyed it!
Hi Natasha
I did this recipe today as I did only 18 pieces with this amount of ingredients I baked them initially 10 min then at 325 for 25 min but they deflated and even they were crusted form outside they were under baked from inside so I put them back in the oven
They raised again😊 but still under baked from inside, I put them for total of 1 hour in the oven
Then they came out perfect
Yes, I have watched the measuring ingredients episode. It’s really helpful. That day we just ran out of whole milk. Again, thanks for your advice.
You’re so welcome Rebecca!
I love all of your recipes. I made some cream puffs today. To start of with, the dough was to runny. I did everything correct except instead of using whole milk I used 1% milk, we didn’t have whole milk. So, to make a cream puff we put 2 of them together and creamed them in the middle, then we sprinkled powdered sugar on top.
Hi Rebecca, this post on measuring ingredients might help. It sounds like the liquid to dry ingredients proportion was off if they were runny. The 1% milk would affect that as well and I would probably have kept them an extra 30 seconds on the stove using 1% milk. I hope that hleps!
I live in Denver Colorado so How fo I adjust the cream puff receipe for high altitude?
Hi Robbie, I haven’t tried these in high altitudes so I can’t advise. If anyone else can offer advice – thanks in advance!
Is it ok to use salted butter? I have to make this for family but bought salted by mistake. Can i just use that and not add the salt?
Hi Karin, Salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for sure, but I think it’s worth experimenting. Definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape.
when will there be giveaways????????
Hi Kate, you are right, we haven’t had a giveaway in some time. I’ll definitely keep it in mind.
I bitten out on one of them I thought I died and gone to heaven
so Good
That’s just awesome! I’m so happy to hear that!
Hi Natasha,
I’ve read a dozen recipes for choux dough, and yours is the only one that incorporates milk. Why is that? Don’t get me wrong…they look beautiful! I’m just a food science geek. Please explain the reason for the milk.
Hi Diane, are you getting the recipes from a cookbook? Most of the recipes that I have come across do have milk in them. It works really well and I have had consistently great results. I also use the same dough for my eclairs.
Well now…this is interesting -and surprising… it was the online recipes of which none had the milk, but when I consulted my rather extensive library of cookbooks, it was a 50-50 mix (some using milk, some not). However, the “experts” (Jacques, Julia, and The Joy of Cooking’s Irma) did all incorporate milk. I should have known you’d be in the expert catagory 😉…and shouldn’t have second-guessed you! Milk it is.
I’m happy you found your answers Diane!
These are to die for!
I’m so happy to hear that! Thank you for sharing your great review!
What a refreshing little treat for spring! Looks like little bites of heaven!
That it is! I’m so happy you enjoyed this recipe!
Yum! I could eat this all day!
Ha ha! great minds crave alike! I hope you love this cream puffs recipe!
I never imagined I could make cream puffs at home! Such a fun and delicious recipe.
Oh my goodness and it’s so easy! Make them once and you’ll make them over and over, especially since it’s the same dough for churros or eclairs. I love recipes that you can use for multiple purposes.
Cream puffs have always been my weakness and favorite! My whole family loves these!
I love that these have less sugar than store-bought so they are a little less guilty 🙂
I found this recipe of yours over here
https://bit.ly/2vnyYZy I did not submit it, so I have no details.
Hi David! That’s great!! It’s linked back to the recipe so it’s all good. Thanks for letting me know 🙂
Hello! Natasha,if I got this right ,we can make these cream puffs ahead of time & keep them in the fridge with cream in it? I have to make if now cause u got me hungry now,plus I’m pregnant so craving stuff now even though I’m not gaining any weight. God bless you girl.
Hi Olga, we left a note in the recipe for storing, but yes you can thaw frozen cream puff in the refrigerator for two hours. 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.
Hi natasha! This looks so good. Thanks for sharing this recipe. 😊💖👍
I’m so happy you enjoyed that Olga!