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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
what went wrong,
Me and my family tried this recipe but the dough was to runny we followed the instructions and had the right ingredients.
Can you help
Hi Scarlett, if you find they are too runny, I would recommend keeping them an extra 30 seconds or so on the stove. I hope that helps!
I made the creampuffs the feeling was divine the pastry did not do what it was supposed to do and I followed and check the directions twice before I before I proceeded and it was a total failure so I am left with filling please let me know what I probably did wrong if anything
Hi Phyllis, it is difficult to say what could have gone wrong without more details. I highly recommend watching the video tutorial to see where things started to look different. Make sure to measure correctly so you have the right balance of dry to liquid ingredients.
Hi! I had a question as to what the sugar in this recipe does? Would it make much difference if I left it out?
Hi George, I love that this recipe has less sugar than store-bought, so they are a little less guilty, but this really wouldn’t work too great without it.
I put icing sugar in my whipping cream
Hi Natasha! Happy to have tried this recipe and turned out light and hollow cream puffs oumped with chocolate! My only concern is the ones I’ve baked tasted too eggy. What will you recommend to avoid this? Thank you.
Hi Jemimah, I haven’t had that experience, but it sounds like ingredients may have been added in the wrong order? Or maybe another ingredient was substituted? If ingredients are not added in the correct order, the dough won’t form properly. I hope that helps. They should not taste eggy or be flat. That is what I suspect happened. I suggest watching the video tutorial to see where things may have gone wrong.
I made these today and they turned out great
I did 3 different flavors
Vanilla filling
Wild berry filling
And also a savory option jalapeno poppers.
My only question is with the whipped cream filling how long after making will they hold up. I wanna make some for a party but need to make the day before.
Hi Brittany, 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. Please see the section in the recipe titled: “Can I Store the Cream Puffs Before Filling? If you want to store them filling, it may be best to freeze them.
hi auntie,my name is aura and i would like to ask if it is necessary to use heavy cream
Hi Aura, I haven’t tried any other substitutions to advise.
So, I made my first batch today. Not even a baker.
I did the dough as it was, but in high elevation and a wonky stove, we had to guess the perfect time.
I did make them a bit to small.
I wish I could leave a picture…
I filled them with half pudding/half cool whip for more of a mousse, and melted chocolate chips and swirled them around.
There was one left by the end of the night.
These. We’re. Amazing. The bread ALONE was amazing! Like, you can do so much with the puffs alone.
I’m so happy you all enjoyed that, Leslie. Thank you for sharing that with us!
I love cooking because of you. Simple, delightful, testy, and a pleasure to watch. I end your Videos with a smile. Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I have made these cream puffs twice and each time they came out great. My first tries at puff pastries. The recipe is easy to follow. I even put some fresh raspberries in some. The only problem, if it can be called one, is that they did not stick around for very long. Everyone loved them.
Aren’t they delicious! I’m so happy you enjoeyd this recipe!
Hi Natasha, if I wanted to make bigger size cream puffs, would I just follow the recipe, put in bigger chunks in the tray, and cook for longer? Thank you!
Hi Jackie, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Did you use an American cup measure or the South African one, which is somewhat more?
Hi Vanessa, I hope this post on measuring helps you. We recorded how dry and wet ingredients are measured. We used American; I can’t say that I know the difference between the South African and American ones.
I have the grandkids coming over tonight, can I use 2% mik as it is all I have? Love your videos!
Hi Jane, I saw others commented and shared this “Omg it worked the first time I tried it! I didn’t have whole milk so I used 2% with a splash of heavy cream” I hope that helps.
Hi Natasha. I’ve followed your recipe exactly. However, the dough was a bit ‘runny’ to be piped out before baking. Any idea where went wrong and suggestion to fix it?
Hi Yi, make sure to stir for about 2 minutes on the stove to release the extra steam and then the mixing afterward is important to cool it down and also to release some more steam. Lastly, be sure to measure ingredients correctly to ensure a good balance of wet to dry ingredients.
Hi Natasha!
I made the cream puffs today. My first attempt failed, I didn’t pay enough attention to how you piped the dough onto the sheet. I made them all in a swirling move, instead of swirling just the tip. They all deflated. I immediately made a next batch when I spotted the error. Not sure it was the swirling that caused it, or taking them out too soon.
The second attempt came out good, however a tiny bit moist on the inside, which had a little egg taste. It didn’t really bother me, but is that normal? I already baked them longer, I think for 26 min after turning the temp lower, because my test puff wasn’t hollow on the inside after 22 minutes.
Anyhow, they’re still really delicious! Half of the batch is in the fridge for tomorrow. I’m thinking to coat them in chocolate.. 🙂
I’m so glad that worked out the second time around Kiki. Piping it too big may result in them deflating and not turning out. I would also make sure your oven is calibrated and not running too low on heat.
Hi Natasha, I made these today and it was very easy. Thank you! My problem is that my puffs were too soft. They looked perfect but are lacking a bit of crispness. Any thoughts?
Hi Joanne, They tend to soften if made ahead. Please see the section in the recipe titled: “Can I Store the Cream Puffs Before Filling?
Amazing recipe!
I’m so glad you enjoyed that!
Hi Natasha, Love your recipes!! Just wondering would I get the same result using gluten free flour when making your cream puff recipe?
Thank you, Judy! I haven’t tested that with almond/gluten-free flour to advise. If you experiment please let us know how you like that.
Made these today, used salted butter and they turned out perfect. I did cook an extra 30 seconds after flour added.
I’m so glad you enjoyed that, Sandra!
Just curious–when a recipe calls for unsalted butter and then the same recipe gives an amount of salt to put in why not just use salted butter?
Hi Maggie, 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.
I love your recipes and your vibrant personality. Watching you cook is very entertaining. Keep it up.
Thank you for that wonderful compliment!
are you suppsed to use hot water or cold?
Just the regular room temp water would work, Amy.
How can I prevent my puffs from deflating? Thank you in advance
Hi Denise, So sorry to hear that didn’t work well. Please review the recipe again and read the part “Why do Cream Puffs Deflate?” If they deflated, it could be that you took them out of the oven too early or piping them too big.
Natasha, We love your recipes. Everything we’ve tried has been a success. Can you tell me what brand of piping bags you use? They appear re-usable. Any secrets you can share on cleaning?
Thanks, Kathy
My bad. After reading further I now see you have a link to your piping bags. If you have any tips on cleaning that would be appreciated.
To clean both the bags and our tips we use warm water and soap. Make sure you dry them completely afterward.
Hi Kathy, you can find them in our Amazon Shop HERE or linked in the recipe.
Sorry ,my last question about the flour. I seen it was all-purpose
No worries at all, I’m glad I could help 🙂
Is it self rising flour or all purpose flour?
We used all-purpose flour.
Is it possible to make the dough a day ahead and the next day bake?
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. Please see the section in the recipe titled: “Can I Store the Cream Puffs Before Filling?
These bake up perfectly beautiful!
Quick questions:
•When you say cover lightly, what material do you suggest to use for covering? A tea-towel maybe?
•Also, I typically place a slice of bread in with cookies when storing. Should I do the same for the cream puff shells?
Hi Lisa, you can store them in a container and cover them with saran wrap or foil. This recipe doesn’t require an air-tight container.
We tried today and it turned out really good.Very happy with it👍
I’m glad you’re satisfied! Thanks for your good feedback.
We tried today and it turned out really good.Very happy with it👍
That’s just awesome, Daksha!
I’m having trouble with the shells rising, not sure what I’m doing wrong
Hi Greg, I recommend reading through the recipe again and see the part Why do Cream Puffs Deflate?
What if I have salted butter only, do I still add the salt or omit it?
Hi Erika, 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.
what if i have to make only 12 cream puffs!!
Hi Lamiz, you could cut the recipe down by sliding the serving size slider up or down. I hope that helps.
This recipe was AMAZING! It was super simple to make and so delicious! The recipe turned out great!
Awesome! Thank you, Isaac. I appreciate your great review and perfect feedback.
My cream puffs came out flat 🙁 I used a convection oven but switched off the fan – I’ve read somewhere that I should always reduce the temperature by 20 – 25c from the temperature stated in most recipes, if using a convection oven. Wondering if this could be the problem, as in the oven was too hot?
I follow everything stated in the recipe except that I half the recipe to make 14 puffs. I also used fresh milk instead of whole milk. Can that be the culprit?
I’m pretty sure this recipe works perfectly as what everyone has commented here. So just trying to figure out what went wrong 🙁 thank you very much in advance for your advice, Natasha! I love all your recipes. Keep up the good work!
Hi Samantha, I suspect it has to do with the cooking method. This recipe hasn’t been tested in a convection oven so next time try in a regular conventional oven setting. I haven’t tried with fresh milk so I can’t speak to that but I think that should be ok.
Loved this recipe!
Hi Natasha, I love all you recipes, and I’m really looking forward to trying this one! But I’m not sure if I have a convection oven or not, is that something that matters a lot for this recipe? Would it affect the baking temparature?
Hi Audri, I use a conventional oven for all of my baking unless I am using an air fryer. I haven’t tested this in convection so I can’t say for sure if it will work and rise properly. Typically with a convection oven, you would want to reduce the temperature by 25 degrees F.
My sister and I just made two baches . And threy came out great!! Thanks for the recipe
You’re very much welcome, Lucy. Thank you for sharing your good feedback with us!
Just tried this recipe to make cream puffs for the first time and they came out GREAT. Thank you 🙂 Can’t wait to share them with my friends and family.
Hello Alyssa, so great to hear that it came out perfect. Thank you for sharing that with us!
Hi Natasha. Me again. I just wanted to let you know that I made this recipe for our family. We ate the puffs on Christmas and they loved it. I used your fun raspberry idea along with a chocolate chip under the berry. Very delicious.
I’m so happy to hear that! Thank you for sharing your great review, Jason!
Pretty easy for my first time and delicious at that! I’d add a pic but I don’t see that option.
I’m so glad you enjoyed that, Rita! You can add your photo to social media – FB or IG and hashtag: #natashaskitchen so we can see your image.
Hi Natasha. These look amazing and I’m going to try them out just a question can you make just the choux pastry a day before and do you need to keep them in the fridge or can you keep it outside in an airtight box
Hi Nida, You can make the dough ahead, put the dough in a pastry bag or a ziploc bag and refrigerate for up to 2 days.
Great! Easy,tasty,bite size,added tbspn of cinnamon to filing Perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made cream puffs for the first time using this recipe. They turned out perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
love this cream puff and your recipe is the best homemade is the always the beat
Thank you so much!
I made these this evening for my hubby’s b-day (he is a Christmas baby). They turned out amazingly. I have never made a choux pastry before, so I was a bit nervous. I was a bit confused when you specified in the directions to make sure the flour is measured the ‘correct way’, but I couldn’t find where the ‘correct way’ was explained. Perhaps it may be helpful to explain your preferred way to measure flour in the recipe (I couldn’t find what you meant in your directions)? I looked up the weight in grams of a cup of flour to make sure I had the right amount and went from there, since otherwise I didn’t know if I should sift then measure or measure then sift, based on the recipe. I also made the mistake of starting with my oven using the convection feature ( I never know when to use this feature), but I turned this off when I switched oven temps, because the tops had browned too much by then. Overall, I think this recipe was spot on and they turned out great!! I will use again!
Thanks for sharing that with us, Jessie, and noted your feedback. Please take note too that our new recipes have gram conversion already. If you are at the recipe click Jump to recipe and click Metric to convert it.
I absolutely love your recipes from your meatloaf to ur cream puffs! I’ve used many of your recipes many times and I just love them and will always use them! Thank you so much. 💕
That makes me so happy, Krystal. Thank you for trusting my recipes and I hope you will love all the recipes that you will try!
Can I substitute the whole milk for skim milk?
Hi, I always make this with whole milk and I’ve never tested it with skim. 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.
hi Natasha i’m wondering if you put the cream in before or after you refrigerate them
Hi Amy, we freeze or refrigerate the filled puffs. The shells alone we leave out in an airtight container. I recommend reading through the recipe notes especially the section titled: “Can I Store the Cream Puffs Before Filling?” & “Can I Freeze Cream Puffs?”
I love the way you instruct your recipes. I learn so much from you and appreciate your blog very much!
Thank you!🙏
I’m so inspired reading your review. Thank you!
Awesome. Pure awesomeness. I made half the recipe, and it was swiped by my family, myself included. I ate three in one go, so I’m definitely making this again. Nice job Natasha! I can always count on you for the best recipes.
That’s so great! It sounds like you have a new favorite!
Natasha, first off… love you!
Now my question.. how can I make this a coffee cream puff? I’m sure I could add coffee or instant powder to the cream but I don’t know how much and if anything else would change within the recipe?! HELP!😊
Hi Bernadette, I haven’t tested that to advise but my best bet would be to add the flavor to the cream.
Hello, love all your recipes.. what do you suggest to use as egg substitute?
Great to hear that, Sus. Regarding eggs, I have not tried any other substitute for eggs as that is what worked for this recipe. If you do an experiment, please share with us how it goes.
I tried this for the first time and it worked! This recipe is awesome thank you for the detailed pictures and video! Helps alot!
You’re welcome! I’m so happy you enjoyed it!
Natasha, You Rock! This is my go-to recipe for choux pastry dessert 🙂 Thank U heaps for the AWESOME recipe 🙂
You are awesome! It is my pleasure to share this recipe, thank you for your excellent review!
Love your recipes…
Thank you and I’m glad to hear that!
My Mother made small puffs and filled them with tuna salad, chicken salad for one bite appetizers.
Thank you so much for sharing that with me!
I love your blog. I have made your Dutch apple pie and everyone things I am a baker extraordinar! Finally. It is so wonderful that you would share these recipes. Thank you. Marilyn
Nice one! I hope you will love all the other recipes from my website.
Can I use a toaster over to bake these? If so, are there any special instructions?
Hi Mandy, I have not tried this in a toaster oven to advise. I imagine some adjustments may need to be made to time and temperature.
Most recipes I have viewed and read do not include half a cup of milk. In your recipe it includes half a cup of milk. What does that do to the cream puffs? Also I have seen cream puffs with a clear crystal like top, how do I achieve that?
Hi Shar, we have had really good results using this method so we haven’t experimented.
For these puffs, what can you suggest for a thanksgiving theme? Can I do the temp and time on one temp? How long can they stay out on a dessert table?
Hi Shar, I haven’t experimented with any Autumn flavors but if you try it, let me know. They keep un-filled for longer and it works best if they are enjoyed the same day they are assembled. You can assemble in the morning and serve in the evening but be sure to keep them covered and refrigerated and make certain that the frosting is thick and fluffy (not overly soft, or it will ooze out).
Hi Natasha, if I want to make more of these puffs, would you recommend doing two different batches or can I just double the recipe?
Thanks in advance for your advice!
Hi Alisha, I would make two different batches. I haven’t tried doubling the entire recipe to advise.
Hello Natasha … I love all your cooking recipes and I try making almost all of them ..
So recently I tried making the cream puffs but the base tends to stick to the parchment paper ? Please help ..
Hi Keke, make sure the oven is fully preheated and be sure to use parchment paper and not wax paper. A silpat liner would also work.
Thanks for the cream puff recipe. My favorite. Your video is awesome. Enjoy your presentation very much.
Thank you for that wonderful compliment! I’m so glad you enjoyed it!
A perfectly delicious cream puff recipe. I ended up making mine a little larger than 2”, but baked them for the recommended time for larger puffs. I should have given them a few minutes more as a couple of them collapsed, but that was my fault for not checking them first. Most of them turned out just right and even the ones that needed a couple extra minutes didn’t go to waste. Nobody noticed as I filled them with chocolate mousse and whipped cream. They were so scrumptious. Thank you for such a fabulous video tutorial. I appreciate all the attention to detail.
I’m glad that the cream puffs were still a success! Thank you for sharing that with, I’m sure your next batch will already be perfect!
Made these today because I had some left over Coconut Cream Pastry Cream and thought it would be fun to have some Coconut Cream – Cream Puffs. OMG, they were heavenly!!! Will definitely make these again.
I have a very old oven so my cooking time was very different. Mine was 10 minutes at 425 degrees and 5 minutes at 325. They were pure perfection!
Thanks for such a great recipe!
Nancy
You’re welcome, Nancy! I’m happy you like that!
The recipe is delicious. My first tray rose really well but my second tray didn’t rise. Not sure what went wrong as it was from the same batch. Should I have put the batter in the fridge while waiting for the first tray to cook?
Hi Donna, that could be the culprit. Also, piping the puffs too big may result in them deflate.
These are delicious. My kids enjoyed them… and mom might have had some too.
The next recipe to try will be the eclairs.
I’m so happy you enjoyed that. Thank you for sharing that with us Liz!
I’ve spent a few days looking at multiple cream puff recipes before finally deciding on yours! I’ve never made cream puffs before but this recipe was easy to follow and they came out perfect!! Very delicious and not overly sweet! Thank you for the amazing recipe!
Great job, Shelly! I’m so glad that it was successful and that you loved these cream puffs. Thanks for trying out this recipe!
Hi natasha it is saleemah and i love all your recipes and and good luck!!!!!!!!!!!!!!!!!
Thank you so much!
Hello! So I was just wondering when you brought the temperature down did you take it out of the oven and waited for a few minutes before putting it back in or did you just leave it in? And do you know why my dough is not rising? because it turned out burnt on the bottom and it was flat even though I never opened the oven when it was baking. Pls respond and thank you !
Hi Ani, I did not remove them from the oven. It sounds like your oven temperature might be too high. Make sure you are not baking on convection mode.
Oh. It was not on convection mode because my oven is like old without buttons so it doesn’t have settings only the temperatures.
My oven is old so it doesn’t have buttons or settings to it. It only has the temperatures.
Hi. Can I use almond flour or a gluten free all purpose flour?
Hi Corrina, I haven’t tested that with almond/ gluten free flour to advise. If you experiment please let us know how you like that.
Natasha your recipes are great. You cover all points that any new beginner needs to know like i am.
love all you share.
Thank you for your good comments, we appreciate it!
You are such a delight to watch! I particularly enjoyed when you stuffed your mouth with a cream puff afterwards. You seem to genuinely, sincerely enjoy what you made. I’ve made cream puffs before and I know the delight of them but just to watch you eat them, you’re awesome. Just watching you make them is fun, you are quite the performer. I will subscribe to your videos just because you are so much fun to watch. Good job!
Hello Paula, thank you so much for your good comments and observation. Yes, I genuinely love cooking and eating of course and I love it when I receive good feedback like this message from you. Thank you!
Thank you Natasha, I tried the eclairs , it’s a great recipe,
I tried many recipes before but none works out good. This one is great 👍
Thank you so much for your good comments, Lyn. We appreciate it!
All your recipes are great and this one is my favorite. Always thankful for sharing your recipes!!! 🙂
You are most welcome, Sel. It’s my pleasure to share this recipe with y’all. Take care and stay safe!
I just made this and it tastes soo delicious! I imagine this is what clouds taste like
THat’s the best description I’ve heard! Haha! Thank you for this great review, Bea!
I tried making them yesterday and they turned out so cute and delicious! Everyone loved it including my brother who doesn’t even like desserts!
Going to make a second batch today
That’s just awesome Cobus! Sounds like you found a new favorite!
Hi, I watched your measuring video. How do you suggest measuring the butter for this recipe? Thanks!
Thanks for watching, Lisa. You may check out this article on how to measure ingredients.
Hi Natasha, I am so glad I found your site. Any of your recipes is good. Today I made cream puffs first time and they came out so delicious. I think it is the best cream puffs recipe I ever had. Thank you
That’s so great! It sounds like you have a new favorite!
hi Natasha! pls can you use pastry cream for the filling instead?
Hi Annah, I saw others commented that they used pastry cream and it worked well although I have not really tried that yet to advise. Please share with us how it goes if you give it a try.
Hi Natasha! First off I just want to say I’m a huge fan! I not only follow you here on Pinterest but I also follow your FB page. I absolutely love your recipes! Especially this one. I wanted to make these for my husband as he loves cream puffs. Let’s just say they turned out amazing! He LOVED them! Looks like I will be making these on the regular! Thank you for all your wonderful videos and recipes!!!!
That’s so great! It sounds like you have a new favorite, Tiffany!
Hi Natasha!
My cream puffs came out so well!!! They are so good and I will be doing this again. I was wondering where you buy your frosting bags/piping bags; and if the frosting tips are also included. I have been looking for a while but I can’t find a good set that has reusable piping bags.
That is just awesome! I am so glad to hear that, Victoria. You can purchase that as a package or separately, you can check out our Amazon Store here to see what I use.
Natasha, you and your husband are doing a wonderful job. I’ve tried several of your recipes, ALL GREAT! Thank you.
Thank you so much for your great comments!
Hi Natasha. These were lovely. I tried these, however my electric oven seems to not brown all of them together. One side closer to the heat browned faster. I thought of turning the pan around but that would mean i’d have to open the oven door. What do i do? 🙁
Hi Tina, you may just need to rotate yours halfway through if your oven has hot spots.
Hi Natasha I made these but sadly they puffed really nicely at the end of the 10 mnts and once I reduced the heat it all went fiat . Do you know the reason for this
So sorry to hear that didn’t work well Shamisha. Please review the recipe again and read the part Why do Cream Puffs Deflate?
I love your recipes! When I made these cream puffs I found the dough did not come out in ribbons so it was tough to pipe them on the tray. Do you know what could have caused this?
Hi Cathy, if it was too thin, it could be that it needed a little longer stirring on the stove to release the extra steam. Also, check out our post on how we measure ingredients which may help.
I was wondering if it would be better to fill the puffs with pastry cream instead of whipped cream since every time I make whipped cream it melts.
Hi Jane, I saw others commented that they used pastry cream and it worked well although I have not really tried that yet to advise. Please share with us how it goes if you give it a try.
How are you so skinny when you eat so much cake????
Thank you for that wonderful compliment, Zahra!
Hello, I love this recipe! Its my favourite! BUT…for some reason once i take them out the oven they deflate and I cannot fill them.
So sorry to hear that didn’t work well. Please review the recipe again and read the part Why do Cream Puffs Deflate?
Hey Natasha! I just looove trying out your recipes, and I enjoy how you deliver them in your videos.
I have had cream puffs before, and to learn that I can make them for myself… uuuuuwi! I will definitely let you know how it goes.
Cheers!
I hope you love this recipe Terry!
Hi Natasha! I love this recipe I was wondering if I could half everything and make a smaller batch, would that still work?
Hi Josie, I haven’t tried halving it but it should work! I’m so glad you’re enjoying this recipe!
Hi Netasha!this recipe looks amazing!i want to know if i can make the puffs with almond milk instead?
Hello Minnie, I haven’t tested that with almond milk to advise. If you experiment please let us know how you like that.
Hi Natasha. Happy Fourth of July. Your cream puff recipe is So amazing and foolproof. Mine turned out perfect! They’re not overly sweet and definitely better than store-bought. Thank you!
That’s the best! Happy 4th of July Cindy!
Hi Natasha! Love all your recipes. question for you, I made these today (second time) and plan to store them without cream since I don’t need them till Sunday. Once they have cooled and I put them in a container do I keep them out or put in the refrigerator till Sunday. Thanks!
Hi Sarah, it works best if they are enjoyed the same day they are assembled. You can assemble in the morning and serve in the evening but be sure to keep them covered and refrigerated and make certain that the frosting is thick and fluffy (not overly soft, or it will ooze out). But yes, you can store the shells in an air tonight container.
They turned out simply perfect !!
I’m so glad you enjoyed that Sidra!
Hi,
I made these last month and they were a hit but personally, I felt the pastry lacked flavored. Would adding some vanilla extract to the dough affect the consistency?
Thanks!
Hi Afshan, I haven’t tested that but I imagine it may work for flavor. If you experiment please let me know how you like that.
Can I use soy milk instead of whole milk for the cream puff dough? And will it change the consistency or flavor?
Hi Samantha, I haven’t tested that with soy to advise. If you experiment please let me know how you like that.
Hi, the dough turned out fine. I used vanilla soy milk so it smelled a bit funky for a little bit, but when I baked them they looked the same and tasted delicious. Love the recipe! Thanks I’ll definitely make them again. Just gotta work on my piping skills haha
You’re welcome, Samantha! I’m so happy you enjoyed that!
So good ! I have also made mini cream puffs and filled them with chicken salad, or shrimp salad for appetizers instead of cream.
Yum! That sounds amazing!
Hi! I have no idea if my other comment was posted because I can’t see it, so I’ll ask again. For the cream puff recipe, instead of whole milk, could I use vanilla soy milk? My family only buys that kind. Also, if I use it, do you know if it’ll affect the consistency of the dough or its flavor?
Hi Janelle, I haven’t tested that with soy to advise. If you experiment please let me know how you like that.
Hi Natasha,
What is the best setting for my oven when baking it?
Hi Becky, I recommend reading through the recipe tips. We have the temperature written out and in the video.
Just made these. Another great recipe. Thank you Natasha!
You’re so welcome! Thanks for your great review.
Hi Natasha!
Great that I found something new recipe. Am I going to use all purpose cream?
Thnk you so much 🙂
Hello Nikka, I used 2 cups heavy whipping cream chilled.
I love the way you took a bite and then shoved the rest in your mouth. That’s what I would do. Can’t wait to make these!
Haha! It was too good! I need to make these again soon! Thank you for watching!
Made cream puffs twice and they are amazing .. Done it was th slice fresh strawberry and cream..
Yum! That sounds amazing! Thank you for that great feedback!
I made these for Father’s Day. They were a huge hit! The recipe is easy to follow and delicious. Thank you!
You are very welcome! Thanks for giving this recipe an awesome review.
Hi Natasha! I made the cream puff by using your recipe and direction, it came out pretty good. Only thing is i feel the shell is a little too doughy. how can i make it more fluffy, crisper , thin layer of the shell, and less doughy?
Hi Betty, it sounds like it needed a little more time in the oven to get that hollowed shell center. If you pull them out too early, they can seem flat and less hollow inside.
Best recipe ever!
I made this today and it tastes just as amazing as it looks!!!!
I’m so glad you enjoyed that Bekah!
hi love all your recipes i tried these cream puffs and they turned out so good thanks
You’re welcome! I’m glad you enjoyed that!
Hi Natasha..
Tried this recipe..turned out perfectly…
My family love it.
Thank you.
Wonderful! Thanks for your excellent review for this recipe.
Tried a small batch, a quarter of your recipe. It took less than a quarter of the entire prep and cooking time for my 1 and 1/2 year old daughter to finish off 4 of these pretty little things. I, my wife, and my older daughter just got 1 each. Going to make more of these.
That’s so great! It sounds like you have a new favorite!
I used this recipe to make cream puffs for the first time and they came out perfectly! The video and detailed instructions (down to the diameter and height of the piped choux) was excellent. I will use this recipe to make choux every time! Thank you!
That’s so great! Sounds like you found a family favorite!
Hi Natasha,
Can I use fresh milk instead of whole milk? or is full cream milk powder can be used as a substitute?
Thanks
Hi Kaves, I always make this with whole milk and I’ve never tested it with anything else so I would feel bad if I advised it and it didn’t work out. If you experiment, let me know how it goes.
Hiya,
Can i ask the grams for cup size.
Is it US size?
Hi Nipa, if you click the “metric” button in the recipe card, you will find it.
I just made these last night and they are amazing!!! everyone loved them.
Love it! Thanks for sharing your feedback with us.
Can you make the pastry ahead of time? And store it the fridge? Not bake?
Hi Jam, please see the section above titled: “Can I Store the Cream Puffs Before Filling?”
OMG this was literally something I thought I couldn’t make but it turned out Amazing
Yay so glad the end result was amazing, Ella. Thanks for giving this recipe a try!
I love this recipe! I have made it several times and they are perfect every time. Would you recommend doubling the recipe or make one batch at a time? I want to make cream puffs and eclairs.
Hi Samantha, I’m so glad you enjoyed it! I would do it one at a time.
Omg it worked the first time I tried it! I didn’t have whole milk so I used 2% with a splash of heavy cream.
That is awesome to hear, Angie. Thanks for giving this recipe a great feedback!
I made these for my husband for our anniversary. Cream puffs are one of his favorites. That turned out great and he liked them. Thank you for this recipe.
So great! I’m sure you made him so happy, thanks for leaving a wonderful review!
I plan on making this recipe later today, but I have one question: what mixer attachment should I use to combine the eggs with the dough? I have a Kitchenaid stand mixer with all the standard attachments. Thank you!
Hi Hailey, I would use the whisk attachment since it will give you the closest results to the egg beaters on an electric hand mixer.
Hi Natasha . I made the cream puffs and they came perfect Know I’m going to try more recipes from you . Please can the recipe also in grms when the recipe say oz . we don’t use this measure . Thanks Doreen
Thanks for letting us know, Doreen. Most of our new recipes have grams conversion just click on “Jump to recipe” and Click “Metric” and it should be converted in grams. I hope that helps.
I made a mistake and piped each puff too big. I have 19. Would you suggest I bake them longer, sine they’re bigger? How much longer? Should I reduce the temp? TY
Hi Gina, you will probably need to bake longer as we did our eclairs (it is the same choux pastry dough).
I love this recipe! The instructions are well laid out and descriptive. I have tried other recipes and fail miserably and I know it is because they leave out useful steps about cooking the flour! I will always come back to this recipe as it had NEVER let me down!
That’s just awesome!! Thank you for sharing your wonderful review Leah!
I made these tonight and they turned out AMAZING. I was nervous about using a nonstick pot because I couldn’t see a film come off of the choux but it didn’t make a difference. These were fairly simple to make and soo good, I will definitely be making them again and hopefully I will have raspberries next time!
Yes it’s also yummy with raspberries! Thanks for giving this recipe a try and I hope you enjoy all the other recipes too.
I only have 1% milk. Is there a way that I could some how use this and get by when making the pastry? I have everything else except this 🙁
Hi Aimee, I always make this with whole milk and I’ve never tested it with 1% so I would feel bad if I advised it and it didn’t work out. 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.
I only had 2% milk, and I used majority 2% with a splash of heavy cream and it worked out great!
Good luck Natasha
Thank you!
Just wanted to add that I didn’t have parchment paper OR a silicone mat, so I greased the one with Crisco and they still rose up beautifully and didn’t stick. Desperate times call for desperate measures! Thank you for this recipe, I needed a new challenge.
So great to hear that it was a success, Em! So true you have to be creative nowadays to make the recipe work without all the ingredients that you need. Good job!
Nastashas,
You mentioned if your puff is deflated, you put in the oven too soon. How long are you supposed to wait before putting it in?
Hi Breanne, if they deflated, it could be that you took them out of the oven too early.
I can’t wait to try these!
My grandma always made them from scratch, but my mom and I tried countless times, but we didn’t succeed.
Really hope this works
I hope you love this recipe Noa!
Hi Natasha i made your cream puffs and they were delicious. I topped them with some chocolate ganache so they were like mini eclairs. For sone reason though the inside was not completely hollowed out. I had to clean the insides a bit they were a bit doughy. Any idea why that could be? The outside was a lovely golden brown
Hi, it could be that the may have needed an extra couple of minutes in the oven.
Hi Natasha! This recipe sound sooo delicious! Will try in few days! How do you think, can I filled it with your home made caramel?
I haven’t tried that yet to advise but I imagine that should work! Please share with us how you liked it if you do an experiment.
Hi dear
I made cream puffs with your recipe ,they were very very great ,my problem is after I put them in the refrigerator the next day I found them wet (I kept them in a firm sealed box ).
Hi, if you stored them without cream, make sure they are at room temperature before refrigerating or the steam can get trapped – it’s best to keep moisture away from the cream puffs. If they are filled with cream, it’s best to enjoy them soon after piping in the cream. They will keep better in the refrigerator filled if you use a custard, but whipped cream is not as sturdy and can be pretty moist and can easilly deflate if not adequately beaten/whipped. Check out the custard recipe on our eclairs recipe.
I made these today they are delicious and turned out great.I have tried lots of recipes and they are all wonderful
I’m so glad you enjoyed it!
Can I use self raising flour instead?
Hi Karen, I haven’t personally tried that yet to advise, but if you an experiment please share with us how it goes.
Hi! Thanks for the video. I don’t know if anyone had this issue, but I tried this recipe and it came out hardened and eggy on the inside. Not too mention the dough itself didn’t seem as pliable or ‘wet’ as the dough, it was tough to get through the piping bag. Any idea as to why?
Hi Jo, it sounds like maybe there was too much flour added. I would recommend watching our tutorial on measuring ingredients for baking and hopefully that helps. Also, maybe watch the cream puffs video tutorial and see where the dough started looking different from yours to identify the culprit.
The recipe looks so good. Do you think I can make it without a piping bag and just scoop the dough on the parchment paper?
Hi Lilia, I haven’t tested that but I imagine that may work. Also, a zip lock bag with a cut corner may work also. If you experiment, let me know how you liked the recipe
Hi Natasha! My daughter who is ten made this by herself! The video was so helpful. She ended up spooning it onto the parchment paper and used your “wet finger tap” technique to smooth the top. They came out perfect and hollowed out as we hoped 🙂 Thank you for making your recipes so user friendly. We love watching all your videos together. God bless!
That is so cute, I can just imagine her doing the finger tap! Love it, thanks for your excellent feedback!
Just made these for the first time, and they came out so so so delicious, highly recommend!
Super! So happy to hear that your first time making this recipe was a success. I hope that you love every recipe that you try.
Natasha, this might be an odd question, but would the choux pastry be a good choice to fill with ice cream (as a sandwich) instead of the cream? Debating between choux pastry or brioche to try. Or would there be a better pastry to use for ice cream?!
Hi Kenneth! That should work! One of our readers has reported great results using that.
Thanks Natashas!
Will Try!
Filling with ice cream transforms your decadent dessert from a “cream puff” into a “profiterole.” You were simply ahead of yourself, Kenneth. =)
Thanks for the insight Michael!
Will try!
I love Saunders hot fudge ice cream puffs! I use this recipe to make the pastry then add vanilla ice cream inside the pastry and top with Saunders hot fudge and they turn out just like the ones I used to get at Saunders Ice Cream Parlor when I was a child! Ice cream is amazing in these pastry shells!
Sounds delicious! Thanks for sharing that with us.
i have never baked anything other than boxed cake. I love watching Natasha’s videos on facebook! I decided now was the PERFECT time to make these! it was super easy/fun…and they turned out DELICIOUS. my family and I are absolutely loving them!! thank you!!
And I love your comment and feedback, Mary. I am so happy that your first time making this recipe was a success!
Hi Natasha! Silly question, but I’m all out of parchment paper. Is it okay to grease the pan instead?
Hi Ali, that is a good question. It’s best not to grease the pan since that may cause the dough to go flat. If you have a silicone baking mat that would work, otherwise a non-stick baking sheet might be your best bet.
Im in love with this girl
Aaw thank you Miles!
Can I replace self rising flour with all purpose flour?
Hello Ying, I haven’t personally tried that yet to advise, but if you an experiment please share with us how it goes.
ying, it works quite well. they end up a little flatter but correct texture!
I also gave these a try due to the quarantine, came out almost perfect – my piping needs some work, but still were delicious! Filled them with some pastry cream! Yum!
Oh it sounds yummy! Thanks for sharing that with us and for giving this recipe a great review.
Thank you for sharing your wonderful recipes! Everything we wonderful, but some of my puffs puffed too much into mini mountains. What could I have done wrong? They all looked about the same height and width and I made sure to wet down the peaks. Thank you!!
Hi, it could be due to the size they are being piped or maybe they need to be piped a little wider at the base rather than taller.
Wow these were amazing loved them! They were also pretty easy to make! I followed the recipe exactly!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
They turned out amazing! I would 10/10 recommend. I made them for my family because the covid-19 quarantine is driving me mad. I always thought cream puffs were something only the fanciest of chefs could make. Who knew they were so simple!
Sounds like you found a new favorite! Isn’t it amazing how easy this recipe is!
Amen, it’s prompting me to cook way more waist busting delights than I need. LOL
But, when I decide to cook some sweet stuff Natasha never fails to provide the perfect recipe.
My puffs (which came out beautifully) are now sitting on a rack cooling leaving me with the quandary of whether to fill them with whipped or Bavarian cream.
Hi Denise, I’m so glad you’re enjoying our recipes! I hope you love these cream puffs!
The batter did not make very many just 18 and the puffs after they were done cooking did not rise. but aside from that they were good! thanks Natasha
Hi Lil, I haven’t had that experience but it sounds like ingredients may have been added in the wrong order? I have found that if ingredients are not added in the correct order, the dough won’t form properly. I hope that helps. They should not be flat. That is what I suspect happened. I suggest watching the video tutorial to see where things may have gone wrong.
Hi Natasha,
Love your recipe. Mine didn’t come out as good. The choux bater was little liquid. I found it difficult to pipe it also. What could be the reason? Same was with the pastry cream.an you please help me out here
Hi, make sure to mix on the stove to allow the extra steam to escape. Doing this should solve the issue. Also, check out our post on how we measure to determine if something could have been measured differently.
I found the recipe so much easier than I thought they would be for years!. The first one I tried was using the low fat cream cheese and mandarin oranges . Mixing the cream cheese and powdered sugar with orange zest and about 1/4 cup orange juice. Following the recipe and filling then dust with powder sugar. Delishous!!!!)
I love it! Thanks for your great comments, Kathryn.
Made these yesterday with the kids and they were a hit!! Your instructions are so easy to follow and the cream puffs were delicious!! My husband who avoids ALL desserts ate one and loved it too! Thank you so much for this lovely recipe
You’re welcome, Farrah! I’m so glad you and your family liked this recipe, especially your husband!
I made these today! I had always been intimidated by puff recipes and never attempted any of them. However, I must say that this recipe was easy to execute and the puffs turned out just wonderful. Thank you! I’ll be making them again tomorrow. I got 2 dozen and they’re ALL done. The children loved them!
You’re welcome! I’m so glad you enjoyed this recipe, Giselle! Thank you for sharing that with me.
You are so funny. Just love to watch your videos. Keep up the good work.
Thank you for that wonderful feedback, Betty! You’re so nice.