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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.

Cream Puffs filled with cream on cutting board dusted with powdered sugar and garnished with raspberries

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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:

Ingredients for cream puffs recipe

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

Choux Pastry shells filled with cream and raspberries

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.

Stacked cream puffs ready for freezing

Why do Cream Puffs Deflate?

There are 2 reasons cream puffs can deflate and go flat:

  1. Opening the oven early – the loss of heat hinders their ability to rise
  2. 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.

Cream puffs before and after baking

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!

Up Close Cream puff filled with whipped cream

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

4.95 from 129 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Cream Puffs filled with cream and dusted with sugar

Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough. 

Author: Natasha Kravchuk
Skill Level: Medium
Cost to Make: $8-$10
Keyword: cream puffs
Cuisine: French
Course: Dessert
Calories: 125
Servings: 28 cream puffs

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:

Instructions

How to Make Cream Puffs:

  1. Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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:

  1. 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. 

  2. 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. 

Nutrition Facts
Cream Puffs Recipe
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 55mg18%
Sodium 38mg2%
Potassium 34mg1%
Carbohydrates 6g2%
Sugar 2g2%
Protein 1g2%
Vitamin A 390IU8%
Vitamin C 0.7mg1%
Calcium 22mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Patti Rossi
    September 29, 2021

    Easy delicious recipe. The cream puffs were a HUGE hit at my office party!

    Reply

    • Natasha's Kitchen
      September 30, 2021

      So glad to hear that it was a hit! Thank you for sharing that with us, Patti.

      Reply

  • David Vize
    September 21, 2021

    mine ended up not rising as desired as my dough ended up just a little runny. I think the trick is figuring out what “thick ribbon” means. I would say the dough should be moist enough to just allow a ribbon to form. I suspect my eggs were to large. An alternative is to advise eggs amount in ounces or fraction of a cap. I will try again tomorrow

    Reply

    • Natasha
      September 23, 2021

      Hi David, watching the video may help to visualize what the dough should look like, but definitely using eggs that are too large can change the balance of liquid to dry ingredients and may need a little longer on the stove to remove extra steam.

      Reply

    • Catherine Cardelein
      October 16, 2021

      I had the same problem and also think maybe my eggs were too large . It didn’t get thick and was runny when piped. Recipes that show measurements in grams are very helpful. or eggs in ounces. I usually use my Betty Crocker recipe that uses only water, no milk or sugar and baked at 425 for 30 min and they always turn out great but Natasha makes everything look so good, I thought I would try her recipe.

      Reply

  • Jen
    September 17, 2021

    Hi Natasha,
    I don’t own and have never used piping bags. Can you recommend a substitution?
    Do you think pipettes would work well?
    Thanks!!

    Reply

    • Natasha's Kitchen
      September 17, 2021

      Others use a sandwich plastic bag or a ziplock.

      Reply

  • Ti
    September 15, 2021

    The recipe was delicious and easy to follow! Thank you for your bubbly personality, it was very fun to watch!
    It was my first time using a pipe and it was great!
    I was a bit flimsy with the batter but improved with the cream.
    All is good! It was yummy yummy!

    Reply

    • Natashas Kitchen
      September 15, 2021

      Thank you so much for your wonderful review, Ti!

      Reply

  • Ti
    September 15, 2021

    The recipe was delicious and easy to follow! Thank you for your bubbly personality, it was very fun to watch!
    It was my first time using a pipe and it was great!
    I was a bit flimsy with the batter but improved with the cream.
    All is good! It was yummy yummy!

    Reply

    • Natashas Kitchen
      September 15, 2021

      You’re welcome! I’m so happy you enjoyed it, Ti! And thank you so much for that wonderful compliment!

      Reply

  • Akram
    September 13, 2021

    Hello
    Your recipe looks great
    I wish i could cook like you
    I made cream puffs but the top and bottom burned and the inside dough remained uncooked!
    Can you guide me where is the problem?
    Maybe i should change the oven temperature?

    Reply

    • Natasha
      September 13, 2021

      Hi Akram, I suspect the oven is too hot. Make sure you are using a conventional bake mode (not convection or air fryer settings)

      Reply

  • Masha
    September 11, 2021

    The recipe is easy to make and very yummy!

    Reply

    • Natashas Kitchen
      September 11, 2021

      Thank you for the wonderful review!

      Reply

  • Rose Ruthenberg
    August 13, 2021

    I absolutely LOVE this recipe, its works great every time!

    Reply

    • Natashas Kitchen
      August 14, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Rose! I’m so glad you enjoyed it!

      Reply

  • Rachel
    July 24, 2021

    I do not have a wooden spoon nor do I have an electric mixer. Is it ok if I use a hand whisk and a metal spoon? I’d like to know because if not, there isn’t any reason to waste my time and ingredients.

    Reply

    • Natasha
      July 26, 2021

      Hi Rachel, I haven’t tried it that way but it would be difficult to mix the egg into such a thick batter using a hand whisk. You might do a google search to see if anyone else recommends a different method.

      Reply

  • wipha
    July 21, 2021

    hi natasha
    when I’m about to put my third egg the batter already turns out like when I put the fourth egg if I out the fourth egg the batter will turn slimy and watery. is there something wrong with my eggs
    thanks

    Reply

    • Natashas Kitchen
      July 22, 2021

      Hi Wipha, I would make sure your eggs are still good and you are using large, not extra-large eggs.

      Reply

  • Emilie Laso
    July 3, 2021

    Hi! These tasted great but stuck to the bottom of my pan and i used parchment paper, is there a way to fix that? Should i add oil?

    Reply

    • Natashas Kitchen
      July 3, 2021

      Hi Emilie, it shouldn’t stick, but parchment would be the best option. It’s also 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.

      Reply

  • Lisett
    July 2, 2021

    Hi Natasha 🙂
    I would love to make the cream Puffs, but I only need like 10.
    Could you please send me the recipe for 10 or half the amount?

    Reply

    • Natashas Kitchen
      July 2, 2021

      Hi Lisett, yes, you can halve this recipe.

      Reply

  • Sam
    June 21, 2021

    I made these for my family for Father’s Day yesterday and added the eclair topping. They were fantastic and super easy to make! Thanks for sharing. I love this recipe!

    Reply

    • Natashas Kitchen
      June 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Dara Mehta
    June 14, 2021

    Amazing recipe My granddaughter loves them. Have made 3 times already.
    So easy and so good
    Thank you

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Thanks for your fantastic feedback and review, Dara!

      Reply

  • Terry Lawrence
    June 2, 2021

    I’m curious about the baking of the cream puffs. When they go in the oven they are on the middle rack, but when you take them out they are on the top rack.

    Reply

    • Natasha
      June 2, 2021

      Hi Terry, it was in the center, we just had the camera tilted down more so it’s harder to see the rack that is above it.

      Reply

  • Lily
    June 1, 2021

    First time trying out and they turned out amazing!

    Reply

    • Natasha's Kitchen
      June 1, 2021

      Yay, that is fantastic! I’m glad you liked it, Lily.

      Reply

  • Paige
    May 29, 2021

    I made these today and they turned out perfect!

    Reply

    • Natashas Kitchen
      May 29, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Paige!

      Reply

  • jenny
    May 27, 2021

    i tried this recipe. followed it exactly and it was a fail. it was half cooked burnt mess that had no flavor. don’t recommend to make because it did not work.

    Reply

    • Natasha
      May 28, 2021

      Hi Jenny, I have never had that experience and we use this dough for cream puffs, eclairs, churros, and zeppole. I would highly recommend watching the video tutorial to see where things may have started looking different. Also, with all baking, I highly recommend watching our tutorial for how to measure ingredients.

      Reply

  • Alefiya
    May 21, 2021

    Hi.. Making the cream puffs now… Did everything according to the recipe.. But my choux is so thin.. Watery like.. How come. Where did i go wrong

    Reply

    • Natashas Kitchen
      May 21, 2021

      Hi Alefiya! Were any substitutions made to the recipe by chance? One reader reported 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.

      Reply

  • Sweeny
    May 14, 2021

    Tried this recipe and loved it… it was perfect. Light and fluffy with the whipped cream center, and
    I topped these with chocolate ganache… Bliss!

    Reply

    • Natashas Kitchen
      May 14, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Sweeny!

      Reply

  • Ryan
    May 12, 2021

    Hello, I tried this recipe using fresh eggs from my chickens, but I noticed that the eggs they lay are smaller than the ones you would get at a grocery store(I attempted the recipe again after running to the grocery store for more eggs and it worked out great.) So if we are using smaller eggs should we use enough eggs to get the thick ribbon or is there a certain ratio of yolk or whites that is needed for the dough?

    Reply

    • Natasha
      May 13, 2021

      Hi Ryan, fresh chicken eggs can vary a ton. I suggest finding a calculator online for converting and maybe try by weight?

      Reply

  • Gina Sperry
    May 12, 2021

    Hi! Has anyone tried this with GF flour and a dairy-free milk? I’m curious to know if it’d work well and any changes that might have been made to accommodate the different flour. Thanks!

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Gina, I haven’t tested that with almond/gluten-free flour or dairy-free to advise. If you experiment, please let us know how you like that.

      Reply

  • anonymous
    May 10, 2021

    Hi its me again 🙂

    Would it affect the recipe if i do half so that i only get 14 cream puffs?

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi! I haven’t tried halving it but it should work!

      Reply

    • Kay
      May 31, 2021

      Just made it with half the recipe. And worked perfectly!

      Reply

      • Natashas Kitchen
        May 31, 2021

        That’s so great! Thank you so much for sharing that with me.

        Reply

  • Jeff
    May 9, 2021

    Hello,
    I just made this recipe and half of them didn’t rise as much and stayed fairly flat. What do you think the issue was?

    Reply

    • Natasha's Kitchen
      May 9, 2021

      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.

      Reply

  • Amy Wonder
    May 3, 2021

    Can I use ganche, then can I put it in the fridge and serve immediately, without putting powdered sugar?

    Reply

    • Natasha
      May 4, 2021

      Hi Amy, a chocolate ganache would be yummy similar to what we did on our Eclairs. You can serve immediately.

      Reply

  • Michelle
    May 1, 2021

    I made these today and OMG! So easy and so delicious! My family loved them!! Now I’m searching for other flavors to try! Thanks Natasha!

    Reply

    • Natashas Kitchen
      May 3, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Betty morera
    April 27, 2021

    Hi I made the cream puff . The dough came out well . My house smelled like bakery .I didn’t have heavy cream so used fresh cream and icing sugar for the filling . It was a ready to eat filling and taste good but cannot be kept for a longer time . Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      April 27, 2021

      Hello Betty, thank you for sharing that with us. I’m glad that it was a success!

      Reply

    • Natashas Kitchen
      April 27, 2021

      Thank you so much for sharing that with me.

      Reply

  • Amy Wonder
    April 23, 2021

    Can I use the whipped cream in the eclairs?

    Reply

    • Natashas Kitchen
      April 23, 2021

      Hi Amy, that may work although we found it best with the cream filling.

      Reply

  • anonymous
    April 22, 2021

    Hi, I want to make these but every time i make whipping cream it melts really quickly. Any tips to prevent that? Thanks

    Reply

    • Natasha
      April 22, 2021

      Hi, it’s best to use HEAVY whipping cream which has a higher fat content and whips much better (and holds its form better) than regular whipping cream.

      Reply

      • anonymous
        May 10, 2021

        Thank you 🙂

        Reply

    • anonymous
      July 2, 2021

      I had this problem too, but another tip I found that worked great was putting the bowl of whipping cream in a icebath to keep it cooled longer too!

      Reply

      • martha
        October 14, 2021

        use confectionate sugar about 1-2 a cup in your heavy cream as you mix it will not wilt

        Reply

  • debra woodward
    April 21, 2021

    I love making these cream puffs and eclares not just for me but for my customers

    Reply

    • Natashas Kitchen
      April 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Scarlett Rostron
    April 19, 2021

    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

    Reply

    • Natashas Kitchen
      April 19, 2021

      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!

      Reply

  • Phyllis Martineau
    April 15, 2021

    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

    Reply

    • Natasha
      April 15, 2021

      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.

      Reply

  • George
    April 7, 2021

    Hi! I had a question as to what the sugar in this recipe does? Would it make much difference if I left it out?

    Reply

    • Natashas Kitchen
      April 7, 2021

      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.

      Reply

      • Mary lou
        April 11, 2021

        I put icing sugar in my whipping cream

        Reply

  • Jemimah
    April 3, 2021

    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.

    Reply

    • Natashas Kitchen
      April 3, 2021

      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.

      Reply

      • Amy
        October 25, 2021

        I had this same experience. They baked perfectly and otherwise taste great except they did have an eggy flavour to them that you dont normally get with eclairs and cream puffs. Made this recipe 3 different times so far and they all had the same eggy flavour to them. Followed the recipe exactly and no substitutions.

        Reply

  • Brittany Waynick
    April 2, 2021

    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.

    Reply

    • Natashas Kitchen
      April 2, 2021

      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.

      Reply

  • aura
    April 1, 2021

    hi auntie,my name is aura and i would like to ask if it is necessary to use heavy cream

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Aura, I haven’t tried any other substitutions to advise.

      Reply

  • Leslie
    March 26, 2021

    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.

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so happy you all enjoyed that, Leslie. Thank you for sharing that with us!

      Reply

  • Marr Parker
    March 25, 2021

    I love cooking because of you. Simple, delightful, testy, and a pleasure to watch. I end your Videos with a smile. Thank you!

    Reply

    • Natashas Kitchen
      March 25, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • DougT
    March 19, 2021

    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.

    Reply

    • Natashas Kitchen
      March 19, 2021

      Aren’t they delicious! I’m so happy you enjoeyd this recipe!

      Reply

  • Jackie
    March 16, 2021

    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!

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Hi Jackie, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Vanessa
    March 16, 2021

    Did you use an American cup measure or the South African one, which is somewhat more?

    Reply

    • Natashas Kitchen
      March 16, 2021

      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.

      Reply

  • Jane
    March 14, 2021

    I have the grandkids coming over tonight, can I use 2% mik as it is all I have? Love your videos!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      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.

      Reply

  • Yi Wen
    March 13, 2021

    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?

    Reply

    • Natasha
      March 15, 2021

      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.

      Reply

      • louisa
        May 9, 2021

        hello you are so awesome i love you so much and you have got me so much better at baking for mothers day i made my mom some cream puff with berries and she loved them thank you so much also your awesome

        Reply

        • Natasha's Kitchen
          May 9, 2021

          You are very welcome, Louisa. I hope you and your family will love all the recipes that you will try.

          Reply

  • Kiki
    March 13, 2021

    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.. 🙂

    Reply

    • Natashas Kitchen
      March 13, 2021

      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.

      Reply

  • Joanne
    March 12, 2021

    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?

    Reply

    • Natashas Kitchen
      March 13, 2021

      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?

      Reply

  • Vanessa
    March 10, 2021

    Amazing recipe!

    Reply

    • Natashas Kitchen
      March 10, 2021

      I’m so glad you enjoyed that!

      Reply

  • Judy
    March 9, 2021

    Hi Natasha, Love your recipes!! Just wondering would I get the same result using gluten free flour when making your cream puff recipe?

    Reply

    • Natasha's Kitchen
      March 9, 2021

      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.

      Reply

  • Sandra McNaughton
    March 9, 2021

    Made these today, used salted butter and they turned out perfect. I did cook an extra 30 seconds after flour added.

    Reply

    • Natashas Kitchen
      March 9, 2021

      I’m so glad you enjoyed that, Sandra!

      Reply

  • Maggie
    March 7, 2021

    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?

    Reply

    • Natasha's Kitchen
      March 7, 2021

      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.

      Reply

  • Jane
    March 6, 2021

    I love your recipes and your vibrant personality. Watching you cook is very entertaining. Keep it up.

    Reply

    • Natashas Kitchen
      March 6, 2021

      Thank you for that wonderful compliment!

      Reply

  • Amy Wonder
    February 24, 2021

    are you suppsed to use hot water or cold?

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Just the regular room temp water would work, Amy.

      Reply

  • Denise
    February 23, 2021

    How can I prevent my puffs from deflating? Thank you in advance

    Reply

    • Natashas Kitchen
      February 23, 2021

      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.

      Reply

  • Kathy M Laney
    February 23, 2021

    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

    Reply

    • Kathy
      February 23, 2021

      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.

      Reply

      • Natashas Kitchen
        February 23, 2021

        To clean both the bags and our tips we use warm water and soap. Make sure you dry them completely afterward.

        Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Kathy, you can find them in our Amazon Shop HERE or linked in the recipe.

      Reply

  • Sharon Wiseman
    February 17, 2021

    Sorry ,my last question about the flour. I seen it was all-purpose

    Reply

    • Natashas Kitchen
      February 17, 2021

      No worries at all, I’m glad I could help 🙂

      Reply

  • Sharon Wiseman
    February 17, 2021

    Is it self rising flour or all purpose flour?

    Reply

    • Natashas Kitchen
      February 17, 2021

      We used all-purpose flour.

      Reply

  • Gabby
    February 14, 2021

    Is it possible to make the dough a day ahead and the next day bake?

    Reply

    • Natasha's Kitchen
      February 14, 2021

      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?

      Reply

      • Lisa
        February 21, 2021

        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?

        Reply

        • Natashas Kitchen
          February 22, 2021

          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.

          Reply

  • Daksha m
    February 14, 2021

    We tried today and it turned out really good.Very happy with it👍

    Reply

    • Natasha's Kitchen
      February 14, 2021

      I’m glad you’re satisfied! Thanks for your good feedback.

      Reply

  • Daksha
    February 14, 2021

    We tried today and it turned out really good.Very happy with it👍

    Reply

    • Natashas Kitchen
      February 15, 2021

      That’s just awesome, Daksha!

      Reply

  • Greg
    February 13, 2021

    I’m having trouble with the shells rising, not sure what I’m doing wrong

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Greg, I recommend reading through the recipe again and see the part Why do Cream Puffs Deflate?

      Reply

  • Erika
    February 12, 2021

    What if I have salted butter only, do I still add the salt or omit it?

    Reply

    • Natashas Kitchen
      February 12, 2021

      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.

      Reply

  • lamiz
    February 2, 2021

    what if i have to make only 12 cream puffs!!

    Reply

    • Natasha
      February 2, 2021

      Hi Lamiz, you could cut the recipe down by sliding the serving size slider up or down. I hope that helps.

      Reply

  • Isaac
    January 31, 2021

    This recipe was AMAZING! It was super simple to make and so delicious! The recipe turned out great!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Awesome! Thank you, Isaac. I appreciate your great review and perfect feedback.

      Reply

      • Samantha
        February 21, 2021

        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!

        Reply

        • Natasha
          February 22, 2021

          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.

          Reply

  • Julie
    January 17, 2021

    Loved this recipe!

    Reply

  • Audri
    January 13, 2021

    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?

    Reply

    • Natasha
      January 13, 2021

      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.

      Reply

  • LucyBarcelos
    January 10, 2021

    My sister and I just made two baches . And threy came out great!! Thanks for the recipe

    Reply

    • Natasha's Kitchen
      January 10, 2021

      You’re very much welcome, Lucy. Thank you for sharing your good feedback with us!

      Reply

      • Jen
        September 3, 2021

        Didnt turn out great. It was runny and watery. We followed your recipe. When we watched your video and it appears you only used 4 tbsp butter.

        Reply

        • Natasha
          September 6, 2021

          Hi Jen, the video states 8 Tbsp and shows 8 Tbsp stick of butter in the saucepan. Maybe you misunderstood, but 8 Tbsp of butter is correct which is both in the written recipe and in the video. Make sure to keep it on the stove for the correct amount of time to get rid of the excess steam and moisture. Also check out our video on how to measure ingredients to see if something was mis-measured? The batter should never be watery or runny at any point in the process. I’m not sure what else could have gone wrong. I hope that helps.

          Reply

  • Alyssa Rodriguez
    January 5, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hello Alyssa, so great to hear that it came out perfect. Thank you for sharing that with us!

      Reply

  • Jason
    January 4, 2021

    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.

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Jason!

      Reply

  • Rita Post
    January 3, 2021

    Pretty easy for my first time and delicious at that! I’d add a pic but I don’t see that option.

    Reply

    • Natashas Kitchen
      January 4, 2021

      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.

      Reply

  • nida fatima
    January 2, 2021

    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

    Reply

    • Natasha
      January 4, 2021

      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.

      Reply

  • Pasquale
    January 1, 2021

    Great! Easy,tasty,bite size,added tbspn of cinnamon to filing Perfect.

    Reply

    • Natashas Kitchen
      January 1, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nabiha
    January 1, 2021

    Made cream puffs for the first time using this recipe. They turned out perfect!

    Reply

    • Natashas Kitchen
      January 1, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Ly
    December 30, 2020

    love this cream puff and your recipe is the best homemade is the always the beat

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Thank you so much!

      Reply

  • Jessie
    December 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      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.

      Reply

  • Krystal
    December 22, 2020

    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. 💕

    Reply

    • Natasha's Kitchen
      December 22, 2020

      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!

      Reply

    • Leylani Valencia
      December 31, 2020

      Can I substitute the whole milk for skim milk?

      Reply

      • Natasha
        December 31, 2020

        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.

        Reply

  • Amy
    December 21, 2020

    hi Natasha i’m wondering if you put the cream in before or after you refrigerate them

    Reply

    • Natashas Kitchen
      December 22, 2020

      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?”

      Reply

  • Opera lady
    December 19, 2020

    I love the way you instruct your recipes. I learn so much from you and appreciate your blog very much!
    Thank you!🙏

    Reply

    • Natashas Kitchen
      December 19, 2020

      I’m so inspired reading your review. Thank you!

      Reply

  • Zahra
    December 19, 2020

    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.

    Reply

    • Natashas Kitchen
      December 19, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Bernadette
    November 24, 2020

    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!😊

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Bernadette, I haven’t tested that to advise but my best bet would be to add the flavor to the cream.

      Reply

  • Sus
    November 23, 2020

    Hello, love all your recipes.. what do you suggest to use as egg substitute?

    Reply

    • Natasha's Kitchen
      November 23, 2020

      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.

      Reply

  • Suet
    November 23, 2020

    I tried this for the first time and it worked! This recipe is awesome thank you for the detailed pictures and video! Helps alot!

    Reply

    • Natashas Kitchen
      November 23, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Kalala Cameron
    November 22, 2020

    Natasha, You Rock! This is my go-to recipe for choux pastry dessert 🙂 Thank U heaps for the AWESOME recipe 🙂

    Reply

    • Natasha's Kitchen
      November 22, 2020

      You are awesome! It is my pleasure to share this recipe, thank you for your excellent review!

      Reply

  • vinny
    November 17, 2020

    Love your recipes…

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Thank you and I’m glad to hear that!

      Reply

      • Pamela Buck
        December 16, 2020

        My Mother made small puffs and filled them with tuna salad, chicken salad for one bite appetizers.

        Reply

        • Natashas Kitchen
          December 16, 2020

          Thank you so much for sharing that with me!

          Reply

  • Marilyn
    November 16, 2020

    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

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Nice one! I hope you will love all the other recipes from my website.

      Reply

  • Mandy
    November 10, 2020

    Can I use a toaster over to bake these? If so, are there any special instructions?

    Reply

    • Natashas Kitchen
      November 10, 2020

      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.

      Reply

  • Shar from N. California
    November 6, 2020

    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?

    Reply

    • Natasha
      November 6, 2020

      Hi Shar, we have had really good results using this method so we haven’t experimented.

      Reply

  • Shar from N. California
    November 6, 2020

    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?

    Reply

    • Natasha
      November 6, 2020

      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).

      Reply

  • Alisha
    November 5, 2020

    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!

    Reply

    • Natashas Kitchen
      November 5, 2020

      Hi Alisha, I would make two different batches. I haven’t tried doubling the entire recipe to advise.

      Reply

  • Keke
    November 4, 2020

    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 ..

    Reply

    • Natasha
      November 5, 2020

      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.

      Reply

  • Vijay
    October 30, 2020

    Thanks for the cream puff recipe. My favorite. Your video is awesome. Enjoy your presentation very much.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Thank you for that wonderful compliment! I’m so glad you enjoyed it!

      Reply

  • Alanna
    October 11, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 12, 2020

      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!

      Reply

  • Nancy D
    October 4, 2020

    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

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome, Nancy! I’m happy you like that!

      Reply

  • Donna
    October 3, 2020

    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?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Donna, that could be the culprit. Also, piping the puffs too big may result in them deflate.

      Reply

  • Liz
    October 2, 2020

    These are delicious. My kids enjoyed them… and mom might have had some too.
    The next recipe to try will be the eclairs.

    Reply

    • Natashas Kitchen
      October 2, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Liz!

      Reply

  • Shelly Masih
    September 22, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 22, 2020

      Great job, Shelly! I’m so glad that it was successful and that you loved these cream puffs. Thanks for trying out this recipe!

      Reply

  • Saleemah
    September 18, 2020

    Hi natasha it is saleemah and i love all your recipes and and good luck!!!!!!!!!!!!!!!!!

    Reply

    • Natasha's Kitchen
      September 18, 2020

      Thank you so much!

      Reply

  • Ani
    September 16, 2020

    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 !

    Reply

    • Natasha
      September 16, 2020

      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.

      Reply

      • Ani
        September 16, 2020

        Oh. It was not on convection mode because my oven is like old without buttons so it doesn’t have settings only the temperatures.

        Reply

      • Ani
        September 16, 2020

        My oven is old so it doesn’t have buttons or settings to it. It only has the temperatures.

        Reply

  • Corrina
    September 11, 2020

    Hi. Can I use almond flour or a gluten free all purpose flour?

    Reply

    • Natashas Kitchen
      September 11, 2020

      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.

      Reply

  • asma shahid
    September 6, 2020

    Natasha your recipes are great. You cover all points that any new beginner needs to know like i am.
    love all you share.

    Reply

    • Natasha's Kitchen
      September 6, 2020

      Thank you for your good comments, we appreciate it!

      Reply

  • Paula
    August 31, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 31, 2020

      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!

      Reply

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