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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

4.89 from 36 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: natashaskitchen
Skill Level: Medium
Cost to Make: $8-$10
Keyword: cream puffs
Cuisine: French
Course: Dessert
Calories: 125 kcal
Servings: 28 cream puffs

Ingredients

Ingredients for Choux Pastry:

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Farrah
    March 25, 2020

    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 Reply

    • Natashas Kitchen
      March 25, 2020

      You’re welcome, Farrah! I’m so glad you and your family liked this recipe, especially your husband! Reply

  • Giselle
    March 23, 2020

    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! Reply

    • Natashas Kitchen
      March 23, 2020

      You’re welcome! I’m so glad you enjoyed this recipe, Giselle! Thank you for sharing that with me. Reply

  • Betty Pence
    March 23, 2020

    You are so funny. Just love to watch your videos. Keep up the good work. Reply

    • Natashas Kitchen
      March 23, 2020

      Thank you for that wonderful feedback, Betty! You’re so nice. Reply

  • Lydia
    March 15, 2020

    I made it a couple times and it turned out delicious! My family loved it and the texture was just perfect, along with the homemade whip cream. I’m definitely going to be making this again for other family members as it’s so easy to make! Reply

    • Natasha's Kitchen
      March 15, 2020

      Thank you for the great feedback, Lydia. I’m so glad that you made this and it was a success! I hope your family will love the recipe too! Reply

  • Julia DiNapoli
    February 29, 2020

    Thank you for this wonderful recipe. It is my first time making them and they turning out pretty good. Need to work on piping. I appreciate such a detailed recipe and video. Reply

    • Natashas Kitchen
      February 29, 2020

      You’re welcome, Julia! I’m glad you enjoyed this recipe & our video. Thank you for watching. Reply

  • Dustin Diplock
    February 28, 2020

    I love it my puffs some didnt cone out quite so puffy and a bit flat but i made do i also had to do them in 2 batches of 9 so the first i did with just cream next i did with cream and jam piping the jam in before the cream tasted great Reply

    • Natashas Kitchen
      February 29, 2020

      Thank you for sharing that with me. I’m sorry they were a bit flat. Please see the section above titled “Why do Cream Puffs Deflate?” which should help. Reply

  • Racheal
    February 22, 2020

    I have been making cream puffs for many years using 1 cup of water. Today I decided to try a new recipe to see what’s the difference is. Replaced half cup of water with half cup whole milk came out EPIC FAIL. Going back to using 1 cup of water. Reply

    • Natashas Kitchen
      February 22, 2020

      Thank you so much for sharing that with me. Reply

  • Kira
    February 19, 2020

    Would strawberries taste good as well? I want to make these but I don’t have raspberries. Reply

    • Natashas Kitchen
      February 19, 2020

      Hi Kira, I have not tested that with strawberries but one of our readers wrote it with an awesome review after using strawberries. Reply

  • Stella
    February 17, 2020

    Thank you for such a detailed but easy recipe with instructions. First time making it with my kids and it’s so fun to make and so delicious. I mixed Matcha powder into the whipping cream , even yummier! Reply

    • Natashas Kitchen
      February 17, 2020

      That’s a great idea, Stella! I bet it was a pretty color too! Thank you for sharing that with us! Reply

  • Andrea Sullivan
    February 13, 2020

    Delicious but the whipped cream filling liquified over night even while stored in the refrigerator. Use and serve same day Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Adnrea, Thank you for sharing that with us. Our recommendation is to fill the same day of serving. If not serving the same day we recommend freezing it. I hope that helps. Reply

      • Julia DiNapoli
        February 29, 2020

        How many hours will the cream filling last in the cream puff? I am bringing them to a dinner party for dessert. Reply

        • Natasha
          March 2, 2020

          Hi Julia, 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

  • Sharon Beverly
    February 5, 2020

    I made these – raspberry and all – for an afternoon tea at a nursing home in our town. It was a delight to see their eyes light up when they tasted these adorable cream puffs. Some said they couldn’t remember the last time they ate cream puffs! Natasha, take joy in knowing your recipe made so many people very happy! Reply

    • Natashas Kitchen
      February 5, 2020

      Aww this is the best! Thank you so much for sharing that with me! I’m so inspired reading this. Reply

  • isabelle
    February 3, 2020

    hi! this looks amazing, but do you know if I can make a croquembouche with these? Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Isabelle, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

      • Damien
        February 5, 2020

        Hi I’m a Email subscriber and I like the dish very well turn out very well Reply

        • Natasha's Kitchen
          February 5, 2020

          Great to hear that Damien. Thank you for trying out this recipe and for providing good feedback. Reply

  • El
    February 1, 2020

    I just made these and my dough was runny. I used 4 large eggs but perhaps they were a little larger than usual. I tried fixing it by mixing them over the burner..but no luck. I piped them onto the baking sheet and they look pretty flat. and spread like crazy so it only yielded 18….I was worried they wouldnt puff up…but like magic…after taking a 10 min break and write this message – they puffed up! Not a perfect shape – but good enough! So excited! Thanks so much for the recipe. It was my first time making them and I am bringing them to a get together tonight, Reply

    • El
      February 1, 2020

      Well looks like I spoke too soon…they deflated after lowering the temp to 325. Any suggestions on how to fix the dough if it turns out too runny next time? Reply

      • Natashas Kitchen
        February 1, 2020

        Oh no! I would recommend keeping them an extra 30 seconds or so on the stove. I hope that helps! Reply

    • Natashas Kitchen
      February 1, 2020

      Hi El, I’m so glad that worked out! The larger eggs may definitely be the culprit. Reply

  • Sue
    February 1, 2020

    Can you use 1% milk? Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Sue, one of our readers made this with 1% milk and found their dough was too runny. If using the 1% milk I would probably have kept them an extra 30 seconds or so on the stove. I hope that helps! Reply

  • sonam parekh
    January 30, 2020

    Hi, I love love your recipes. Just can these be made without eggs? Please do advise. Thanks so much in advance. Reply

    • Natasha's Kitchen
      January 30, 2020

      I haven’t really tried making it without eggs yet but I would love know how it goes if you experiment. Reply

  • Aimee
    January 26, 2020

    Made these the other day. 1ST time making cream puffs and they turn out fantastic! They looked beautiful and tasted even better. Easy recipe to follow. I will never buy cream puffs from the store again. I took a picture of mine and posted it on Facebook and everyone was so impressed. Thank you! Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so happy to hear that, Aimee! Thank you for that awesome feedback! Reply

  • Jenn
    January 15, 2020

    I just tried this recipe today using PC brand Gluten Free flour blend. I was diagnosed with Celiac disease 4 years ago and treats like this are something I miss. Your recipe did not disappoint, even with the gluten free flour! The puffs rose and were a beautiful golden brown. They did not hollow out quite as much as regular flour perhaps, but I sandwiched as much whipped cream as I could anyway.
    Thank you for a great recipe and your adorable videos! I have shared this with some Celiac friends to try too.  Reply

    • Natashas Kitchen
      January 15, 2020

      You’re welcome Jenn & thank you for that wonderful compliment! I hope you enjoy more of our recipes soon. Reply

    • Annelee
      February 25, 2020

      Thank you for sharing. I have celiac too. My family loves golden raisin buns with basically this recipe, but we use rice flour. Reply

  • Denise
    January 12, 2020

    Great recipe. Very, very easy. I made this recipe this evening. Huge hit! My mother made cream puffs during my childhood. She made giant puffs and filled them with homemade bavarian. I prefer the light fluffy whipped filling. Shhh. Thats our secret. Thank you for posting! Reply

    • Natashas Kitchen
      January 13, 2020

      You’re welcome, Denise. I’m so glad you enjoyed this recipe. Reply

  • Deb
    January 11, 2020

    *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.”
    Huh?
    Maybe someone can explain this Reply

    • Natasha
      January 11, 2020

      Hi Deb, it might help to watch the motion in the video tutorial above. Reply

  • Shiann
    January 8, 2020

    This was my first time ever making a chorus dough and it turned out great! Thanks so much for the awesome recipe! Reply

    • Natashas Kitchen
      January 8, 2020

      That’s so great! Thank you for sharing that, Shiann! Reply

  • Tim Hinson
    January 1, 2020

    What do you mean profiteroles assemble different, don’t understand. Reply

    • Natasha
      January 1, 2020

      Hi Tim, you asked about profiteroles filled with ice cream. They are essentially cream puffs filled with ice cream and drizzled with chocolate sauce. It’s the same choux pastry. Reply

  • Tim Hinson
    January 1, 2020

    Hello, Natasha
    Cream puffs are life changing.
    Do you have recipe for profiteroles
    I couldn’t find yours.
    Do I make same way as puffs with ice cream.
    Also how to stop pop up videos and other videos from playing while working on one recipe.
    Thanks Tim Reply

    • Natasha
      January 1, 2020

      Hi Tim, we will be removing those videos on January 3rd. I really appreciate the feedback! Profiteroles are essentially the same dough but assembled differently. If you enjoyed these, you might also love our Eclairs (again the same dough but assembled differently). Reply

      • Deb
        January 11, 2020

        I screenshot the recipe and work from the photo so the page will quit dancing around and crashing due to many videos. Reply

  • April Giano
    December 30, 2019

    Hello can I make cream tonight then store in fridge and fill tomorrow for my party Reply

    • Natasha
      December 30, 2019

      Hi April, yes that would work to make the cream ahead. It keeps well covered overnight in the fridge. Make sure to cover with plastic wrap directly over the surface of the custard so it doesn’t form a film on top. Reply

  • April
    December 30, 2019

    Can I make cream a day ahead Reply

    • Natasha
      December 30, 2019

      Hi April, yes, just be sure to put plastic wrap directly over the surface in the refrigerator so it doesn’t’ form a film on top. Reply

  • Vette
    December 24, 2019

    Once you make the puff can they be frozen? And, how long can you store them? Reply

    • Natashas Kitchen
      December 24, 2019

      Hi Vette, they sure can be frozen! Baked cream puff shells can be frozen for up to 2 months if stored properly. Reply

  • jim
    December 24, 2019

    I tried your recipe , but after they were taken out of the oven they collapsed , any suggestions for what to do when I make these again Reply

    • Natashas Kitchen
      December 24, 2019

      Hi Jim, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help. Reply

  • Tracy
    December 24, 2019

    Pretty good recipe. Half of my puffs deflated for some reason, but I’m sure it’s due to how I piped the puffs. The sweetness of the end product was perfect. The video was also very helpful. Reply

    • Natashas Kitchen
      December 24, 2019

      I’m so glad you enjoyed that, Tracy! Thank you for the wonderful review! Reply

  • Debbie
    December 20, 2019

    I made these and they came out PERFECT. The cream is very good and not too sweet. I do have a question tho, if I wanted to make chocolate cream would I just add cocoa to the cream batter and maybe a bit more sugar? Would that work? Thank you again for sharing an excellent recipe. Reply

    • Natashas Kitchen
      December 20, 2019

      Hi Debbie, I haven’t tested that with chocolate, other than dipping the tops into chocolate, to advise. If you experiment, please let me know how you like that recipe. Reply

  • Becky
    December 18, 2019

    I have a question. Is it ok to put cream in the puffs and let them sit out for around 1.5 hours? Also, do you have any Christmay suggestions to put in the puff instead of raspberry?  Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Becky, that should be fine. Any longer I recommend keeping them in a fridge or freezer. Reply

  • Maddie
    December 6, 2019

    These look amazing! Can’t wait to try them!  Reply

    • Natashas Kitchen
      December 6, 2019

      I hope you love this recipe Maddie! Reply

  • kay
    December 3, 2019

    I made these cream puffs for Thanksgiving. Absolutely wonderful! Reply

    • Natashas Kitchen
      December 3, 2019

      I’m so glad you enjoyed that, Kay! Reply

  • Taely Lee
    December 1, 2019

    Tonight was my first time attempting pate choux and I made this recipe for my family and because I read the reviews ahead of time I made sure my whipped cream filling was a little sweeter than usual, and let’s just say the cream puffs turned out beautiful and everyone really enjoyed it! This will be my go to recipe from now on! Thank you! Reply

    • Natashas Kitchen
      December 2, 2019

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

  • Shagha
    December 1, 2019

    Hi Natasha,

    Thank you for this wonderful recipe! I’ve made it a few times and it was amazing. Although the last time the puffs tasted and smelled a lot like eggs. Do you have any idea what I did wrong this time?

    Best wishes and happy holidays!

    Shagha Reply

    • Natasha
      December 2, 2019

      Hi Shagha, I haven’t had that experience – did you possibly have a bad egg in the mix? I’ve made it a habit to smell every egg before using it because it can happen that an egg smells funny (although rare). Also, anytime you have an egg-based batter, it’s a good idea to keep it away from the outdoor draft while it is cooling after being in the oven. There’s something about outdoor draft and egg recipes that amplifies the smell of eggs. Reply

    • Tracie
      December 22, 2019

      Hello Natasha,

      Thank you for the recipe. My mom loves cream puffs, so I am going to make them for Christmas Eve. My question is, can you use salted butter and omit the salt in the dough?

      Thank you! Reply

      • Natashas Kitchen
        December 23, 2019

        Hi Tracie, 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

      • Steve
        February 4, 2020

        I made these tonight with Salted butter and omitted the salt, they baked up perfectly Reply

        • Natasha's Kitchen
          February 4, 2020

          Great tip Steve! Thanks for sharing. Reply

  • Hannah Montelius
    November 27, 2019

    I made these for thanksgiving and when I tasted it, it didn’t taste like anything. I would add more sugar and vanilla extract Reply

    • Natasha
      November 27, 2019

      Hi Hannah, that is typical for a choux pastry dough. This one is probably a little sweeter than most even though it’s barely any sugar in the dough. The key is to make the filling exciting and sweeten that to your taste. Reply

    • Judy Gojcaj
      December 1, 2019

      I made these just as the recipe called for but used a ziploc bag for the dough and a spoon to scoop the cream. Also added blueberries and strawberries. All I can say is OMG are they delicious! I will definitely be making these again and may even buy the piping bag. Thank you Natasha! Reply

      • Natashas Kitchen
        December 2, 2019

        That’s just awesome!! Thank you so much for sharing that with me, Judy! Reply

  • Rajika K
    November 27, 2019

    Hi Natasha,
    I just saw this post and would like to try it but wanted to confirm that the qty of butter is 8oz and not 4oz (the pic shows 4oz butter).

    Thanks. Rajika Reply

    • Natasha
      November 27, 2019

      Hi Rajika, it is 8 Tablespoons (Tbsp) of butter which is 4 oz of butter. I checked the recipe and couldn’t find where it says 8 oz – did I miss that somewhere? I updated the metric label so if you click “metric” you will see all of the metric measurements which is a good way to doublecheck if you prefer to follow metric measurements. I hope that helps. Reply

      • Rajika
        November 29, 2019

        Thank you Natasha. My bad, I read it as 8 oz instead of tbsp. Reply

  • DonnaP
    November 18, 2019

    I would like to make these, but I don’t have a piping bag. Is it possible to get the same results by scooping out a tablespoon (or2) of dough? Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Donna, 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 Reply

      • Donna
        November 19, 2019

        Thank you for replying. I will try the zip lock bag when I get around to making these. Reply

  • Jo
    November 14, 2019

    I have not made these yet and will for a party this weekend, Is it best to use a hand mixer or can I just use my stand mixer (since I do not have a hand mixer anymore) Reply

    • Natashas Kitchen
      November 14, 2019

      Hi Jo, that should still work! Reply

      • Jo
        November 14, 2019

        I cannot wait to eat these cream puffs! They look so yummy and simple to make too. Reply

        • Natashas Kitchen
          November 15, 2019

          We look forward to your feedback! I hope you love this recipe! Reply

          • Jo
            December 8, 2019

            Awesome and making them again today to take to a friend. I want to make them larger so how long should they cook for if bigger ?

          • Natasha
            December 8, 2019

            Hi Jo, it really depends on the size but it would be closer to the baking instructions we used for eclairs.

          • Joanne Rainbow
            December 8, 2019

            My second time making and they aren’t rising. What did I do wrong?

          • Natasha
            December 8, 2019

            Hi Joanne, It’s difficult to say without being there with you, but my best advice would be to consider what may have been different in ingredients (substitutions?) or process. Also, it may help to watch the video again and see where it started to look different compared to what is shown in the demonstration.

  • Kathy Ritchie
    November 11, 2019

    Such an informative and fun video. Thank you. Reply

    • Natashas Kitchen
      November 11, 2019

      You’re welcome! I’m happy that was helpful. Reply

  • Sam
    November 10, 2019

    These turned out just as pretty as store bought ones. I personally wanted my whipped cream to be sweater so I added more sugar, but the dough turned out amazing! People didn’t believe that I made them myself. Reply

    • Natashas Kitchen
      November 11, 2019

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

    • Eric Linxie
      November 30, 2019

      Hello, I followed the recipe but it did not seem like the dough rose at all. The resulting shells looks flat. The bottom of the cookie rose, but there seemed to be no sign of deflating when I took the puffs out. Do you know what might be going on? Reply

      • Natashas Kitchen
        December 1, 2019

        Hi Eric, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help. Reply

        • Rosanna
          March 21, 2020

          These didn’t work for me at all. Everything seemed fine until I added the eggs, then got crumbly. Mixed by hand to get it back together but piping them out they seemed super oily. Unfortunately they did not rise at all and are flat, taste isn’t terrible but seems like they are a bit eggy tasting. Not sure what happened. Reply

          • Natasha
            March 21, 2020

            Hi Rosanna, 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 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.

  • Lindy
    November 7, 2019

    Hi Natasha, thank you. Best recipe ever! Serving them tonight for dessert. Reply

    • Natashas Kitchen
      November 7, 2019

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

  • Irina
    October 31, 2019

    Hi Natasha,

    Lovely recipe and pictures, can’t wait to try it out for myself. I was wondering if I can use this recipe to make a croquembouche? Thank you. Reply

    • Natashas Kitchen
      November 1, 2019

      Hi Irina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • Dawn
    October 28, 2019

    I always had this recipe from my ex mother in law and my cream puffs came out like lead balls. I asked her twice about the recipe and then gave up. I was going through my recipe cards to keep what I like or get rid of. I decided to watch your video. My ex mother in law purposely left out the milk in them. I will try these for Christmas. You made it seem so easy. Thank you. Reply

    • Natashas Kitchen
      October 28, 2019

      I’m happy you found our recipe, Dawn! I hope you love this! Reply

  • Diane
    October 26, 2019

    Hi, can these be made as gkuten free Reply

    • Natashas Kitchen
      October 26, 2019

      Hi Diane, I have not tried making this gluten-free so I cannot advise. If you experiment, please let me know how you like that recipe. Reply

  • Janet
    October 25, 2019

    Natasha, could you please provide the cup size, my cup is of 200ml. Thank you. Reply

    • Natashas Kitchen
      October 25, 2019

      Hi Janet, I’m not sure I understand the question. Are you looking for metric measurements? We have that option towards the bottom of the ingredient list on the printable recipe. If you click on Metric it will translate the cups to ml. I hope that helps. Reply

  • Natasha p
    October 19, 2019

    I was wondering, whether you use whole milk or regular milk. Does it matter? Reply

    • Natashas Kitchen
      October 19, 2019

      Hi Natasha, yes, per the recipe we used “1/2 cup whole milk” I hope that helps. Reply

  • Margaret M.
    October 7, 2019

    Thank you for the recipe! They came out perfect  Reply

    • Natashas Kitchen
      October 7, 2019

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

  • Sarah
    October 6, 2019

    Tried recipe for first time this morning and family loved! Plan to play around with different fillings in the future. Thank you for sharing, Natasha  Reply

    • Natashas Kitchen
      October 7, 2019

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

  • Rocio Escobar
    October 5, 2019

    Hi Natasha, I tried to make the dough but it came out too sticky and got stuck on my mixer. I know i did something wrong, but don’t know what. Would you happen to know why? I did forget that the eggs were supposed to be on temperature but unfortunately I forgot used cold eggs. Would that be the problem? Reply

    • Natashas Kitchen
      October 5, 2019

      Hi Rocio, I’m happy to troubleshoot. Was anything altered in the recipe? Also, did you make sure to measure accurately following our measuring guide here? Reply

  • Donna
    October 3, 2019

    I haven’t tried the recipe yet but they look fabulous!

    What about a chocolate whipped cream filling? Just add cocoa? Reply

    • Natashas Kitchen
      October 3, 2019

      Hi Donna, I haven’t tested that to advise. If you experiment, please let me know how you like that recipe. Reply

  • Jane
    September 7, 2019

    This recipe was great! The pastry was super fun to make, and surprisingly easy. The whipped cream is also super simple, but delicious. These tasted (and looked) like they were from a bakery. I’m SO proud! Reply

    • Natashas Kitchen
      September 7, 2019

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

  • Lamiya
    August 11, 2019

    hi natasha! If i brushed the tops with an egg wash, would that affect how the cream puffs would bake? Reply

    • Natashas Kitchen
      August 12, 2019

      Hi Lamiya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Claudette Vargas
    July 19, 2019

    Tell me how to keep the cream puff shells from “falling”. I’d made them for years and sometimes they fall and sometimes they keep their perfect round shape. Last time I made them using your piping method so they were small and they turned out great. Then I made them bigger and they fell? Reply

    • Natashas Kitchen
      July 19, 2019

      Hi Claudette, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help. Reply

      • Claudette Vargas
        July 20, 2019

        Thanks! Saw that after i posted 🙂 Reply

  • Marie Czarnecki
    July 18, 2019

    I love “CREAM PUFFS” I have not made them in a long time… Reply

    • Natashas Kitchen
      July 18, 2019

      I hope you try this recipe soon! Reply

  • zafie
    July 5, 2019

    hi Natasha . Thanks for sharing this recipe . i really love cream puffs . i wanna ask u a question can i used normal whipping cream instead of heavy whipping cream? Reply

    • Natashas Kitchen
      July 6, 2019

      Hi Zafie, we do recommend the heavy whipping cream as it allows the shape to hold better since whipping cream is more light Reply

  • Olga
    June 18, 2019

    Hey,Natasha. Thanks for sharing this recipe, i’v made it couple times for 2 different acations & people just loved these cream puffs. God bless u girl. They r perfect to eat when it’s hot outside and these r a bit cold. Reply

    • Natashas Kitchen
      June 18, 2019

      That’s just awesome! Aren’t they so perfect (and fancy) for get-togethers! Reply

  • Yvonne Gatten
    June 15, 2019

    Excellent recipe! Turned out great first time. Reply

    • Natashas Kitchen
      June 17, 2019

      I’m so happy to hear that Yvonne! Thank you for that awesome review! Reply

  • Alida
    June 9, 2019

    Hi Natasha, I am using this

    https://m.youtube.com/watch?v=zFqJ3euh2qM

    buttercream for your poppyseed cake and turns out super delicious. Thanks for the recipe! Reply

    • Natashas Kitchen
      June 9, 2019

      Thank you for sharing that Alida! Reply

  • Bonnie
    June 6, 2019

    How important is it to have “non-salted” butter? Reply

    • Natasha
      June 6, 2019

      Hi Bonnie, salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for certain. If you try it, definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape and omit the added salt in the batter. Reply

      • Seher
        July 8, 2019

        Hi Natasha I tried to make cream puff but my batter got was very thin could form a shape Reply

  • Debbie
    June 3, 2019

    I just printed this recipe and since I have success with all your recipes I’ve tried, I’m sure this one will be delicious. I’ll post when I make them. Reply

    • Natashas Kitchen
      June 4, 2019

      I hope you love it! We look forward to your feedback, Debbie! Reply

  • Linda
    June 2, 2019

    I gave this a 5 star because I had them from someone else. I have tried three different times not sure what I’m doing wrong hopefully I can get an answer. I make them exactly like the recipe calls for the only problem is I end up with uncooked dough in the middle. What am I doing wrong? Thanks for any input Linda Reply

    • Natasha
      June 2, 2019

      Hi Linda, I’m so glad you enjoyed the cream puffs!! I am always happy to help troubleshoot. I have found that if you pipe the cream puffs larger, you would need to bake longer. Also, not all ovens are created equal, so even if you piped them the same size, you might just add 2 minutes of baking time if you find them very moist in the center. I hope that helps! Reply

  • Julia
    May 10, 2019

    Hi, I’ve made cream puffs many times before and in most recipes it states to bake at 425 for 10 mins and 325 for 20 or so mins, mine always almost burn with these times. I usually bake 425 for 10 mins and 325 for 13 mins. Is this possible and are other people experiancing this too? Reply

    • Natasha
      May 10, 2019

      Hi Julia, I have found this temp and time to work very well for this size of cream puff. Maybe you were making smaller cream puffs? Also, be sure you are cooking on conventional oven settings and not convection oven. Reply

  • Lilli
    May 9, 2019

    Hi Natasha! I’d like to say – I recently found your page, and I LOVE it!
    Do you know how a gluten free cup for cup blend work with this recipe? I tried it with another recipe, but it wasn’t written correctly and it was a mess lol.
    Thanks in advance! Reply

    • Natashas Kitchen
      May 9, 2019

      Hi Lilly, I have not tried making this gluten free so I cannot advise. If you experiment, please let me know how you like that recipe. Reply

      • Lilli
        May 9, 2019

        I absolutely will! I have a great flour that I use that people without celiac (or not gluten free). Almost everyone can’t tell! Taking out the ingredients now 😉 Reply

        • Natasha
          May 9, 2019

          Hi Lilli, I hope you love it! Let me know what kind of flour you are using (brand and if it is cup-for-cup the same measurement). I would love to be able to advise others who have asked about making these gluten free cream puffs. Reply

          • Lilli
            May 11, 2019

            I’m sorry it took me so long to reply! I use Cup4Cup GF all purpose flour for my baking. When I made the Choux, there was alot of butter left over. So I had to drain some of it. Then I did the eggs, one at a time. It was lumpy (but it was also lumpy another time I did). I was so upset, but I decided to continue. I made the puffs, and they tasted AMAZING! I also made the whipped cream, and dipped the tops in chocolate.
            My brother, just told me, he ate one the other day and thought they were from the bakery!
            I am going to try again today, and see if any tweaks help the Choux (because of the gluten free flour!) I’ll post a picture when they’re done!!!

          • Natashas Kitchen
            May 11, 2019

            That’s amazing Lilli! I’m so happy you enjoyed that and thank you for that awesome review!

          • Lilli
            May 15, 2019

            Hi again! So I did tweak the gluten free recipe a little! I used the same flour (Cup4Cup) but I used a different butter so the butter left over was minimal. But the key was using an extra egg. I did the 4 and when I added the 5th – It brought it all together! And making sure the dough cooled a little. Thank you so much again!

          • Natashas Kitchen
            May 15, 2019

            Thank you for sharing that with me Lilli!

  • Nat
    May 5, 2019

    I made these 3 times in one day , they would get puffy in the oven as soon as I took them out in 30 seconds they got flat , all three times 🙁 what went wrong ? Reply

    • Natasha
      May 6, 2019

      Hi Nat, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help. Reply

  • Natalia
    May 1, 2019

    Turned out perfect on my first try. Thank you for very successful recipe. Reply

    • Natashas Kitchen
      May 1, 2019

      That’s so great! I’m so glad you enjoyed it! Reply

      • Maisa
        June 5, 2019

        Hi Natasha
        I did this recipe today as I did only 18 pieces with this amount of ingredients I baked them initially 10 min then at 325 for 25 min but they deflated and even they were crusted form outside they were under baked from inside so I put them back in the oven
        They raised again😊 but still under baked from inside, I put them for total of 1 hour in the oven
        Then they came out perfect Reply

  • Rebecca
    April 30, 2019

    Yes, I have watched the measuring ingredients episode. It’s really helpful. That day we just ran out of whole milk. Again, thanks for your advice. Reply

    • Natashas Kitchen
      April 30, 2019

      You’re so welcome Rebecca! Reply

  • Rebecca
    April 29, 2019

    I love all of your recipes. I made some cream puffs today. To start of with, the dough was to runny. I did everything correct except instead of using whole milk I used 1% milk, we didn’t have whole milk. So, to make a cream puff we put 2 of them together and creamed them in the middle, then we sprinkled powdered sugar on top. Reply

    • Natasha
      April 29, 2019

      Hi Rebecca, this post on measuring ingredients might help. It sounds like the liquid to dry ingredients proportion was off if they were runny. The 1% milk would affect that as well and I would probably have kept them an extra 30 seconds on the stove using 1% milk. I hope that hleps! Reply

  • Robbie O'Donnell
    April 29, 2019

    I live in Denver Colorado so How fo I adjust the cream puff receipe for high altitude? Reply

    • Natasha
      April 29, 2019

      Hi Robbie, I haven’t tried these in high altitudes so I can’t advise. If anyone else can offer advice – thanks in advance! Reply

      • Karin
        May 5, 2019

        Is it ok to use salted butter? I have to make this for family but bought salted by mistake. Can i just use that and not add the salt? Reply

        • Natasha
          May 6, 2019

          Hi Karin, Salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for sure, but I think it’s worth experimenting. Definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape. Reply

  • kate
    April 29, 2019

    when will there be giveaways???????? Reply

    • Natasha
      April 29, 2019

      Hi Kate, you are right, we haven’t had a giveaway in some time. I’ll definitely keep it in mind. Reply

  • Amy
    April 29, 2019

    I bitten out on one of them I thought I died and gone to heaven

    so Good Reply

    • Natashas Kitchen
      April 29, 2019

      That’s just awesome! I’m so happy to hear that! Reply

  • Diane
    April 29, 2019

    Hi Natasha,

    I’ve read a dozen recipes for choux dough, and yours is the only one that incorporates milk. Why is that? Don’t get me wrong…they look beautiful! I’m just a food science geek. Please explain the reason for the milk. Reply

    • Natasha
      April 29, 2019

      Hi Diane, are you getting the recipes from a cookbook? Most of the recipes that I have come across do have milk in them. It works really well and I have had consistently great results. I also use the same dough for my eclairs. Reply

      • Diane
        April 30, 2019

        Well now…this is interesting -and surprising… it was the online recipes of which none had the milk, but when I consulted my rather extensive library of cookbooks, it was a 50-50 mix (some using milk, some not). However, the “experts” (Jacques, Julia, and The Joy of Cooking’s Irma) did all incorporate milk. I should have known you’d be in the expert catagory 😉…and shouldn’t have second-guessed you! Milk it is. Reply

        • Natashas Kitchen
          April 30, 2019

          I’m happy you found your answers Diane! Reply

  • Suzy
    April 28, 2019

    These are to die for! Reply

    • Natashas Kitchen
      April 29, 2019

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

  • Sara Welch
    April 28, 2019

    What a refreshing little treat for spring! Looks like little bites of heaven! Reply

    • Natashas Kitchen
      April 29, 2019

      That it is! I’m so happy you enjoyed this recipe! Reply

  • Amy
    April 28, 2019

    Yum! I could eat this all day! Reply

    • Natasha
      April 28, 2019

      Ha ha! great minds crave alike! I hope you love this cream puffs recipe! Reply

  • Toni
    April 28, 2019

    I never imagined I could make cream puffs at home! Such a fun and delicious recipe. Reply

    • Natasha
      April 28, 2019

      Oh my goodness and it’s so easy! Make them once and you’ll make them over and over, especially since it’s the same dough for churros or eclairs. I love recipes that you can use for multiple purposes. Reply

  • lauren kelly
    April 28, 2019

    Cream puffs have always been my weakness and favorite! My whole family loves these! Reply

    • Natasha
      April 28, 2019

      I love that these have less sugar than store-bought so they are a little less guilty 🙂 Reply

  • David
    April 27, 2019

    I found this recipe of yours over here
    https://bit.ly/2vnyYZy I did not submit it, so I have no details. Reply

    • Natasha
      April 28, 2019

      Hi David! That’s great!! It’s linked back to the recipe so it’s all good. Thanks for letting me know 🙂 Reply

  • Olga
    April 26, 2019

    Hello! Natasha,if I got this right ,we can make these cream puffs ahead of time & keep them in the fridge with cream in it? I have to make if now cause u got me hungry now,plus I’m pregnant so craving stuff now even though I’m not gaining any weight. God bless you girl. Reply

    • Natashas Kitchen
      April 26, 2019

      Hi Olga, we left a note in the recipe for storing, but yes you can thaw frozen cream puff in the refrigerator for two hours. The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly and store at room temperature. They tend to soften if made ahead. Reply

  • Olga
    April 26, 2019

    Hi natasha! This looks so good. Thanks for sharing this recipe. 😊💖👍 Reply

    • Natashas Kitchen
      April 26, 2019

      I’m so happy you enjoyed that Olga! Reply

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