Home > Dessert > Cream Puffs Recipe (VIDEO)

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

4.97 from 276 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

  • Nicolette
    September 23, 2022

    Hi Natasha, thank you for this recipe! Can I use reduced fat 2% milk instead of whole milk?
    Thanks you

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Nicolette. That should be fine. One of my readers reported good results using this.

      Reply

  • Carmella hill
    September 13, 2022

    I made the cream puffs, baked at 425 for ten minutes, didn’t open the oven, put my oven down to 325, baked another 15 minutes because when I looked at them they were pretty brown so I took them out. My husband is going to check the oven temperature before I do them again. Maybe something I wrong with my oven. Or, do you think that they were still cooking at the higher temperature before reaching the 325? I don’t know. They were still soft, but kinda burnt. Would appreciate any suggestions. I was planning on making these for a party on the 20th. Thank you!
    Carm

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Hi Carmella! It sounds like a temperature problem. I highly recommend using an internal oven thermometer to check and see how your oven heats. You may need to make some adjustments. Be sure the oven is fully preheated before putting them in to bake and that is correct, do not open the oven door. The temperature changes can hinder this. I hope this helps.

      Reply

  • Camille
    September 6, 2022

    I was wondering if I could use margarine instead of butter in the Choux pastery

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Hi Camille, I haven’t tested that with margarine to advise. If you experiment, please let us know how you like that.

      Reply

  • Isaac
    September 4, 2022

    The cream puffs tasted great! Although my cream puffs just keep deflating and I cooked them longer, and made them smaller but nothing seemed to work. Hopefully it works next time.

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Thank you for your comments and feedback. I have given some tips in this portion of the recipe “Why do Cream Puffs Deflate?” Hope that helps for next time!

      Reply

    • Ricci Smith
      September 10, 2022

      The trick for that is make sure there is no moisture beads on them at all when u take them out. Perfectly dry.

      Reply

  • Debra aufiero
    August 28, 2022

    Hi, good recipe. Love the fact that you put together a video, very helpful. My puffs came out somewhat uneven. Is it possible to use a small/medium ice cream scooper? Thanks debra

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Debra, thank you for your good comments and feedback. I imagine that will work!

      Reply

  • Karlee
    August 3, 2022

    Hi I was wondering if this recipe would still work just doubling the batch? Or is it one that should be made one batch at a time?

    Reply

    • NatashasKitchen.com
      August 3, 2022

      Hi Karlee! Yes, you can double the batch. 🙂

      Reply

  • Amanda
    July 28, 2022

    Considering making this for a reception at my church. Would these stay good sitting out at room temp. for a few hours?

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Hi Amanda, I imagine that would be fine. Please let us know how it goes if you try that.

      Reply

  • Jeanne Fitts
    June 14, 2022

    Love the taste of these cream puffs. However, I have made them 2x and cannot stop them from going flat once removed from the oven. I didn’t open oven, I piped onto sheet as shown in video and they are nice golden brown. What could be the problem? I would really love to have them come out like yours.

    Reply

    • Natasha
      June 14, 2022

      Hi Jeanne, one thing is the size of the puffs – if they are being piped too large, they can go flat. Also, check the section above titled: Why do Cream Puffs Deflate

      Reply

  • Babette Carbonneau
    June 12, 2022

    Terrific recipe. Great results, the shells came out a perfect shape and the inside was hollow as needed. Now I have confidence in Natasha’s recipe to try the eclairs. I did let the butter soften a bit and used less salt, because I used salted butter.

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Lovely to hear that! I hope you’ll love all the recipes that you will try from my channel and website.

      Reply

  • Macha
    June 10, 2022

    How do you measure your flour? Some say 1 cup should weigh 140 grams but others say 120 grams. Can you please specify.

    Reply

    • Natashas Kitchen
      June 10, 2022

      Hi Macha, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card and that should show you the grams. In the meantime, check out our post on measuring which should help.

      Reply

  • Fiona Hill
    June 5, 2022

    Hi Natasha. What oven setting should I use to bake these on?

    Reply

    • NatashasKitchen.com
      June 6, 2022

      Hi Fiona! This recipe is written for regular, traditional/conventional oven settings.

      Reply

  • Connie
    May 25, 2022

    Hi Natasha, can you use other type of milk instead of whole milk ?? please advise thanks

    Reply

    • NatashasKitchen.com
      May 25, 2022

      Hi Connie, I haven’t tested any alternatives to advise what the outcome would be. You’d have to experiment with it. One of my readers wrote, “I did it with lactose-free 2% skim milk & canola oil. The puffs looked good & rising in the first 10 mins, but shrunk after temp reduced to 325 degrees (didn’t open oven).”

      Reply

  • Kathy
    May 6, 2022

    Oh no! No unsalted butter in fridge. Your thoughts if I skipped adding the ¼ tsp salt and used the salted butter.

    Reply

    • Natashas Kitchen
      May 6, 2022

      Hi Kathy, 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

  • Donna
    May 5, 2022

    Natasha, can I make the cream filling one day ahead, keep in ziplock bag & store in fridge? Thanks.

    Reply

    • Natasha's Kitchen
      May 5, 2022

      Hello Donna, I imagine that will work. Please share with us how it goes if you try that.

      Reply

  • Andrea
    May 3, 2022

    Hi Natasha,
    How can I make the cream filling chocolate flavored? Do i add powdered cocoa or melted chocolate? What would be best? Thanks!

    Reply

    • NatashasKitchen.com
      May 3, 2022

      Hi Andrea, I have not tested that to advise. I think you could add a little cocoa powder to your preferred taste, but you’d have to experiment with it. Let us know how it goes.

      Reply

    • Violet R
      September 5, 2022

      If you Google `chocolate whipped cream` or `cocoa whipped cream` you`ll find some recipes. Basically you add unsweetened cocoa powder to your bowl of whipping cream, along with sugar and maybe vanilla. Chill this mixture well (this also allows the cocoa to absorb into the cream), then whip as usual.

      Reply

  • Alexis
    May 1, 2022

    I absolutely LOVE making these cream puffs. The instructions are super easy to follow, and the video is an amazing step by step tutorial.

    Reply

    • Natasha's Kitchen
      May 1, 2022

      So glad you love this recipe, Alexis!

      Reply

  • Liz Larocque
    April 30, 2022

    If a recipe shouldn’t be cooked on convection it should probably say that somewhere in the recipe

    Reply

  • Brezzlen Stretz
    April 26, 2022

    Hi Mrs. Kravchuck! When you were making the Cream Puff dough you used a wooden spoon. Do you have to stir it with a wooden spoon?

    Reply

  • Collene Leonesio
    April 23, 2022

    My mom used to use some custard for filling. I loved that. How do I do that?

    Reply

    • Natashas Kitchen
      April 23, 2022

      Hi Collene, you can try the custard we made on these Eclairs filled with custard and dipped in chocolate

      Reply

  • Beth
    April 16, 2022

    The bottoms of mine, as well as the parchment paper they were on, came out black and burnt which sucks because I followed the RECIPE to a T but I used parchment paper and cooked them on dark metal baking pans which I think was the problem. Also my oven might run hot? Other than that the puffs rose nicely and didn’t deflate, and it was ONLY the bottoms that got burnt, but I think the cooking time on mine was a bit long. Also when it says “ribbon” I thought it was ribbon like a pancake mix would be ribbon, luckily my mom said otherwise and saved me from adding another egg and ruining the whole thing. Also is there a reason we have to use a wooden spoon or are we able to use a silicone spatula? And do you think you could flavor the whipped cream like with strawberry extract? Either way, good recipe and I hope to make these for my coworkers soon

    Reply

    • Natasha
      April 18, 2022

      Hi Beth, I haven’t seen that happen. I suspect your oven runs hot. Also, make sure you are not using convection mode which would need an adjustment. Convection bakes faster. Also, make sure to bake in the center of the oven. I think a silicone spatula would work if it is a firm spatula. You want to be able to scrape the bottom of the pot rather than spread the dough while mixing.

      Reply

    • Violet R
      September 5, 2022

      Definitely invest in an oven thermometer to see how much over your oven goes, then adjust accordingly. Best pans are light-colored metal, like aluminum or aluminized steel – the traditional-finish ones from Chicago Metallic brand are amazing, IMHO.

      Reply

  • marianne Dahl
    April 15, 2022

    Can I make the puffs a day ahead and keep in fridge. Just the puffs – not with filling.

    Reply

    • Natashas Kitchen
      April 15, 2022

      Hi Marianne, 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

  • Donna
    April 13, 2022

    Natasha, I tried making it with half of the recipe because 28 cream puffs are too many. It didn’t come out with 14 but just 7 puffs. I did it with lactose free 2% skim milk & canola oil. The puffs looked good & rising in the first 10 mins, but shrunk after temp reduced to 325 degrees (didn’t open oven). I’m wondering if that’s supposed to be? Baked 20 mins on 325 degrees because they were golden brown. Crust was hard. Is inside supposed to be moist? I just had 2/3 cup of whipped cream. Is it not enough to get stiff peak?

    Reply

    • Natasha
      April 14, 2022

      HI Donna, I haven’t tried those substitutions so I can’t speak to that. I suspect it was the substitutions that hindered the recipe. I always suggest trying the recipe as written for the first time.

      Reply

      • Rohtash
        April 15, 2022

        Hi Natasha, great recipe, totally loved it. Can you please give one with pastry creme filling?

        Reply

        • NatashasKitchen.com
          April 16, 2022

          Thank you for the suggestion.

          Reply

  • Donna
    April 8, 2022

    Hi Natasha, can I use lactose free 2% skim milk instead of whole milk? Thanks.

    Reply

    • Natasha's Kitchen
      April 8, 2022

      Hi Donna, 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

      • Donna
        April 12, 2022

        Natasha, I tried making it with half of the recipe because 28 cream puffs are too many. It didn’t come out with 14 but just 7 puffs. I did it with lactose free 2% skim milk & canola oil. The puffs looked good & rising in the first 10 mins, but shrunk after temp reduced to 325 degrees (didn’t open oven). I’m wondering if that’s supposed to be? Baked 20 mins on 325 degrees because they were golden brown. Crust was hard. Is inside supposed to be moist? I just had 2/3 cup of whipped cream. Is it not enough to get stiff peak?

        Reply

        • Natashas Kitchen
          April 12, 2022

          Hi Donna, it’s hard to say what the culprit was without being there, but any time substitutions are made that is likely why. I recommend trying the recipe the first time around with no substitutions. 🙂

          Reply

  • Esther
    April 6, 2022

    They came out perfect on my first try! & it was amazing. I did use a different cream recipe from the days before. I cant wait to make them again.

    Reply

    • Natasha's Kitchen
      April 6, 2022

      Glad to hear that you loved the result, Esther. Thank you for the review!

      Reply

  • Ravindra
    April 6, 2022

    Great recipe, i tried and came out well. It was hard outer, but after few hours the puff became soft like bun! Does it remain hard outer even after filling the cream? If so how do i get it please.

    Reply

    • Natashas Kitchen
      April 6, 2022

      Hi Ravindra, I’m curious if it was possibly over baked? I recommend reviewing the steps and ingredients to ensure there were no substitutions.

      Reply

  • Dusty
    March 25, 2022

    Hi Natasha! I don’t have a large round tip, can I still make them without using a tip?

    Reply

    • NatashasKitchen.com
      March 25, 2022

      Hi Dusty, yes that should be fine. I would try to use a stiffer bag if possible, that will help you fill them easier without a tip.

      Reply

    • Violet R
      September 5, 2022

      I`ve done them using two teaspoons (or tablespoons for large puffs). Scoop dough with one spoon, and scrape it onto pan with the other. They will look a bit more `rustic` than piped ones.

      Reply

  • Connie
    March 19, 2022

    My cream puffs didn’t rise.
    Didn’t open the oven
    Maybe put too much butter.

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Connie, I haven’t had that happen but, I have provided some reasons why puffs deflate, you can check out this section in the recipe “Why do Cream Puffs Deflate”. You can also check the comments at the bottom of the recipe for some more tips.

      Reply

  • Josh M
    March 14, 2022

    I tried these for my first cream puffs and they turned out amazing, even with me being nervous!
    My only issue was that the cream didn’t thicken as I expected, so I added like a half cup of corn starch and whipped longer. That did the trick. Was the recipe supposed to recommend powdered sugar for the cream instead of granulated? I feel like that would have made the whipping much faster.

    Reply

    • Natasha
      March 15, 2022

      Hi Josh, it is critical to use HEAVY whipping cream since that has the correct fat content to make it easily shippable into a thick cream. Also, be sure it is cold when using the heavy cream.

      Reply

  • Zayan
    March 14, 2022

    I haven’t made these yet but is there a way to make these creampuffs at home WITHOUT on oven? Because unfortunately I don’t have one. I swear I am missing out on so many baking goodies mainly because I don’t have one!!!

    Reply

    • NatashasKitchen.com
      March 14, 2022

      Hi Zayan. Unfortunately, I do not know if that will work. The oven is a very important step in this recipe. You can definitely experiment with it. You may be able to research how to cook the pastry dough in a pan.

      Reply

    • Pat
      March 15, 2022

      I made these tonight for a friends Birthday party tomorrow. I doubled the recipe and got 30, about 2 inches big. They turned out fantastic. I made lemon curd and mix in after I made the whipped cream. I filled a few to taste, but will wait to fill the rest just before the party.

      Reply

      • Natasha's Kitchen
        March 15, 2022

        Great to hear that it turned out great, Pat! Thank you for sharing that with us.

        Reply

    • Pat
      March 15, 2022

      Try to cook on the BBQ grill if you have one. I bake cake, cookies and cobblers on mine.

      Reply

    • Violet R
      September 5, 2022

      I saw some recipes where you deep-fry the choux pastry instead of baking it. Things like churros, crullers.

      Reply

  • Anna
    March 13, 2022

    Can these puffs be made in advance & if yes how to store them. Thanks, in advance

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Hi Anna, 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

  • Cheryl Williamson
    March 12, 2022

    These were amazing!! Followed the recipe exact. So easy & so delicious!

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Thank you, Cheryl! I’m happy you enjoyed this recipe.

      Reply

  • Donna Colin
    March 9, 2022

    I love this dough and I not only use it for cream puffs like this but I also fill them with chicken salad for tea parties. Grand children love chicken salad puffs with a cream puff dessert. So delicious.

    Reply

    • NatashasKitchen.com
      March 9, 2022

      That sounds wonderful! I’m sure they are delicious! Thank you for sharing that with us. I’m happy you enjoy this dough. It is so versatile.

      Reply

  • Sharyn
    February 11, 2022

    I made the cream puffs today and they came out flat, what did I do wrong? I use to make these many years ago never had a problem!

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Sharyn, I haven’t had that happen but, I have provided some reasons why puffs deflate, you can check out this section in the recipe “Why do Cream Puffs Deflate”. You can also check the comments at the bottom of the recipe for some more tips.

      Reply

  • Symmone H
    January 29, 2022

    Absolutely DELICIOUS! I haven’t made these in years and was a tad intimidated to try them again. The recipe was so easy to follow, I’ll keep it forever! Thank you:)

    Reply

    • Natasha's Kitchen
      January 30, 2022

      You’re welcome! Good to know that you found your new go-to recipe.

      Reply

  • kim pruitt
    January 29, 2022

    Hi Natasha
    i will be making these at high altitude (5600ft), any recommendations other than the standard?
    i was going to wing it as you have it and sometimes its ok. and other times its a Fail.
    Just to be safe i guess i will pull out the handy calculator
    (i hate math) and do the correct thing,

    Reply

  • Ava
    January 28, 2022

    These cream puffs were amazing! It was my first time making them, and they turned out great! The recipe was super easy to follow, and everyone loved them! Will definitely be making again!

    Reply

    • Natashas Kitchen
      January 29, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Ava!

      Reply

  • Anna
    January 27, 2022

    Hi Natasha! Super love your recipes! However, my batter was a bit runny and some of the puffs cracked open while baking. Any tips for this?

    Reply

    • Natashas Kitchen
      January 28, 2022

      Hi Anna, Were any substitutions made to the recipe by chance? One reader reported that their dough was too runny with using different milk.

      Reply

  • Dusty
    January 27, 2022

    Natasha I love watching your videos because you’re not only an amazing baker, but you’re so down to earth and you’re also a foodie!!! Thank you for all the recipes that you share with all of us and I look forward to your future videos and recipes!

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Thank you so much for your compliments and for always watching!

      Reply

  • Margaret
    January 27, 2022

    Looked amazing. Took them out of the oven and they dropped like a rock. 🙁

    Reply

    • Natasha
      January 28, 2022

      Hi Margaret, I would highly recommend re-watching the video to see where things may have started to look different. Also, make sure your oven is fully preheated. An oven thermometer helps to double-check.

      Reply

  • Torry
    January 19, 2022

    Perfect! Best recipe and directions for cream puffs I have ever used.

    Reply

    • Natasha's Kitchen
      January 19, 2022

      Thank you for your awesome comments and feedback, Torry!

      Reply

      • Donna
        January 28, 2022

        My mom used to make these and your recipe makes exactly like she used to. She died years ago so making these means a lot to me, it reminds me of her and the joy she had in making these for our family.

        Reply

        • Natashas Kitchen
          January 28, 2022

          I’m so glad you found this recipe, Donna!

          Reply

  • Diane
    January 19, 2022

    Hi Natasha,
    I found this recipe in Feb 2020 and made them for my sons surprise 18th birthday! What a hit, the kids loved them and do did the adults. These cream puffs are on monthly rotation in my house. Half the time, I don’t even use raspberries, just the cream and everyone loves them. Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      January 19, 2022

      Hi Diane, great to hear that the recipe was a huge hit! Thanks a lot for sharing that with us.

      Reply

  • Desi
    January 17, 2022

    I have made this recipe several times now and It never disappoints. Big party hit!!

    Reply

    • Natashas Kitchen
      January 17, 2022

      I’m so happy this was a hit, Desi! Thank you so much for sharing that with me.

      Reply

  • Ari
    January 13, 2022

    Okay! I’ve made these a few times but I always run into the same problem – the middle stays unbaked/doughy. How do I avoid that? I tried leaving them in for longer but then they burn!

    Reply

    • Natashas Kitchen
      January 14, 2022

      Hi Ari, ensure you are not piping them too big. I also recommend checking your oven to ensure it is appropriately calibrated. Oven brands and elevations may alter the cooking time and temperature needed.

      Reply

    • Alvina
      April 3, 2022

      One of the biggest tricks I’ve learned …is to add the eggs ONE at a time, mixing in till its incorporated in the dough, and then add the next one, and so on.

      Reply

  • Wei
    January 2, 2022

    I made these yesterday and everyone loved them. I’m making them again today bec my kids loved it!

    Reply

    • Natasha's Kitchen
      January 2, 2022

      Great to hear that it was a huge hit, Wei. Thank you for sharing that with us!

      Reply

  • Janis Anderwald
    December 20, 2021

    Can I use almond milk and olive oil margarine? We have family members with soy and fair dairy issues.

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Janis, 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

  • Chrissy
    December 12, 2021

    This was my first attempt at cream puffs and they came out perfect. Easy recipe and so good. Thank you!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      You did a great job, Chrissy! Congrats on a successful first try.

      Reply

  • Angie
    December 11, 2021

    Finally got brave enough to try these. Still in the oven and I’m scared to open it too soon! Will update once they are done. I’m sure they won’t be perfect on the first try but hoping they are edible! Thanks for the great recipes. Natasha’s Kitchen is my go to site for everything!

    Reply

    • Natashas Kitchen
      December 11, 2021

      You’re welcome! I bet your home smells amazing from all the baking, Angie!

      Reply

  • Suzy
    December 9, 2021

    I haven’t tried this yet but will next week. Do you use all purposed pre-sifted flour

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Suzy, we used all-purpose flour for this recipe.

      Reply

  • Elvia
    December 6, 2021

    Natasha
    I been following you for a while & have done a couple of your amazing recipes 🙂 but the one I have trouble with is the cream puff’s, I just can’t get the pastry to puff they turn out flat :(. What can I do??

    Reply

    • Natasha's Kitchen
      December 7, 2021

      Hello Elvia, thank you for your support and for always following my recipes. I have provided some reasons why puffs deflate, you can check out this section in the recipe “Why do Cream Puffs Deflate”. You can also check the comments at the bottom of the recipe for some more tips.

      Reply

  • Maxi
    December 3, 2021

    can’t cook or bake to save my life but wanted to surprise my boyfriend on our anniversary and they turned out great!! thank you for making it SO simple and easy to follow!

    Reply

    • Natashas Kitchen
      December 3, 2021

      I’m so glad it all worked out! Thank you so much for sharing that with me, Maxi!

      Reply

  • Nicki
    December 3, 2021

    Do you happen to know bake time/temperature for giant choux pastries? Say 4” diameter instead of 1-1.5”? Thanks for putting out great recipes, your website is a personal favorite of mine!

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Nicki, I haven’t tried making giant ones myself, so I’m unable to advise. There’s a science to this, and I worry about misquoting the bake time – which may cause them to “fall.” I hope you find your answer!

      Reply

  • Eric M.
    November 30, 2021

    Natasha Hi ! I have to share something funny with you ! I made these Cream Puffs and viola I can now add these to my repertoire. My piping bag broke. I had pastry everywhere. Took a while to clean and transfer, but they turned out amazing ! Thx !

    Reply

    • Natashas Kitchen
      November 30, 2021

      I’m so glad to hear these were still a hit, Eric! Thank you so much for sharing that with me.

      Reply

  • Elnaz
    November 29, 2021

    Hi dear Natasha,I have a question about the butter can you tell me how many grams 8 tablespoon is?
    Thank you for the great recipe

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Elnaz, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Karen Herman
    November 21, 2021

    I always thought that cream puffs were hard to make but they are really simply and easy! Turned out great.

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Yes that’s right, it is an easy process and I’m glad you liked it!

      Reply

  • Wilda
    November 20, 2021

    Love your videos! You are so upbeat and positive. Did you know there is an excellent recipe on the side of the Hershey’s Cocoa box for a chocolate icing that is delicious in these cream puffs? Instead of a raspberry, I put a pitted Bing cherry in the middle as the surprise.

    Reply

    • Natashas Kitchen
      November 21, 2021

      Thank you so much for sharing that with me.

      Reply

  • Zee
    November 14, 2021

    I love ur recipes so accurate stay blessed healthy long life

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Thank you so much, Zee. I really appreciate it!

      Reply

  • Bernita
    October 30, 2021

    I don’t see anything where the video should be. Has it been removed?

    Reply

    • Natashas Kitchen
      October 30, 2021

      Hi Bernita, it’s right about the printable recipe card, but you can also find it HERE.

      Reply

  • Valeria
    October 27, 2021

    Hello
    So when you make these and fill them, how long can they stay for?

    Reply

    • Natashas Kitchen
      October 27, 2021

      Hi Valeria, we freeze or refrigerate the filled puffs for up to a couple of days. 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

  • 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

      • Vivian
        March 11, 2022

        mom always used 2 teaspoons filled one with batter used the second to push onto baking tray, then a wet finger to smooth top if necessary, so that was what I have always done. works great.

        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

      • Warren
        January 6, 2022

        I tried this with gluten free flour and almond milk in a 1:1 substitution and it turned out perfectly. It looks a bit sticky in the electric mixer and you have to pause the mixer and use a chopstick or stick to remove the clump of batter from the center of the mixing whisk (drop it back into the bowl) so it mixes evenly after each egg is added. Again it came out beautiful and tastes great!

        Reply

        • Natasha's Kitchen
          January 7, 2022

          That is awesome, Warren! I’m glad it turned out great using gluten-free flour and almond milk. Thanks a lot for sharing!

          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

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