Cream Puffs Recipe (VIDEO)
Cream Puffs are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked. The Choux pastry dough is easier than you think; just watch the video tutorial.
If you have made our Classic Eclairs, then you already know how to make these. The dough is the same and this cream puff recipe has an even easier filling.
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Cream Puff Recipe:
Cream puffs are an iconic and well loved pastry that can be found in French bakeries, but they are surprisingly easy to master at home. They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools:
- 3 Qt Medium saucepan with a wooden spoon
- Electric Hand Mixer (or stand mixer with whisk attachment)
- Pastry Bag with 1/2″ Round Tip (without the tip, you can cut a 1/2″ diameter tip from a disposable pastry bag)
- Baking Sheet lined with Silpat or parchment paper
What is Choux Pastry?
Choux Pastry (also known as Pâte à Choux) is a French pastry dough. It is pronounced “shoo pastry.” It sounds fancy but it is surprisingly easy to make and requires simple ingredients. Choux pastry is also used to make:
- Eclairs filled with custard and dipped in chocolate
- Profiteroles (like cream puffs but filled with ice cream, drizzled with chocolate ganache and frozen)
- Churros which are deep fried and rolled in cinnamon sugar
Can I Store the Cream Puffs Before Filling?
The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly and store at room temperature. They tend to soften if made ahead.
To re-crisp the shell: bake uncovered in a preheated oven at 300˚F for about 5 minutes. Once cream puffs are filled, they are best enjoyed the same day or frozen.
Can I Freeze Cream Puffs?
When freezing filled cream puffs, be sure to fill the cream into the center of the cream puffs, or cut off tops and add just enough cream so it is completely covered and hidden with the lid. You want to have the cream contained.
To thaw frozen cream puffs: leave them for 2 hours in the refrigerator, or 30 minutes at room temperature then dust with powdered sugar just before serving.
Why do Cream Puffs Deflate?
There are 2 reasons cream puffs can deflate and go flat:
- Opening the oven early – the loss of heat hinders their ability to rise
- Under-baking – causes collapse shortly after removing from oven
Note: If making larger 2″ wide cream puffs, you will get 18 cream puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).
To test for doneness: The color is the best indicator of color and they should be deeply golden. You can take 1 cream puff out at the recommended time and break it open, the center should be mostly hollowed out. If the dough inside seems very moist and spongy, continue baking another 2 minutes.
More French Desserts to Try:
The French are known for their incredible dessert and pastries. These French desserts are simple and will make you feel like a pro!
- Easy Almond Croissants – perfect for company!
- Apple Rose Tart – beautiful and delicious
- Cranberry Orange Scones and Strawberry Scones
- Raspberry Macarons with a raspberry cream filling
- Crepe Cake – the simplest layered cake
Watch How to Make Cream Puffs:
Homemade cream puffs are the ultimate treat. When you realize how easy they are to make, you’ll make them over and over! Have fun and let me know if you get creative and experiment with different fillings or toppings.
Cream Puffs Recipe
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Ingredients
Ingredients for Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour, measured correctly
- 4 eggs, (large), room temperature
Ingredients for Cream Filling and Garnish:
- 2 cups heavy whipping cream, chilled
- 4 Tbsp granulated sugar
- 1 tsp vanilla extract
- 28 raspberries, optional
- 1 Tbsp powdered sugar, to garnish
Instructions
How to Make Cream Puffs:
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Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
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In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
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One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
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Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
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Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
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Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Whipped Cream:
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In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
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Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Recipe Notes
*To prevent a peak: stop piping and release pressure from the bag before lifting up then quickly swirl the tip around the side to end without a tip.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, thank you for this recipe! Can I use reduced fat 2% milk instead of whole milk?
Thanks you
Hi Nicolette. That should be fine. One of my readers reported good results using this.
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
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.
I was wondering if I could use margarine instead of butter in the Choux pastery
Hi Camille, I haven’t tested that with margarine to advise. If you experiment, please let us know how you like that.
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.
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!
The trick for that is make sure there is no moisture beads on them at all when u take them out. Perfectly dry.
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
Hi Debra, thank you for your good comments and feedback. I imagine that will work!
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?
Hi Karlee! Yes, you can double the batch. 🙂
Considering making this for a reception at my church. Would these stay good sitting out at room temp. for a few hours?
Hi Amanda, I imagine that would be fine. Please let us know how it goes if you try that.
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.
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
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.
Lovely to hear that! I hope you’ll love all the recipes that you will try from my channel and website.
How do you measure your flour? Some say 1 cup should weigh 140 grams but others say 120 grams. Can you please specify.
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.
Hi Natasha. What oven setting should I use to bake these on?
Hi Fiona! This recipe is written for regular, traditional/conventional oven settings.
Hi Natasha, can you use other type of milk instead of whole milk ?? please advise thanks
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).”
Oh no! No unsalted butter in fridge. Your thoughts if I skipped adding the ¼ tsp salt and used the salted butter.
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.
Natasha, can I make the cream filling one day ahead, keep in ziplock bag & store in fridge? Thanks.
Hello Donna, I imagine that will work. Please share with us how it goes if you try that.
Hi Natasha,
How can I make the cream filling chocolate flavored? Do i add powdered cocoa or melted chocolate? What would be best? Thanks!
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.
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.
I absolutely LOVE making these cream puffs. The instructions are super easy to follow, and the video is an amazing step by step tutorial.
So glad you love this recipe, Alexis!
If a recipe shouldn’t be cooked on convection it should probably say that somewhere in the recipe
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?
Hi, a firm spatula would also work, but nothing too flimsy.
My mom used to use some custard for filling. I loved that. How do I do that?
Hi Collene, you can try the custard we made on these Eclairs filled with custard and dipped in chocolate
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
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.
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.
Can I make the puffs a day ahead and keep in fridge. Just the puffs – not with filling.
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.
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?
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.
Hi Natasha, great recipe, totally loved it. Can you please give one with pastry creme filling?
Thank you for the suggestion.
Hi Natasha, can I use lactose free 2% skim milk instead of whole milk? Thanks.
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.
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?
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. 🙂
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.
Glad to hear that you loved the result, Esther. Thank you for the review!
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.
Hi Ravindra, I’m curious if it was possibly over baked? I recommend reviewing the steps and ingredients to ensure there were no substitutions.
Hi Natasha! I don’t have a large round tip, can I still make them without using a tip?
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.
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.
My cream puffs didn’t rise.
Didn’t open the oven
Maybe put too much butter.
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.
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.
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.
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!!!
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.
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.
Great to hear that it turned out great, Pat! Thank you for sharing that with us.
Try to cook on the BBQ grill if you have one. I bake cake, cookies and cobblers on mine.
I saw some recipes where you deep-fry the choux pastry instead of baking it. Things like churros, crullers.
Can these puffs be made in advance & if yes how to store them. Thanks, in advance
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.
These were amazing!! Followed the recipe exact. So easy & so delicious!
Thank you, Cheryl! I’m happy you enjoyed this recipe.
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.
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.
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!
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.
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:)
You’re welcome! Good to know that you found your new go-to recipe.
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,
Hi Kim, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review, Ava!
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?
Hi Anna, Were any substitutions made to the recipe by chance? One reader reported that their dough was too runny with using different milk.
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!
Thank you so much for your compliments and for always watching!
Looked amazing. Took them out of the oven and they dropped like a rock. 🙁
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.
Perfect! Best recipe and directions for cream puffs I have ever used.
Thank you for your awesome comments and feedback, Torry!
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.
I’m so glad you found this recipe, Donna!
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!
Hi Diane, great to hear that the recipe was a huge hit! Thanks a lot for sharing that with us.
I have made this recipe several times now and It never disappoints. Big party hit!!
I’m so happy this was a hit, Desi! Thank you so much for sharing that with me.
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!
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.
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.
I made these yesterday and everyone loved them. I’m making them again today bec my kids loved it!
Great to hear that it was a huge hit, Wei. Thank you for sharing that with us!
Can I use almond milk and olive oil margarine? We have family members with soy and fair dairy issues.
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.
This was my first attempt at cream puffs and they came out perfect. Easy recipe and so good. Thank you!
You did a great job, Chrissy! Congrats on a successful first try.
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!
You’re welcome! I bet your home smells amazing from all the baking, Angie!
I haven’t tried this yet but will next week. Do you use all purposed pre-sifted flour
Hi Suzy, we used all-purpose flour for this recipe.
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??
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.
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!
I’m so glad it all worked out! Thank you so much for sharing that with me, Maxi!
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!
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!
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 !
I’m so glad to hear these were still a hit, Eric! Thank you so much for sharing that with me.
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
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.
I always thought that cream puffs were hard to make but they are really simply and easy! Turned out great.
Yes that’s right, it is an easy process and I’m glad you liked it!
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.
Thank you so much for sharing that with me.
I love ur recipes so accurate stay blessed healthy long life
Thank you so much, Zee. I really appreciate it!
I don’t see anything where the video should be. Has it been removed?
Hi Bernita, it’s right about the printable recipe card, but you can also find it HERE.
Hello
So when you make these and fill them, how long can they stay for?
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?”
Easy delicious recipe. The cream puffs were a HUGE hit at my office party!
So glad to hear that it was a hit! Thank you for sharing that with us, Patti.
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
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.
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.
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!!
Others use a sandwich plastic bag or a ziplock.
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.
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!
Thank you so much for your wonderful review, Ti!
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!
You’re welcome! I’m so happy you enjoyed it, Ti! And thank you so much for that wonderful compliment!
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?
Hi Akram, I suspect the oven is too hot. Make sure you are using a conventional bake mode (not convection or air fryer settings)
The recipe is easy to make and very yummy!
Thank you for the wonderful review!
I absolutely LOVE this recipe, its works great every time!
That’s just awesome! Thank you for sharing your wonderful review, Rose! I’m so glad you enjoyed it!
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.
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.
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
Hi Wipha, I would make sure your eggs are still good and you are using large, not extra-large eggs.
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?
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.
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?
Hi Lisett, yes, you can halve this recipe.
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!
That’s just awesome! Thank you for sharing your wonderful review!
Amazing recipe My granddaughter loves them. Have made 3 times already.
So easy and so good
Thank you
Thanks for your fantastic feedback and review, Dara!
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.
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.
First time trying out and they turned out amazing!
Yay, that is fantastic! I’m glad you liked it, Lily.
I made these today and they turned out perfect!
That’s just awesome! Thank you for sharing your wonderful review, Paige!
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.
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.
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
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.
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!
I’m so happy to hear that! Thank you for sharing your great review, Sweeny!
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?
Hi Ryan, fresh chicken eggs can vary a ton. I suggest finding a calculator online for converting and maybe try by weight?
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!
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.
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!
That is awesome, Warren! I’m glad it turned out great using gluten-free flour and almond milk. Thanks a lot for sharing!
Hi its me again 🙂
Would it affect the recipe if i do half so that i only get 14 cream puffs?
Hi! I haven’t tried halving it but it should work!
Just made it with half the recipe. And worked perfectly!
That’s so great! Thank you so much for sharing that with me.
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?
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.