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.

Natasha's Kitchen Cookbook

Cream Puffs Recipe

4.97 from 492 votes
Author: Natasha Kravchuk
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. 
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 28 cream puffs

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:

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

  • 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. 
  • 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.

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 Per Serving

125kcal Calories6g Carbs1g Protein10g Fat6g Saturated Fat55mg Cholesterol38mg Sodium34mg Potassium2g Sugar390IU Vitamin A0.7mg Vitamin C22mg Calcium0.3mg Iron
Nutrition Facts
Cream Puffs Recipe
Amount per Serving
Calories
125
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
55
mg
18
%
Sodium
 
38
mg
2
%
Potassium
 
34
mg
1
%
Carbohydrates
 
6
g
2
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
390
IU
8
%
Vitamin C
 
0.7
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: cream puffs
Skill Level: Medium
Cost to Make: $
Calories: 125

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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.

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Recipe Rating




Comments

  • Anne
    April 9, 2024

    Hello Natasha
    I have made these twice now. Followed the recipe to a T. So delicious. But why when cooling they flatten out ? What can i
    Do to avoid this. Thank you for getting back to me.

    Reply

    • NatashasKitchen.com
      April 9, 2024

      Hi Anne! Are you piping them any larger? It’s very common that they collapse either because they are too large or they needed additional time to dry out in the oven.

      Reply

  • Abi
    April 6, 2024

    Hi, Natasha!

    I am making this this week and wondering if say I make the puff the night before, would it be okay to add cream in the am?

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Hi Abi! Yes, you can bake the shells and add the cream filling later.

      Reply

  • Uma Fa
    April 3, 2024

    Made half of the recipe, and 8 big puffs haha, double the size of the described ones! The dough was a bit thicker than the recipe said, so I was a bit worried that they wouldn’t puff, but they did and became huge. Very satisfied with the texture, taste and look! Thank you for the recipe, easy to follow (:

    Reply

    • Natasha's Kitchen
      April 3, 2024

      Awesome! Happy to hear that it was a huge success!

      Reply

  • Julie Michel
    March 31, 2024

    What a success. Great video. This is a keeper. I filled with strawberries and whipped cream. Delicious.

    Reply

    • NatashasKitchen.com
      March 31, 2024

      Thank you, Julie! I’m so glad you enjoyed the recipe!

      Reply

  • Simona
    March 31, 2024

    Hi, my totally collapsed when the temp without open the oven. They look beautiful and then when t down So sad. Maybe instead of 10 should it be 12/13?

    Reply

    • Natasha
      April 1, 2024

      Hi Simona, I’m sorry to hear that. Did you make sure to continue baking per the instructions – bake at the higher temp for 10 minutes and then reduce the temp without opening the oven to 325˚F and, bake 20-22 min longer. Also, make sure your oven is fully preheated.

      Reply

  • Justine Cappetta
    March 30, 2024

    I was nervous to make something like this because I am not a baker. The recipe was easy to follow. The cream puffs were so good!! I made 28 for work and then my co workers had me make more for their event so it was the first time I was paid for my baking lol.

    Reply

    • NatashasKitchen.com
      March 30, 2024

      That’s wonderful, Justine! I’m so glad it was a hit!

      Reply

  • Laurie
    March 30, 2024

    These are delicious. Like a high end bakery.
    Thank you for sharing. All your recipes are delicious 😊😊😊

    Reply

    • Natashas Kitchen
      March 30, 2024

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

      Reply

  • Mary Ann Szybeko
    March 27, 2024

    Love your recipes for past two years . Everything is good and tasty , plus you put in alerts to watch as we bake, thanks

    Reply

  • Maryam
    March 25, 2024

    Thank you, you made it look so easy that i tried it! i used a convection toaster oven. i wonder why some of mine collapsed after i reduced the temp in the toaster oven? if you have any suggestions, i’d really appreciate it.

    Reply

    • Natasha's Kitchen
      March 26, 2024

      Under-baking – causes collapse shortly after removing from oven.

      Reply

  • Bev
    March 24, 2024

    Great tips and easy to follow. Turned out beautiful and delicious!

    Reply

    • Natasha's Kitchen
      March 24, 2024

      Thank you, glad to hear that!

      Reply

  • Sharon Redenius
    March 22, 2024

    Can I make the cream puffs larger when baking? Having them not so small! If so would I bake a little longer for each of the baking 2 steps (425 degrees and the 325 degree)?

    Reply

    • NatashasKitchen.com
      March 22, 2024

      Hi Sharon! I have not made a large version of these. Here is what one of my readers said, “I ended up making mine a little larger than 2”, but baked them for the recommended time for larger puffs. I should have given them a few minutes more as a couple of them collapsed, but that was my fault for not checking them first. Most of them turned out just right and even the ones that needed a couple extra minutes didn’t go to waste.”

      Reply

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