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
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Easy Apple Turnovers (VIDEO) 
Easy Churros Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.
Can I use ganche, then can I put it in the fridge and serve immediately, without putting powdered sugar?
Hi Amy, a chocolate ganache would be yummy similar to what we did on our Eclairs. You can serve immediately.
I made these today and OMG! So easy and so delicious! My family loved them!! Now I’m searching for other flavors to try! Thanks Natasha!
That’s just awesome! Thank you for sharing your wonderful review!
Hi I made the cream puff . The dough came out well . My house smelled like bakery .I didn’t have heavy cream so used fresh cream and icing sugar for the filling . It was a ready to eat filling and taste good but cannot be kept for a longer time . Thanks for the recipe.
Hello Betty, thank you for sharing that with us. I’m glad that it was a success!
Thank you so much for sharing that with me.
Can I use the whipped cream in the eclairs?
Hi Amy, that may work although we found it best with the cream filling.
Hi, I want to make these but every time i make whipping cream it melts really quickly. Any tips to prevent that? Thanks
Hi, it’s best to use HEAVY whipping cream which has a higher fat content and whips much better (and holds its form better) than regular whipping cream.
Thank you 🙂
I had this problem too, but another tip I found that worked great was putting the bowl of whipping cream in a icebath to keep it cooled longer too!
I love making these cream puffs and eclares not just for me but for my customers
That’s just awesome! Thank you for sharing your wonderful review!
what went wrong,
Me and my family tried this recipe but the dough was to runny we followed the instructions and had the right ingredients.
Can you help
Hi Scarlett, if you find they are too runny, I would recommend keeping them an extra 30 seconds or so on the stove. I hope that helps!
I made the creampuffs the feeling was divine the pastry did not do what it was supposed to do and I followed and check the directions twice before I before I proceeded and it was a total failure so I am left with filling please let me know what I probably did wrong if anything
Hi Phyllis, it is difficult to say what could have gone wrong without more details. I highly recommend watching the video tutorial to see where things started to look different. Make sure to measure correctly so you have the right balance of dry to liquid ingredients.
Hi! I had a question as to what the sugar in this recipe does? Would it make much difference if I left it out?
Hi George, I love that this recipe has less sugar than store-bought, so they are a little less guilty, but this really wouldn’t work too great without it.
I put icing sugar in my whipping cream
Hi Natasha! Happy to have tried this recipe and turned out light and hollow cream puffs oumped with chocolate! My only concern is the ones I’ve baked tasted too eggy. What will you recommend to avoid this? Thank you.
Hi Jemimah, I haven’t had that experience, but it sounds like ingredients may have been added in the wrong order? Or maybe another ingredient was substituted? If ingredients are not added in the correct order, the dough won’t form properly. I hope that helps. They should not taste eggy or be flat. That is what I suspect happened. I suggest watching the video tutorial to see where things may have gone wrong.
I made these today and they turned out great
I did 3 different flavors
Vanilla filling
Wild berry filling
And also a savory option jalapeno poppers.
My only question is with the whipped cream filling how long after making will they hold up. I wanna make some for a party but need to make the day before.
Hi Brittany, The shells can be made a day or 2 ahead. Let them cool to room temperature, cover lightly, and store at room temperature. They tend to soften if made ahead. Please see the section in the recipe titled: “Can I Store the Cream Puffs Before Filling? If you want to store them filling, it may be best to freeze them.
hi auntie,my name is aura and i would like to ask if it is necessary to use heavy cream
Hi Aura, I haven’t tried any other substitutions to advise.
So, I made my first batch today. Not even a baker.
I did the dough as it was, but in high elevation and a wonky stove, we had to guess the perfect time.
I did make them a bit to small.
I wish I could leave a picture…
I filled them with half pudding/half cool whip for more of a mousse, and melted chocolate chips and swirled them around.
There was one left by the end of the night.
These. We’re. Amazing. The bread ALONE was amazing! Like, you can do so much with the puffs alone.
I’m so happy you all enjoyed that, Leslie. Thank you for sharing that with us!
I love cooking because of you. Simple, delightful, testy, and a pleasure to watch. I end your Videos with a smile. Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I have made these cream puffs twice and each time they came out great. My first tries at puff pastries. The recipe is easy to follow. I even put some fresh raspberries in some. The only problem, if it can be called one, is that they did not stick around for very long. Everyone loved them.
Aren’t they delicious! I’m so happy you enjoeyd this recipe!
Hi Natasha, if I wanted to make bigger size cream puffs, would I just follow the recipe, put in bigger chunks in the tray, and cook for longer? Thank you!
Hi Jackie, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Did you use an American cup measure or the South African one, which is somewhat more?
Hi Vanessa, I hope this post on measuring helps you. We recorded how dry and wet ingredients are measured. We used American; I can’t say that I know the difference between the South African and American ones.
I have the grandkids coming over tonight, can I use 2% mik as it is all I have? Love your videos!
Hi Jane, I saw others commented and shared this “Omg it worked the first time I tried it! I didn’t have whole milk so I used 2% with a splash of heavy cream” I hope that helps.
Hi Natasha. I’ve followed your recipe exactly. However, the dough was a bit ‘runny’ to be piped out before baking. Any idea where went wrong and suggestion to fix it?
Hi Yi, make sure to stir for about 2 minutes on the stove to release the extra steam and then the mixing afterward is important to cool it down and also to release some more steam. Lastly, be sure to measure ingredients correctly to ensure a good balance of wet to dry ingredients.
hello you are so awesome i love you so much and you have got me so much better at baking for mothers day i made my mom some cream puff with berries and she loved them thank you so much also your awesome
You are very welcome, Louisa. I hope you and your family will love all the recipes that you will try.
Hi Natasha!
I made the cream puffs today. My first attempt failed, I didn’t pay enough attention to how you piped the dough onto the sheet. I made them all in a swirling move, instead of swirling just the tip. They all deflated. I immediately made a next batch when I spotted the error. Not sure it was the swirling that caused it, or taking them out too soon.
The second attempt came out good, however a tiny bit moist on the inside, which had a little egg taste. It didn’t really bother me, but is that normal? I already baked them longer, I think for 26 min after turning the temp lower, because my test puff wasn’t hollow on the inside after 22 minutes.
Anyhow, they’re still really delicious! Half of the batch is in the fridge for tomorrow. I’m thinking to coat them in chocolate.. 🙂
I’m so glad that worked out the second time around Kiki. Piping it too big may result in them deflating and not turning out. I would also make sure your oven is calibrated and not running too low on heat.
Hi Natasha, I made these today and it was very easy. Thank you! My problem is that my puffs were too soft. They looked perfect but are lacking a bit of crispness. Any thoughts?
Hi Joanne, They tend to soften if made ahead. Please see the section in the recipe titled: “Can I Store the Cream Puffs Before Filling?
Amazing recipe!
I’m so glad you enjoyed that!
Hi Natasha, Love your recipes!! Just wondering would I get the same result using gluten free flour when making your cream puff recipe?
Thank you, Judy! I haven’t tested that with almond/gluten-free flour to advise. If you experiment please let us know how you like that.
Made these today, used salted butter and they turned out perfect. I did cook an extra 30 seconds after flour added.
I’m so glad you enjoyed that, Sandra!
Just curious–when a recipe calls for unsalted butter and then the same recipe gives an amount of salt to put in why not just use salted butter?
Hi Maggie, I prefer to use unsalted butter so I can easily adjust the salt level in the recipe, but that would work too if you just use salter butter.
I love your recipes and your vibrant personality. Watching you cook is very entertaining. Keep it up.
Thank you for that wonderful compliment!
are you suppsed to use hot water or cold?
Just the regular room temp water would work, Amy.
How can I prevent my puffs from deflating? Thank you in advance
Hi Denise, So sorry to hear that didn’t work well. Please review the recipe again and read the part “Why do Cream Puffs Deflate?” If they deflated, it could be that you took them out of the oven too early or piping them too big.
Natasha, We love your recipes. Everything we’ve tried has been a success. Can you tell me what brand of piping bags you use? They appear re-usable. Any secrets you can share on cleaning?
Thanks, Kathy
My bad. After reading further I now see you have a link to your piping bags. If you have any tips on cleaning that would be appreciated.
To clean both the bags and our tips we use warm water and soap. Make sure you dry them completely afterward.
Hi Kathy, you can find them in our Amazon Shop HERE or linked in the recipe.
Sorry ,my last question about the flour. I seen it was all-purpose
No worries at all, I’m glad I could help 🙂
Is it self rising flour or all purpose flour?
We used all-purpose flour.
Is it possible to make the dough a day ahead and the next day bake?
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?
These bake up perfectly beautiful!
Quick questions:
•When you say cover lightly, what material do you suggest to use for covering? A tea-towel maybe?
•Also, I typically place a slice of bread in with cookies when storing. Should I do the same for the cream puff shells?
Hi Lisa, you can store them in a container and cover them with saran wrap or foil. This recipe doesn’t require an air-tight container.
We tried today and it turned out really good.Very happy with it👍
I’m glad you’re satisfied! Thanks for your good feedback.
We tried today and it turned out really good.Very happy with it👍
That’s just awesome, Daksha!
I’m having trouble with the shells rising, not sure what I’m doing wrong
Hi Greg, I recommend reading through the recipe again and see the part Why do Cream Puffs Deflate?
What if I have salted butter only, do I still add the salt or omit it?
Hi Erika, salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for certain. If you try it, definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape and omit the added salt in the batter.
what if i have to make only 12 cream puffs!!
Hi Lamiz, you could cut the recipe down by sliding the serving size slider up or down. I hope that helps.
This recipe was AMAZING! It was super simple to make and so delicious! The recipe turned out great!
Awesome! Thank you, Isaac. I appreciate your great review and perfect feedback.
My cream puffs came out flat 🙁 I used a convection oven but switched off the fan – I’ve read somewhere that I should always reduce the temperature by 20 – 25c from the temperature stated in most recipes, if using a convection oven. Wondering if this could be the problem, as in the oven was too hot?
I follow everything stated in the recipe except that I half the recipe to make 14 puffs. I also used fresh milk instead of whole milk. Can that be the culprit?
I’m pretty sure this recipe works perfectly as what everyone has commented here. So just trying to figure out what went wrong 🙁 thank you very much in advance for your advice, Natasha! I love all your recipes. Keep up the good work!
Hi Samantha, I suspect it has to do with the cooking method. This recipe hasn’t been tested in a convection oven so next time try in a regular conventional oven setting. I haven’t tried with fresh milk so I can’t speak to that but I think that should be ok.
Loved this recipe!
Hi Natasha, I love all you recipes, and I’m really looking forward to trying this one! But I’m not sure if I have a convection oven or not, is that something that matters a lot for this recipe? Would it affect the baking temparature?
Hi Audri, I use a conventional oven for all of my baking unless I am using an air fryer. I haven’t tested this in convection so I can’t say for sure if it will work and rise properly. Typically with a convection oven, you would want to reduce the temperature by 25 degrees F.
My sister and I just made two baches . And threy came out great!! Thanks for the recipe
You’re very much welcome, Lucy. Thank you for sharing your good feedback with us!
Just tried this recipe to make cream puffs for the first time and they came out GREAT. Thank you 🙂 Can’t wait to share them with my friends and family.
Hello Alyssa, so great to hear that it came out perfect. Thank you for sharing that with us!
Hi Natasha. Me again. I just wanted to let you know that I made this recipe for our family. We ate the puffs on Christmas and they loved it. I used your fun raspberry idea along with a chocolate chip under the berry. Very delicious.
I’m so happy to hear that! Thank you for sharing your great review, Jason!
Pretty easy for my first time and delicious at that! I’d add a pic but I don’t see that option.
I’m so glad you enjoyed that, Rita! You can add your photo to social media – FB or IG and hashtag: #natashaskitchen so we can see your image.
Hi Natasha. These look amazing and I’m going to try them out just a question can you make just the choux pastry a day before and do you need to keep them in the fridge or can you keep it outside in an airtight box
Hi Nida, You can make the dough ahead, put the dough in a pastry bag or a ziploc bag and refrigerate for up to 2 days.
Great! Easy,tasty,bite size,added tbspn of cinnamon to filing Perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made cream puffs for the first time using this recipe. They turned out perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
love this cream puff and your recipe is the best homemade is the always the beat
Thank you so much!
I made these this evening for my hubby’s b-day (he is a Christmas baby). They turned out amazingly. I have never made a choux pastry before, so I was a bit nervous. I was a bit confused when you specified in the directions to make sure the flour is measured the ‘correct way’, but I couldn’t find where the ‘correct way’ was explained. Perhaps it may be helpful to explain your preferred way to measure flour in the recipe (I couldn’t find what you meant in your directions)? I looked up the weight in grams of a cup of flour to make sure I had the right amount and went from there, since otherwise I didn’t know if I should sift then measure or measure then sift, based on the recipe. I also made the mistake of starting with my oven using the convection feature ( I never know when to use this feature), but I turned this off when I switched oven temps, because the tops had browned too much by then. Overall, I think this recipe was spot on and they turned out great!! I will use again!
Thanks for sharing that with us, Jessie, and noted your feedback. Please take note too that our new recipes have gram conversion already. If you are at the recipe click Jump to recipe and click Metric to convert it.
I absolutely love your recipes from your meatloaf to ur cream puffs! I’ve used many of your recipes many times and I just love them and will always use them! Thank you so much. 💕
That makes me so happy, Krystal. Thank you for trusting my recipes and I hope you will love all the recipes that you will try!
Can I substitute the whole milk for skim milk?
Hi, I always make this with whole milk and I’ve never tested it with skim. Some readers have reported using 2% with great results. If you experiment, let me know how it goes. One reader did report that their dough was too runny with 1% so if you try it, I would keep it on the stove an extra 30 seconds to let some of the extra steam escape.
hi Natasha i’m wondering if you put the cream in before or after you refrigerate them
Hi Amy, we freeze or refrigerate the filled puffs. The shells alone we leave out in an airtight container. I recommend reading through the recipe notes especially the section titled: “Can I Store the Cream Puffs Before Filling?” & “Can I Freeze Cream Puffs?”
I love the way you instruct your recipes. I learn so much from you and appreciate your blog very much!
Thank you!🙏
I’m so inspired reading your review. Thank you!
Awesome. Pure awesomeness. I made half the recipe, and it was swiped by my family, myself included. I ate three in one go, so I’m definitely making this again. Nice job Natasha! I can always count on you for the best recipes.
That’s so great! It sounds like you have a new favorite!
Natasha, first off… love you!
Now my question.. how can I make this a coffee cream puff? I’m sure I could add coffee or instant powder to the cream but I don’t know how much and if anything else would change within the recipe?! HELP!😊
Hi Bernadette, I haven’t tested that to advise but my best bet would be to add the flavor to the cream.
Hello, love all your recipes.. what do you suggest to use as egg substitute?
Great to hear that, Sus. Regarding eggs, I have not tried any other substitute for eggs as that is what worked for this recipe. If you do an experiment, please share with us how it goes.
I tried this for the first time and it worked! This recipe is awesome thank you for the detailed pictures and video! Helps alot!
You’re welcome! I’m so happy you enjoyed it!
Natasha, You Rock! This is my go-to recipe for choux pastry dessert 🙂 Thank U heaps for the AWESOME recipe 🙂
You are awesome! It is my pleasure to share this recipe, thank you for your excellent review!
Love your recipes…
Thank you and I’m glad to hear that!
My Mother made small puffs and filled them with tuna salad, chicken salad for one bite appetizers.
Thank you so much for sharing that with me!
I love your blog. I have made your Dutch apple pie and everyone things I am a baker extraordinar! Finally. It is so wonderful that you would share these recipes. Thank you. Marilyn
Nice one! I hope you will love all the other recipes from my website.
Can I use a toaster over to bake these? If so, are there any special instructions?
Hi Mandy, I have not tried this in a toaster oven to advise. I imagine some adjustments may need to be made to time and temperature.
Most recipes I have viewed and read do not include half a cup of milk. In your recipe it includes half a cup of milk. What does that do to the cream puffs? Also I have seen cream puffs with a clear crystal like top, how do I achieve that?
Hi Shar, we have had really good results using this method so we haven’t experimented.
For these puffs, what can you suggest for a thanksgiving theme? Can I do the temp and time on one temp? How long can they stay out on a dessert table?
Hi Shar, I haven’t experimented with any Autumn flavors but if you try it, let me know. They keep un-filled for longer and it works best if they are enjoyed the same day they are assembled. You can assemble in the morning and serve in the evening but be sure to keep them covered and refrigerated and make certain that the frosting is thick and fluffy (not overly soft, or it will ooze out).
Hi Natasha, if I want to make more of these puffs, would you recommend doing two different batches or can I just double the recipe?
Thanks in advance for your advice!
Hi Alisha, I would make two different batches. I haven’t tried doubling the entire recipe to advise.
Hello Natasha … I love all your cooking recipes and I try making almost all of them ..
So recently I tried making the cream puffs but the base tends to stick to the parchment paper ? Please help ..
Hi Keke, make sure the oven is fully preheated and be sure to use parchment paper and not wax paper. A silpat liner would also work.
Thanks for the cream puff recipe. My favorite. Your video is awesome. Enjoy your presentation very much.
Thank you for that wonderful compliment! I’m so glad you enjoyed it!
A perfectly delicious cream puff recipe. I ended up making mine a little larger than 2”, but baked them for the recommended time for larger puffs. I should have given them a few minutes more as a couple of them collapsed, but that was my fault for not checking them first. Most of them turned out just right and even the ones that needed a couple extra minutes didn’t go to waste. Nobody noticed as I filled them with chocolate mousse and whipped cream. They were so scrumptious. Thank you for such a fabulous video tutorial. I appreciate all the attention to detail.
I’m glad that the cream puffs were still a success! Thank you for sharing that with, I’m sure your next batch will already be perfect!
Made these today because I had some left over Coconut Cream Pastry Cream and thought it would be fun to have some Coconut Cream – Cream Puffs. OMG, they were heavenly!!! Will definitely make these again.
I have a very old oven so my cooking time was very different. Mine was 10 minutes at 425 degrees and 5 minutes at 325. They were pure perfection!
Thanks for such a great recipe!
Nancy
You’re welcome, Nancy! I’m happy you like that!
The recipe is delicious. My first tray rose really well but my second tray didn’t rise. Not sure what went wrong as it was from the same batch. Should I have put the batter in the fridge while waiting for the first tray to cook?
Hi Donna, that could be the culprit. Also, piping the puffs too big may result in them deflate.
These are delicious. My kids enjoyed them… and mom might have had some too.
The next recipe to try will be the eclairs.
I’m so happy you enjoyed that. Thank you for sharing that with us Liz!
I’ve spent a few days looking at multiple cream puff recipes before finally deciding on yours! I’ve never made cream puffs before but this recipe was easy to follow and they came out perfect!! Very delicious and not overly sweet! Thank you for the amazing recipe!
Great job, Shelly! I’m so glad that it was successful and that you loved these cream puffs. Thanks for trying out this recipe!
Hi natasha it is saleemah and i love all your recipes and and good luck!!!!!!!!!!!!!!!!!
Thank you so much!
Hello! So I was just wondering when you brought the temperature down did you take it out of the oven and waited for a few minutes before putting it back in or did you just leave it in? And do you know why my dough is not rising? because it turned out burnt on the bottom and it was flat even though I never opened the oven when it was baking. Pls respond and thank you !
Hi Ani, I did not remove them from the oven. It sounds like your oven temperature might be too high. Make sure you are not baking on convection mode.
Oh. It was not on convection mode because my oven is like old without buttons so it doesn’t have settings only the temperatures.
My oven is old so it doesn’t have buttons or settings to it. It only has the temperatures.
Hi. Can I use almond flour or a gluten free all purpose flour?
Hi Corrina, I haven’t tested that with almond/ gluten free flour to advise. If you experiment please let us know how you like that.
Natasha your recipes are great. You cover all points that any new beginner needs to know like i am.
love all you share.
Thank you for your good comments, we appreciate it!
You are such a delight to watch! I particularly enjoyed when you stuffed your mouth with a cream puff afterwards. You seem to genuinely, sincerely enjoy what you made. I’ve made cream puffs before and I know the delight of them but just to watch you eat them, you’re awesome. Just watching you make them is fun, you are quite the performer. I will subscribe to your videos just because you are so much fun to watch. Good job!
Hello Paula, thank you so much for your good comments and observation. Yes, I genuinely love cooking and eating of course and I love it when I receive good feedback like this message from you. Thank you!