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.
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Homebaked pastries are the closest thing to getting them freshly baked from a Parisian Bakery! My husband and I finally went to Paris in 2024, and we sure enjoyed visiting French Patisseries (a bakery that specializes in pastries and sweets).
I just love re-creating classic French pastries like Eclairs, Croissants, Scones, and, of course, these Cream Puffs, which are surprisingly simple to make.
Watch How to Make Cream Puffs
Homemade cream puffs are the ultimate treat. Watch the video tutorial, and you’ll 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. There are so many varieties!
Cream Puff Recipe
Cream puffs are an iconic and well-loved pastry found in French bakeries, but they are surprisingly easy to master at home. The pastry, also called pâte à choux dough, requires simple, inexpensive ingredients (milk, water, butter, sugar, salt, flour, and eggs), and it takes about one hour of your time from start to finish.
If you have made my 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. We use an easy sweetened whipped cream filling, but you can also make Pastry Cream to fill the centers if you want a more traditional filling.
Tools to Make Cream Puffs
You’ll be happy to know that you can make cream puffs with 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
- Zeppole – an Italian donut
- Cinnamon Sugar Donuts – a family favorite in my Cookbook
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
Pro Tip:
If making larger, 2″ wide cream puffs, you will get 18 puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).
How do I know when Cream Puffs are Done?
The color is the best indicator of doneness 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 for another 2 minutes.
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, 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.
More Classic Desserts to Try
The French are known for their incredible dessert and pastries. These Parisian desserts are simple and will make you feel like a pro!
- Charlotte Cake
- Almond Cake
- Creme Brulee
- Cranberry Orange Scones
- Strawberry Scones
- Raspberry Macarons
- Crepe Cake
Cream Puffs Recipe
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 large eggs, 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:
- 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 Filling for Cream Puffs:
- 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
Nutrition Per Serving
Filed Under
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!
Didnt turn out great. It was runny and watery. We followed your recipe. When we watched your video and it appears you only used 4 tbsp butter.
Hi Jen, the video states 8 Tbsp and shows 8 Tbsp stick of butter in the saucepan. Maybe you misunderstood, but 8 Tbsp of butter is correct which is both in the written recipe and in the video. Make sure to keep it on the stove for the correct amount of time to get rid of the excess steam and moisture. Also check out our video on how to measure ingredients to see if something was mis-measured? The batter should never be watery or runny at any point in the process. I’m not sure what else could have gone wrong. I hope that helps.
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.