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 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!