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
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.