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.
I can almost cry from relief and excitement. They turned out wonderful. I’m so happy I found your recipe. Thank you
Aww, that’s great, Pia! Thank you for trying my recipe. I’m so glad it turned out for you.
These came out perfect and they sure were loved by all. Made these sweet treats 2 days after Xmas. Thank you for your recipe
You are very welcome! Great to hear that you liked it!
Hi! These turned out so amazing!! Anyone who tried them said they were delicious.
I just had one problem, I put 4 large eggs and it was way too thick, I ended up putting another egg and it made it a little better but didn’t wanna risk adding a 6th egg., Do you know why the dough might not be runny enough like yours?
Hi Anna! I’m glad you loved them. Did you use large eggs? If the dough was too thick, it could be that you used too much flour. Watch my tutorial on how to measure flour HERE. I hope that helps.
This was my first ever attempt at cream puffs and I was amazed with this dough recipe! It worked exactly as it should and was delicious, delicate, and tasted professional. I subbed in honey for sugar, and it worked well. Mine were done in 18 minutes and were a huge hit. Thank you so much!
I’m so glad you loved them! Thanks for trying my recipe. 🙂
Hello my name is Michelle I love your cream puffs they were amazing me and my daughter were just wondering if you ever made eggnog cream puffs ?
Hi Michelle! Thank you for trying my recipe. I’m glad you loved them. I have not experimented with eggnog flavor but they sound amazing.
Hi i followed your exact method but after adding the 4th egg the dough became runny.What went wrong?
Hi! Are you sure you’re using large and not extra-large eggs?
Hello! I was just wondering if there’s anyway I could substitute the heavy whipping cream with heavy cream? Heavy cream is all I can find at this time.
Hi Addie! They should be the exact same thing. Because of branding, they can be labeled differently. Heavy cream must contain at least 36 percent milk fat so that is how you’ll know.
Natasha,
I am making these again and I was wondering if you could use organic milk instead of whole milk? Thank you
Hi Charlotte, organic whole milk should work great!
I love your website so much and I think all of your recipes turn out delicious. I even used this recipe and these were the star snacks at my birthday party. All of my friends loved them so much. You have a great website.
Thank you for the love and support, Charlotte! I’m so glad you love my recipes.
Hi Natasha,
I am in love with cream puffs that I made today. Thank you so much 💓 for the perfect recipe.
You’re welcome! I’m glad you love them.
I just used this recipe today for the first time. Holy Moly! These cream puffs are sooo good. I am very surprised and pleased with how simple this recipe was to make. Thank you so much!
You’re welcome, Erika! Thank you for the review.
I love your cream puffs Natasha!
They look extraordinary.
Yummmy!!!
Glad you love them!
I have made cream puffs from this recipe many times and they have come out perfectly. I have even been successful using Namaste Gluten Free Floure (although not as pretty, very delicious) Recently, I have had issues with them and I seem to remember the recipe differently. Was the amount of butter in the recipe changed? I seem to remember it as 6 ounces. I think this might be my issue.
Thank you!
Hi Kristine, We have not updated this recipe! If we do, we usually repost and add a note to it. I wonder if gluten-free flour may be the culprit. I hope you try it again soon, and it turns out great!
Hi Natasha, thank you for this recipe! Can I use reduced fat 2% milk instead of whole milk?
Thanks you
Hi Nicolette. That should be fine. One of my readers reported good results using this.
I made the cream puffs, baked at 425 for ten minutes, didn’t open the oven, put my oven down to 325, baked another 15 minutes because when I looked at them they were pretty brown so I took them out. My husband is going to check the oven temperature before I do them again. Maybe something I wrong with my oven. Or, do you think that they were still cooking at the higher temperature before reaching the 325? I don’t know. They were still soft, but kinda burnt. Would appreciate any suggestions. I was planning on making these for a party on the 20th. Thank you!
Carm
Hi Carmella! It sounds like a temperature problem. I highly recommend using an internal oven thermometer to check and see how your oven heats. You may need to make some adjustments. Be sure the oven is fully preheated before putting them in to bake and that is correct, do not open the oven door. The temperature changes can hinder this. I hope this helps.
I was wondering if I could use margarine instead of butter in the Choux pastery
Hi Camille, I haven’t tested that with margarine to advise. If you experiment, please let us know how you like that.
The cream puffs tasted great! Although my cream puffs just keep deflating and I cooked them longer, and made them smaller but nothing seemed to work. Hopefully it works next time.
Thank you for your comments and feedback. I have given some tips in this portion of the recipe “Why do Cream Puffs Deflate?” Hope that helps for next time!
The trick for that is make sure there is no moisture beads on them at all when u take them out. Perfectly dry.
Hi, good recipe. Love the fact that you put together a video, very helpful. My puffs came out somewhat uneven. Is it possible to use a small/medium ice cream scooper? Thanks debra
Hi Debra, thank you for your good comments and feedback. I imagine that will work!
Hi I was wondering if this recipe would still work just doubling the batch? Or is it one that should be made one batch at a time?
Hi Karlee! Yes, you can double the batch. 🙂
Considering making this for a reception at my church. Would these stay good sitting out at room temp. for a few hours?
Hi Amanda, I imagine that would be fine. Please let us know how it goes if you try that.