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.

Cream Puffs filled with cream on cutting board dusted with powdered sugar and garnished with raspberries

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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!

Choux Pastry shells filled with cream and raspberries

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.

Ingredients for cream puffs recipe

Tools to Make Cream Puffs

You’ll be happy to know that you can make cream puffs with basic kitchen tools:

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
Up Close Cream puff filled with whipped cream

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.

Cream puffs before and after baking

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.

Stacked cream puffs ready for freezing

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!

Cream Puffs Recipe

4.97 from 527 votes
Cream Puffs filled with cream and dusted with sugar
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough. 
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 28 cream puffs

Ingredients for Choux Pastry:

Ingredients for Cream Filling and 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

*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. 

Nutrition Per Serving

125kcal Calories6g Carbs1g Protein10g Fat6g Saturated Fat55mg Cholesterol38mg Sodium34mg Potassium2g Sugar390IU Vitamin A0.7mg Vitamin C22mg Calcium0.3mg Iron
Nutrition Facts
Cream Puffs Recipe
Amount per Serving
Calories
125
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
55
mg
18
%
Sodium
 
38
mg
2
%
Potassium
 
34
mg
1
%
Carbohydrates
 
6
g
2
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
390
IU
8
%
Vitamin C
 
0.7
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: cream puffs
Skill Level: Medium
Cost to Make: $
Calories: 125
Natasha's Kitchen Cookbook
4.97 from 527 votes (331 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Pia
    January 2, 2023

    I can almost cry from relief and excitement. They turned out wonderful. I’m so happy I found your recipe. Thank you

    Reply

    • NatashasKitchen.com
      January 2, 2023

      Aww, that’s great, Pia! Thank you for trying my recipe. I’m so glad it turned out for you.

      Reply

  • Maggie
    December 29, 2022

    These came out perfect and they sure were loved by all. Made these sweet treats 2 days after Xmas. Thank you for your recipe

    Reply

    • Natasha's Kitchen
      December 29, 2022

      You are very welcome! Great to hear that you liked it!

      Reply

  • Anna O
    December 29, 2022

    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?

    Reply

    • NatashasKitchen.com
      December 29, 2022

      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.

      Reply

  • dcs
    December 27, 2022

    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!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      I’m so glad you loved them! Thanks for trying my recipe. 🙂

      Reply

  • Michelle
    December 24, 2022

    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 ?

    Reply

    • NatashasKitchen.com
      December 24, 2022

      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.

      Reply

  • Gunasundari
    December 23, 2022

    Hi i followed your exact method but after adding the 4th egg the dough became runny.What went wrong?

    Reply

    • Natashas Kitchen
      December 23, 2022

      Hi! Are you sure you’re using large and not extra-large eggs?

      Reply

  • Addie
    December 23, 2022

    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.

    Reply

    • NatashasKitchen.com
      December 23, 2022

      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.

      Reply

  • Charlotte
    December 10, 2022

    Natasha,
    I am making these again and I was wondering if you could use organic milk instead of whole milk? Thank you

    Reply

    • Natashas Kitchen
      December 10, 2022

      Hi Charlotte, organic whole milk should work great!

      Reply

  • Charlotte
    December 6, 2022

    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.

    Reply

    • NatashasKitchen.com
      December 6, 2022

      Thank you for the love and support, Charlotte! I’m so glad you love my recipes.

      Reply

  • Sanem
    November 23, 2022

    Hi Natasha,
    I am in love with cream puffs that I made today. Thank you so much 💓 for the perfect recipe.

    Reply

    • NatashasKitchen.com
      November 23, 2022

      You’re welcome! I’m glad you love them.

      Reply

  • Erika R.
    November 21, 2022

    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!

    Reply

    • NatashasKitchen.com
      November 21, 2022

      You’re welcome, Erika! Thank you for the review.

      Reply

  • Mahesh
    October 27, 2022

    I love your cream puffs Natasha!

    They look extraordinary.

    Yummmy!!!

    Reply

    • Natasha's Kitchen
      October 27, 2022

      Glad you love them!

      Reply

  • Kristine
    October 24, 2022

    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!

    Reply

    • Natashas Kitchen
      October 28, 2022

      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!

      Reply

  • Nicolette
    September 23, 2022

    Hi Natasha, thank you for this recipe! Can I use reduced fat 2% milk instead of whole milk?
    Thanks you

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Nicolette. That should be fine. One of my readers reported good results using this.

      Reply

  • Carmella hill
    September 13, 2022

    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

    Reply

    • NatashasKitchen.com
      September 13, 2022

      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.

      Reply

  • Camille
    September 6, 2022

    I was wondering if I could use margarine instead of butter in the Choux pastery

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Hi Camille, I haven’t tested that with margarine to advise. If you experiment, please let us know how you like that.

      Reply

  • Isaac
    September 4, 2022

    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.

    Reply

    • Natasha's Kitchen
      September 4, 2022

      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!

      Reply

    • Ricci Smith
      September 10, 2022

      The trick for that is make sure there is no moisture beads on them at all when u take them out. Perfectly dry.

      Reply

  • Debra aufiero
    August 28, 2022

    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

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Debra, thank you for your good comments and feedback. I imagine that will work!

      Reply

  • Karlee
    August 3, 2022

    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?

    Reply

    • NatashasKitchen.com
      August 3, 2022

      Hi Karlee! Yes, you can double the batch. 🙂

      Reply

  • Amanda
    July 28, 2022

    Considering making this for a reception at my church. Would these stay good sitting out at room temp. for a few hours?

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Hi Amanda, I imagine that would be fine. Please let us know how it goes if you try that.

      Reply

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