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.
This post may contain affiliate links. Read my disclosure policy.
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
Made your recipe
Not bad for first attempt
Forgot to mix dough for 1 minute before adding eggs so batter was probably too warm
End result they were a little doughy in some centres but still very enjoyable to eat.
Yummy!
I’m glad it still turned out, Irene! I hope you try these again soon!
Hi Natasha-
Curious about how the whipped cream holds in the puffs when frozen. Do they not get soggy when they thaw?
Love this easy recipe. I may try filling with pastry cream rather than whipped cream so they will freeze better. I’m worried about the whipped cream.
Thanks,
Paula
Hi Paula, we freeze or refrigerate the filled puffs for up to a couple of days. The shells alone we leave out in an airtight container. I recommend reading through the recipe notes, especially the section titled: “Can I Store the Cream Puffs Before Filling?” & “Can I Freeze Cream Puffs?” I hope that helps.
Can you stuffed them with chocolate? I am a chocolate lover from one end to the other! LOL
Hi Beth! Yes, there are many fillings you can use to fill cream puffs. I don’t have a specific recipe for the chocolate filling though.
These are very good ! I am just wondering could I make the dough 1 day in advance?
Hi Jessica! I have not tested that. I think you could (based on a quick google search). Let us know if you experiment with it. Also- see my notes above about making the shells in advance.
Hi Natasha
Can this filling be used with the filling that is used in the cream horns?
Hi Sandy! You can use this filling in cream horns, you cam also use the cream horn filling in the cream puffs. I hope that answers your question.
Hi Natasha!
Do you have a cream horn cream recipe? Looking for something that may hold up better and possibly be a little thicker.
Hi Kat! I sure do! You can find my Cream Horn recipe HERE.
Hi Natasha!
Do you have a cream horn cream recipe?
Looking for something that may hold up better and possibly be a little thicker.
Hi Kat! Yes, you can use the search bar above and look for my cream horn recipe.
These baked up beautifully even with my convectional oven that I have never been able to master. These cream puffs were a hit. I don’t know how you did it Natasha, but I finally enjoy cooking and baking! Thank you for your delicious recipes!
Thank you, Rhonda! I’m so glad to hear that. I appreciate the feedback.
Oh boy, I’m nervous. I’m making these for my husband and his sister who love to cook and bake. Any tips for convectional ovens? Lower the temp? Cook shorter? Is this something you have addressed?
Hi Rhonda! No, I have not made this in a convection oven to advise. Please let us know if you experiment.
Hi Natasha, I baked these following your instructions and made no ingredient replacements. After baking them at 425 for 10 minutes, and then without opening the oven, I baked them at 375 for 25 the puffs still seemed pale so I baked them for a further 5 minutes. However, when I cut them open it was very underbaked (almost raw) on the inside. I don’t know what went wrong. I tried this recipe in two different ovens with the same results.
Hi Live, I would check your oven to ensure it’s calibrated to the correct temperature using regular bake mode.
I’ve used this recipe for ages and I always look for others… why I’m not sure because i always end up back here. I was wondering what you thought about taking your filling which is basically whipped cream and folding it into vanilla pudding? I’m trying to mimic the true Italian cream puffs but cheat a little?
Hi Marie! I think it could work. Let us know if you experiment.
make a double batch, i use second batch, after cooked and cooled. cut off top fill with homemade chicken salad put cap back on. i’ve made thede for years and taken to my work. delish.
Thank you so much for sharing that with me, Diane!
Just finished putting these cream puffs together with my grandson. They turned out *mostly* perfect and I will definitely make them again. They’ll be absolutely perfect next time! Thank you for making choux pastry a much less daunting activity.
Hi Laurie! How fun to make these with the grandchildren. I’m glad you loved the recipe. Thank you for sharing.
Love this recipe! I make them a bit bigger and fill with ice cream. I serve with homemade fudge sauce and whipped cream. YUM! I have tried in convection oven and do not recommend. It was like a puff cyclone in there – they blew around and got too brown – LOL!
Hi Debra! Those sound amazing. Thank you so much for taking the time to share your experience with the recipe!
Why haven’t you got a cooking show you have such great recipes I always look for yours anytime I want to make something hope to see you with your own show soon
You’re so nice! Thank you for that compliment, Judy!
Hi Natasha,
I tried this recipe many time and I’m not sure what’s going on , but every time I bake my choux pastry IT always deflates. I have no idea whats going on, i have tried measuring the eggs, making sure not to open the oven and much more! Do have any ideas or tips for me?
Hi Serene, see my notes above for “Why do Cream Puffs Deflate?” It could be different reasons.
Also, be sure to let your oven fully preheat beforehand. I recommend using an internal oven thermometer to ensure it reaches the right temperature before you start baking them. I hope that helps.
Okay thanks, I will try these again and i’m sure they will work out this time!
this recipe is a keeper i loved it so much they taste amazing,and i love the fact that you can make them ahead thank’s for a great recipe!!
Hi Sophia! You’re so very welcome. Thank you for your feedback.
Oh my goodness! These were AMAZING! I thought making cream puffs was going to be way too difficult for me but thanks to your recipe they came out phenomenal. I can’t wait to try more of your recipes. Thanks Natasha. Glory to Ukraine!!!!!”
Hi Lisa! Thank you for trying my recipe! They really are so easy to make. Thank you for sharing.
Hello.
How would you go about making and storing them the day before ?
Hi Angela! See my notes above in the blog post for make-ahead recommendations and tips.
Light and wonderful! Great video that I watched again even after making them.Just to reinforce the procedure Because i’m making them again! Thank you for the recipe and video!
You’re very welcome! Thanks for trying it out and I hope you’ll love all the recipes that you will try.
question! can I refrigerate the dough overnight? and if so should I do it with the eggs or without the eggs added?
Hi Jim! I believe it can be refrigerated but I have not tested it myself.
these where so good!! they were a success the first try, this recipe is for sure a keeper!!
Hi Sophia! That’s great to hear. Thank you.
OMG!!! These are trouble. So delicious. First attempt was a success. Mine did bake much faster so keep an eye on them.
I’m so glad you loved them, Donna! They really are addicting!