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’ve made these twice already. Each time turn out successful. I’ve looked at other recipes, your directions are very clear and it’s very easy to follow. Thanks!
Thanks, Katie. We appreciate your good comments and feedback.
Came out great, just the way my mother used to make them. I might experiment with making some of these a bit bigger and also putting a small bit of water in the oven to see if that enhances the browning. But honestly, they’re just fine per the recipe.
Sounds great! We’d also love to know how it turns out if you try that.
I’ve made these twice and both times they’ve turned out absolutely perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us, Katie!
Don’t know how there are so many 5 star reviews? I’m an avid baker. Tried this recipe twice and both failed to fully incorporate and get to a ribbon consistency(just stayed clumpy). Followed instructions to a T… disappointing. Going to try a new recipe that doesn’t include milk, maybe just too much fat when using high end/quality ingredients.
Hi Kate, I’m sorry it didn’t work out for you. Did you have the right size of ingredients (i.e. large eggs) and measure correctly? This is the same recipe we use for eclairs, churros and zeppole and haven’t had that issue but it may have to do with either overcooking the dough on the stove or not having the right proportion of wet to dry ingredients. I highly recommend watching the video to see where things may have gone wrong.
If I had social media, I’d post my FLAWLESS picture.
I had cheap bags from the dollar store, so it caused some hardships on my end… but the recipe was fantastic.
Hi Tamara! I’m glad you loved the recipe.
Just love your food great recipe can’t wait to try making. Will send photo too. Thank for all the time and effort you put into each one. We all appreciate you and hubby👍😋
Hi Terese! You’re very welcome. I would love to see a picture. You can tag me on Instagram or Facebook. #natashaskitchen
Hi! If I wanted to make super large cream puffs, about 2.5” in diameter and tall how would I adjust for the baking time?
Hi Olga! I have not tested that with the recipe to know how to adjust the time and temperature.
Devastated to say the least. I need these for tomorrow and it’s late at night (the only time I had available). I used my last stick of butter and my last 4 eggs. The dough was sooo greasy in the pan as if there was way too much butter. It never dried/released all the moisture/stuck to the bottom. I added some extra flour in a desperate attempt to try and absorb some more of the butter. It did end up looking a lot better finally so I took it to the mixer step. The 4 eggs did not make it a thin mix and instead it’s rubbery. I’ve done so much research on choux over the years, I know all of the steps and usual mistakes and this is the first time in my life that I’ve had a recipe not work out. So dang sad that I wasted so much time/food/money AND now I have nothing for tomorrow nor extra ingredients for anything else.
Hi Nony! I’m so sorry to hear that. As you can see in the video, the batter is not supposed to look that way. I wonder if maybe the proportions of liquid to dry ingredients were off. This is the same batter we use to make eclairs, zeppole, and churros, we have used it for years and have had great results. Did you by chance use extra large eggs instead of large ones? It can make a difference. Also, check to see if your stick of butter is 1/2 a cup (8TBS). I hope you’ll try again in the future. Be sure to watch my tutorial on how to measure ingredients as this will help and show you the process that I take.
4 eggs are not all the same in size. My first attempt I learned the hard way and the dough was to loose. Try whisking the 4 eggs and slowly add a little at a time in 5 adds. I usually wind up hold back a tbsp or a bit more to achieve the right consistency. Worked like a charm. Thanks, taste like Mom used to make.
A+++ Absolutely delicious… Turned out perfectly!!!
I have also made these with a French Butter Cream for the center, which was decadent and delightful.
Thank you for a wonderful video and recipe.
You’re very welcome! So glad you enjoyed the recipe.
DELICIOUS!!!!!!! It tasted like biting into a cloud, so poofy and velvety texture, not too sweet, airy, and so light! This recipe is dangerous, im going to get fat!
I’m so glad, Marina! Thank you for the feedback.
Can I double the recipe so I don’t have to make it twice. I practiced and made these the other day and shared with friends. They turned out perfect. Family coming tomorrow so I need to make a lot.
Hi Carol! Yes, you can double it. So glad you love the recipe.
Made these once and they came out great! (I mistakenly put a tip in my piping bag so I ended up making mini puffs though lol)
I’m planning to make again this weekend for 2 parties, What is the best way to store the cream if not using it all at once?
Hi Isaiah, 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.
Beautifully easy recipe, I dipped the tops in chocolate before filling with cream – DELICIOUS!
Wonderful and delicious! I’m glad you enjoyed our Cream Puffs Recipe a lot!
I made the Cream Puffs today! I used Strawberries instead. Oh my goodness they were so easy to make and they are Delicious!!
My husband loved them too!
That sounds delicious, Gayle! Thank you for sharing. I’m glad you loved the recipe.
love these 😁 only issue I had was the whipped cream kept melting so I had to use I different recipe for that that had a stabilizer in it. other then that these are amazing
🥰
Thank you for the feedback. Glad you enjoyed the Choux pastry.
The cream puffs turned out excellent after they were done baking it turned off the oven and left them sit for 45 minutes in the oven so they could finish drying.
Hi Karen! I’m glad you loved the recipe. Thank you for the feedback.
Did this one today 4/16/23 as a lift snack and we absolutely loved them. We used strawberries to place in the center. Thank you for sharing. Will look for more treats from you!!!!!
It’s my pleasure and we’re glad that it was a huge hit!
Did this one today 4/16/23 as a lift snack and we absolutely loved them. We used strawberries to place in the center. Thank you for sharing. Will look for more treats from you!!!!!
You’re welcome! I hope you’ll enjoy all the recipes that you will try from my website and channel.
Omg I made these tonight and they were a hit ❤️❤️❤️Everyone loved it Thank You so much for such a great and easy recipe. I never thought it was so easy to make. Can’t thank you enough ❤️❤️❤️
You’re welcome, Amina. So happy to see that you loved it!
love your recipes Natasha ..they are always a delicious idea..In fast Im making your cream puffs for Easter.I always used my mom’s but I decided to try yours. You describe every thing so throughly . you can’t go wrong.In my family your name comes up every time we use your recipes.”thats Natashas”
Hi Marg! I’m so glad to hear that. Thank you for sharing. Happy Easter!