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
My mother used to make the cream puff dough all on the stove and putting in the eggs. Is this not possible anymore?
Hi Lynn. I’m not familiar with that recipe/method. The eggs in this recipe should not be added to hot dough or it can cook the eggs, which we do not want to happen.
Mine cr puffs are really runny when I add my eggs one ata time am I supposed to cool the dough first before I add my eggs and when I cook them they don’t rise
Hi Patsy! Yes, the dough needs to be cooled down. Be sure to use large eggs and not extra large eggs. I’ve had good success with the amount of eggs here. There are several factors that can cause them not to rise. If your batter does not have the same consistency as mine in the video then that’s where I would start. I would watch the video again to see where your process may have been different.
Be sure to watch my tutorial on How to measure ingredients here. I also recommend investing in an Internal oven thermometer (Amazon affiliate link) to ensure your oven is heating correctly.
See my note in the blog above for “reasons why cream puffs deflate.” This will also help address why they don’t rise. This recipe is written for a conventional oven (regular bake mode). I hope that helps.
Hi Natasha , it was a joy to get your cookbook in my kitchen. I didn’t see your Cream Puffs in your book or the delicious recipe for your meatloaf though . Maybe that means you will be putting together another cookbook .. hint ..hint . Thank you for the great recipes . Blessings Ginger
I’m glad you’re enjoying my cookbook! Hopefully in the future! Thank you so much for your love and support
These are the absolute BEST!!!😋 half of mine were eaten by the time they were all filled!😉 +you can eat so many of these because they are so light and fluffy!! I ❤️ them
Came out great. My husband and neighbors daughter requested, actually begged for their March birthdays.
Just one question or 2.
Do u need to rewhip whipped cream after refrigerating? Or can u store in piping bag in zip lock.
Unfilled puffs can be reheated in oven or toaster oven?
Happy birthday to both of them! Yes, you can rewhip whipped cream if it has become slightly liquid or lost its stiffness. However, it’s important to do so carefully to avoid over-whipping, which could turn the cream into butter.
This is my go to cream puff recipe. Reliable and simple, like many of your other recipes I’ve made, Natasha! I fill them as I serve them rather than pre-filling all of them because I’m worried they’d get soggy. Thanks for sharing this family favorite!
You’re very welcome! I’m so happy you all enjoyed it, Joni!
Natasha I just finished making 2 trays of your cream puffs and they are amazing. I read a lot of the comments before I made them and I bet all the problems that people face are because they open the oven to take a quick look. I did what you said in the instructions and mine turned out perfect. Thanks again for another great recipe. I am filling some with boston cream, whipping cream and chocolate mouse.
Hi Paul, thanks a lot for sharing that with us. I’m glad that your turned out so well! That could be the case for others, thanks for the tip!
I made the cream puffs but they didn’t come out right, I followed the recipe. My husband made them tonight and added some milk to thin out the dough and a pinch of baking soda to help them rise but it wasn’t enough. Any suggestions
Hi Mary! The dough shouldn’t be too thick (see the video for how the consistency looked). Did you measure your flour correctly? You should not need to use milk to thin it out. Please watch my tutorial on How to measure ingredients to help.
The oven should be fully preheated before you start to bake them. I highly encourage getting an In oven thermometer (Amazon affiliate link) to know when it’s reached the desired temp. It’s important not to open the oven during the baking process, the drop in temperature can affect the way they bake. If you pipe them larger, the will take longer to bake. Also- be sure to allow enough room for air flow, don’t overcrowd the pan. I used a conventional oven, on regular bake mode. I hope that helps.
Hello Mary, My dough was also a bit thick as my eggs were smaller, however beating an egg and adding a few teaspoons helped. The key is to add very little at a time. The choux pastry may also be stiff if the dough has been cooked for too long. This can also cause it to not rise. Also as Natasha mentioned, make sure the ingredients were measured properly.
Hope this helps!
Could I freeze it after piping the frosting, to make it taste like the one store bought? And how about thawing? Thanks in advance
Hi Emily, 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.
What can I use to substitute the butter as well as the heavy whipping cream?
Hi Nicole, I haven’t tested that with a dairy-free substitute to advise. If you experiment, please let us know how you like that.
Do we have to use Whole milk or will soy milk. Or low fat milk work?
I haven’t tested that with soy/gluten-free flour or dairy-free to advise. If you experiment, please let us know how you like that.
Hello Natasha! Can I use the cream cheese frosting instead of heavy whipped cream? Thank YOU!!!
Hi Irina, I haven’t tested that substitution to advise. If you an experiment, we’d love to know how it goes!
My first time ever to make Choux pastry. It worked out!!! My piping skills need some work but even the mutant shapes were tasty.
Hi Jen! Thank you for trying my recipe! I’m glad you enjoyed it!
I’ve made these in the past and they have turned beautifully. I want to put a craquelin crust on them. Do you have a craquelin recipe or would you recommend any changes to the baking times?
Hi April! I do not have a recipe for that.
I’m worried about adding flour to hot liquid..doesn’t that usually make lumps?
Hi Pam! Watch my process in the video to see the result. I hope you love this recipe.
I made it twice, 1st batch came out really oily and batter was not holding together. 2nd batch I let it cool down a little before I added the eggs a little better but it’s the puffing up.
What did II do wrong.?
Hi Hanna! It shouldn’t be oily and not holding together. I would look over the recipe to see if anything was measured incorrectly. Cooling it down before adding the eggs is very important. Also- be sure to use large eggs, not extra large eggs. This can throw off the ratio and make it more runny.
Lastly- I would highly encourage the use of an Internal over thermometer (Amazon affiliate link) to ensure your oven reaches the correct temperature before you start baking. If you pipe the cream puffs too large, or if they are too close together without room for air to circulate, they will have a hard time rising. Be sure to not open the oven during the making baking process, the change in temperature can cause them to deflate. I hope that helps!
Hi Natasha, I made the cream puffs by the book.
Please help me, my cream puff came out doughy and did not brown in the time indicated, what do I need to change or improve?
Hi Jahnny! Make sure the oven is fully preheated before you start to bake them. I highly encourage getting an In oven thermometer (Amazon affiliate link) to know when it’s reached the desired temp. It’s important not to open the oven during the baking process, the drop in temperature can affect the way they bake. Did you pipe them any larger? If they are larger, the will take longer to bake. Also- be sure to allow enough room for air flow, don’t overcrowd the pan. I used a conventional oven, on regular bake mode. I hope that helps.
Hi Natasha,
I don’t have a stainless steel sauce pan, will another type of pan work to make the Choux?
Hi Brenda, stainless steel works best but other types of pans may work.
these are by far the best thing i have ever tasted!!, the recipe was very easy to follow and my family adores them!! thank you so much natasha!
That’s just awesome! Thank you for sharing your wonderful review, Sophie!
Followed all the directions and my batter was not at all runny… just like a wetter ball of dough. Despite this I tried it out anyway and they came out pretty well! They are fluffyish but taste incredibly eggy. Solidly average and I guess what I was expecting for my first time making them. Not great but not bad either… we will see what the family thinks!
Hi Taylor! I’m sorry that was your experience. It sounds like the ratios are off. Possibly too much flour or not enough liquid. I would look over the recipe again to see if you missed anything. Watch my tutorial on How to measure ingredients . Often times people end up using up to 25% more flour by not measuring correctly. Eggs can also be different sizes, we used store-bought “large” eggs. I hope that helps for next time.