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
These were so easy to make and they turned out perfect! The puffs baked perfect, were hollow inside, and had the perfect pastry crunch outside. The filling is simply whipped cream so it can be personalized to your liking. The next time I make these I will add a small amount of white chocolate to the cream to give it a slight stiffness. Excellent dessert!
My dough is much thicker than yours in your video, I was unable to get the dough to pipe into the desired width. I tried twice w/o success. I tried adding additional liquid on second attempt but it didn’t help. A bit exasperated, not sure what i could be doing wrong. Any helpful hints greatly appreciated! Thank you!
Hi Kevin! Sorry to hear that you’re having difficulty getting the right consistency. My first guess would be that you’re likely using too much flour. Don’t scoop it out of the container/bag with your measuring cup. Watch my
tutorial on How to Measure Ingredients (Wet and Dry) VIDEOhere.
Hi Natasha, this is my first time making these cream puffs & my question is this….my oven doesn’t have the capacity to make all these in one batch so is there anything special to do w/ the pastry dough between batches…i.e. perhaps put in refrigerator while waiting for first batch to finish? I love your upbeat & down to earth personality!! Thank you!
Thank you, Kevin! I haven’t tried refrigerating it but it should be fine. You may need to let it soften up at room temperature. If it’s too difficult to pipe it cold. I hope you love this recipe.
I’ve never had a recipe turn out this perfect before. Normally I’ll expect something to not turn out as good or pretty as the recipe, but these turned out so well and I’m very proud of my baking for once. Thank you for the recipe.
That’s wonderful, B! So happy to hear it worked out for you.
I’m sure I will, I made a few of your recipes & all are excellent. I expect nothing different w/ these. I will let you know how they came out, thanks again!!
Hi, Could you use a nonstick sauce pan to make the choux pastry or does it have to be made in a stainless saucepan? Thanks
Yes, that is fine. I hope you love the recipe!
Can you use half and half instead of whole milk for the choux pastry? Thank you
Hi J! I haven’t tested that. Due to the higher fat content in half and half, it could change the consistency of the dough making it softer. You’ll have to experiment with it and possibly cut back on the amount of eggs used.
Question on the choux Pastry, when you say flour measured correctly, what do you mean by that? Sifted? Not sifted? Sifted before measuring? I just want to make sure I do it right. Thanks!
Hi Sierra, I mean to spoon and level the flour. Here is a tutorial on how to Measure ingredients for baking.
Can I do half of tbe recipe first to be sure it works for me? You make it look so easy and they look so delicious and pretty!
Hi Alice! Yes, you can cut the recipe in half. I hope you love it.
Love these. Now I know what I’ll make for Christmas. I’m wondering if anyone has tried making it GF. I might try since I have three family members that would love me for it!!
Hi Susan! A few of my viewers have reported using GF flour. One said, “I tried this with gluten free flour and almond milk in a 1:1 substitution and it turned out perfectly. It looks a bit sticky in the electric mixer and you have to pause the mixer and use a chopstick or stick to remove the clump of batter from the center of the mixing whisk (drop it back into the bowl) so it mixes evenly after each egg is added. Again it came out beautiful and tastes great!”
Amazing!
Couple of questions,
Can these be made with a sugar substitute, such as Splenda? I’m brand new to using sugar substitutes.
Can this dough be made ahead and refrigerated then warmed to room temp, then piped? Would it be better to fully make them then freeze and thaw before serving? Just thinking ahead for holiday party prep.
Yes you can make ths recipe ahead. Please go to this section of the recipe “Can I Store the Cream Puffs Before Filling?” I have not tried using Splenda, I’m sure that will work with some minor adjustments.
This is by far the best recipe and is also simple and fool proof !! I love the help while watching the video too. Love them ,and Natasha !! I do add a box of French vanilla pudding to the filling but both are excellent. ( my dad loves French vanilla)
So yummy and much easier to make than I thought they’d be. It’s a dessert I feel good about giving my kids because it’s low in sugar… depending on how much powdered sugar you sprinkle on top 😉
Hi Natasha, have you tried freezing the cream puffs with a raspberry inside to see if the raspberry gets very liquidy when defrosted? Also, have you ever tried dipping them in ganache and freezing them, kind of like eclairs? Thanks!
Hi Lena. I have not tried freezing them with raspberry. They should be fine to freeze dipped in chocolate.
Hi. Could I make them the day before but not add the filling until day of? How should I store them if I make them ahead? Thanks!
Hi Sheena! See the section above titled, “Can I Store the Cream Puffs Before Filling?”
did EXACTLY what she said to do and the recipe was so liquidy, they couldn’t keep shape and it was just terrible
Hi Jana, did your dough look the same as what you see in the video? The saucepan step is critical to remove excess liquid/steam from the dough. If everything was measured correctly, my guess is that it needed more time in the saucepan.
Natasha I made these for the first time today. It brought back great memories of when our mother would make them for our dessert. I’ve made several of your recipes, and this one is by far my favorite one.
Congrats on the new cabin!
Hi Lisa! That’s so great. I’m so glad they were nostalgic. Thank you!
I grew up with cream puffs – a favorite treat…in a family of 8 they never lasted past a day!
I’m going to try your recipe. 😋 Thank you and I love your humor😀
Hi Ziggy! Thank you. I hope you love this recipe!
giiiiirl, these are so fantastic, so cute and so delicious! I read many reviews, and I believe people were let down with their ovens. I actually live at 6820ft altitude where many cakes etc just crumble down, but your puffies are perfect and still hold their shape after 1 hour on a cooling rack. I also added vanilla sugar from German store to the whipped cream, and sliced strawberries to put inside along with a cream/choco chips sauce – I may gain weight tonight lol. I am not sure how to store them since they are filled, but I believe the fridge would do? I will keep reading, maybe someone else answered it for me. Thank you so much!
Thank you for your wonderful feedback, Petra! To store them, make sure they are already cooled. Separate the filling if possible, but if they’re already filled just store them in an airtight container and refrigerate.
Love this recipe, dear Natasha! I made it few times and each time it came out good. Love your instructions. Thanks again! Love them! 😊💕
I’m so happy to hear that, Lora!