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
*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.”
Huh?
Maybe someone can explain this
Hi Deb, it might help to watch the motion in the video tutorial above.
This was my first time ever making a chorus dough and it turned out great! Thanks so much for the awesome recipe!
That’s so great! Thank you for sharing that, Shiann!
What do you mean profiteroles assemble different, don’t understand.
Hi Tim, you asked about profiteroles filled with ice cream. They are essentially cream puffs filled with ice cream and drizzled with chocolate sauce. It’s the same choux pastry.
Hello, Natasha
Cream puffs are life changing.
Do you have recipe for profiteroles
I couldn’t find yours.
Do I make same way as puffs with ice cream.
Also how to stop pop up videos and other videos from playing while working on one recipe.
Thanks Tim
Hi Tim, we will be removing those videos on January 3rd. I really appreciate the feedback! Profiteroles are essentially the same dough but assembled differently. If you enjoyed these, you might also love our Eclairs (again the same dough but assembled differently).
I screenshot the recipe and work from the photo so the page will quit dancing around and crashing due to many videos.
Hello can I make cream tonight then store in fridge and fill tomorrow for my party
Hi April, yes that would work to make the cream ahead. It keeps well covered overnight in the fridge. Make sure to cover with plastic wrap directly over the surface of the custard so it doesn’t form a film on top.
Can I make cream a day ahead
Hi April, yes, just be sure to put plastic wrap directly over the surface in the refrigerator so it doesn’t’ form a film on top.
Once you make the puff can they be frozen? And, how long can you store them?
Hi Vette, they sure can be frozen! Baked cream puff shells can be frozen for up to 2 months if stored properly.
I tried your recipe , but after they were taken out of the oven they collapsed , any suggestions for what to do when I make these again
Hi Jim, I’m sorry that happened. Please see the section above titled “Why do Cream Puffs Deflate?” which should help.
Pretty good recipe. Half of my puffs deflated for some reason, but I’m sure it’s due to how I piped the puffs. The sweetness of the end product was perfect. The video was also very helpful.
I’m so glad you enjoyed that, Tracy! Thank you for the wonderful review!
I made these and they came out PERFECT. The cream is very good and not too sweet. I do have a question tho, if I wanted to make chocolate cream would I just add cocoa to the cream batter and maybe a bit more sugar? Would that work? Thank you again for sharing an excellent recipe.
Hi Debbie, I haven’t tested that with chocolate, other than dipping the tops into chocolate, to advise. If you experiment, please let me know how you like that recipe.
I have a question. Is it ok to put cream in the puffs and let them sit out for around 1.5 hours? Also, do you have any Christmay suggestions to put in the puff instead of raspberry?
Hi Becky, that should be fine. Any longer I recommend keeping them in a fridge or freezer.
These look amazing! Can’t wait to try them!
I hope you love this recipe Maddie!
I made these cream puffs for Thanksgiving. Absolutely wonderful!
I’m so glad you enjoyed that, Kay!
Tonight was my first time attempting pate choux and I made this recipe for my family and because I read the reviews ahead of time I made sure my whipped cream filling was a little sweeter than usual, and let’s just say the cream puffs turned out beautiful and everyone really enjoyed it! This will be my go to recipe from now on! Thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Taely!
Hi Natasha,
Thank you for this wonderful recipe! I’ve made it a few times and it was amazing. Although the last time the puffs tasted and smelled a lot like eggs. Do you have any idea what I did wrong this time?
Best wishes and happy holidays!
Shagha
Hi Shagha, I haven’t had that experience – did you possibly have a bad egg in the mix? I’ve made it a habit to smell every egg before using it because it can happen that an egg smells funny (although rare). Also, anytime you have an egg-based batter, it’s a good idea to keep it away from the outdoor draft while it is cooling after being in the oven. There’s something about outdoor draft and egg recipes that amplifies the smell of eggs.
Hello Natasha,
Thank you for the recipe. My mom loves cream puffs, so I am going to make them for Christmas Eve. My question is, can you use salted butter and omit the salt in the dough?
Thank you!
Hi Tracie, salted butter has a higher moisture level and I haven’t tested it with salted butter so I can’t say for certain. If you try it, definitely keep the mixture on the heat for the full 2 minutes to allow any extra moisture to escape and omit the added salt in the batter.
I made these tonight with Salted butter and omitted the salt, they baked up perfectly
Great tip Steve! Thanks for sharing.
I made these for thanksgiving and when I tasted it, it didn’t taste like anything. I would add more sugar and vanilla extract
Hi Hannah, that is typical for a choux pastry dough. This one is probably a little sweeter than most even though it’s barely any sugar in the dough. The key is to make the filling exciting and sweeten that to your taste.
I made these just as the recipe called for but used a ziploc bag for the dough and a spoon to scoop the cream. Also added blueberries and strawberries. All I can say is OMG are they delicious! I will definitely be making these again and may even buy the piping bag. Thank you Natasha!
That’s just awesome!! Thank you so much for sharing that with me, Judy!
Hi Natasha,
I just saw this post and would like to try it but wanted to confirm that the qty of butter is 8oz and not 4oz (the pic shows 4oz butter).
Thanks. Rajika
Hi Rajika, it is 8 Tablespoons (Tbsp) of butter which is 4 oz of butter. I checked the recipe and couldn’t find where it says 8 oz – did I miss that somewhere? I updated the metric label so if you click “metric” you will see all of the metric measurements which is a good way to doublecheck if you prefer to follow metric measurements. I hope that helps.
Thank you Natasha. My bad, I read it as 8 oz instead of tbsp.
I would like to make these, but I don’t have a piping bag. Is it possible to get the same results by scooping out a tablespoon (or2) of dough?
Hi Donna, I haven’t tested that but I imagine that may work. Also, a zip lock bag with a cut corner may work also. If you experiment, let me know how you liked the recipe
Thank you for replying. I will try the zip lock bag when I get around to making these.
I have not made these yet and will for a party this weekend, Is it best to use a hand mixer or can I just use my stand mixer (since I do not have a hand mixer anymore)
Hi Jo, that should still work!
I cannot wait to eat these cream puffs! They look so yummy and simple to make too.
We look forward to your feedback! I hope you love this recipe!
Awesome and making them again today to take to a friend. I want to make them larger so how long should they cook for if bigger ?
Hi Jo, it really depends on the size but it would be closer to the baking instructions we used for eclairs.
My second time making and they aren’t rising. What did I do wrong?
Hi Joanne, It’s difficult to say without being there with you, but my best advice would be to consider what may have been different in ingredients (substitutions?) or process. Also, it may help to watch the video again and see where it started to look different compared to what is shown in the demonstration.
Such an informative and fun video. Thank you.
You’re welcome! I’m happy that was helpful.