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
Hi Natasha. These were lovely. I tried these, however my electric oven seems to not brown all of them together. One side closer to the heat browned faster. I thought of turning the pan around but that would mean i’d have to open the oven door. What do i do? 🙁
Hi Tina, you may just need to rotate yours halfway through if your oven has hot spots.
Hi Natasha I made these but sadly they puffed really nicely at the end of the 10 mnts and once I reduced the heat it all went fiat . Do you know the reason for this
So sorry to hear that didn’t work well Shamisha. Please review the recipe again and read the part Why do Cream Puffs Deflate?
I love your recipes! When I made these cream puffs I found the dough did not come out in ribbons so it was tough to pipe them on the tray. Do you know what could have caused this?
Hi Cathy, if it was too thin, it could be that it needed a little longer stirring on the stove to release the extra steam. Also, check out our post on how we measure ingredients which may help.
I was wondering if it would be better to fill the puffs with pastry cream instead of whipped cream since every time I make whipped cream it melts.
Hi Jane, I saw others commented that they used pastry cream and it worked well although I have not really tried that yet to advise. Please share with us how it goes if you give it a try.
How are you so skinny when you eat so much cake????
Thank you for that wonderful compliment, Zahra!
Hello, I love this recipe! Its my favourite! BUT…for some reason once i take them out the oven they deflate and I cannot fill them.
So sorry to hear that didn’t work well. Please review the recipe again and read the part Why do Cream Puffs Deflate?
Hey Natasha! I just looove trying out your recipes, and I enjoy how you deliver them in your videos.
I have had cream puffs before, and to learn that I can make them for myself… uuuuuwi! I will definitely let you know how it goes.
Cheers!
I hope you love this recipe Terry!
Hi Natasha! I love this recipe I was wondering if I could half everything and make a smaller batch, would that still work?
Hi Josie, I haven’t tried halving it but it should work! I’m so glad you’re enjoying this recipe!
Hi Netasha!this recipe looks amazing!i want to know if i can make the puffs with almond milk instead?
Hello Minnie, I haven’t tested that with almond milk to advise. If you experiment please let us know how you like that.
Hi Natasha. Happy Fourth of July. Your cream puff recipe is So amazing and foolproof. Mine turned out perfect! They’re not overly sweet and definitely better than store-bought. Thank you!
That’s the best! Happy 4th of July Cindy!
Hi Natasha! Love all your recipes. question for you, I made these today (second time) and plan to store them without cream since I don’t need them till Sunday. Once they have cooled and I put them in a container do I keep them out or put in the refrigerator till Sunday. Thanks!
Hi Sarah, it works best if they are enjoyed the same day they are assembled. You can assemble in the morning and serve in the evening but be sure to keep them covered and refrigerated and make certain that the frosting is thick and fluffy (not overly soft, or it will ooze out). But yes, you can store the shells in an air tonight container.
They turned out simply perfect !!
I’m so glad you enjoyed that Sidra!
Hi,
I made these last month and they were a hit but personally, I felt the pastry lacked flavored. Would adding some vanilla extract to the dough affect the consistency?
Thanks!
Hi Afshan, I haven’t tested that but I imagine it may work for flavor. If you experiment please let me know how you like that.
Can I use soy milk instead of whole milk for the cream puff dough? And will it change the consistency or flavor?
Hi Samantha, I haven’t tested that with soy to advise. If you experiment please let me know how you like that.
Hi, the dough turned out fine. I used vanilla soy milk so it smelled a bit funky for a little bit, but when I baked them they looked the same and tasted delicious. Love the recipe! Thanks I’ll definitely make them again. Just gotta work on my piping skills haha
You’re welcome, Samantha! I’m so happy you enjoyed that!
So good ! I have also made mini cream puffs and filled them with chicken salad, or shrimp salad for appetizers instead of cream.
Yum! That sounds amazing!
Hi! I have no idea if my other comment was posted because I can’t see it, so I’ll ask again. For the cream puff recipe, instead of whole milk, could I use vanilla soy milk? My family only buys that kind. Also, if I use it, do you know if it’ll affect the consistency of the dough or its flavor?
Hi Janelle, I haven’t tested that with soy to advise. If you experiment please let me know how you like that.
Hi Natasha,
What is the best setting for my oven when baking it?
Hi Becky, I recommend reading through the recipe tips. We have the temperature written out and in the video.
Just made these. Another great recipe. Thank you Natasha!
You’re so welcome! Thanks for your great review.
Hi Natasha!
Great that I found something new recipe. Am I going to use all purpose cream?
Thnk you so much 🙂
Hello Nikka, I used 2 cups heavy whipping cream chilled.
I love the way you took a bite and then shoved the rest in your mouth. That’s what I would do. Can’t wait to make these!
Haha! It was too good! I need to make these again soon! Thank you for watching!