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
A perfectly delicious cream puff recipe. I ended up making mine a little larger than 2”, but baked them for the recommended time for larger puffs. I should have given them a few minutes more as a couple of them collapsed, but that was my fault for not checking them first. Most of them turned out just right and even the ones that needed a couple extra minutes didn’t go to waste. Nobody noticed as I filled them with chocolate mousse and whipped cream. They were so scrumptious. Thank you for such a fabulous video tutorial. I appreciate all the attention to detail.
I’m glad that the cream puffs were still a success! Thank you for sharing that with, I’m sure your next batch will already be perfect!
Made these today because I had some left over Coconut Cream Pastry Cream and thought it would be fun to have some Coconut Cream – Cream Puffs. OMG, they were heavenly!!! Will definitely make these again.
I have a very old oven so my cooking time was very different. Mine was 10 minutes at 425 degrees and 5 minutes at 325. They were pure perfection!
Thanks for such a great recipe!
Nancy
You’re welcome, Nancy! I’m happy you like that!
The recipe is delicious. My first tray rose really well but my second tray didn’t rise. Not sure what went wrong as it was from the same batch. Should I have put the batter in the fridge while waiting for the first tray to cook?
Hi Donna, that could be the culprit. Also, piping the puffs too big may result in them deflate.
These are delicious. My kids enjoyed them… and mom might have had some too.
The next recipe to try will be the eclairs.
I’m so happy you enjoyed that. Thank you for sharing that with us Liz!
I’ve spent a few days looking at multiple cream puff recipes before finally deciding on yours! I’ve never made cream puffs before but this recipe was easy to follow and they came out perfect!! Very delicious and not overly sweet! Thank you for the amazing recipe!
Great job, Shelly! I’m so glad that it was successful and that you loved these cream puffs. Thanks for trying out this recipe!
Hi natasha it is saleemah and i love all your recipes and and good luck!!!!!!!!!!!!!!!!!
Thank you so much!
Hello! So I was just wondering when you brought the temperature down did you take it out of the oven and waited for a few minutes before putting it back in or did you just leave it in? And do you know why my dough is not rising? because it turned out burnt on the bottom and it was flat even though I never opened the oven when it was baking. Pls respond and thank you !
Hi Ani, I did not remove them from the oven. It sounds like your oven temperature might be too high. Make sure you are not baking on convection mode.
Oh. It was not on convection mode because my oven is like old without buttons so it doesn’t have settings only the temperatures.
My oven is old so it doesn’t have buttons or settings to it. It only has the temperatures.
Hi. Can I use almond flour or a gluten free all purpose flour?
Hi Corrina, I haven’t tested that with almond/ gluten free flour to advise. If you experiment please let us know how you like that.
Natasha your recipes are great. You cover all points that any new beginner needs to know like i am.
love all you share.
Thank you for your good comments, we appreciate it!
You are such a delight to watch! I particularly enjoyed when you stuffed your mouth with a cream puff afterwards. You seem to genuinely, sincerely enjoy what you made. I’ve made cream puffs before and I know the delight of them but just to watch you eat them, you’re awesome. Just watching you make them is fun, you are quite the performer. I will subscribe to your videos just because you are so much fun to watch. Good job!
Hello Paula, thank you so much for your good comments and observation. Yes, I genuinely love cooking and eating of course and I love it when I receive good feedback like this message from you. Thank you!
Thank you Natasha, I tried the eclairs , it’s a great recipe,
I tried many recipes before but none works out good. This one is great 👍
Thank you so much for your good comments, Lyn. We appreciate it!
All your recipes are great and this one is my favorite. Always thankful for sharing your recipes!!! 🙂
You are most welcome, Sel. It’s my pleasure to share this recipe with y’all. Take care and stay safe!
I just made this and it tastes soo delicious! I imagine this is what clouds taste like
THat’s the best description I’ve heard! Haha! Thank you for this great review, Bea!
I tried making them yesterday and they turned out so cute and delicious! Everyone loved it including my brother who doesn’t even like desserts!
Going to make a second batch today
That’s just awesome Cobus! Sounds like you found a new favorite!
Hi, I watched your measuring video. How do you suggest measuring the butter for this recipe? Thanks!
Thanks for watching, Lisa. You may check out this article on how to measure ingredients.
Hi Natasha, I am so glad I found your site. Any of your recipes is good. Today I made cream puffs first time and they came out so delicious. I think it is the best cream puffs recipe I ever had. Thank you
That’s so great! It sounds like you have a new favorite!
hi Natasha! pls can you use pastry cream for the filling instead?
Hi Annah, 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.
Hi Natasha! First off I just want to say I’m a huge fan! I not only follow you here on Pinterest but I also follow your FB page. I absolutely love your recipes! Especially this one. I wanted to make these for my husband as he loves cream puffs. Let’s just say they turned out amazing! He LOVED them! Looks like I will be making these on the regular! Thank you for all your wonderful videos and recipes!!!!
That’s so great! It sounds like you have a new favorite, Tiffany!
Hi Natasha!
My cream puffs came out so well!!! They are so good and I will be doing this again. I was wondering where you buy your frosting bags/piping bags; and if the frosting tips are also included. I have been looking for a while but I can’t find a good set that has reusable piping bags.
That is just awesome! I am so glad to hear that, Victoria. You can purchase that as a package or separately, you can check out our Amazon Store here to see what I use.
Natasha, you and your husband are doing a wonderful job. I’ve tried several of your recipes, ALL GREAT! Thank you.
Thank you so much for your great comments!