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
Great! Easy,tasty,bite size,added tbspn of cinnamon to filing Perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made cream puffs for the first time using this recipe. They turned out perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
love this cream puff and your recipe is the best homemade is the always the beat
Thank you so much!
I made these this evening for my hubby’s b-day (he is a Christmas baby). They turned out amazingly. I have never made a choux pastry before, so I was a bit nervous. I was a bit confused when you specified in the directions to make sure the flour is measured the ‘correct way’, but I couldn’t find where the ‘correct way’ was explained. Perhaps it may be helpful to explain your preferred way to measure flour in the recipe (I couldn’t find what you meant in your directions)? I looked up the weight in grams of a cup of flour to make sure I had the right amount and went from there, since otherwise I didn’t know if I should sift then measure or measure then sift, based on the recipe. I also made the mistake of starting with my oven using the convection feature ( I never know when to use this feature), but I turned this off when I switched oven temps, because the tops had browned too much by then. Overall, I think this recipe was spot on and they turned out great!! I will use again!
Thanks for sharing that with us, Jessie, and noted your feedback. Please take note too that our new recipes have gram conversion already. If you are at the recipe click Jump to recipe and click Metric to convert it.
I absolutely love your recipes from your meatloaf to ur cream puffs! I’ve used many of your recipes many times and I just love them and will always use them! Thank you so much. 💕
That makes me so happy, Krystal. Thank you for trusting my recipes and I hope you will love all the recipes that you will try!
Can I substitute the whole milk for skim milk?
Hi, I always make this with whole milk and I’ve never tested it with skim. Some readers have reported using 2% with great results. If you experiment, let me know how it goes. One reader did report that their dough was too runny with 1% so if you try it, I would keep it on the stove an extra 30 seconds to let some of the extra steam escape.
hi Natasha i’m wondering if you put the cream in before or after you refrigerate them
Hi Amy, we freeze or refrigerate the filled puffs. 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 love the way you instruct your recipes. I learn so much from you and appreciate your blog very much!
Thank you!🙏
I’m so inspired reading your review. Thank you!
Awesome. Pure awesomeness. I made half the recipe, and it was swiped by my family, myself included. I ate three in one go, so I’m definitely making this again. Nice job Natasha! I can always count on you for the best recipes.
That’s so great! It sounds like you have a new favorite!
Natasha, first off… love you!
Now my question.. how can I make this a coffee cream puff? I’m sure I could add coffee or instant powder to the cream but I don’t know how much and if anything else would change within the recipe?! HELP!😊
Hi Bernadette, I haven’t tested that to advise but my best bet would be to add the flavor to the cream.
Hello, love all your recipes.. what do you suggest to use as egg substitute?
Great to hear that, Sus. Regarding eggs, I have not tried any other substitute for eggs as that is what worked for this recipe. If you do an experiment, please share with us how it goes.
I tried this for the first time and it worked! This recipe is awesome thank you for the detailed pictures and video! Helps alot!
You’re welcome! I’m so happy you enjoyed it!
Natasha, You Rock! This is my go-to recipe for choux pastry dessert 🙂 Thank U heaps for the AWESOME recipe 🙂
You are awesome! It is my pleasure to share this recipe, thank you for your excellent review!
Love your recipes…
Thank you and I’m glad to hear that!
My Mother made small puffs and filled them with tuna salad, chicken salad for one bite appetizers.
Thank you so much for sharing that with me!
I love your blog. I have made your Dutch apple pie and everyone things I am a baker extraordinar! Finally. It is so wonderful that you would share these recipes. Thank you. Marilyn
Nice one! I hope you will love all the other recipes from my website.
Can I use a toaster over to bake these? If so, are there any special instructions?
Hi Mandy, I have not tried this in a toaster oven to advise. I imagine some adjustments may need to be made to time and temperature.
Most recipes I have viewed and read do not include half a cup of milk. In your recipe it includes half a cup of milk. What does that do to the cream puffs? Also I have seen cream puffs with a clear crystal like top, how do I achieve that?
Hi Shar, we have had really good results using this method so we haven’t experimented.
For these puffs, what can you suggest for a thanksgiving theme? Can I do the temp and time on one temp? How long can they stay out on a dessert table?
Hi Shar, I haven’t experimented with any Autumn flavors but if you try it, let me know. They keep un-filled for longer and 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).
Hi Natasha, if I want to make more of these puffs, would you recommend doing two different batches or can I just double the recipe?
Thanks in advance for your advice!
Hi Alisha, I would make two different batches. I haven’t tried doubling the entire recipe to advise.
Hello Natasha … I love all your cooking recipes and I try making almost all of them ..
So recently I tried making the cream puffs but the base tends to stick to the parchment paper ? Please help ..
Hi Keke, make sure the oven is fully preheated and be sure to use parchment paper and not wax paper. A silpat liner would also work.
Thanks for the cream puff recipe. My favorite. Your video is awesome. Enjoy your presentation very much.
Thank you for that wonderful compliment! I’m so glad you enjoyed it!