One Dough – 4 Different Desserts!
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.
This post may contain affiliate links. Read my disclosure policy.
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.
You’ll be happy to know that you can make cream puffs with basic kitchen tools:
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!
Cream Puffs Recipe
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Servings: 28 cream puffs
Ingredients for Choux Pastry:
Ingredients for Cream Filling and Garnish:
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.
*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.
125kcal Calories6g Carbs1g Protein10g Fat
Nutrition Facts
Cream Puffs Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
