Learning how to make cream puffs is a fun activity resulting in a yummy treat that looks fancy and hard-to-make, but is actually a super easy dessert. With only five ingredients that you likely have in your pantry, this may be your go-to dessert for special occasions!
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Don’t let their elegant appearance fool you – cream puffs are one of the most approachable French pastries you can make at home! With just four basic ingredients and some simple techniques, you’ll be creating these impressive desserts in no time.
The secret behind cream puffs is a classic French pastry dough called pâte à choux. While it might sound fancy, this dough is surprisingly simple to make. The real magic happens in the oven, where these humble ingredients transform into light, airy shells just waiting to be filled with delicious cream.
Don’t be intimidated that they’re a French pastry! Let me show you how to make perfectly puffy, golden-brown cream puffs that will wow your friends and family.
{VIDEO} How to Make Cream Puffs
Jump to:
- {VIDEO} How to Make Cream Puffs
- Why You’ll Love Learning How to Make Cream Puffs
- Recipe Ingredients
- Cream Puffs Template
- Step by Step Instructions: How To Make Cream Puffs
- Recipe FAQs
- Expert Tips
- Cream Puff Filling Ideas
- Storing Cream Puffs
- My Favorite Cream Puff Recipes
- More Easy Dessert Recipes to Consider
- How to Make Cream Puffs (Pâte à Choux)
Why You’ll Love Learning How to Make Cream Puffs
- Make-Ahead Friendly: The unfilled shells can be made ahead of time and stored, making them perfect for entertaining. You can even freeze them for up to a month! Just crisp them up in the oven before filling, and you’ll have an impressive dessert ready in minutes.
- Budget-Friendly Elegance: Making cream puffs at home costs just pennies per puff. It’s a fantastic way to create an upscale dessert without breaking the bank, especially when you’re serving a crowd.
- Simple Yet Impressive: While cream puffs look like they came from a fancy French patisserie, they only require 4 basic pantry ingredients – flour, butter, eggs, and water (plus a pinch of salt and sugar).
- Choice of Fillings: Once you master the basic shell recipe, the filling possibilities are endless. Fill them with classic whipped cream for a traditional treat, get fancy with pastry cream or chocolate mousse, or make them savory by adding cheese to the dough and filling them with chicken salad. They’re perfect for everything from afternoon tea to elegant dinner parties.
🧁 I’m kind of known locally as the “cream puff” lady, probably because I love making fancy-looking cream puffs for just about any occasion!
Recipe Ingredients
- All-purpose flour
- Unsalted butter
- Sugar
- Salt
- Eggs
See the recipe card below for full information on ingredients and quantities.
Cream Puffs Template
Here’s a link to the templates I created that you can print on your home computer.
Using the templates helps to space out your cream puffs so that you can fit 16 on a sheet without them touching each other.
Step by Step Instructions: How To Make Cream Puffs
Now that you’ve seen how easy it is, I’ll break it down for you step by step with photos and additional info. So let’s get started.
Step 1: First, assemble all your ingredients. As soon as your water comes to a boil, you’re going to add the flour. So have it measured and ready to use. You’ll be surprised how quickly this dough comes together.
Pro Tip: If your eggs aren’t at room temperature, put them in a bowl of water to warm up while you’re making the dough. Your cream puffs will rise bigger if you use room temperature eggs.
Step 2: Next, in a large saucepan, combine the water, butter, sugar, and salt, and bring it to a boil. Stirring the water frequently while it comes to a boil helps to melt the butter.
Once the water boils, remove it from the heat and add the flour all at once. Stir it until all the flour is incorporated, about 1 minute. Return the saucepan to the heat and cook, stirring constantly until dough forms a smooth ball, only 1 or 2 minutes more.
Step 3: The next step is adding the eggs to the dough you created on the stove. Let the dough cool for five minutes in the bowl of an electric mixer before you add the eggs.
Add the eggs one at a time, beating until each egg is incorporated and the dough is smooth. Fit a pastry bag with a plain ⅝-inch tip, folding the top of the bag down to make filling easier. Fill the bag with dough.
Pro Tip: You don’t need to use a pastry bag to make cream puffs, you can just use an ice cream scoop or even two spoons to portion out the dough on a baking sheet.
Step 4: Hold the bag vertically about 1 inch above the pan. Pipe the dough into tall cone shapes. Dip a finger in some water and smooth out any peaks. Brush the dough with an egg wash if you want them to have a golden, shiny top.
Then pop them in the oven and watch the magic happen as they puff up, turn golden brown, and create a hollow middle that’s just waiting to be filled.
Step 5: You can fill them simply with whipped cream and dust them with powdered sugar. Or let your imagination run wild and fill and top them however you’d like!
Recipe FAQs
There are a few common reasons for collapsed cream puffs:
~Opening the oven door too early during baking – don’t peek!
~Not baking them long enough; they should be deep golden brown.
~Too much moisture in the dough; be sure to cook the dough on the stove until it forms a smooth ball.
~Not letting them cool gradually; this is why we leave them in the turned-off oven for 10 minutes.
While it’s best to bake the dough right after making it, you have two options for make-ahead prep: Store the baked, unfilled shells in an airtight container for up to 24 hours at room temperature or freeze the baked shells for up to a month, then reheat at 350°F for a few minutes to crisp them up Don’t try to store the unbaked dough – it needs to be baked immediately for the best results.
Light, airy cream puffs depend on a few key factors:
~Using room temperature eggs. Cold eggs won’t create as much steam.
~Adding eggs one at a time and beating well after each addition
~Making sure your oven is fully preheated to the right temperature
~Not removing them from the oven too early; they need time to dry out and set.
Expert Tips
- Eggs at Room Temp: Room temperature eggs are crucial for the best rise. Put them in a bowl of water to warm up while you’re making the dough.
- Keep Oven Door Closed: Don’t open the oven door while baking – the puffs might collapse!
- Dough Shape: Make sure your dough is thick enough to hold its shape when piped. Be sure to cook the dough on the stove until it forms a smooth ball and cooks off excess moisture so the dough will hold a shape.
- Cool Down: Let them cool completely before filling so they hold their shape and structure.
Cream Puff Filling Ideas
While classic whipped cream is always delicious, don’t be afraid to get creative! Here are some of my personal favorite ways to fill cream puffs:
- Vanilla pastry cream
- Chocolate mousse
- Fresh fruit and whipped cream
- Custard
- Lemon Curd
- Ice cream (for a twist on profiteroles)
Storing Cream Puffs
Your cream puffs will stay crisp for several hours at room temperature. If you need to make them ahead, you can store the unfilled shells in an airtight container for up to 24 hours. Just crisp them up in a 350°F oven for a few minutes before filling.
Remember, cream puffs are best enjoyed the day they’re made, when the contrast between the crisp shell and creamy filling is at its peak. But don’t let that stop you from making a big batch – they disappear quickly!
My Favorite Cream Puff Recipes
- Raspberry Cheesecake Cream Puffs – filled with a no-bake raspberry cheesecake filling and drizzled with a tart triple berry icing.
- Candy Corn Cream Puffs – a fun Halloween cream puff.
- Churro Cream Puffs – A crisp cinnamon-sugar shell filled with a light and airy cinnamon whipped cream.
- Gougeres – Savory Cream Puffs – cheesy savory cream puffs! A perfect side or stuff them with chicken salad
More Easy Dessert Recipes to Consider
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How to Make Cream Puffs (Pâte à Choux)
Ingredients
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter cut into 6 pieces
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 large eggs room temperature
Egg Wash, optional
- 1 egg
- 1 teaspoon water
Instructions
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.
- Optional Egg Wash: Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
- Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Notes
- Room temperature eggs are crucial for the best rise. Set them in warm water while making the dough to get them to room temp quickly.
- Don’t open the oven door while baking – the puffs might collapse!
- If you don’t have a pastry bag, use a Ziplock bag or a spoon to create the puff shapes.
- Let them cool completely before filling.
Sarah
This needs to be answered.: Your puffs are great BUT you need to explain this. I have already sent a comment but it is not understood.
IN your VIDEO; it shows you are adding eggs in a MEASURING CUP WITH THE DOUGH IN IT.
In your instructions is says: all. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon
PLEASE ANSWER; Thanks
Carol
Please respond to LINDA’s comment. PLEASE
Need clarification ; eggs in the ,measuring cup with the dough or in the bowl???
Melissa Griffiths
I don’t really understand the questions…
Melissa Griffiths
I think I understand better, you should follow the recipe as written and not the video.
Sarah
Hw much do you pipe on to the baking sheet?? I cannot figure that out. I have made these before and some are smaller and some or bigger??
PLEASE respond today. I always fill with pastry cream IF I am successful with the puff. Thank you Sarah
Melissa Griffiths
It’s in the instructions! Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high)
LINDA
This makes no sense. In your video you show a measuring cup and adding the 3 eggs. In the recipe directions you have the dough in a bowl. PLEASE we need some clarification.?? We cannot have success with Cream Puffs if directions are so inconsistent. Pls reply today Monday Nov. 18. 2024. Thank you Linda
Melissa Griffiths
You should follow the written recipe. I have made that. I did not make the video and will look into that.
Linda
I would prefer PASTRY CREAM (love whipping cream; have all my life) However; I would like to put pastry cream in Cream puffs. Do you have the recipe for these Cream puffs with pastry cream?? Thanks so much
Pl respond tomorrow 11.13.24
Linda
Melissa Griffiths
You can search the site for all of the puff pastry recipe we have, there’s a lot of different ones. We don’t currently have just a pastry cream recipe but will work on that. Thank you for the recommendation!
Melissa
This would work if the water amount for cream puffs was added to ingredients not just in directions. It’s only water amount for the wash. Directions say 3/4 cup water whether you change amount of people. So I assume it’s 3/4 cup water for 16 people.
Becki
Hi Barbara!
I am considering putting chicken salad on the puffs for a finger food for a party?? Has anyone made them that way rather than with the cream filling??
Barbara Schieving
Hi Becki – yes, you can make them savory, just leave out the sugar. You can also add cheese and make gougeres https://www.barbarabakes.com/gougeres-savory-cream-puffs/
Anyatta ward
Yes I’ve added sundried tomatoes and spices to the pate Choux then I split them and added my chicken salad
Jeannine R
Amy changes for baking in a gas oven, or one with convection?
Barbara Schieving
Hi Jeannine – typically for a convection oven you reduce the temperature 25 degrees. I’m not aware of any changes for a gas oven.
Linda Leach
Well, my first time ever for the puffs and I’m nervous and excited….I wanted to make them blue, so I’m going to add a bit of blue to the dough. Hopefully, that won’t screw anything up. I also would like to keep the peak when they’re piped, is there a reason why everyone pushes the peak down before baking? I’m shooting for a blue ghost for my grand niece.
Barbara Schieving
Sounds fun Linda! The main reason to push the peak down is to keep it from getting too browned, but if you’re making ghosts leave them up. 🙂
Zoey Schroeder
I made these for my class, and everyone loved them! It’s such a great recipe their light and sweet. I added a little bit of cinnamon to the tops and they were DELICIOUS! This is my favorite cream puff recipe, I will definitely be making these again.
Barbara Schieving
That’s great Zoey – thanks!!
Shelby
I read somewhere that the chox pastry tends to do really well at High altitude if not better than normal. Does that mean you wouldn’t make any changes to measurements, temps or times in this recipe? I live at about 6500 feet.
Barbara Schieving
Hi Shelby – you shouldn’t have to make any changes because of your altitude. Have fun!
Janice
How do you make your filling for pumpkin pie cream puffs?
Barbara Schieving
Hi Janice – the recipe for the pumpkin pie cream puffs is in my ebook Simply Sweet Dream Puffs http://amzn.to/2ggunCT Thanks!
Jennifer
BEST baking blog ever! I love the way you sped up the video. Thank YOU!!!
Barbara Schieving
Thanks so much!
Barbara Schieving
Thanks Jennifer! So nice 🙂
Francesca
I absolutely love that saucepan! Where is it from?
Barbara Schieving
Hi Francesca – sorry, but the pictures were taken at Oxmoor House and I don’t have any information about the sauce pan. It is a beauty for sure.
Sharon
I am going to try making the cream puffs.
Barbara Schieving
Thanks exciting! Have fun 🙂
Marilynn
Wow! Your directions, explanations, coupled with pics, and video; made my first attempt a great one! Thank you:0))
Barbara Schieving
Thanks great Marilyn! It’s a perfect day for cream puffs.