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This Homemade cream puff recipe is better than the bakery. You won’t believe how simple and easy these elegant little pastries are to make!
Cream puffs are the perfect bite-sized desserts for showers, parties, and get-togethers. For more bite-sized treats, try Sheet Cake Bites, Mini Lemon Drop Cakes, or Cheesecake Cupcakes!
We Love This Dessert!
I LOVE homemade cream puffs! They’ve been a favorite since I was young, and I’m so happy to know how to make them at home.
Even though they seem hard, they’re actually quite easy. And trust me when I say these are just as delicious as any cream puff you would find in a bakery.
Why we love this Cream Puff recipe:
- Easy. The pâte à choux (the pastry part) comes together very quickly and easily.
- Delicious. They bake up into wonderful puffy little pieces of heaven.
- The filling! I’m already drooling thinking about the cream filling!
Cream PUff, Eclair, and Profiterole
All are made using choux pastry. The differences are the shape and fillings:
- Cream puff: round, typically filled with pastry cream and topped with powdered sugar.
- Eclair: oblong, filled with pastry cream, and topped with chocolate.
- Profiteroles: round, filled with ice cream.
Ingredients
- water
- unsalted butter
- granulated sugar
- salt
- all-purpose flour
- large eggs
- heavy cream
- powdered sugar
How to make cream puffs
- PREP. Preheat the oven to 450°F. Line two baking sheets with parchment paper or silicone liners and set aside.
- DOUGH. In a medium saucepan over medium-high heat, combine water, butter, granulated sugar, and salt and bring to a simmer. Once a simmer is reached, remove from the heat and stir in flour all at once until the mixture forms a ball. Let stand for 5 minutes.
- Add the eggs one at a time, mixing well with a wooden spoon between each addition. Mix until the dough is smooth and shiny.
- SHAPE. Transfer dough to a pastry bag fitted with a large tip (or a resealable plastic bag with a hole cut in the corner). Pipe small (1–1½-inch) rounds of dough onto the prepared baking pan, spacing about 1 inch apart (make sure they are the same size so they bake the same time). Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.
- We don’t recommend an egg wash for this recipe.
- BAKE. Bake for 10 minutes, then lower the temperature to 350°F and bake for 15 minutes more. The puffs are done when they are lightly golden brown and the insides are hollow. Let the puffs cool completely.
Cream Puff Filling Recipe
- WHIP. While the puffs cool, in a bowl beat cream with a hand mixer, or by hand using a wire whisk, until firm peaks form. Beat in the powdered sugar a little at a time until the whipped cream is as sweet as you prefer.
- FILL. When puffs are cool, split each cream puff in half using a serrated knife.
- Place a scoop of whipped cream onto the bottom half of each puff. Top with the other half and dust with powdered sugar before serving.
Recipe Tips
- Hollow out the puff when it is still warm. Cut in half with a knife, then use a fork to carefully remove the center leaving a crisp hollow shell.
- Deflated cream puffs. Cream puffs deflate for all sorts of reasons. Here are a few common ones to avoid.
- Not piercing the puff as soon as it is out of the oven. Pierce with a fork or knife to allow the steam to escape.
- Not blending the ingredients properly. For example, add one egg at a time then mix after each.
- The oven temperature is too low or the oven was opened too many times during the cooking process.
- Filling. Change up the filling based on what you like (a vanilla pudding would work), but we like a sweet whipped cream – and it’s easy to make!
Storing Cream Puffs
- Make ahead of time. Store the pastry dough or baked choux shell. Store the baked choux shell (unfilled) at room temperature for 1-2 days. Filled puffs are best served right away, but can be made a couple hours ahead of time and refrigerated.
- STORE in an airtight container in the fridge for 2-3 days.
Freezing
- Freeze the shell. Bake according to directions, hollow and cool. Flash freeze then carefully place in a freezer-safe airtight firm container for 2-3 months.
- Thaw for 5-10 minutes and fill with cream. To revive their crispness place in the oven for 350°F for only 5-8 minutes. Watch carefully. Cool and fill.
- Freeze the dough. Pipe, or scoop, dough onto a baking sheet and place directly into the freezer. Flash freeze and place in a freezer-safe airtight container for about 2 months.
- Bake directly from the freezer (add about 5 minutes to the bake time) or allow the dough to thaw and then bake.
- Freeze the filled puffs. Flash freeze and then place cream puffs in an airtight freezer-safe container for 2-3 months. Thaw a
- Filled puffs that have been frozen will not have a crispy texture and cannot be reheated or the cream will melt out.
For More Bakery-Style Treats:
Cream Puff Recipe
This homemade cream puff recipe is better than the bakery. You won't believe how simple and easy these elegant little pastries are to make!
Ingredients
- 1 cup water
- 5 tablespoons + 1 teaspoon unsalted butter
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup heavy cream
- ¼ cup powdered sugar, or more or less to taste
Instructions
- Preheat the oven to 450°F. Line two baking sheets with parchment paper or silicone liners and set aside.
- In a medium saucepan over medium heat, combine water, butter, granulated sugar, and salt and bring to a simmer. (Be sure the sugar and salt dissolve before the mixture begins to simmer).
- Once a simmer is reached, remove from the heat and stir in flour, all at once, until the mixture forms a ball. Let stand for 5 minutes.
- Add the eggs one at a time, mixing well by hand or with a hand mixer between each addition. Mix until the dough is smooth and shiny.
- Transfer the dough to a pastry bag fitted with a large tip (or a resealable plastic bag with a hole cut in the corner). Be sure there are no bubbles in the piping bag and that the piping tip is in contact with the dough at all times to eliminate rippling.
- Pipe small (1–1½-inch) rounds of dough onto the prepared baking sheets, spacing about 1 inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth. (Tip: Make sure all the cream puffs are the same size, so they all cook at the same rate.)
- Bake for 10 minutes, then lower the temperature to 350°F and bake for 15 minutes more. The puffs are done when lightly browned and the insides are hollow. Pull out of the oven and use a toothpick or thin skewer to poke a hole in each shell. Let the puffs cool completely.
Filling
- While the puffs cool, beat cream with a hand mixer or wire whisk, until firm peaks form. Beat in the powdered sugar a little at a time until the whipped cream is as sweet as you prefer.
- When the puffs are cool, split each cream puff in half using a serrated knife.
- Place a scoop of whipped cream onto the bottom half of each puff. Top with the other half and dust with powdered sugar before serving.
Video
Notes
Recipe tip. For a fluffy cream puff, add and mix the ingredients as instructed and keep a consistent oven temperature. High humidity in the air can also affect the dough.
Prep ahead of time. Store the unbaked pastry dough in an airtight container or pastry bag in the refrigerator for up to 2 days. Baked shells can be stored, unfilled, in an airtight container at room temperature for 1–2 days, or in the freezer for 2-3 months. To revive their crispness place in the oven for 350°F for only 5-8 minutes (watch carefully), cool, and fill.
Make ahead. Filled puffs are best served right away, but can be made a couple of hours ahead of time and refrigerated.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Nutrition
Serving: 1puff, Calories: 112kcal, Carbohydrates: 7g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 31mg, Potassium: 31mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 321IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Ambrosia Baking
Not sure what’s going on. The very first batch I made a few weeks ago was perfect. Now today, both batches are coming out runny and I’m following the same directions exactly the way they’re stated here (including the one cup of all purpose flour). I’ve now had to throw out two batches which includes 8 eggs total. A waste when prices of eggs are so high. What is going wrong?
I’m sorry to hear you have troubles with your most recent batches. For some reason there probably was too much liquid in the form of the eggs, water or butter. Or not enough flour. But you don’t want to just add in extra flour… Here’s what I’d do to try to salvage the dough: “Make another half batch of the cooked dough with water, salt, butter and flour (with no eggs!). Once you’ve made that part of the dough by cooking it in a saucepan and you have the right consistency, let it cool down (covered). Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency.” (This info came from https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/). Best of luck!!
So easy to make and so good! Addicting!
Couldn’t agree more! 😉 So glad you loved it!
1st batch came out runny because my eggs were extra large. 2nd batch I only put in 3 extra large eggs, so the dough was better, but they burned on the bottom even before turning the oven down. Going to youtube to watch a tutorial before wasting more ingredients.
So sorry to hear you’ve had some troubles with the cream puffs. A video tutorial is a great idea… we do have a video showing how to make these on this post. If you scroll down just a bit from the top, you will find the video there.
Are you using a dark sheet pan? If so, I highly suggest you use a light shiny aluminum pan. It definitely makes a difference!
Very easy to make love that there a little bigger than bit size, this will be my go to recipe but… my buttons got a little to dark, I trued taking them out a little early… but that didn’t seem to help so I tried lowering the 450 to 425 I hope this will do the trick
Glad to hear you enjoyed the recipe!! Hopefully lowering that temp worked for you.
Just got them out of the oven and they look fantastic. I did not use a pastry tube I use the two spoon method.
I’m making a pudding type filling
Superb
Thank you so much!! Glad you think so 🙂
Thank you
You are so welcome! Hope you like them!
Hi,
I folowed your recipe exactly. They rose beautifully while in the oven, but deflated when they came out. What happened? I’m planning on filling them with matcha powdered whipped cream.
Thanks,
Joni
I was craving cream puffs and found this Great recipe! The only thing it is lacking are pictures! I didnt really know how big to make the dough rounds once they were on the cookie sheet.. Or if what i made lOoked normal. They smell amazing and i cant wait to eat them! (They are in the oven now) thanks for the recipe 🙂
You are welcome! I am sorry I don’t have pictures. Hope you liked them!
I love cream puffs. I sometimes forget about them. I like the texture of the crust and cream together.