Baker Bettie

How to Make Cream Puffs, Classic Cream Puffs

Learn how to make cream puffs with this step-by-step tutorial. Cream puffs are delicate pastry shells made from choux pastry (pate a choux) and filled with whipped cream or pastry cream. 

Classic Cream Puffs filled with cream sprinkled with powdered sugar

Cream Puffs Overview

Cream puffs are delicate pastry shells made from baked choux pastry. The shells are then filled with a creamy filling like whipped cream or pastry cream. The filling can be piped into the shell or the shell can be cut in half and then filled. 

What is Choux Pastry? 

Raw choux pastry in a pot

Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste. It can then be baked, fried, or even sauteed. 

What is the Difference Between a Cream Puff and a Profiterole? 

Cream puffs and profiteroles are both made from the same pastry shell made by baking choux pastry. While cream puffs are filled with whipped cream or pastry cream, profiteroles are filled with ice cream and topped with a chocolate glaze. 

How the Make Cream Puffs

Step 1: Bring the Liquid & Butter to a Boil

Water, milk and butter melting in pot

In a saucepan over medium heat, combine the water, milk, butter, and salt. Heat until the mixture comes to a boil.

The butter needs to be completely melted and the mixture should be boiling before moving on to the next step. This is why cutting it in small pieces is important. 

STEP 2: Add the Flour

Mixture drying out in the pot

Remove the boiling mixture from the heat and pour all of the flour into the pot at once. Stir vigorously until it all comes together into a smooth batter.

This first mixture is called a panade, which is just a culinary term for a starchy thickener.

Step 3: Dry Out the Mixture

Check the bottom of the pan for a film to see if it's done

Once the flour is completely incorporated into a smooth batter, bring the pot back to medium heat and flatten the mixture to the bottom of the pan. Let it sit there until you start to hear it crackling quite a bit.

Once you hear crackling, push the mixture to one side and if you see a thin film clinging to the bottom of the pan it is dried out enough. If it is not, continue cooking it until a film forms.

Step 4: Stir Until All the Steam Evaporates Out

Remove the mixture from the heat and stir it until most of the steam has evaporated off. This process continues to dry out the pastry and will allow the pastry to achieve a nice golden color when cooked.

Step 5: Mix in the Eggs

An egg added to the pot

Off of the heat, add the eggs in one at a time. Stir vigorously after each egg until it is completely absorbed into the batter before adding the next. Do not rush this or the batter will not absorb all of the eggs.

After all eggs have been added to the choux mixture

Once all of the eggs are added and thoroughly mixed in, the batter will have a smooth and glossy look. The glossiness is an indication of when the choux pastry is ready for use!

Step 6: Pipe the Cream Puffs

Choux batter after being piped into rounds on a baking sheet

On a parchment lined baking sheet, pipe small rounds of choux pastry about 1 1/2″ in diameter each. Dampen a finger to smooth out the tails created by the piping bag. 

Step 7: Bake the Shells

My finger pressing down the tips of the raw choux rounds

Bake one sheet pan of shells at a time. We will start them at a high heat for the first part of baking and then drop the temperature of the oven down to finish baking the shells. 

The high heat will cause the liquid to rapidly evaporate off the cream puffs, allowing them to quickly puff up. The lower heat will finish cooking the shells and set them creating a hallow shell you can fill. 

Step 8: Fill the Shells

A pastry bag filled with cream filling up the bottom of the cooked cream puff

Once the shells are baked, let them cool completely before filling them. If you will not be serving them within a few hours, hold off on filling them until closer to serving time. 

The most traditional cream puff filling is vanilla whipped cream, but you can fill them with anything you like. Pastry cream, lemon curd, or ganache would all be delicious fillings as well. 

Cream Puff FAQ

  • Can I freeze cream puffs?: Cream puff shells freeze incredibly well! I suggest freezing the shells without filling in them and then allow them to thaw at room temperature for several hours before filling and serving. Alternatively, you can freeze them filled with whipped cream and eat them as a delicious frozen treat however the whipped cream will not thaw well. 
  • How long before serving can I fill the cream puffs?: Ideally, you want to serve the cream puffs within a few hours or filling for the best texture. But you can keep them in the refrigerator for up to 48 hours. The shell will just start to become much more soft as time goes on and if you use whipped cream it will start to lose its shape. 
  • My cream puff shells didn’t puff up enough. What am I doing wrong?: Your oven needs to truly be preheated in order for the shells to puff up properly! Make sure it gets at least 20-30 minutes of preheating time and use an oven thermometer to make sure your oven is heating to the proper temperature. 
  • My shells burned! What happened?: Your oven is likely heating hotter than what you set it at. Use an oven thermometer to determine how hot your oven is getting and turn the dial down according.

Cream puffs topped with powdered sugar

A few Notes About Developing this Recipe…

I initially had problems with was getting the shells to really puff as much as I wanted and making sure they didn’t deflate when I took them out of the oven. You want them to stand tall with a hollow center so you can fill them with all that beautiful cream chantilly!  I had a couple batches that didn’t rise very much, and a batch that fell flat. But I figured out a method that works well! 

Most cream puff tutorials suggest baking the puffs at 425F or 450F for some time and then dropping the temp down to 350F to finish them off. This still didn’t give me quite the rise I was looking for.

I decided to try a method I learned from Alton Brown in which you turn up the heat once you put something in the oven to increase oven spring. The theory is that when your oven is in the active heating cycle it will more rapidly evaporate the liquid out, creating more rise in your baked good. 

The rise that occurs in pate a choux pastries is all about steam. The pastry has a very high water content and we are relying on this to create the airiness in the final product.

So I tried Mr. Brown’s method hoping for better results. I preheated the oven to 425F and cranked it to 450F just as I was putting the puffs in the oven. I let them bake there for 10 mins then dropped the heat down to 350F for 15 more minutes.

This allowed the pastries to get a nice big puff and then continue cooking until completely set and dried out and hollow on the inside. The result was these gorgeous shells!

A cream puff with a bite taken out filled with cream

 Don’t forget to check out my tutorial post for step-by-step instructions on how to make pate a choux! It will make it seem as easy as it is! 

A cream puff with a bite taken out filled with cream

Classic Cream Puffs

Yield: About 24 Cream Puffs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.


For the Shells

  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces
  • large pinch kosher salt
  • 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly)
  • 1 cup (127 grams) all-purpose flour
  • 4 large eggs

For the Cream Chantilly

  • 1 cups (237 ml) heavy cream, cold
  • 3 TBSP powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste


For the Shells

  1. Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
  2. When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
  3. Remove the mixture from the heat and stir until most of the steam has evaporated. This is called "evacuating the steam" and is important to further dry out the pastry dough.
  4. Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready. Use immediately or store covered in a cool spot for up to 3 hours.
  5. Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off. Preheat oven to 425F (we will crank up the oven heat once we put the cream puffs in). Line baking sheets with parchment paper.
  6. Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 1 1/2 inch round (or 2" for larger cream puffs). Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart.
  7. Place one baking sheet at a time in the oven and turn to heat up to 450F. This will create an active heating cycle for your oven so that the shells will puff up quickly. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set. Allow the oven to preheat back to 425 F before baking the next sheet.
  8. Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.

For the Creme Chantilly

  1. Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
  2. Add sugar and vanilla and continue whipping until soft to medium peaks form.
  3. Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.

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Nutrition Information:

Amount Per Serving: Calories: 124

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200 comments on “How to Make Cream Puffs, Classic Cream Puffs”

  1. Pingback: Whipped Chocolate Ganache Frosting | Baker Bettie

  2. hi! am making this now….wish me luck! can i freeze when completed? with the cream or without?

  3. This recipe is perfect I was so pleased with its super easy but you have to follow the instructions closely and even then keep an eye on them as they bake due to your specific oven.

  4. Pingback: All About Leavening in Baking | Baker Bettie

  5. Yay …after almost 60 years, I finally made a batch of cream puffs that turned out! Thanks for your help

  6. I haven’t made this recipe yet, but definitely will. I have a Chantilly Cream
    recipe that calls for one egg white. Have you ever tried it whit an egg white?

  7. How do you think this would work with an egg replace and gluten free flours?

  8.  I’ve made this recipe before and it was amazing and I just tryed it again and it completely failed. The whole thing Sank 

    • Hi Sadie! So sorry to hear your cream puffs sank! This recipe has not changed, so since you have had success with it and then failed this time it sounds like it must be something with your technique this time. I’d love to help you troubleshoot. You really must be sure you are cooking the choux pastry exactly how the recipe states when making the batter. It takes some work to get all of the eggs absorbed into the batter. It also makes me wonder if your oven is not cooking hot enough since the shells sank. It is a common problem with oven. I would suggest getting an oven thermometer, they are very inexpensive, and make sure your oven is actually heating to its stated temperature and adjust it up or down if not. Hope that helps!

  9. Made this a few times now.  The recipe is easy to follow, but you do have to keep an eye on the baking time depending on your oven type.  I had always wanted to try to make these and this recipe worked out perfectly for me!  Thank you for sharing your recipe!  I did also try making the chantilly creme with orange extract and lemon extract, just a couple of drops, with excellent results.

  10. I just signed up for your email recipes. All your recipes sound fabulous. The only problem I havae is that I don’t see where to Pin to Pinterest. Help please.

  11. Pingback: Choux Pastry Recipes, Everything you Can Make with Pate a Choux | Baker Bettie

  12. This was the best cream puff recipe ever. Had an old one from my mom which required hand beating. They never came out nearly as good as theae.  My family said that I could win the bake-off!  With a convection oven, I watched the puffs and decreased the time at both phases. Excellent recipe and advice. Many thanks!

  13. Great recipe! Great instructions! My husband and I have been inspired to bake by all the current cooking and baking shows and we really wanted to try a choux pastry. And he loves cream puffs. We made them yesterday to take to a party and it was wild and wonderful to see the pastry in the saucepan turn into the lovely sticky ball we see the Big Chefs create on tv when they make their choux.

    Thank you for sharing the development process in this fantastic recipe!!

  14. In your step by step pictures (and recipe) it has milk, this one doesn’t… does it make a huge difference? Thanks!

    • Hi Carli! Yes, I have updated my choux pastry recipe to reflect the way I now normally make it, but it honestly doesn’t make a big difference. Making it with all water will give your cream puffs a bit of a crisper shell which can be desirable. You can make them either way!


      • Hi Brenna, Sorry to hear you had issues with the recipe. The written recipe at the bottom of the post gives all of the details for when to add the sugar and how long to bake them. This is a tested recipe made time and time again with success. Let me know if I can help you with any other questions!

      • Wow Brenna, that was quite the over-reaction. Look how many folks have had success with this recipe. Clearly there was user error in place since you overlooked the actual recipe by not scrolling down far enough. Take a breath then try this again. You won’t be sorry. They are delicious and the instructions really are well written and easy to understand and follow.

  15. Making these now. My dough wasn’t glossy after 4 eggs so I added one more and it seemed to do the trick. They’re baking right now so I guess we will see. I do live in Denver, so maybe the altitude had something to do with it? I’ve followed the recipe exactly including the overly temps and times. 

  16. Hi I was wondering once you crank the heat up to 450 does the 10 minutes start then or once it has reached 450 then start the 10 mins? I am trying to make them for a party and im not sure. Thank you.

    • Hi Hannah! You start the timer as soon as the puffs hit the oven and you have turned up the heat. Not after the oven is finished heating. The active heat cycle is part of the 10 min timing. Hope that helps!

  17. Great recipe, thanks. The choux is not too sweet, they puffed up like a dream and I’m sure Mr. Brown would be proud! I halved the recipe to yield 9 puffs about 1.5 inch diameter each. I still have to fill them but know they will be a huge hit.

  18. Pingback: Classic Cream Puffs – Sugar and Spice

  19. I might be going a bit crazy here, but your methods include milk in the pastry ingredients, but its not included in the ingredients list. How much is to be used?

    • Hi Sandra! Thank you for bringing this to my attention. I recently updated the recipe to reflect how I know make them, using both milk and water, instead of just water. The ingredient list apparently didn’t save, but it is fixed now. Enjoy!

  20. You used milk/water i your video.  His it 1/2 cup of each?

    • Hi Mary! Thank you for bringing this to my attention! Yes, it is a 1/2 cup of each. I used to only make it with water, but after testing the recipe a few more times I started using 1/2 and 1/2. I have updated the recipe to reflect!

  21. Thanks Bettie!

  22. Pingback: Weekending + Spring Break Week | Cortney & Co

  23. I made a round of cream puffs using a different recipe last night and they came out perfectly puffy. The issue I had was that they smelled and tasted like an omelet. I’ve never really had a cream puff before and I am about to try your recipe to see if it turns out tastier. Is it supposed to smell of eggs and taste like a fried egg crust? My bavarian cream was super thick and I had to thin it out with extra milk also. Failed first attempt on my part.

    • Hi Heather! Cream puffs will taste extra eggy when they are still hot. The egg flavor will dissipate as they cool, but it is normal for them to taste slightly eggy because of the high ratio of eggs. I’m not sure what recipe you used, but the egg taste can be more overwhelming if the ratios are different. I don’t find this recipe to be overly eggy once cooled!

  24. Hi! Made this recipe for the first time and it the puffs popped up really really well. I don’t have an oven light so I had no idea what to expect when I pulled them out. I do have a few questions troubleshooting. I used a nonstick pot and could hear the crackling almost right away but I could never see the film when trying to dry it out. I had to guess. Should I be using a stainless steel pot? After baking them in the oven, the outsides were crispy and golden but the inside seemed a little doughy still, or maybe it’s just super soft and I can’t tell the difference. How should the insides be?


    • Hi Courtney! I actually have never made choux pastry in a non-stick pot so that is a great question! I suppose maybe the film doesn’t form on a non-stick surface, that would make sense. Your ear can definitely be an indicator of doneness, so it sounds like it did work out well for you. The insides will be quite soft, but after cooled should firm up and dry out a little. But they will seem slightly doughy when warm.

  25. I’m planning to make this tomorrow! Should the eggs be at room temperature? Or should they be fine straight out of the fridge? Thanks!

  26. I waited for a film to form but it never did. My dough started to fall apart in clumps. Do you have to have a certain pan?

  27. I’m really excited to make these! Do the eggs need to be at room temperature before they are added?


  29. Amazing! First time making these and they turned out wonderful! Can’t wait to make more for my friends 🙂

  30. These look absolutely delicious.  I plan on making the shells the day before and filling them the day I serve them.  What should I do with the shells overnight? Cover them with plastic wrap? Refrigerate them? Or, just leave them out uncovered?

    • Let them cool completely and then store in an airtight container. If they are too soft the next day, pop them back in the oven at 300°F for about 5 to 8 minutes. Cool completely before filling.

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  34. Thank you so much for this recipe! They were soooo delicious and very easy to make. The video is thorough and easy to follow along with. Rave reviews from everyone who tried them! 

  35. Pingback: CLASSIC CREAM PUFFS – Bestrecipe005 – My Blog

  36. Superb! Very well explained ! Great recipe !

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  38. Pingback: Cream Puffs with Coffee Whipped Cream and Raspberry Sauce

  39. Can this be done using gluten free flour?

  40. This feels like a silly question, but should the oven be preheated to 450 before the puffs go in? It almost seems as if you bring the oven up to temperature with them already in it.

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