This easy cream puffs recipe is the perfect combination of fancy and simple! With a crisp choux pastry shell, a silky chantilly cream filling, and a dusting of sweet powdered sugar, this French-style favorite is just as perfect for a cozy night at home with friends and family as it is for an elegant dinner party or special event. The best part? Even novice bakers can make them with the help of my step-by-step recipe!
Best foolproof cream puffs recipe
If you've been searching for an old-fashioned cream puff recipe that you can easily whip up at home on your own, you can stop your search here! Choux pastry recipes have a reputation for being tricky, but with the techniques I provide in this recipe and a little practice, you'll be creating bakery-style choux pastry in no time.
After years of perfecting tricky French desserts such as éclairs, profiteroles, and Paris-Brest (I even have a Paris-Brest class on video), I've learned that success comes down to two things: top-quality ingredients and technique. This recipe for easy cream puffs is built on both as a foundation, ensuring light, airy shells with a crisp exterior and a rich, creamy filling.
I've taken all the guesswork out of the process, breaking down each step so you can confidently recreate them in your own kitchen. Plus, with plenty of troubleshooting tips, you'll avoid the common choux pastry mishaps before they happen. Get ready to impress your guests (and even yourself) because it is the best cream puff recipe you'll ever try!
Katalin's key take on what is the difference between a cream puff and a profiterole?
Although many use "cream puffs" and "profiteroles" interchangeably, a few key characteristics set them apart. Both use choux pastry as a base, but their size, filling method, and presentation differ. Cream puffs tend to be larger and sliced in half before being filled, while profiteroles are smaller, bite-sized, and filled through a small hole in the bottom.
Another significant difference is how they're served. Cream puffs keep things simple, usually dusted with powdered sugar, whereas profiteroles are often coated with chocolate ganache or drizzled with chocolate sauce. Additionally, traditional cream puffs are filled with light and airy chantilly cream rather than pastry cream, which is more common in profiteroles. Having said that, I will provide several other filling options at the end of this recipe.
Despite these differences, both of these eye-catching classic French pastries share the same combination of crisp, hollow shells and creamy fillings, and are hard to resist!
Cream Puffs recipe ingredient tips
The right cream puff ingredients are key to perfectly crisp treats with a light and flavorful filling. For the best results, use whole milk (3%) and European-style unsalted butter with at least 82% fat.
Although the temperature of the butter and milk doesn't matter for choux pastry (you're going to heat the ingredients anyway), I find that using softened butter sliced into chunks makes it melt faster. However, the eggs should always be at room temperature to emulsify correctly. If they're cold, let them sit in a bowl of warm water for 5-10 minutes before using.
A small amount of granulated sugar and salt enhances flavor, balances sweetness, and helps develop a golden-brown crust. Do not skip the salt! Use high-protein bread flour (around 13% protein), which is what helps form the hollow center. If bread flour isn't labeled in your store, look for flour designed for bread.
When preparing the whipped chantilly cream, choose high-quality ingredients: pure vanilla extract, heavy cream with at least 36% fat, and mascarpone with 41% fat. The heavy cream and mascarpone must both be very cold for the whipped cream to hold its structure.
Cook the Pâte à Choux
Start by sifting the flour and setting it aside. In a saucepan, combine the butter, water, milk, salt, and sugar, then heat over medium until it reaches a gentle simmer—just be sure not to let it boil.
Once simmering, take the pan off the heat and quickly stir in the sifted flour all at once. Use a rubber spatula to mix it vigorously until the dough is smooth and no dry flour remains.
Place the pan back on the heat and continue stirring for 3-5 minutes, allowing some moisture to evaporate and a thin film to develop on the bottom of the pan.
First critical step: do not mix in too much egg
Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to cool it down a bit. Then, gradually add the lightly whisked eggs, ensuring each addition is fully incorporated before adding more. Continue mixing for 2-3 minutes until the dough is smooth, glossy, and has an easy-to-pipe texture.
The dough is ready when it falls from the paddle in a "V" shape while holding its form (it shouldn't be runny). Since the amount of eggs needed depends on the flour and moisture loss during cooking, adjust it as necessary.
Transfer the dough to a piping bag fitted with a 0.5-inch French star tip and refrigerate for an hour.
Perfect your piping
After the dough has chilled for at least an hour, pipe 12 evenly sized cream puffs onto a perforated baking mat or a parchment-lined baking sheet, giving them enough space between each to expand.
To pipe the dough like a pro, hold the piping bag straight at a 90° angle and apply steady pressure. Smooth any pointed tops with a damp fingertip. Lightly dust with powdered sugar to help prevent cracking, then freeze for at least an hour or until ready to bake.
Do not underbake your cream puff, or it will deflate
Temperature is super critical when baking cream puffs, so have your digital thermometer handy! At no point should you use your oven fan, as it causes cracks on the puffs' surface.
Unlike other cream puffs recipes that lower the temperature halfway through, I keep the temperature consistent throughout. First, preheat the oven to 200°C (392°F). Then, place the tray of frozen dough in the oven and immediately lower the temperature to 170°C (338°F). Bake for 40 minutes. Do not open the oven for at least the first 30 minutes. If unsure, check one puff at the 40-minute mark—it should be golden brown, fully risen, and hold its shape at room temperature.
Let the puffs cool completely on the perforated baking mat before filling.
How to fill cream puffs
To make the chantilly cream filling, combine the very cold heavy cream, mascarpone, and sifted powdered sugar in a mixing bowl. Using an electric hand mixer, whip the mixture for about a minute before adding the vanilla extract.
Continue whipping for 2-3 more minutes until the mixture reaches a light, pipeable consistency—stopping just after soft peaks form to avoid overmixing, which can cause the cream to separate.
Next, slice the tops off of the cooled cream puffs. Transfer the whipped cream to a piping bag fitted with a Wilton 1M nozzle tip and pipe the cream into each puff.
Finish with a dusting of powdered sugar, and enjoy!
Trouble in Paradise? Here is my Cream puffs troubleshooting
If your cream puffs spread too much and lose their shape, the dough may be too wet. Reducing the number of eggs next time can help achieve a thicker consistency. Please note that there is no coming back from a dough that is too runny. Once you mix in too much egg, you can´t simply add more flour at this point but have to start the process over again.
If they didn't puff up, the oven might not have been fully preheated. Too much moisture in the dough can also affect the rise, so adjusting the egg quantity (use less egg) may help.
If they collapse after baking, they likely weren't baked long enough. Leaving them in the oven for a few extra minutes next time will help ensure they are set completely.
If they form cracks on the surface, the oven temperature may have been too high, or the fan setting may have been on versus off. Using the wrong piping nozzle can also contribute to too much cracking.
If they rise but don't form a hollow center, the flour's protein content may have been too low.
This is how you store leftovers
Your cream puffs will have the best texture and flavor if you serve them as soon as you fill them. Over time, the choux pastry will absorb moisture from the filling, causing it to lose its crispness.
However, if you have leftovers, store them in the fridge for up to a day, ensuring they're covered to prevent them from absorbing unwanted odors. You can keep unfilled cream puffs at room temperature for several days in an airtight container. If they soften, a quick reheat in the oven will help restore their crispness—just be sure to let them cool before filling.
I don't recommend freezing filled cream puffs, as the texture changes once thawed. However, you can freeze unbaked choux pastry or unfilled baked shells in a sealed freezer-safe bag. Once thawed, a brief warm-up in the oven will help bring back their crisp texture.
Do not substitute ingredients
While some desserts are flexible with ingredient swaps, this cream puff recipe requires specific components to achieve the right texture and rise. Changing ingredients can noticeably change the outcome and in a not-so-great way!
For instance, while vegan butter and plant-based milk are possible substitutes, eggs are crucial in providing structure and lift. Likewise, the high protein content in bread flour contributes to the hollow center, so you wouldn't want to use all purpose flour. It's always safest to follow the recipe as written and master it before experimenting with ingredient substitutions.
My final expert tips
- When handling the choux dough, be careful not to incorporate excess air while moving the dough from the mixer to the piping bag, as trapped air pockets can cause uneven puffing. To check for bubbles, lay the filled piping bag flat on the counter and gently press it with your hands before piping.
- Chilling the dough twice (before piping and again before baking) is necessary to prevent cracking and ensure beautifully shaped cream puffs– so don't skip either step! If making them for the first time, it is best to freeze the piped dough for 1-2 hours before baking.
- Stop whipping the chantilly cream as soon as it reaches stiff peaks. Otherwise, it will break or turn into butter. In fact, that is how you make homemade butter!
- If you choose to flavor your chantilly cream filling, choose powdered or gel-based ingredients to prevent the addition of excess moisture that changes the frosting's texture.
- Chantilly cream can melt, so don't leave it out at room temperature for too long. It is best to refrigerate it whenever you are not using it.
Other filling ideas
One of the best things about this recipe for cream puffs is that it is incredibly versatile! Once you master the original recipe, try one of these easy cream puff filling ideas:
Instead of the traditional chantilly cream filling, you can use my vanilla pastry cream or diplomat cream as an alternative. Or, if you prefer chocolate over vanilla, you can use my chocolate whipped cream frosting or my decadent chocolate cremeux.
For a fruity twist, fill the cream puffs with lemon curd, mango curd, or strawberry compote besides the chantilly cream.
Or, instead of the typical cream frosting, fill them with your favorite ice cream or sorbet!
Helpful equipment
Precision is key for making the perfect cream puffs, so always use a digital scale for the most accurate measurements. A digital oven thermometer is a must to make sure you maintain an accurate temperature throughout baking.
You'll need a stand mixer and a rubber spatula to combine the ingredients. A perforated baking mat helps distribute heat evenly, but a prepared baking sheet works too. To pipe the dough, a piping bag with a French star nozzle is a must. Meanwhile, Wilton 1M nozzle is ideal for filling them.
Try some of my other choux pastry recipes
If you enjoyed making these homemade cream puffs, you'll want to try your hand at some of my other delicious choux pastry recipes:
Check out my roundup of the Top 41+ Famous French Pastries for even more showstopping French-inspired dessert recipes!
Have you tried this recipe?
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Cream Puffs Recipe
Equipment
- Digital scale
Ingredients
For the cream puffs
- 120 g (½ cups) Unsalted butter 82% European style butter at room temperature, in chunks.
- 120 g (½ cups) Water
- 120 g (½ cups) Whole milk
- ½ teaspoon Salt
- 2 teaspoon Granulated sugar
- 140 g (1 cups) Bread flour high protein content flour, eg. 13%
- 220 g Egg Approx. 4 eggs at room temperature. Might need slightly more or less, see the tips below.
Chantilly whipped cream filling
- 345 g (1½ cups) Heavy cream 36% fat content, use it very cold
- 110 g (½ cups) Mascarpone 41% fat content, use it cold
- 45 g (⅓ cups) Powdered sugar
- 1 teaspoon Vanilla extract
- powdered sugar to dust before serving
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Classic cream puffs step-by-step
- Begin by sifting the flour and setting it aside. In a saucepan, combine the butter, water, milk, salt, and sugar. Heat the mixture over medium heat, bringing it to a simmer, but avoid letting it come to a boil.
- Once the mixture is simmering, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a rubber spatula until the dough is smooth, with no traces of flour remaining. Return the pan to the heat and cook for 3-5 minutes, stirring continuously, until a thin film forms at the bottom of the pan and some of the liquid evaporates.
- Transfer the dough into the bowl of a stand mixer. With the paddle attachment, mix on low speed for about a minute to allow it to cool slightly. Slowly incorporate the lightly beaten eggs, adding them gradually and ensuring each addition is fully blended before adding more. Continue mixing for 2-3 minutes until the dough becomes glossy and easily pipeable.
- The dough is ready when it falls from the paddle in a V shape and holds its form—it should not be runny. Since the amount of eggs needed can vary depending on the flour and moisture lost during cooking, adjust the quantity as necessary.
- Transfer the dough into a pastry bag fitted with a 0.5-inch French star tip. Refrigerate the dough for about 1 hour.
- After resting, pipe the dough into 12 evenly sized cream puffs onto a perforated baking mat (leaving space between each for expansion) or onto a parchment-lined baking sheet. Pipe at a 90° angle (keeping the piping bag straight vertically) and apply even pressure. Smooth any tips by gently tapping them with a damp finger.
- Lightly dust the profiteroles with powdered sugar to help prevent cracking. Freeze for at least one hour, or longer if you need the cream puffs later.
- Preheat the oven to 200°C / 392°F (without fan). Once the dough is frozen, place the tray in the oven, reduce the temperature to 170°C / 338°F (without fan), and bake for 40 minutes. Avoid opening the oven door during the first 30 minutes. If this is your first time baking, remove one choux bun after 40 minutes to check— it should be golden, puffed up, and should not deflate at room temperature.
- Let the cream puffs cool on the perforated mat at room temperature before filling them.
Chantilly whipped cream filling filling
- Add very cold heavy cream and mascarpone to a mixing bowl along with the sifted powdered sugar.
- Use an electric hand mixer to whip the mixture for about a minute, then add the vanilla extract.
- Continue whipping for 2 to 3 minutes, or until the cream reaches a fluffy, pipeable consistency (after soft peaks but before stiff peaks). Be sure to stop whipping right away to avoid over-beating. If you continue, the chantilly cream will separate and become runny.
- Cut the tops off the cream puffs, then transfer the whipped cream into a piping bag fitted with a nozzle (I am using Wilton 1M piping nozzle tip). Pipe the cream into each puff, and finish by dusting with powdered sugar.
- Cream puffs are best enjoyed immediately after filling, as they lose their crispiness over time. Any leftovers can be stored in the fridge for up to a day.
Notes
- Measure your ingredients with a digital scale for accuracy
- For making any choux pastry, use high protein content bread flour for the best results, I am using 12% protein content flour. Do not skip the salt, and use lightly whisked room-temperature eggs.
- The heavy cream needs to be high in fat (36%+) as well as the mascarpone (41%). The low-fat version won't whip up correctly because it contains more water.
- You can make whipped chantilly with heavy cream and powdered sugar only. However, the mascarpone is there to add further stability to the cream.
- While heating the milk, water, butter, salt, and sugar mixture, ensure the sugar and salt fully dissolve. It is best to start with room-temperature butter so the mixture will melt together at the same time.
- Do not skip sifting flour, as you don´t want to deal with flour lumps while making this recipe.
- Please note that you might need slightly more or less egg - and that is normal - depending on the flour you use and how much you dried the mixture while cooking it. Pay very close attention to consistency while mixing the egg and applying the V-shape test.
- There are two chilling times involved - one fridge resting before piping and one freezing before baking. Both of them are important to achieve neat, crack-free results.
- Use a closed star nozzle tip so your cream puffs will puff up neatly.
- I strongly advise using a digital oven thermometer to measure your exact oven temperature, as most home ovens are either over or under heat.
- While baking, do not use the fan in your oven, it can encourage cracks on your cream puffs.
- Chantilly cream is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get funnier, and then it will break.
Cyrus
Great recipient!