Filled cream puff dusted with powdered sugar

How to make cream puffs

  This simple, how to make cream puffs, recipe and video will guide you through making cream puffs you will be proud to serve.  

Cream puff dough or pate a choux (French term) is considered a cooked dough. As you will see in the recipe the dough is cooked in a saucepan and stirred until a smooth ball forms. Also noteworthy is the fact that there is no leavener such as yeast or baking powder to make the dough rise or puff. Instead, pata a choux relies on the mechanical leavener ,steam, to make the “puff” or rise. That is why you need to use extra care when melting the butter, so you do not lose too much moisture to evaporation. Also, making sure the dough is hot when you put it into the oven will help to ensure a nice big puff to your dough.  


Traditionally the filling for cream puffs is pastry cream, a cooked filling made with milk, eggs, sugar and either corn starch or flour to thicken.   However, it can be anything you can think of, as long as it has the consistency of whipped cream or isn’t too runny you can use it. In a pinch I will make instant pudding, following the pie filling direction on the package to make a quick and flavorful filling. I also like to make fresh whipped cream and add ingredients like Nutella or fold in fresh berries to change it up a bit. Fillings don’t always have to be sweet you can cut the top off and fill the puff with chicken or tuna salad. To have the best finished product always fill cream puffs just before serving them.  



Store unfilled cream puffs in an airtight container when they are completely cooled. If they are filled store under refrigeration until served.  



Scroll down to see a step by step video – How to make cream puffs

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Filled cream puff dusted with powdered sugar

Easy Cream Puffs

  • Author: Melissa
  • Total Time: 35 minutes
  • Yield: 1-3 dozen 1x



Units Scale

1/2 cup butter, cut into 1/2 inch cubes

1 cup water

1 teaspoon granulated sugar

1/4 teaspoon salt

1 1/4 cup all-purpose flour

4 large eggs

1 egg white (optional, as needed)


1. In a saucepan, combine butter, water, sugar and salt. Over medium high heat, bring to a boil and remove from heat. If butter is not melted allow it to melt before next step.

2. Add flour and return to medium heat and stir with a wooden spoon until a smooth ball forms and pulls away from sides of the pan. About 2-3 minutes

3. Transfer the mixture into the bowl of a mixer. Mix with a paddle attachment on medium speed to cool slightly. About 1 minute.

4. Add eggs one at a time, being sure to scrape sides of bowl between additions. Continue to mix on medium speed until a soft peak forms when toughing dough and pulling away. If it does not form a peak , whisk the egg white and add to the mixture and beat until peak forms.

5. On a parchment lined baking tray pipe with a piping bag or scoop dough into desired shapes and sizes. See video for details.


  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Category: desserts

Keywords: easy cream puff recipe, pate a choux, French, dessert, pastry

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