Simple and Easy Cream Puffs

Don’t be afraid to make Cream Puffs!  These little treats are so easy to make and taste as good, if not better than store bought ones.

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Mmmmm Cream Puffs!

I have an idea that involves these little treats, and I can’t wait to share it with you!  But first, I’ll share the basic recipe… and stay tuned for a fun and scrumptious little twist to the cream puff!

Simple and Easy Cream Puffs

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Now, don’t be afraid to make these…I have always wanted to make cream puffs, but was afraid to. Why?  I’m not sure.  They are surprisingly so easy!  And I know this seems kind of weird to say, but they are actually cream puffs.  Like the ones you buy in stores.  A real cream puff.  

Look at that!  A real cream puff.  That I made from scratch!  Amazing! 😉

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Simple and Easy Cream Puffs

A plate of Cream Puffs filled with whipping cream

Don’t be afraid to make Cream Puffs!  These little treats are so easy to make and taste as good, if not better than store bought ones.

  • Yield: 24 - 30 cream puffs, depending on how big you make them 1x


  • 1 cup boiling water
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 tsp salt
  • 4 eggs


  • After they have cooled completely you can put the filling of your choice.
  • For these I just forced a tip and piped in whipped cream. Then I froze ours because we love the cream puffs at Costco that you eat slightly frozen.


  1. Preheat your oven to 375 degrees.
  2. Bring 1 cup water to a boil in a saucepan.
  3. Add the butter to the water and stir until it is melted.
  4. Add the flour and salt all at once to the water mix.
  5. Stir until a ball is formed.
  6. Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
  7. Add the remaining eggs 1 at a time, and beat after each addition.
  8. Let stand for 10 minutes.

Drop the dough on to a cookie sheet 1 of 2 ways:

  1. You can drop with a spoon OR put the dough into a ziplock bag, snip the corner off, and pipe the dough on to the cookie sheet. This is the method I chose!
  2. Use a heaping tbsp for each puff. (See picture below.) Make sure they are about 2 inches apart.
  3. Bake for 20-30 minutes, depending on your oven. Start checking them around 20 minutes. Mine took 30 minutes.


There are so many possibilities for delicious fillings! Vanilla Cream, Custard, Coconut Cream, Lemon Cream, Chocolate Cream, Strawberry Cream. So many possibilities!

Keywords: cream puff recipe, cream puffs

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Simple and Easy Cream Puffs

When I piped these on to the cookie sheet, honestly, I just couldn’t imagine that they were going to come out looking like anything resembling a cream puff.  But to my surprise they did!

Simple and Easy Cream Puffs


I love that this is such an easy recipe to make, and I will absolutely be making them again.  The best part is that I know what ingredients are in them (no chemicals or additives like store bought), and they taste SO good!  You should try them!  Don’t be scared!  They are simple & so goooood!

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Oh, and if you loved this recipe…you might also enjoy these S’more Cream Puffs!  Find the recipe here.

S'more Cream Puffs
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Have a delicious day!

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  1. Hmm…I always thought they’d be hard to make, too. Looks easy. Maybe I’ll make some for next weekend’s family BBQ. Thanks for sharing!

      1. Tried these today. Turned out great. Instead of beating the eggs in the pot I switched to my kitchen aid and added eggs in one at a time. No sore arms for me 😂 first batch I cooked on regular (they turned out ok) second batch on convect. Amazing results. They are perfect! Thanks for the great recipe.

    1. If they puffed up until they came out of oven then they just didn’t quite cook long enough, but if they never puffed up they were mixed or piped wrong 🙂

    1. Hi,
      I see you made the cream puffs and am wondering how hard they are to stir. I made some when I was in my twenties and had to have my husband stir them for me. Now, much older, would I be able to stir them myself at 76?
      Thank you.

      1. Try an electric mixer with a dough hook on stir. It’s the same thing as doing it by hand.

  2. I love making these! They really are a breeze to bake and fill. Most people would never guess the ease of these yummy and oh-so-tempting delights. Love ’em!

  3. Wow, this really does seem simple… I was under the impression I would be folding butter into dough for hours if I wanted to make these at home. I am going to give this a go, they look lovely and oh so french.

    1. I used to do the same thing years ago. Kids at church used to love these stuffed with egg salad, chicken salad and/or tuna salad for just any occasion.

  4. These look beautiful. So, I’m trying it… I just put a batch in the oven,but noticed that they were extremely runny…i used cake flour, was I supposed to use self raising flour, or could it be because I didn’t let it rest before piping it??? Please help.

  5. I was surprised at the amount of dough that was created. Almost didnt have enough room on the cookie sheet for all of them! Some of them are definitely closer together than 2 inches apart, but they look good. Thanks for the recipe!! Will make these again for sure.

    1. Hi Tara! I have to admit that I was too – I thought when I saw the dough that there was no way these things were going to puff up, let alone make enough for everyone, but boy was I surprised! And the fact that they’re so easy too! Loved that!

  6. This recipe is almost exactly like the one my Mom used to use! I love that it is a simple recipe! Thanks so much! She would put chocolate pudding inside with dusted powdered sugar on top or she would put lemon pudding inside with chocolate frosting on top!!! Always delicious!

  7. i just made these and almost immediately after coming out of the oven, they deflated and are completely flat. 🙁 I followed the directions to a t. Any suggestions?

    1. Yes, they do deflate, but once you fill them, they are poofed up with custard. Sprinkle with Icing sugar!

  8. Hey, Jo-Anna! Just wanted to thank you for sharing this recipe. I used it to make creme puffs for a potluck at work and they were a huge success. People were even asking me if they were store-bought! Keep up the good work 🙂

  9. It has been a long time since I made these…but what better treat for my crafter’s luncheon tomorrow. Thanks for sharing.

  10. This is my new go to recipe! I’ve made it a few times now, and they’ve come out perfect every time. I find if you’re at a higher elevation, leaving the dough for longer than 10 minutes helps with the consistency, letting you be able to form balls free handed. And the possibilities for flavors are endless. I’ve also used this recipe to make mini eclairs. Perfection.

  11. Great recipe! People are thinking it’s hard because the “old fashioned” way they used a double boiler to make the pastry.

    1. Hi Teneal! No, you just have to wait 5 minutes after the addition of the first egg – this really is just to let the batter cool down a bit before adding the remaining eggs. After the initial 5 minutes, you can add the remaining eggs, but one at a time, and beat the batter after each egg is added. Good luck!

    1. Yeah, same. I don’t think there’s any way mine can be filled up with cream. I’m just going to coat them with powdered sugar and eat them like cookies.

  12. this is the recipe I have been using for years, so I wanted to share our favorite filling… Cannoli filling with powdered sugar on top!

  13. I really enjoy the smell of grits and eggs. When I was mixing the first egg into the dough, it smelled almost exactly like it. Brought back memories of my own mother making those every Monday morning. My favorite filling is homemade whipped cream.

    1. I thought these were bland, not that I wanted them sweet but they were blah IF we try them again I’d use vanilla extract to the puff for flavoring all you taste really is egg.

      1. Hi Marianne
        All puffs do tend to be on the bland side, as you can see from basic recipes there really is no added flavouring. What makes them delicious is the filling you add!

    1. I made these & followed the recipe verbatim. They fell as they were cooling. When I cut the tops off to scoop out the dough, it was thick & dince!
      I made these once before & this is not the way they turned out!

    2. This recipe is simple. The ingredients are few.
      The instructions need to be followed in three areas.
      * When the flour is added to the hot buttery water vigorous stirring is required.
      * When adding eggs: one egg at a time, and only when the dough is cooled.
      * Bake until golden brown. Taking the puffs out early will make them fall and be very doughy.

  14. I was very skeptical of this recipe because I always thought these would be so hard to make. Mine puffed up perfectly and tasted great! They were a hit and I have made them several times since!

  15. Mine turned out flat and tasted like egg. It also tasted quite salty. I did my best to follow the instructions so how come it was not airy and crunchy?? Maybe because I used margerine maybe? I was disheartened and wouldn’t make this anytime soon,

    1. Does altitude make a difference ? We are at 5000 ft and mine browned on the bottom, deflated and are raw in the middle. I baked exactly as stated, they looked nice in the oven but I baked them extra time due to altitude. If I baked them any longer they would be way to dark on the bottom.

    2. 5 stars
      You must use butter.
      Margarine is a processed food that is designed to taste and look similar to butter, but it will not perform as butter in baked goods.
      The type of butter used, salted verses unsalted is not stated in the recipe.
      In the comments I read the author used salted butter. I always use unsalted butter in my baked goods, because salt level in butter differs.
      Also, the size of eggs used is not mentioned. The size of the four eggs used will affect the consistency of the dough. I prefer to measure my eggs.
      Those with runny dough, most likely used larger eggs. The dough should be stiff, not runny. One needs to understand when the dough is the correct consistency and stop adding egg.
      Different flours absorb liquid at a different rate and affect the end result.
      I use a high quality flour that has not been brominated nor enriched.
      This is the basic choux pastry recipe I’ve used for 40 years. This recipe has never failed to produce excellent results.
      You may have webs of softer dough inside the puff. I like to slice of the top 1/4 or 1/3 and remove before filling, if that occurs.
      You can do this!

  16. Do I use salted or unsalted butter for this recipe?

    And for those that have had deflated puffs, one reason could be that your oven wasn’t hot enough or you took them out too early. And no. Margarine does not work. Only butter. The best!

  17. I love making the cream puffs. I have 1 problem. Since I always make them around the holidays with so many other things to do, can I make the shells and freeze them for another time. I don’t know if I have to bake them first then freeze them? Do I make the dough and place them on a cookie sheet in a shell form and freeze them ? But if I freeze them uncooked, do they have to defrost before I bake them or do I bake them frozen? If I bake them frozen at what temperature and for how long? PLEASE if you can e-mail me the answers to these questions it would be a great help.

  18. I have a batch in the oven as I am typing. I am so nervous about them. This is the first time I have made them, I have always loved them but thought they were near impossible to make! i sure hope they turn out for my family dinner today!!

  19. Mine are in the oven too. Making cream puff swans for Easter dinner. They are puffing up finally. Keeping my fingers crossed. I am going to try cooling them in the oven to help prevent deflating from rapid cooling.

  20. Hi, thanks so much for this recipe! Made the pâte a choux and piped it on the baking sheet with a star tip for a little extra flare and brushed with egg wash before baking. I then filled them with a homemade vanilla bean creme patisserie and drizzled with chocolate and they were a huge hit! My one question is: are they supposed to be quite soft when baked and cooled and filled properly? Or are they supposed to be crisp? Thanks:)

    1. Hi Noor! I’m happy to hear the recipe worked out well for you, we just love them! As for the softness of them, this really can depend on how you like them. When I make them I don’t make them too crisp but that’s more because we like them kind of soft. I think either works!

  21. A great advice that was given to me once about cream puffs, after adding the flour to the boiling water, stir and cook till till there is a film on the bottom of the pan. This may take a couple of minutes. Also, the if you are using extra large or jumbo eggs, the puffs may flatten. The dough should form peaks when you lift the beaters. They should bake at least 30 minutes without opening the oven. Sometimes I have my puffs cook an extra 5 minutes.

    1. Thank you for sharing this constructive & helpful feedback! It’s precisely for comments such as this which offer very helpful tips that I ALWAYS ensure I read through EVERY single review before trying out a new recipe for the very first time! (unless there are literally hundreds of them, and even then I’d say I still plow my way through a substantial number of them!)

      I’ve generally found that by choosing recipes with a very high ratio of 4-5 star reviews (when there are MANY to choose from), and then also reading through all –or as many of the reviews as possible– to learn from the various trials, tribulations, & tips of others, and often also adding a few tweaks of my own as well… though mostly based on a combination of the most helpful or insightful comments I’d read.. (or sometimes not changing anything at all… although, admittedly, that’s a slightly rarer event)… that not only do I usually end up with very successful –even stellar– results right from the very first attempt, and very seldom end up with any flops, disappointments, or mishaps… but rather surprisingly enough, on a number of occasions I’ve even garnered such high praise with those “winning recipes” so as to have been told that I “make the BEST ‘such-and-such’… or… [insert ‘x’ type of dish-or-baked-good]-ever!!” lol…

      The first few times I’d received such incredible feedback under those kinds of circumstances, I was naturally very stunned & surprised by the unexpectedly, emphatic reception (and, of course, also very pleased!)… yet I’d immediately explain that it was none other than my very first attempt at making said dish/delicacy/treat. And more often than not, the response to THAT was usually along the lines of “…it doesn’t matter! It’s STILL the best, EVER!!”

      (One especially notable example of this, perhaps only for being just recently discussed, and so still fresh on my mind at the moment: one of my closest friends was just recently telling me about how her in-laws and relatives (who, at the time when the following assessment was first made, had been visiting from out of country) were apparently STILL, years later, talking about “my” amazingly, “best ever” cinnamon buns which they could NEVER forget! And as flattering as this was to hear, it’s still shocking to me… perhaps also because I find it rather difficult to regard ANYthing that I’ve only ever made once as being “mine” in any way!… lol)

      And how does that saying go again?? An ounce of prevention is worth its weight in gold? (or something to that effect)… well, needless to say, I find it well-worth taking the time to do my due diligence and read through all the insightful reviews to learn about & consider the many variables which could result in any given situation, to then “troubleshoot” a recipe beforehand… or perhaps try some winning variation that seems to garner rave reviews across the board…

      (though no offence ever intended to the original “unadulterated” recipes, their rightful owners, nor the many “recipe nazis” who seemingly don’t believe in ever deviating even one iota from the originally-published/posted recipes — though I DO understand and would have to agree when the issue is that of those who opt to change MUCH of a given recipe, and then even dare to leave unfair, negative, or hateful feedback… often also accompanied by aggressive communication and/or ridiculous temper tantrums… certainly THAT is the worst!)

      But alas, to finally wrap up my overly-wordy response (sorry!!)… it’s thanks to all the helpful feedback & advice such as yours that I’ve had the pleasure of boasting great success from browsing online whenever I’m I’m wanting to try out a new, specific recipe/dish for the very first time! It’s hard to believe how I’d ever managed to survive during ALL those years, pre-internet days, when coming across a recipe in a newspaper or magazine was as novel, fresh, or innovative as one could ever hope for in terms of finding “new” and “interesting” (or successful) recipe or ideas! 🙂

  22. When you take the out of the oven use a sharp knife to put a little hole in them. This will let the steam escape and they won’t fall. Mine have always been soft

  23. Hi Jo-Anna! 🙂 Great recipe. Thanks for sharing. At first I was in doubt if this will give me a great result…i tried it anyway. And Viola!!! It was perfect! Thanks again! 🙂

  24. I made this recipe this morning (I know — years after the original post!). I live at high altitude and they came out just great, with no modifications. To Jo Ann above, if you want to fill these cream puffs with Boston Creme, I am sure you could. Others have mentioned they use pudding. I am using homemade whipped cream and can hardly wait to share these at my child’s class picnic today!

  25. I have made cream puffs for years and I found if there were any droplet of water on the outside of the puff they weren’t done enough and deflated. As they cook you will see these droplets on the puff. I have also filled the puff with ham salad or crabmeat for parties.

    1. Thank you for this helpful tips! I have mine in the oven and see exactly what you are talking about.

  26. Thanks for answering because my oven is in Celsius. My cream puffs turned into bowls, the bottom didn’t form I just want to know whats wrong? I think that it would be easier for us people to know exactly how to make them if you include a video on with the instructions. Thank You!

  27. How many does this recipe make!? I actually just made homemade vanilla pudding from scratch it’s in the refrigerator I plan on making the cream puffs tomorrow morning to take to my in-laws for dinner

  28. A traditional holiday dessert in my family, my MOM used to fill with half instant vanilla pudding and half whipped cream, if in a rush, you use cool whip mixed with the pudding. YUM> For some strange reason, whenever I’ve tried to double and triple the recipe it failed! Never knew why, they wouldnt rise.

  29. I love to make these and fill them with ice cream and top with hot fudge and whip cream. My favorite ice cream to use is butter pecan with the hot fudge. Delicious!! I have also filled them with cherry pie filling too.

    1. The butter pecan ice cream and hot fudge w. whip cream sounds AMAZINGLY sinful!! How about a drizzle of caramel or butterscotch over top of all that?? Decadent delight? Or overly-sweet overkill?? I’d sure be tempted to try!! 🙂

  30. I used to fix these when I was a kid, but then I learned I’m a severe Celiac. I can’t get near wheat flour. Would you have a suggestion for replacement flour and how much of it? I have most kinds of non-wheat flour, Xanthan gum, baking powder. I’m not sure if the different flour would rise correctly. But, I’d like to get the alternate flour measurements, if you might know them. Thank you!

    1. Hi Laurie! I have only ever made these with wheat flour, so I’m not sure how they would turn out with a replacement flour…I think your best bet would be to search for a gluten free version on another site? There are some great gluten free blogs and recipe sites! Good luck!

  31. Hi Jo-Anna, Help ! I need your expert advice. When making creampuffs I place in oven til golden brown , i take out of oven & place on wire rack til cool. There beautiful . BUT ! BUT ! When they go to cool they flaten out, instead of remaining
    .nice & puffed out. What am I doing wrong ? Thank you for your help..

  32. 5 stars
    I made the choice pastry and it was so easy. I made them into profiteroles. Filled them with whipped double cream with a chocolate ganache. They went down a treat thank you.

  33. I hosted a baby shower. Made 2 batches 1 savory 1 sweet. The savory was a mountain of tuna and chicken salad filled puffs the other was pudding filled. I dipped the pudding filled tops in chocolate let them set then put the 2 batches in 2 mountains a savory m sweet. I drizzled chocolate over the sweet mountain then sprinkled with just a little coconut. Put a cheese meat tray in between the two adorable mountains. It was beautiful. So easy to do but looked like it took days. Thanks for making my party a success

  34. 5 stars
    Thank you Jo Anna!
    My first time ever making cream puffs and they turned out great. I did heaping spoon as I don’t have pipes, I don’t usually do backings. They were a lot bigger than yours, but they look great. I shaped it to make it rounder and found out later that they keep whatever form you formed them. They’re my husband’s favorite and I’m now happy to be able to make it for him. Cheers!

  35. 5 stars
    These are really easy to make & delicious. When I make them I use the small ice cream scoop and put them in my Mimi muffin tin this works great and makes sure they are uniformly shaped.

  36. I have vivid memories of watching my grandmother make cream puffs so this is full of nostalgia for me. I made your recipe today and they are absolutely perfect. I used a hand-held electric mixer with dough hooks. I’m filling them with a dollop of lemon curd and whipping cream then dusting them with icing sugar and topping with candied lemon rind. Thanks for the great recipe!

  37. Hi …ive tried this out…for the first day ..the puff turn to boost nicely..but on the second day it didnt …wondering why ..was that because i didnt stir it right way like the other day before or was that about the egg size or what…anyway, thanks…my children loved thisss! Thanks for sharing great turnable result recipe..! No regret..the ingredient n step are very simple to be followed.

  38. I am attempting to make cream puffs. . I have gotten as fas as the water, butter, flour and 1 eggg, however, it is very runny. I’m hesitant to add the remaining eggs. HELP!

    1. 5 stars
      Hi Rose! The batter is surprisingly quite runny, but it should be thick enough to pipe onto a cookie sheet, as shown above. The batter should thicken with the addition of each egg. If you follow the recipes as it is, they should turn out just great! Good luck!

  39. Hello. Wow! This is so easy and delicious! I couldn’t stop eating them. Thank you!! I never knew it was this easy. I made half batch initially and they turned out perfectly. I decided to make more. I was making them after midnight. My family really enjoyed them. I reduced the salt a bit. I also added vanilla extract and powdered suger to the dough, after adding the eggs. It made it a bit thinner. but was delicious. I think I will add a little more flour next time, so I can add few drops of vanilla. Thank you!

  40. Hi. Can I fill the baked puffs with pudding and then freeze for 3 weeks. I need to make them mini size.

    1. Hi Dusty! I’ve never done this, but I do know that you can buy cream puffs frozen at the grocery store, so I don’t see why you couldn’t freeze homemade ones. Maybe freeze a couple ahead of time first, and see how they do.

  41. My Mom always made cream puffs. I’ve made them too in the past when my kids were young. Going to make them with my grandchildren this week. Will try your recipe. Important note: Mom always said to leave them in the oven to cool so they don’t deflate….so I’m trying to remember if I should turn the oven off about 5 minutes before they are done? An experiment in the making…..

  42. Thank you for the recipe! I was intimidated to make these pastry because i thought they were way hard and needs lots of steps. But your steps are quick and straightforward. I made them today and they turned out perfect!

  43. 5 stars
    I have just made these for the first time in my life. Mum passed away 2 years ago and she used to make the BEST cream puffs and I’m
    So hoping these turn out just like hers! She used to fill hers with Jelly and whipped cream so I’m going to do the same. I have the puffs in the oven, the jelly setting in the fridge – now we won’t! Wish me luck!!!

  44. 5 stars
    Turned out great, i used 1/2 cup margarine instead of butter as its so expensive! also added another half a cup of flour (maybe alittle bit more) as i used marg and large eggs. Turned out perfectly – i did pipe onto a cookie sheet the first time, they turned out ok and some puffed out – however the 2nd lot i pipped into a mini muffin pan that was greased and shaped/puffed perfect – so yes you can use marg and large eggs just add 1/2 -3/4 cups more of flour to reach a good consistency (so its not dripping off the beater mix) – can pleace in the fridge for 10 mins so it has a better texture 🙂 thanks for the recipe ! xx

  45. Hii, first time making these so have a few questions:)
    What oven temperature setting do i use in celcius?
    Let’s say I’ve bought a 250g unsalted butter stick, how much of it should i use so it is one cup (i dont have a measuring scale)
    should i let the flour mixture cool before adding the first egg?

  46. 5 stars
    So simple! I just made these today and they’re perfect! Followed the directions as written. No need to tweak anything. They rose beautifully and did not collapse when removed from the oven. Easy peasy!

  47. Pretty much the same recipe I inherited from my late mother. However, her recipe said to put the oven on 425. Hmmm…?? At any rate, I take mine out of the oven after they have baked and let them cool down before I decapitate each of them and taking a small fork and picking out all the uncooked dough mixture before adding my whipped cream. Then I make a chocolate drizzle for the top with bit of cocoa, two cups of icing sugar, a tablespoon of butter, and a bit of leftover coffee.

  48. I have made cream puffs before, and I have to say this came out great! Serving them tomorrow (Christmas day) made the puffs and the filling a head of time. We tasted tested them and they are awesome! Thank you

  49. I have made this recipe for 50 years and my Mom before me. I put Instant French Vanilla pudding inside and heat a can of Milk Chocolate Icing in the microwave (put in a safe microwave bowl) and then drizzle over the tops. More like an Eclair ( sprinkle powdered sugar on top w/o the chocolate for a true Cream Puff). They make wonderful appetizers when you make them bite size and fill them with chicken salad or ham salad- I don’t like tuna in them. Just be sure to pull out any soft dough before filling with chicken or ham. I like the idea of Lemon pudding- I will try that suggestion.

    1. Hi Kathryn! Sorry for the late reply. This is a tricky one because they do deflate. BUT if you fill them with a filling first they should be fine. Keep in mind that whipped cream can get runny after sitting, so make sure to store them in the fridge. I make them ahead of time and I’m happy with the result.

  50. I made them this morning did exactly by your instructions and they looked brown and puffy then I took out of oven and they flattened out. Help

    1. Hi Carolyn! I’m not really sure what happened, but most times when cream puffs flatten it’s because they are not cooked fully or the oven was opened during the baking process. They can be tricky. You can still fill them when they deflate, sometimes they’ll ‘puff’ up with filling.

  51. I made these those were nice and big innthe oven but when I took them out they went flat why is this. But in saying this they were absolutely delicious

    1. Hi Penny! It’s hard to say what happened, but most times when cream puffs flatten it’s because they are not cooked fully or the oven was opened during the baking process. They can be tricky. You can still fill them when they deflate, sometimes they’ll ‘puff’ up with filling.