Homemade Cream Puffs (Make-Ahead Tips Included)

Some people think homemade cream puffs, also known as choux pastry, are one of those complicated desserts to make at home.

In reality, all you need are four simple ingredients that come together quickly to create one of my family’s favorite homemade desserts, and they can even be prepared ahead of time for stress-free entertaining during the holidays.

Check out my other holiday easy desserts that are perfect to serve all year round.

This recipe has been updated since it was first published in 2016 with refreshed photos, clearer instructions, and added tips for making cream puffs ahead of time. I hope you enjoy the updates as much as I enjoyed working on them.

Can you make Cream Puffs Ahead of Time?

• Cream puff shells can be made a day in advance and filled shortly before serving.
• Prepare the choux pastry the day before and bake the shells as directed.
• Store the baked shells in a large box lined with fresh parchment paper.
• Keep the box in a cool, dry place such as a pantry or laundry room overnight.
• About 30 minutes before serving, fill the shells with your preferred cream and serve.

Why My Family Loves This Recipe

This cream puff recipe has been a family favorite for years and one we’ve made together for many holidays.

I first learned how to make this recipe from my mom using a simple method that takes the fear out of working with choux pastry.

The photo here shows my mom, my kids, and me in the kitchen years ago, making cream puffs and other family traditions we still bake today.

Recommended Kitchen Tools

For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.

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My Kitchen Tools Essentials

Tools that will make your time easier and faster in the kitchen!

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Cookie ScoopStainless Steel, Soft GripMore InformationSilicone Baking Mats - easy uniform sizes!More Information2-Pack Cooling Racks for BakingMore InformationThe Pampered Chef Chocolate DrizzlerMore Information6 Easy Squeeze Applicator BottlesMore Information

Main Ingredients Needed

• Butter
• Water
• Flour
• 4 large eggs
• 1 teaspoon salt - optional. I don't add the salt because I use salted butter. 

Step-by-Step Directions

Step 1: Bring butter, water, and salt to a boil, then remove from heat and stir in flour until a dough forms. Let the dough cool for 5 minutes before adding it to the bowl of a KitchenAid Stand Mixer .

Step 2: Next, transfer the dough to your stand mixer (or use a hand mixer right in the saucepan!). Add the eggs one at a time, mixing well after each addition until the dough is smooth and silky. Be careful not to overmix!

How to Form the Cream Puffs

Step 3: Use a cookie scoop to drop dough onto parchment-lined sheets, spacing them out. Smooth tops with a damp finger for a polished look.

How Long to Bake Cream Puffs

I've updated my mother's original recipe with a new baking method that yields perfect cream puffs every time:

Step 4: Bake at 400°F for 15 minutes, then at 350°F for 30 minutes until golden. Pierce each puff, return to the turned-off oven (door ajar) for 10–15 minutes until hollow-sounding. Cool completely on a rack before filling.

Cream Puffs with Vanilla Pudding

Step 5: Once cooled, slice puffs in half, fill with cream (and optional strawberries), dust with powdered sugar, and drizzle with chocolate if desired.

Cream Puff Filling

Cream puffs can be filled with a variety of simple, classic options depending on your preference and the occasion.

• Vanilla or chocolate pudding prepared using 1 ¾ cups of milk instead of the full 2 cups listed on the package, following the pudding pie directions
• Lightly sweetened whipped cream
• Chocolate whipped mousse cream
• Homemade lemon curd
• Cannoli cream

For serving, dust the filled cream puffs with powdered sugar and add fresh berries on the side for a simple finishing touch.

How to Store Cream Puffs

• Store unfilled cream puff shells at room temperature in a cool, dry place. A baking tray loosely covered with parchment paper or a paper towel works well.
• Avoid airtight containers for unfilled shells, as trapped moisture can soften the pastry.
• Do not refrigerate unfilled cream puffs, since refrigeration can cause them to lose their crisp texture.
• Once filled with pastry cream, pudding, or other cream-based fillings, store leftover cream puffs in the refrigerator.
• Filled cream puffs are best enjoyed within a short time, as the filling will gradually soften the shells.

Try these Dessert Recipes to Impress!

Try my Cheesecake Cupcakes or my Strawberries Stuffed with Cheesecake Filling.

📖 Recipe Card

Lois

Homemade Cream Puffs (Make-Ahead Tips Included)

4.42 from 24 votes

This homemade cream puffs recipe uses simple choux pastry to create light, airy shells that can be made ahead and filled just before serving. Includes helpful tips for storage, fillings, and timing to ensure the best texture and results every time.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting in Oven Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 cream puffs, depending on the size cookie scoop used.

Course: Desserts

Cuisine: French

Calories: 130

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cream Puffs:

• ½ cup butter
• 1 cup water
• 1 cup flour
• 4 large eggs
• 1 teaspoon salt; optional

For the Pudding Filling:

• 2 - 3.4 ounce size packages vanilla instant pudding mix; see note below.

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Equipment

• Chocolate Drizzler
• Stainless Steel Wire Cooling Rack 
• Cookie Scoops for Baking, Set of 3 Cookie Dough Scooper, Large/3 Tablespoon, Medium/2 Tablespoon, Small/1 Tablespoon - 18/8 Stainless Steel Cookie Scoop Set.

Method

 

1. Preheat the oven to 400 degrees.
2. In a saucepan, heat the butter, water and salt over high heat and bring to a rolling boil.
3. Remove the pan from the heat and add the flour all at once stirring quickly until the dough comes together and forms a ball.
4. Let the dough cool for 5 minutes.
5. Add the dough to the bowl of an electric mixer. Or you can just use a hand mixer with the dough still in the original saucepan.
6. Add the eggs one at a time mixing in between each addition until the dough is smooth and silky. Be careful not to over mix the dough.
7. Scoop or spoon the dough onto cookie sheets that have been lined with parchment paper leaving enough room in between each since they will puff up.
8. Dampen your finger into a bowl of water and then smooth out the tops of each mound of dough.
9. Bake for 15 minutes in a preheated 400 degree oven.
10. Then reduce the oven temperature to 350 degrees and bake for an additional 30 minutes or until they are golden brown.
11. Pull the trays out of the oven and using a wooden skewer poke a couple of holes into the sides of each puff. This will allow the steam inside the puffs to escape so they can dry out and bake on the inside.
12. Return the trays back to the oven, only turn the oven off, and keep the door ajar for an additional 10 to 15 minutes or until they sound hollow when you tap on them. I use my metal kitchen tongs to keep the door ajar.
13. Let the puffs cool completely on a baking rack while you prepare the vanilla pudding.
14. Prepare the pudding following the directions on the back of the box; only use 1 ¾ cups of milk not the full 2 cups of milk that the package calls for.
15. Once the puffs have cooled, slice them open and fill with the pudding.
16. Drizzle with melted chocolate or dust with powdered sugar before serving.
    

Nutrition

Serving: 1servingCalories: 130kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 82mgSodium: 279mg

Notes

Nutritional Information:

Nutritional information provided is for the choux pastry only. Nutrition values for fillings such as pudding or whipped cream will vary based on the product used.

Tips for Making Choux Pastry:

• This recipe makes about 12–14 cream puffs, depending on the size scoop used.
• Avoid doubling the recipe in one batch. If more cream puffs are needed, prepare the recipe twice separately.
• Cream puff shells can be prepared a day ahead of serving.
• Store unfilled shells lightly covered with waxed paper or a paper towel on a baking rack at room temperature.
• Do not refrigerate or store unfilled shells in an airtight container, as moisture can soften the pastry.
• To fill, slice the puffs in half and spoon the filling inside, or use a pastry bag fitted with a filling tip.
• Once filled, store cream puffs in the refrigerator and enjoy within a short time for best texture.

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