New This Month

Classic Cream Puffs


The foundation of the perfect cream puff is light, airy pate a choux. Learn the secrets to making the world's best cream puffs.

  • Yield: Makes about 28


  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • No-Fuss Pastry Cream


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

  2. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.

  3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.

  4. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.

  5. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.

  6. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Reviews Add a comment

  • junggera94
    20 MAY, 2017
    Okay. Hold on. When exactly do you need to put the flour? Damn, the instruction is just as worst as the ingredient list. =(
  • yvonne6537194
    19 MAY, 2017
    Thank you Martha and team.. this recipe was easy to make and so easy to follow.. i love how your directions are clear and easy... and yes.. my pate a choux (s) came out PERFECT!!! Custard was oh so yummy...everyone is raving how delicious it is!! no doubt I will be making these again..
  • ada243
    17 MAY, 2017
    How much water should I use?
  • bbkolar
    15 MAY, 2017
    2 of your comments mentioned that you did not have water listed in the ingredients of which you do not. Even if you show it in the video it not correct to not list all the ingredients. Therefore less experienced cooks will get confussed. You should not take offended as you oviously did. Rather learn from your mistakes
  • job2take
    26 APR, 2017
    You haven't wrote all ingredient to your recipes So I haven add WATER guest what it is a flop. Thank you
  • jtalvy
    3 MAR, 2017
    Watched Thomas Joseph's video and my cream puffs came out perfect!
  • MS11396460
    14 DEC, 2016
    Just made these and they came out perfect!
  • dubay105gmail
    16 NOV, 2016
    When my aunt made these she cut them in half took out the loose dough pieces and then filled them.
  • icemom30aolco
    27 JUL, 2016
    The water isn't listed in the ingredients.
  • jess_leehotmai
    1 JUN, 2016
    Hi Martha Gorgeous puffs! What is the correct neasurement for ozs n cups to grams for butter, flour n icing sugar? Need your advice. Thanks Do u think is ok for my recipe with less butter(4 ozs), 1 cup water, 11/2 cups flour, 5 eggs n pinch of salt.