Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit

  • Published: 21 September 2017
  • The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice. Get the recipe:

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    Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
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Comments • 743

  • arie david
    arie david  2 days back

    You guys are lovely

    • kitten cub
      kitten cub  1 weeks back



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      Cream Puffs

      64 RATINGS





      Makes about 16 Servings

      The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.

      MAY 2012


      1/2 cup whole milk

      1/2 cup (1 stick) unsalted butter, cut into 8 pieces

      1 teaspoon plus 2 tablespoons sugar

      1 teaspoon kosher salt

      1 cup all-purpose flour

      6 large eggs

      2 1/2 cups heavy cream

      Powdered sugar (for dusting)


      Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.

      Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium sauce- pan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1–2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.

      Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.

      Spoon dough into prepared pastry bag; pipe out 2 1/2-inch-diameter rounds on pre- pared sheets, leaving 2 inches between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.

      Arrange racks in upper and middle thirds of oven and preheat to 450°. Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash.

      Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350° and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.

      Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.

      Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip. Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

      Recipe by Pierre Hermé

      Photos byMarcus Nilsson

      Nutritional Content


      Related Video

      We Are Mere Mortals and We Made Pierre Hermé's Cream Puffs

      Reviews Section


      Write a review…


      I'm just saying, if this recipe from a great French pastry chef, why change it to cups? Everyone knows it's better to weight ingredients and I thought this kind of recipe would be one to be accurate, not neccesarily in grams but in like ounces and those other weird american measurements.



      I use the same recipe for years and its ALWAYS PERFECT! For others, you have to make the necessary adjustments considering your place's humidity and temperature. I usually make this recipe with just 4 eggs. My place is is hot and humid most days.



      LOVED this recipe. They were perfect, very life changing indeed. I'd love to know how best to store them, though. Will certainly make again.



      I just pulled these out of the oven and my puffs are crisp and beautiful. A couple of things, to expand on some of the lower-star reviews. 1) Watch the video. It will give you an idea of the final dough consistency you are looking for, and how to tell if your dough is where it needs to be before piping. 2) Yes, they did leave out the 1/2 cup water addition in the recipe. Be sure to add it to the ingredients in the saucepan. I only used 4 eggs vs the 5 suggested. I was using eggs laid within the last day, and fresher eggs have more egg white, thus the adjustment. Had I added the 5th egg, my dough would have been too wet, as mentioned by other reviewers. Use the "v" check method, mentioned in the video, and your best judgement as to whether or not to add that last egg. As with any recipe, sometimes you need to adjust on the fly rather than follow things to the letter. Also, I'm about 6,000 feet above sea level, and this recipe did splendidly at higher altitude. Give this one a go if you love cream puffs!



      My final pastry ended up something like a flat bread!



      My dough ended up to be very watery. I didn't add half cup of water as she casually says in the video. Why dont you fix the recipe? 5 eggs is probably too much!



      What about baking it in a gas oven? If I turn it off, I will have to open it after 10 minutes to turn it on again, and I am afraid the temperature inside will quickly drop then.

      CZECH REPUBLIC12/30/17


      Brilliant recepe, but you need to add the 1/2 cup of water to the list of ingredients. Glad I watched the video first, otherwise I would have been confused by the difference in the list and the preparation.



      My dough was very wet. I had to bake about 5 minutes longer



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      • Tony Barocio
        Tony Barocio  3 weeks back

        Can Carla next time tell us the measurements of the Ingredients, please? Great video though.

        • ky koteen
          ky koteen  3 weeks back

          “Is it on camera?”
          Sees camera rolling “okay I’ll do it”

          • mark kelly
            mark kelly  3 weeks back

            Worst choux demo ever

            • Kim Persson
              Kim Persson  4 weeks back

              Almost like a Swedish "semla".

              • pochysama11
                pochysama11  4 weeks back

                Everything she makes looks amazing 💖

                • camryn leah
                  camryn leah  4 weeks back

                  I’m not the only one with an Male Aussie Siri!! Carla is amazing

                  • Magnus Finsholm
                    Magnus Finsholm  4 weeks back

                    When I saw the thumbnail I was like "Omg, BA is doing swedish semlor!" and when I went to see the clip I went kinda sad. But cream puffs are pretty good so I'm fine again. :D

                    • Andromeda McCayne
                      Andromeda McCayne  4 weeks back

                      Carla is literally glowing, the most beautiful person I have ever seen.

                      • LittleOne330
                        LittleOne330  4 weeks back

                        I love Carla!

                        • Sergeant Shultz Bear
                          Sergeant Shultz Bear  4 weeks back

                          I like my cream puffs Frozen and eaten straight from a tub

                          • Mary Leon
                            Mary Leon  1 months back

                            Did anybody Else’s Siri get called to attention when she said “hey Siri, set a timer”?

                            • Iswarya Mahendran
                              Iswarya Mahendran  1 months back

                              carla can say about anything and i instantly feel better about myself

                              • Marcy Roy
                                Marcy Roy  1 months back

                                I bet those things with a coconut pastry cream would be amazing

                                • farinaa G
                                  farinaa G  1 months back


                                  • Ricardo Dias
                                    Ricardo Dias  1 months back

                                    3:44 Yes you are, Carla. Yes you are.

                                    • umm gulf
                                      umm gulf  1 months back

                                      Smh it’s called a Semla

                                      • becca moses
                                        becca moses  1 months back

                                        last time i ate a cream puff it was filled with whipped cream and i spilled it all over myself

                                        • Brandy Cocolan
                                          Brandy Cocolan  2 months back

                                          As soon as she said eclairs I was like nope never mind not for me I seen kids baking challenge

                                          • Abigail Kemp
                                            Abigail Kemp  2 months back

                                            I love Carla

                                            • Adeline Charish
                                              Adeline Charish  2 months back

                                              Can someone tell me if the temperature is in Fahrenheit or celcius?

                                              • Adeline Charish
                                                Adeline Charish  2 months back

                                                +Maju Diop Benavent thanks

                                              • Maju Diop Benavent
                                                Maju Diop Benavent  2 months back

                                                Hahahahah, I don't think ovens even go as high as 450º Celsius. It's Farenheit.

                                            • Alexis Alvarado Sanchez
                                              Alexis Alvarado Sanchez  2 months back

                                              One thing I learned is to never open the oven when you bake them because air can get released

                                              • Amanda Peck, Your Favorite Realtor

                                                Carla!! Love your seri is an Australia man. Mine is too

                                                • EB L
                                                  EB L  2 months back

                                                  Its great to see you make mistakes just like everyone else does.😊🤗 love these videos. Thank you

                                                  • The Idle Mum
                                                    The Idle Mum  2 months back

                                                    Carla, you speak to my soul

                                                    • Judith Garcia
                                                      Judith Garcia  2 months back

                                                      If you really were a human being you would’ve given Molly the first creampuff!

                                                      • apalm
                                                        apalm  2 months back

                                                        “Stiff peaks is when you pull the cream out of the guy and you turn it over and nobody flops over” - Carla

                                                        • Jen Sing
                                                          Jen Sing  2 months back

                                                          First all the good pasta recipes, then everything else and now cream puffs?! I think my Grandma would approve of you and and your "cooking show" madame

                                                          • Anny
                                                            Anny  2 months back

                                                            I'm a big fan of cream puffs... Really want to try this recipe and many other things on this channel, but I'm not American so all these measurements are useless to me.. and the converting sites are not accurate.. what a shame.. I think it would be very beneficial for this company to put up recipes in grams too.. I don't understand why don't they do it 😕

                                                            • Марина Гуцало

                                                              интересно. Ни одного повара в форме нет. Ни на одной голове нет колпака. Санэпидстанции нет?

                                                              • Mehdi
                                                                Mehdi  3 months back

                                                                Carla is so funny and quirky and I am so here for her teaching me to cook !

                                                                • ST ANGEL
                                                                  ST ANGEL  3 months back

                                                                  she opened thee oven stupid move

                                                                  • louisvillelady55
                                                                    louisvillelady55  3 months back

                                                                    Love eclairs and cream puffs.

                                                                    • etceteraify
                                                                      etceteraify  3 months back

                                                                      too big but not stopping me...

                                                                      • RockabillySailor1955
                                                                        RockabillySailor1955  3 months back

                                                                        I laughed more than I should’ve when she said “you pull the cream outta the guy, you turn it over & nobody flops over”

                                                                        • Megan Wilder
                                                                          Megan Wilder  3 months back

                                                                          Just made them. Perfect. Simple. I was really struggling with other recipes, but this one hit the nail on the head. This was my practice run for a tea party later in the week, after tasting them without filling I highly suggest filling them with eggs, some sort of ham product (bacon, sliced ham, Canadian bacon, spam, I don't care) and a good strong cheddar. That's just my opinion, take it or leave it.

                                                                          • cbrandty
                                                                            cbrandty  3 months back

                                                                            ..."my Siri is an Australian man, by the way". I just changed mine to the same guy - didn't even know you could change that. BTW...I finally mastered cream puffs (or I guess this is Pâte à Choux correct?!) thanks to Carli's video here. I bake a lot but have steered clear of this but now I am making cream puffs and eclairs for desserts all the time. Thank you Carli!

                                                                            • Amel
                                                                              Amel  3 months back

                                                                              I like her. Heck, I like everyone at BA

                                                                              • Apostastrophe
                                                                                Apostastrophe  3 months back

                                                                                Can so relate to the when a recipe says "Working quickly comma" and you panic.

                                                                                • Matt Bartholomew
                                                                                  Matt Bartholomew  3 months back

                                                                                  Im so grateful for this video guide. I've been trying to make choux for about 4 months now to make eclairs with my girlfriend, her favorite dessert, and this is the first recipe that worked

                                                                                  • Berra Saral
                                                                                    Berra Saral  3 months back

                                                                                    One word; strawberries

                                                                                    • Trevor Anderson
                                                                                      Trevor Anderson  3 months back

                                                                                      I go through the exact "omfg why did I do this by hand" thought process when whipping cream too. 😭

                                                                                      • HappilyBlue
                                                                                        HappilyBlue  3 months back

                                                                                        This video has both of my culinary fears: "working quickly" and hand whipping cream.

                                                                                        • Warren Braden
                                                                                          Warren Braden  3 months back

                                                                                          Omg my Siri is an Australian man and the only thing I use him for is timing my cooking.

                                                                                          • Ally Spence
                                                                                            Ally Spence  3 months back

                                                                                            For those who are searching the comments for reviews as I was earlier today ~ this recipe works really well! I usually stick to cakes and brownies, but I decided to try cream puffs, and it tastes a m a z i n g. I even got my sister to eat some and she hates my baking! Anyway, that's all 😓 hope this was of help lol

                                                                                            • Ally Spence
                                                                                              Ally Spence  3 months back

                                                                                              I personally prefer piping the cream through the bottom of the puff tho. It depends on what kind of look you're going for.

                                                                                          • AtmaDragoon
                                                                                            AtmaDragoon  4 months back

                                                                                            7:00 - You sure did, Carla. You surrrrre did. :P

                                                                                            • Purple Kora
                                                                                              Purple Kora  4 months back

                                                                                              She keeps saying dough but my mind is " mashed potatoes"