To provide dough for a cream puff shell optimal for confectionery uses to sandwich a large amount of cream affording cream puff confectionery having a smooth surface with suppressed floating and formation of cavities in spite of a good texture and mouth meltability as the cream puff, and to provide a method for producing the cream puff confectionery having the features.

Starches in an ungelatinized state without passing through a gelatinization step other than starches introduced into the gelatinization step are formulated together when dough for the cream puff shell is produced. The dough for the cream puff shell comprising the starches in the ungelatinized state without passing through the gelatinization step formulated therein is baked to provide the cream puff confectionery.