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Cream Puffs with Vanilla Pastry Cream

Cream Puffs with Vanilla Pastry Cream

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Makes about 40 filled puffs

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.


Pâte à Choux

  • 6 tablespoons unsalted butter, cut into 1" pieces
  • 1 tablespoon granulated sugar
  • 6 large eggs, room temperature

Pastry Cream and Assembly

  • 4 tablespoons unsalted butter, cut into ½" pieces
  • ½ vanilla bean, split lengthwise
  • Powdered sugar (for dusting)

Special Equipment

  • A ½"-diameter pastry tip and a small star tip; 2 pastry bags

Recipe Preparation

Pâte à Choux

  • Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Fit a large pastry bag with a plain ½" tip.

  • Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass. Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough). Transfer to a medium bowl and let rest 3 minutes.

  • Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken at first, then homogenized. The final texture should be smooth, glossy, and somewhat stretchy.

  • Spoon dough into prepared pastry bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough. Without moving the tip (this will help you make a perfect circle), pipe dough until you have a 1½" round (you can trace circles on the back of the parchment for extra accuracy). Repeat, staggering rounds and spacing 2" apart.

  • Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 15−20 minutes.

  • Remove chouquettes from oven; turn off oven. Poke a small hole in the bottom of each puff with a paring knife and place, hole side up, on baking sheet. Return to still-hot oven, propping door open with a wooden spoon. Let dry out and cool, 30–35 minutes.

  • Do Ahead: Dough can be made 1 day ahead. Transfer to pastry bag and chill.

Pastry Cream and Assembly

  • Place milk, butter, and salt in medium saucepan, then scrape in vanilla seeds and pod. Bring to a simmer over medium heat.

  • Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and fluffy, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.

  • Set a fine mesh sieve over a medium bowl. Press pastry cream through sieve into bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.

  • Fit another large pastry bag with a star tip. Transfer chilled pastry cream to bag. Working one at at time, gently pipe pastry cream into puffs to fill. Dust with powdered sugar. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.

  • Do Ahead: Pastry cream can be made 3 days ahead. Transfer to pastry bag and chill.

Reviews SectionGreat recipe! I made the cream the day before and chilled it over night in the fridge, then made the chouquettes the following day. It was my first time, and I was kind of intimidated because of what I had seen on GBBO, so I did a lot of extra research beforehand. Very glad for this, because I ended up using only three of the recommended five eggs in making the pastry dough. I had so much fun making these, and it was a nice distraction from the state of the world right now. It's soothing to create something in the midst of this apocalypse.HalliepsLos Angeles03/22/20

Cream Puffs with Vanilla Custard Filling

Cream Puffs with Vanilla Custard Filling are delicious homemade pastries that are fitting for any occasion and are sure to impress your guests. These cream puffs are made with homemade pastry dough and filled with French vanilla custard filling. To complete these delicious treats, this recipe also includes instructions for homemade chocolate sauce. The sweet, rich sauce is the perfect finishing touch for these pastries. The next time you are expecting company, show off your baking skills by trying out this recipe for homemade cream puffs


  • For the Dough
  • 1 cup water
  • 1 stick butter
  • 1 cup all purpose flour
  • pinch of salt
  • 1 cup eggs (about 4 large eggs)
  • For the Filling
  • 1 (3.4-ounce) package French Vanilla instant pudding mix, plus ingredients called for on the pudding package
  • 1 (8-ounce) container whipped topping
  • For the Chocolate Sauce Topping
  • 3 / 4 cup milk
  • 1 / 4 cup butter, room temperature
  • 1 cup sugar
  • 1 / 4 cup cocoa powder
  • 1 tablespoon cornstarch
  • 1 / 2 teaspoon vanilla


Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.

After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.

Place dough into a pastry bag with a tip, or into a zip-top bag and cut off on one corner. Squeeze the bag of dough into mounds for cream puffs or into 4-inch long strips for eclairs.

Preheat oven to 425 degrees F and bake 12-15 minutes for cream puffs or eclairs (depending on size). The tops should no longer look wet and they should look lightly golden brown.

Remove the pan from the oven and turn the oven off. Use a paring knife to prick a hole in each cream puff to allow steam to escape.

Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.

Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.

Spoon vanilla pudding filling into a piping bag fitted with a -inch plain or star tip. Insert the tip into the same hole you made with the knife when the puffs came out of the oven. Fill the puffs and serve immediately, drizzled with chocolate sauce topping. If not serving immediately, keep puffs uncovered in the refrigerator up to 5 hours (Covering tightly will cause them to soften).

In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.

The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.

Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.

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Is it just some brown sugar or the granulated sugar that you call for in the one cup of sugar? Cream puffs are just one of those fancy desserts that you can dress up or leave alone and everyone will ooh and ahh when you bring them out and set them on the table in front of them to eat. I can see me and some gal pals having these as a treat after a weekend get together. I would love to have these with some friends.

These look so delicious and fun to make at home! The vanilla custard filling is super decadent.

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Cream Puffs with Vanilla Pastry Cream

Delicate cream puffs filled with vanilla pastry cream. Easier than you think!


  • 1 cup Water
  • 4 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1-¼ cup Whole Wheat Or All-purpose Flour
  • 4 whole Eggs
  • _____
  • ⅓ cups Sugar
  • 2 Tablespoons Flour
  • 2 Tablespoons Cornstarch
  • 4 whole Egg Yolks
  • 1-⅓ cup Milk
  • 1 whole Vanilla Bean


Preheat oven to 425F. Line two baking sheets with parchment paper or a silicon baking sheet.

Put water, butter and oil in a pot over medium-high heat. When the butter has melted, add the flour and stir vigorously. Cook and stir until the mixture forms a ball that doesn’t separate, about 20 seconds.

Remove from the heat and cool for about 5-10 minutes. Add the eggs, one at a time, beating after each one and until the dough is smooth.

Drop heaping tablespoons of dough about 2-inches apart onto the prepared baking sheet. Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto baking sheets. Round off the tops with your finger, so the top is not ‘pointy’ otherwise the point will get overly brown.

Bake puffs for about 11-12 minutes at 425 F for medium sized ones (for small ones 10-11 minutes at 425F). Then reduce the temperature to 375 F and bake for an additional 6-8 minutes until they are golden brown and puffy.Turn off the oven and open the door a crack and leave cream puffs inside to cool for 20-30 minutes. Remove the cream puffs from the oven.

Allow cream puffs to cool completely before cutting them in half, and filling with desired cream.

You can fill them with simple whipped cream and strawberries, or make my Vanilla Pastry Cream filling.

Beat the first four pastry cream ingredients in a bowl/stand mixer on high speed until thick and pale yellow, about 2 minutes.

In a medium sized saucepan on medium heat bring the milk and vanilla bean to a simmer. Then remove from heat and remove vanilla bean.

Gradually pour 1/3 of the hot milk into the egg mixture, whisking to combine. Then scrape the egg mixture back into the saucepan with the remaining hot milk and cook over low to medium heat, whisking constantly and scraping bottom and corners of pan to prevent scorching, until the custard is thickened and bubbling slightly. Continue to cook, whisking for about another minute.

Using a clean spatula, scrape custard into a bowl. Cover the surface of the custard with wax paper or parchment, or plastic wrap, in order to prevent a skin from forming. Let the custard cool, then refrigerate for up to two days.

When you are ready to serve, spread or pipe the filling onto the bottom half of the cream puff, then top with the top half of the cream puff. Once filled, keep refrigerated until ready to serve.

How to Make Cream Puffs

For the pastry cream:
In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.

Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat.

Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat.

Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.

Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using.

For the cream puff shells (choux pastry):
Preheat oven to 425ºF. Line cookie sheet with parchment paper.

In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2&ndash3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan.

Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there&rsquos no need to add the final egg. If not, add the egg and beat until fluffy.

Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top.

Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes.

Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.

For the sweetened whipped cream:
Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form.

To assemble the cream puffs:
Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip.

Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)

Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.

Classic Cream Puffs

I’ve never met anyone who doesn’t love cream puffs, and if you’ve never made them yourself before, this recipe for Classic Cream Puffs is a great place to start.

For the longest time I was intimidated by cream puffs. I thought they would be difficult and time consuming. When I finally gave it a go, I learned they’re actually quite quick and easy to make.

Let’s just say I was pleasantly surprised. Cream puffs are now one of my favorite, quick desserts to whip up when I want to impress company, or just indulge in something a little fancy.

The dough is simply butter, water, flour, salt and eggs–all things you probably have on hand at this very moment.

The method is a bit different though. Instead of mixing everything in a mixer, you start by boiling the water and butter, then stirring in the flour. It seems totally weird, but it works!

In the final step, you transfer the dough to a mixer and add the eggs one at a time. I’m sure there’s some fascinating science behind the whole process, but the result is absolutely amazing!

Or course, the possibilities are pretty endless when it comes to fillings. I’ve included a recipe for a “cheater” pastry cream made with instant pudding, but don’t limit yourself to just that.

You can even make savory cream puffs, with fillings like egg salad, since there’s actually no sugar in the puff itself.

To say my family loves this dainty little French pastry is a huge understatement. Every time I make these Classic Cream Puffs they disappear within hours.


I love cream puffs, especially when they are filled with vanilla cream therefore, I decided to give this recipe a try today! Cream puffs are basically pate a choux, which is a light pastry dough that you can use for preparing profiteroles, eclairs, cream puff and even churros. How great is that?

After my second attempt, I finally succeeded in making the perfect recipes. Although they are not so difficult to prepare, this recipe , shows you the trick in making the cream puffs rise, since you will need a pocket where to fill in the cream.

As mentioned above, I also use this recipe to prepare churros ! So, the only difference is that churros are fried and pastry puffs are baked!

What is the secret of the perfect cream puffs?

When water, butter and flour are mixed, the dough must be transferred to a bowl, and then be left to cool down slightly for 3 min before the eggs are added. Eggs are the most important ingredient, since they help achieve the nice pockets for the filling to be placed in.

Can I fill the cream puffs just with vanilla cream?

There are a lot of different fillings for cream puffs. You can fill the cream puff with any cream. For example, if you want to prepare profiteroles, you can fill them with chocolate cream or whipped cream.

Is there a difference between cream puffs and profiteroles?

No, it is the same dough, the pate a choux dough. You can even make eclairs with this recipe or churros if you prefer.

Can I Store the Cream Puffs Before Filling?

You do not want to store cream puffs in the fridge longer than an hour because it can cause them to soften. If you plan to make them in advance and fill later, store them at room temperature up to 24 hours.

Steps Cream Rolls with Choux Pastry Made In a Bread Maker Quick

Cream Rolls with Choux Pastry Made In a Bread Maker. The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg. Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain.

Let's start with making pastry cream. You can use your favorite pastry cream recipe in your arsenal, but I really like this recipe, so if you are still trying out various pastry cream recipe, I highly suggest giving this one a try. I actually made the pastry cream one day ahead, but if you want to make the entirety of the recipe in one day, I suggest starting the.

You can make tasty bread recipes using whole wheat. With typically the perfect combination of ingredients, you is going to surely enjoy sinking your teeth in flavourful and nutritious bread. Check out and about these great ingredients to add throughout your whole wheat bread menu.

The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg. Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain.

Try making whole rice carrot bread or zucchini bread for delicacy or breakfast. Grate the vegetable associated with your choice and add this within the batter.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cream rolls with choux pastry made in a bread maker using 14 ingredients and 10 steps. Here is how you cook it. Cream Rolls with Choux Pastry Made In a Bread Maker

The ingredients needed to make : Cream Rolls with Choux Pastry Made In a Bread Maker:

  1. Get 1 of double the recipe ○Custard Cream.
  2. Get of Bread dough.
  3. Get 200 grams of □Bread (strong) flour.
  4. Get 20 grams of □Sugar.
  5. Take 3 grams of □Salt.
  6. Make ready 20 grams of □Margarine.
  7. Make ready 20 grams of + 130 grams □Skim milk powder + water.
  8. Prepare 3 grams of □Dry yeast.
  9. Make ready of Choux pastry.
  10. Get 40 grams of ■Water.
  11. Get 20 grams of ■Vegetable oil.
  12. Get 1 pinch of ■Salt.
  13. Get 20 grams of Cake flour.
  14. Make ready 1 of Egg (medium).

This is one of my most favorite desserts. What is better when you bite the soft, light puff and the cold, buttery creamy filling just oozes out and melt in y. Cream puffs use choux pastry and that makes them amazing, light and airy, filled with a sweet vanilla cream. You can buy the pastry but making it yourself is infinitely better.

Instructions to make Cream Rolls with Choux Pastry Made In a Bread Maker:

  1. To make the cream: make Kikomoe's Microwave Custard Cream, doubling the recipe. Divide the custard cream into 8 portions of about 1 tablespoon each. Wrap individually with cling film and chill in the refrigerator or freezer..
  2. To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle..
  3. Once the dough is ready, take it out of the bread maker and divide it into 8 portions. Form the dough into balls and leave to rest for 10 – 15 minutes. ※ If the dough is sticky, try dusting it with a little flour..
  4. To shape the bread: place the balls seam-up and roll out into an oval shape. Place the chilled custard that you made in Step 1 on top of the dough. Roll the dough out bigger than in the photo and spread the cream further to each side..
  5. Fold the dough over and pinch the edges closed securely. If you get any cream on your hands, make sure to wipe it away before closing up the dough..
  6. Put the cream rolls seam-down on a baking tray lined with parchment paper. Loosely cover with cling film and prove for a second time in the oven on the proving setting for 15 minutes. Whilst the cream rolls are proving, prepare the ingredients for the choux pastry..
  7. Make the choux pastry. Once the dough has proved for a second time, begin to preheat the oven to 200°C. Carry on proving the dough on top of the oven whilst it is heating up. Make the choux pastry using Poku-chan's Cream Puffs with Vegetable Oil & 1 Egg recipe.
  8. The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg..
  9. Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain..
  10. Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like..

The vanilla cream is in one word incredible. To make cream puffs, you start by creating a type of pastry called "choux." Choux pastry is the classic light buttery pastry you think of in many french desserts. It's made with only butter, flour, eggs and water and, unlike other kinds of dough, doesn't have any leavining agents at all. Choux pastry is not that hard to make, but it requires the right techniques.. There will be more room for the delicious pastry cream filling as well.

For something extra unique, toss in some semi-sweet chocolate chips on the recipe. This is a great effective way to make kids delight in eating vegetable – even when that is on the bread. Kids or even adults with a sweet enamel is going to never resist chocolates hence, try producing whole wheat bread using these materials. Cream Rolls with Choux Pastry Made In a Bread Maker

Cream Puffs and Pastry Cream Filling Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 1 Cream Puff (140g)
Calories: 230 Calories



Pastry Cream

To prepare the pastry cream: In a medium bowl, beat Truvia Cane Sugar Blend, flour, salt and egg yolks on high speed until thick and pale yellow, about 2 minutes. Meanwhile, heat milk in a medium saucepan over medium heat and bring to a simmer.

While mixing on low speed, gradually pour the hot milk into the egg mixture. Transfer the mixture back to the saucepan and cook, whisking constantly to prevent scorching. Continue to heat over medium heat until it begins to bubble, then continue cooking and whisking for about 30 seconds to thoroughly cook the eggs.

Transfer cooked pastry cream to a clean bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap or parchment paper to prevent a skin from forming. Cool in the refrigerator.

Pastry Shells

Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).

Combine the water, butter, and salt in a medium-sized saucepan to melt the butter and bring to a rolling boil.

Remove the pan from the heat. Add the flour all at once and stir vigorously.

Return the pan to the burner and cook over medium heat while stirring continuously for about 1 minute until the mixture becomes smooth, forms a dough and pulls away from the sides of the pan.

Remove the pan from the heat and let the mixture cool for 5-10 minutes.

Beat in the eggs one at a time. Beat each egg for about 2 minutes until the batter is smooth, shiny and thickened.

Spoon generously filled tablespoons of the batter into 12 mounds on the prepared baking sheets, spacing them about 3 inches apart.

Bake the shells for 15 minutes, then reduce the temperature to 350°F and bake for an additional 20-25 minutes, until pastries are a medium golden brown. The puffs will deflate if they are removed from the oven before they’re fully baked.

Remove the puffs from the oven and transfer them to a rack to cool.

Use a serrated knife to slice off the top quarter of each puff. Press down any soft baked dough inside each shell with your fingers.

Stir the pastry cream filling, then fill the bottom halves of the shells. Replace the tops and garnish with a dusting of powdered Truvia Cane Sugar Blend and serve.**

Classic Cream Puffs with Pastry Cream

Cream puffs or profiteroles? Which do you prefer to call them?

From scouring the web and through many cookbooks, seasoned food bloggers to renowned chefs have used both terms interchangeably. Ultimately, I side with profiteroles are ice cream-filled cream puffs eaten cold whereas, cream puffs can be filled with anything else and eaten warm or at room temperature. Either way you call it, both are still little yummy puffs of bliss!

A few years ago, I had this for the first time after a friendsgiving dinner. My friend pulled out a tub of profiteroles and not thinking much of it, I popped one in my mouth and to my surprise, I was hooked! I had another then, said to myself, “okay 1 more.” Then it was the, “okay this is the last one.” Next thing I knew, I had about 10! They ARE addicting.

Since then, I’ve wanted to make them on my own but was a bit doubtful it would come out successful. Hearing the words “pâte à choux” sounded difficult. Let me tell you, I was wrong.

What is Cream Puff Pastry (Pâte à choux)?

Pâte à choux is simply French for cream puff pastry and is much easier to make then it sounds. It has four main ingredients, flour, eggs, butter and water/milk. There are few steps involved with cooking the pastry but with a few minutes of a few stirs, the pastry magically comes together on its own.

When baked the pâte à choux will become a puffed pastry with a crisp, delicate shell of a near hollow center with at times, a thin layer of a custard-like webbing of pastry lining just beneath the shell. This pastry is the basis for sweets such as éclairs and profiteroles as well as savory gougères which are typically made with cheese.

How to make Cream Puff Pastry (Pâte à choux)?

There are several ways to making cream puff pastry. Some would rather do the mixing using just a spoon – which can save another bowl from washing, whereas, others may want to employ the food processor or an electric mixer. I chose the latter but you can certainly achieve the same results either choice you make. Below is a quick rundown on how to make cream puff pastry. Further instruction can be found in the recipe card below.

  • After the baking sheets are prepped and the oven is on, you want to combine the water and butter just to a boil. Remove from the heat and stir in the flour. Continue to stir until the paste resembles dry mashed potatoes. (See left image below)
  • Return the flour mixture back to the stove on low heat. Using the back of a wooden spoon or rubber spatula, smear the paste around to ensure the heat cooks through evenly. After about 3 minutes, the “dry mashed potatoes” will look wet and have a slight sandy appearance. (See right image below)
  • Transfer the paste to a bowl of a stand mixer and add the eggs in a steady stream while continuously mixing. If doing this step by hand, add 1 egg in a time into the saucepan and thoroughly mix before each addition. The paste should now become a yellowish cream as seen in the 3rd image below.
  • Transfer the cream puff pastry (pâte à choux) to a piping bag fitted with a small round tip. To avoid peaks with dark brown spots on the top of the pastries, use the back of spoon (or fingertip) dipped in cold water to smooth out the mounds. Ensure the mounds are spaced about 2 inches apart to allow heat to circulate around each. See last 2 images below.

Step 9 after mixing in the eggs.

Because there is no leavening agent used in this recipe, it’s important to bake the pastries initially at a high temperature to allow a blast of heat enter the center of the mounds and to have the steam rise from the inside. Be sure to not open the door as this could cause the cream puffs to deflate.

After baking, it is wise to release the steam by cutting a slit through the sides. If not done, the inside of the cream puff could result in an undesirable soggy texture.

In this recipe, note that I started with creating the pastry cream first. This is intentional since the cream filling may take 1 to 2 hours to set. Lastly, the ganache was made. You may opt for a chocolate sauce which has a thinner drip or simply use powdered sugar.

As always, if you make this recipe, please leave a comment below and/or rate the recipe. I love knowing what you have made brightens my day! If you post on Instagram, be sure to tag me @urbanbakes too!