Ingredients
Choux Pastry (Pâte à Choux)
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temperature)
Vanilla Cream Filling (Classic Pastry Cream)
- 2 cups whole milk
- ½ cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 2 tbsp butter
- 2 tsp vanilla extract
OR for quicker version:
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
Decoration
- powdered sugar
- whipped cream swirls
- melted chocolate drizzle (optional)
Step-by-Step Instructions
Step 1 – Prepare the Dough (Important Technique)
Choux pastry is different from normal dough. It’s cooked first on the stove, which creates steam later in the oven. That steam makes the puffs rise and become hollow inside.
In a medium saucepan, add water, butter, sugar, and salt.
Heat over medium until butter fully melts and the mixture begins to boil.
Now add ALL the flour at once.
Immediately stir fast with a wooden spoon.
At first, it will look messy and lumpy. Keep stirring.
After 1–2 minutes, the dough will form a smooth ball and pull away from the sides of the pan.
You might see a thin film at the bottom of the pot — that’s perfect.
Remove from heat and let cool 5 minutes.
If it’s too hot, the eggs will scramble.
Step 2 – Add Eggs
Transfer dough to a bowl.
Add eggs one at a time.
Mix well after each egg.
At first it looks separated and weird — don’t panic. Keep mixing.
Eventually it becomes smooth, glossy, and pipeable.
Correct texture test:
Lift the spoon → dough should fall slowly in a thick “V” shape.
If too thick → add 1 tbsp beaten egg
If too thin → it won’t puff properly
Step 3 – Pipe the Puffs
Preheat oven to 200°C (400°F).
Line baking tray with parchment paper.
Transfer dough into a piping bag (or use spoon).
Pipe small rounds about golf-ball size.
Leave space between them because they double in size.
Wet your finger with water and smooth the tops so they don’t burn.
Step 4 – Bake Properly (Most Important Part)
Bake 20 minutes at 200°C.
DO NOT OPEN THE OVEN.
Then reduce to 170°C (340°F) and bake 10–15 more minutes until deep golden.
They must be dry and crisp outside.
If pale → they collapse later.
Turn oven off, crack door open slightly, and let them dry inside for 10 minutes.
This keeps them crisp.
Cool completely.
Step 5 – Make the Cream Filling
Option A: Pastry Cream (Rich & Custardy)
Heat milk in saucepan until warm.
In bowl, whisk egg yolks + sugar + cornstarch until smooth.
Slowly pour warm milk into mixture while whisking.
Return to saucepan.
Cook on medium heat until thick like pudding.
Stir constantly so it doesn’t burn.
Remove from heat. Add butter + vanilla.
Cover with plastic wrap touching surface.
Chill 1 hour.
Option B: Whipped Cream (Quick & Light)
Beat cold heavy cream + powdered sugar + vanilla until stiff peaks.
Keep refrigerated.
This version is lighter and fluffier.
Step 6 – Fill the Puffs
Once shells are fully cool:
Use knife to cut small hole in bottom
OR slice in half like sandwich
Pipe cream inside generously.
Don’t be shy — more cream = better bite 😄
Step 7 – Decorate
Dust with powdered sugar.
Or pipe extra whipped cream on top like your picture.
Optional extras:
- chocolate drizzle
- caramel sauce
- crushed nuts
- berries
Pro Tips for Perfect Cream Puffs
Use room temperature eggs
Cold eggs don’t mix well.
Don’t open oven early
Steam escapes → flat puffs.
Bake until dark golden
Light color means wet inside.
Fill right before serving
Keeps shells crisp.
Store shells separately
Add cream later.
Flavor Variations
Once you master the base, try fun flavors:
Chocolate Cream
Add melted chocolate to pastry cream
Coffee Cream
Add espresso powder
Strawberry Cream
Fold crushed strawberries into whipped cream
Nutella Filling
Pipe Nutella + whipped cream combo
Salted Caramel
Fill with caramel custard
Ice Cream Profiteroles
Fill with vanilla ice cream + hot chocolate sauce
So good 😍
Texture & Taste
Imagine biting into one…
First you hear a light crisp crack.
Then soft cream melts instantly.
It’s airy, creamy, lightly sweet, and not heavy at all.
That’s why you can eat 6 without noticing 😂
Dangerous but worth it.
Storage Guide
Unfilled shells:
Room temp → 2 days
Freeze → 1 month
Filled puffs:
Fridge → best same day
After 24h they soften
To re-crisp:
Bake empty shells 5 min at 170°C
Common Mistakes to Avoid
Flat puffs → dough too wet
Eggy taste → too many eggs
Collapsed → underbaked
Soggy → filled too early
Cracked tops → didn’t smooth dough