Cream Puffs

Classic cream puffs with homemade choux pastry
Credit: Recipe by: Karen Argento. Photography: Whisk Media Group
Recipe by: Devondale
Average: 3.9 (38 votes)
321 Collected
Prep:  20 minutes
Cook:  25-30 minutes
Makes:  30 Mini Puffs
This classic profiteroles dessert is easier to make than you think. The ultimate combination of pasty, cream and chocolate these makes profiteroles a definite crowd pleaser.

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Cream Puffs
  1. Preheat oven to 200°C or 180°C for fan-forced
  2. Bring to the boil butter, water and salt in a medium saucepan
  3. Add the flour, then cook over a gentle heat, while mixing delicately, until mixture forms one lump. Remove from heat and cool (approx. 5 minutes)
  4. Add the well-beaten eggs a little at a time until combined and mixture is glossy
  5. Pipe tablespoons of mixture onto a lined baking tray and bake in a hot oven for 10 minutes
  6. Reduce heat to moderate and cook for a further 20 minutes. Remember not to open the oven during cooking!
  7. Whip cream until thickened. Sandwich puffs with cream. Drizzle with melted chocolate or dust with icing sugar

Feedback and Reviews

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The choux pastry is excellent!
1 year 7 months ago
The choux pastry recipe is excellent. But I added 4tbsp icing sugar and 1 tsp vanilla extract to 300ml thickened cream before whipping it until stiff. This adds sweetness fo the filling.