Cream Puffs

Also known as “choux a la crème” or “profiterole” this comes straight from the French cuisine to enchant your sweet tooth. The simple but even tastier choux pastry will hold some classic and appetizing vanilla-flavored whipped cream and you’ll want more.
Also known as “choux a la crème” or “profiterole” this comes straight from the French cuisine to enchant your sweet tooth. The simple but even tastier choux pastry will hold some classic and appetizing vanilla-flavored whipped cream and you’ll want more.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

For the choux pastry:
1 cup milk
1 cup water
7 ounces of butter
1 ½ cups of flour
salt
6 eggs
For the whipped cream:
1 cup heavy whipping cream
1 teaspoon vanilla extract
½ cup powdered sugar
¼ cup cocoa powder for serving

Ingredients

  • For the choux pastry:

  • For the whipped cream:

Steps

1
Done

For the choux pastry: Add the milk, water, and butter to a medium cooking pot. Cook and stir until butter has melted. Set aside.

2
Done

Incorporate all the flour by stirring rapidly with a spatula. Put the cooking pot back on the stove and heat on medium, stirring, until a thin film forms on the bottom of the pan. Remove from heat.

3
Done

Transfer to a bowl, season with a little salt, and mix to cool down the dough using a hand mixer.

4
Done

Add the eggs one at a time and mix until smooth using a spatula. Refrigerate for 15 minutes.

5
Done

Transfer the choux dough to a piping bag with a 0.3-inch 1cm) circular tip. Line a baking tray with parchment paper.

6
Done

Holding the piping bag straight swirl and squeeze out batter until you make circular disks of batter (about 1 inch/3 cm in diameter). Twist slightly and pull up to finish, leaving a small point on top of a round mound of batter. Leave space between the batter mounds.

7
Done

Bake for 30 minutes at 380⁰F/190⁰C.

8
Done

For the whipped cream: Add the whipping cream and vanilla extract to a bowl. Start whipping using a hand mixer. Gradually, add the powdered sugar in the process. Mix until your whipped cream makes stiff peaks.

9
Done

When the choux pastry is cooled, cut each one horizontally in halves. Transfer the whipped cream to a piping bag and use it to fill the choux.

10
Done

If you want, dust cocoa powder on top.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

463 kcal
Calories
9 g
Protein
36 g
Fat
28 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.