Cream Puffs







A recipe from the cuisine, allowed in a / diet.

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.

Nutritional Chart

Calories: 463 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 36 g
  • 28 g

Ingredients Needed for Cream Puffs

For the choux pastry:

1 cup milk
1 cup water
7 ounces of butter
1 ½ cups of flour
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

How to Make Cream Puffs

  1. 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. 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. Transfer to a bowl, season with a little salt, and mix to cool down the dough using a hand mixer.
  4. Add the eggs one at a time and mix until smooth using a spatula. Refrigerate for 15 minutes.
  5. Transfer the choux dough to a piping bag with a 0.3-inch 1cm) circular tip. Line a baking tray with parchment paper.
  6. 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. Bake for 30 minutes at 380⁰F/190⁰C.
  8. 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. 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. If you want, dust cocoa powder on top.

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