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Easy Choux Pastry Recipe

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From profiteroles to Croquembouche, my Easy Choux Pastry Recipe will have you making adorable and delicious light puffs in no time!

Hi Bold Bakers!

Not only is Bold Baking Basics back, but we are going Bigger and Bolder than ever before. In addition to showing you how to make your own basic ingredients from scratch, I’m sharing all my pro-tips to making culinary school staples that are the building blocks of the most classic and irresistible desserts.

Thus, my Easy Choux Pastry Recipe! My Choux Pastry Recipe is by far the most foolproof — from the ratio of ingredients to the method, this fancy French classic is soon to be no problem. I’m so excited for you all to master it!

What can you make with Choux?

Choux pastry is a simple dough mixed quickly on the stove, piped into adorable round puffs, then baked in the oven. The most common application for choux pastry is for profiteroles, like my Homemade Chocolate Profiteroles, which feature these little choux filled with whipped cream then topped off with chocolate ganache.

[ After mastering this, why not try my Easy Puff Pastry recipe? ]

When profiteroles are stacked into a grand triangle, or evergreen tree shape, they are known as Croquembouche. Croquembouche is often served at weddings, Christmas parties, and swanky celebrations, but with my easy choux pastry recipe you can enjoy these sweet light puffs any time.

How Do You Make Easy Choux Pastry?

Choux Pastry is made of 5 basic ingredients: Eggs, flour, milk, butter and salt. So, why is it so tricky to make you might ask? Well, there are normally a lot of nuances to making the perfect choux pastry.

After combing the butter, milk and salt in a sauce pan, you really want to scald this mixture, or heat it up very quickly without allowing it to boil. Then, you add in the flour and bring the dough together. An important part of this is really letting the flour cook out like you would when making a roux.

The next step is to take the dough off the heat and let the temperature come down before adding the eggs. This is key, as adding the eggs too quickly will cook them before they are incorporated into the dough, leaving you with a bit of a mess. Once the dough is warm, not hot, you add in the ROOM TEMPERATURE eggs. Room temperature eggs is another trick to keeping them from scrambling in the dough.

Using a wooden spoon, you want to work quickly and mix in the eggs until the dough is the texture of play dough. The dough should be thick, evenly combined, and coat the bottom of the pan without sticking.

How to Pipe Choux Pastry

After this Easy Choux Pastry dough has come together, the next step is to pipe it onto your baking tray.

Piping can seem difficult, but with this recipe the texture of the dough really does all the work. All you have to do is fill a piping bag with a round nozzle or a plastic bag with the tip snipped off. Then, just pipe the choux pastry into little round puffs about  1 1/2 inches across and 1 1/2 – 2 inches high. They will almost be the shape of a strawberry, but to shape them into rounds, you dip your fingers in water then gently push down their peaks as to make a round-shaped puff.

Once you do a few, I promise you will get the hang of it. And the best part about piped dough is if you’re not happy with it scoop it up, put it back into the piping bag and give it another try. In this case, practice really does make perfect.

Why does Choux Pastry collapse?

My favorite part of my Easy Choux Pastry Recipe is this little trick: before you bake the puffs, dip your hands in water and flick little droplets of water all over the tray, gently spritzing the choux.

This is key!

The reason choux pasty collapses is because the dough itself is a very wet dough that rises up thanks to steam. It’s the moisture evaporating in the dough that leaves you with crisp hollow puff. If there isn’t enough steam in the oven to help the puffs rise, though, they will rise up and then fall while cooling.

[ Give my Easy Cream Puffs Recipe a go too! ]

After the time it takes to make the dough and pipe them into the perfect shape, it’s a shame when this happens. The best way to avoid this is by adding a little bit of extra moisture. By spritzing on that little bit of extra water you do wonders for the choux by guaranteeing there will be a steamy environment in the oven when baking.

Once they bake, they really do come out perfect — golden brown, crisp, light and a blank canvas for all kinds of fillings and decorations. Master this easy choux pastry recipe and I promise, you will be feeling like a true pro!

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4.51 from 51 votes
Easy Choux Pastry Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dessert
Cuisine: French
Author: Gemma Stafford
  • 1 cup (8floz/225ml) milk
  • 1/2 cup (4 oz/115g) butter
  • 1/4 teaspoon salt
  • 1 cup (5oz/142g) all-purpose flour
  • 4 eggs, at room temperature
  1. Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside. 

  2. Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. 

  3. Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to coat the bottom of the pan. 

  4. Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste. 

  5. Spoon the mixture into a pastry bag fitted with a large plain round tip.

  6. Pipe the choux pastry into 1 1/2 inches wide and 1-inch high rounds You should have about 18 - 20 puffs. 

  7. With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up. 

  8. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes. 

  9. Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping. 

  10. Cover and store the puffs in the fridge for up to 3 days. 


11 Images
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Batool khasawneh
Batool khasawneh
Batool khasawneh
Vicki F.
Marie Azar
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Eileen on October 7, 2019 at 7:23 am

    I’m making profiteroles for a celebratory event using this choux recipe – it looks so easy! Do you have a pastry cream recipe to go with it?

    • Gemma Stafford on October 7, 2019 at 1:48 pm

      I do not have one posted as of now. But I will keep that on the list. Thank you for asking.

  2. DianaF on October 2, 2019 at 1:04 pm

    I just posted two photos, one by mistake and one of my choux. I couldn’t figure out how to delete the unwanted photo.

    My choux turned out perfectly. I live in Costa Rica and live around 3,000 ft. above sea level. I didn’t change a thing in your recipe, followed it exactly and they are perfect!

    • Gemma Stafford on October 2, 2019 at 8:35 pm

      Great photo, Diana! And well done to you. 🙂

  3. Angel. H on August 24, 2019 at 1:41 pm

    Hey Gemma. Can you please try to invent an eggless pastry recipe for cheese puffs.

    • Gemma Stafford on August 25, 2019 at 10:31 am

      Hi Angel. I could add that to my list of things to try. Thank you for the suggestion.

  4. Rainisa on July 23, 2019 at 10:41 pm

    Hi, Gemma. can i use this recipe for eclair or paris brest?

    • Gemma Stafford on July 24, 2019 at 2:54 pm

      Absolutely! Paris brest sounds totally exciting! Looking forward to see what you make. Gemma ????

  5. Sejal on June 29, 2019 at 4:10 am

    Hi Gemma, Love you recipe but can you suggest a egg substitute for this recipe.

    • Gemma Stafford on June 30, 2019 at 4:20 am

      Hi there,
      This recipe really relies on the eggs. I am sorry, I have not found a good alternative for this one,
      Gemma 🙂

  6. Connie on June 27, 2019 at 8:47 pm

    Hi Gemma,
    enjoy your videos. Would any of your chocolate pudding recipes be suitable for these choux pastry or would it be too heavy. I am looking to find a light enough filling.

    • Gemma Stafford on June 29, 2019 at 1:33 pm

      Hi Connie,

      Unfortunately that would be just too heavy. Mix melted chocolate with whipped cream and use that. It will be much better.


  7. LINDA on June 4, 2019 at 2:19 pm

    Love this recipe.. slightly different from the one I have used for years ., But works great. Thank you! I have short cut for a filling to share… One package of instant French Vanilla pudding.. mux with 1 cup cold milk and 1 cup cold sour cream.. mix together we’ll put in fridg to set up a bit… Quick easy filling with unique flavor. I have also used different flavor puddings just for something different

    • Gemma Stafford on June 6, 2019 at 7:30 am

      Hi Linda,
      thank you so much for this great tip. Pudding, as we know it here in the US is a type of Blamange, as known in other places. That is a great idea, and the sour cream would make this really sing, well done you.
      Gemma 😉

  8. Ayo on May 16, 2019 at 2:54 am

    hi Gemma

    made this today, but after adding the eggs the dough was still runny. had to add some flour to get it to the right texture. where did i go wrong? Help

    • Gemma Stafford on May 17, 2019 at 1:50 am

      Hi there,
      It may be to do with the flour. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. I do not know how you measured either, and if it was accurate to start with. Not too much help, but it would be important to cook the flour out for this type of recipe,
      Gemma 🙂

  9. Winnie on May 15, 2019 at 9:48 pm

    Hi Gemma!

    I was wondering if you have to use whole milk for this recipe. Would low fat or reduced fat lactaid milk work as well? Really want to try your recipe!

    • Gemma Stafford on May 16, 2019 at 1:37 am

      hi Winnie,
      whole milk has a fat content of 3.5% not so high really. However for this recipe, it really will not matter which one you use, sometimes water is used for this recipe too.
      I hope this works well for you, it is a very handy one to have in your repertoire,
      Gemma 🙂

  10. Ronny Schonmeier on May 4, 2019 at 5:36 am

    Gemma do you have any sugar free recipes to share?

  11. Bibiyoko on April 30, 2019 at 9:02 pm

    My came out looking great but it’s a little soft. What did I do wrong?

    • Gemma Stafford on May 1, 2019 at 5:53 pm

      That can happen. Thats why I suggest turning off the oven when they are done, crack the door a jar and leave them in there for 5-7 minutes to dry out a little.


  12. Leslie on March 17, 2019 at 3:05 pm

    Hello I love all your recipes. Can this be gluten free?

    • Gemma Stafford on March 18, 2019 at 12:01 pm

      Hi, i’ve not tried this with gluten free flour, but it might work. If you try it let me know how you go!

  13. SuperWiebe on January 27, 2019 at 4:33 am

    Oh my goodness!! I have to say that I never understood the beauty that is a cream puff until I made these. Normally, when handed a cream puff it was at some function and they had been pre frozen things that was way past its prime. Not freshly baked and cooled then stuffed. The texture was amazing and I see the light for Choux Pastry and I am a huge fan.

    I made these stuffed half of them with fresh whipped cream and the other half filled with Hazelnut cream patisserie. Wow just wow!! Next time I am going to try a savory preparation I have been researching how to adapt the recipe for that. I can image these made with cheese and bacon. Perhaps a goat cheese and fresh herb filling. Yummy!!

    • Gemma Stafford on January 28, 2019 at 2:00 am

      Hi there,
      This is the second time today that I have been in awe of your inventiveness!
      You are right of course, there are so many savory options for this little choux bun, ideal for a party!
      Cream cheese and chives, wild mushrooms in a bechamel, lightly curried veg etc, it is limited only by your imagination, and by the texture of the stuffing.
      I love your idea for the creme pat with hazelnuts, delicious! coffee too for this one perhaps!
      Thank you for giving us these great ideas,
      Gemma 🙂

  14. Anas Naseem Khulaqsha on January 8, 2019 at 9:02 am

    Hello gemma I love all your recipe and tried and turned out great I want to really make these choux pastry but all I want you to guide me how to bake these choux pastry in toaster oven which light of toaster oven should be open first upwards or downwards
    Please guide it.
    Thankyou in advances

    • Gemma Stafford on January 13, 2019 at 12:50 am

      Hi Anas,
      This is a challenge! first of all there is more than one type of toaster oven, and what matters is that you understand your own model.
      A convection toaster oven will have a fan to distribute the heat, and that will work well enough for choux pastry. I think you need to experiment with this. Heat with both elements on, when you put the bake in then I think it may be best to watch carefully, without opening the door, and when they are puffed up, switch off the top element, as it will begin to toast the tops. I really cannot do more that make a suggestion, experience is the best teacher here, you need to manage your own oven. If you do not have the instruction book then look it up online. Most manufacturers have recipes and instructions for their own appliances, it is crucial to get to grips with yours to get the most out of it, there is no general rule, I am sorry.
      Gemma 🙂

      • Anas Naseem Khulaqsha on January 17, 2019 at 10:11 am

        Thanks gemma for your response I will give it a try then I will share my experience

  15. swati on December 28, 2018 at 10:57 pm

    hi gemma
    what is substitute of egg
    as we r vegetarian. ..
    love ur all recipes

    • Gemma Stafford on December 30, 2018 at 8:54 pm

      So glad to hear you enjoy my recipes. In terms of choux Pastry it really depends on the egg for its texture so there is no substitute in this recipe.

  16. Paige on December 27, 2018 at 9:36 pm

    Hi Gemma,

    Wishing you and your family a wonderful holiday season. I have a question here—what’s the difference between CHOUX PASTRY and cream puff? They look very similar to me.

    • Gemma Stafford on December 28, 2018 at 7:12 am

      Hi Paige! Choux pastry is the pastry dough to make cream puffs, profiteroles and eclairs. I hope you give them a go!

  17. Jess on December 27, 2018 at 1:19 pm

    I followed this recipe exactly and just cannot get them to rise! The first time I think the dough was too wet, so I tried again with less milk and a little more flour. Flicked the water and kept the oven door shut, and even moved them to the top rack. They’re still pretty flat. Any tips? I’m using whole milk, could that be it?

    • Gemma Stafford on December 30, 2018 at 9:14 pm

      Ah i am sorry to hear that, this can be a more advanced recipe. I would say start fresh and do not be discouraged!

  18. Mareth Aggasild on December 19, 2018 at 2:07 am

    Hi Gemma, do you use a fan oven or conventional?

    • Gemma Stafford on December 19, 2018 at 4:35 am

      Hi Mareth,
      I use either or! I tend to use a conventional setting/baking oven for tender things, and a convection fan setting for things which are more robust. For the choux pastry you may be happier with the conventional mode, it will give you more control.
      I hope you get on well with this recipe,
      Gemma 🙂

  19. Jackie Nordeman on December 10, 2018 at 8:07 am

    Hello Gemma. Is it possible to freeze these when they’re filled with the whip cream? Kind of like the buckets you can buy at the grocery store? Thanks

    • Gemma Stafford on December 11, 2018 at 5:00 pm

      Hi there, great idea, yes!

  20. Batool khasawneh on December 9, 2018 at 10:25 am

    Hey Gemma!!
    I tried your choux recipe and it was AMAZING, thank you!!
    I did some changes, I added cocoa powder to make chocolate and I made this (Craquelin) on top of them.
    I filled them with vanilla, chocolate and coffee filling and they were delicious!!
    I submitted some pictures so you can see them.
    Love you, Gemma!!
    By the way, I’m a 14-year-old girl who loved baking because of you Gemma!!
    Please reply and thank you!!

    • Gemma Stafford on December 10, 2018 at 2:52 am

      Hi there Batool,
      I saw your photo, thank you so much for submitting it, they looked amazing, I loved the one with the bite missing!
      I love the craquelin, well done you, many professional chefs would be challenged by this technique, really perfect.
      I think you have a great career ahead, producing this type of baking at 14 years old is simply amazing, you really are a very Bold Baker,
      Gemma 🙂

    • Patti on February 24, 2019 at 10:29 am

      Batool khasawneh…I am also impressed with your culinary skills! Can you please share your recipe for the coffee filling? Thank you! ❤️
      Gemma…I’m new to your website and love everything I’ve seen! Thank you for including the videos and recipes! Can’t wait to try them! ❤️

      • Gemma Stafford on February 27, 2019 at 1:57 am

        Hi Patti,
        Thank you for your kind words. Coffee filling for this light pastry needs to be light. You can add a good quality coffee powder/espresso powder to whipped fresh cream for instance. Really this is to taste, but about 1 teaspoon per cup of cream/8ozs or so should do it. This recipe ( can be further thickened too, and would take the coffee powder too, but you should look for a recipe for creme patissiere, that is traditional in this type of bake. I will get to it!
        You can make a coffee fudge frosting too, and whip that, but it will be a bit much as a filling, though lovely on top. ( you just change the chocolate to coffee in this recipe. My mum used Camp/Irel coffee for this, which is chicory really, but gives a great flavor in baking.
        I hope this is of help to you,
        Gemma 🙂

  21. Swati Dasani on November 24, 2018 at 6:15 am

    Hi Gemma,
    What can replace eggs in this recipe and in Chocolate Profiteroles and? Is it ok to add Condensed Milk? That will make it sweet. Will it taste good if sweet?

    • Gemma Stafford on November 24, 2018 at 6:18 pm

      Hi Swati,

      Replacing the eggs in this recipe is pretty tough. I don’t recommend just substituting them using my chart. We are working on an egg free recipe that we will share soon.


      • Swati on November 24, 2018 at 6:22 pm

        Thanks dear… Waiting for that….

  22. Rajesh on November 17, 2018 at 4:18 pm

    Hi Gemma, thanks for all the recipe, I really loved all your recipes. was just wondering if you have any good recipe for creme patissier? Thanks

    • Gemma Stafford on November 18, 2018 at 7:03 am

      Hi there,
      I have creme anglaise launching today! that is the precursor for creme pat, as you probably know.
      I will bump this up on my list, it is a veey useful thing to have in your repertoire.
      Thank you for being in touch,
      Gemma 🙂

  23. Rujuta Shah on November 11, 2018 at 11:28 pm

    Hey Gemma!! I don’t eat eggs! Is there any substitue for making choux pastry without eggs!?? I reaaaallllyyy want to make this!
    PS – I’m from India, it is difficult to find certain ingredients here.

    • Gemma Stafford on November 12, 2018 at 7:47 pm

      Hi Rujuta,

      Unfortunately right now I don’t know what to use in this recipe to replace the eggs. They are one of the main ingredients here so it’s hard to substitute them.

      Hope this helps,

    • Marcia on November 16, 2018 at 1:23 pm

      Now there’s “aquafaba” instead of eggs, you can make this, seeing vegan recepies, if this help you I’ll be glad 🙂
      The aquafaba is the substitue of eggs, hope you can do it…


  24. Saide on November 10, 2018 at 6:52 pm

    Hi Gemma what is the different between this type of pastries than regular cream puff recipe which uses water instead milk?

    • Gemma Stafford on November 12, 2018 at 5:44 am

      Hi Saide,
      very little difference! The milk adds a little flavor, and more browning, other than that no difference, you can use either or!
      Thank you for being in touch,
      Gemma 🙂

  25. Jacqueline on November 8, 2018 at 11:06 pm

    Good day Gemma, follower from Malaysia. I’d like to ask what is the total weight for the eggs? I want to try this recipe on Sunday to celebrate my sister’s birthday.
    Thank you.

    • Gemma Stafford on November 11, 2018 at 7:47 pm

      Hi Jacqueline,

      I’m sorry if I’m getting to this message late. the total weight is 240g. it’s 60g an egg.


  26. ladybugbakes on November 7, 2018 at 1:17 pm

    Thank you for this! I could not figure out why my choux pastry didn’t rise properly. I will definitely try your way next time. Do you know if you can fill these with non-cream items? Like fruit or jelly?

    • Gemma Stafford on November 8, 2018 at 5:13 am

      Hi there,
      I hope this recipe changes things for you. Beat in the egg a little at a time, if you beat the eggs first it will help you.
      Generally these are filled with either fresh cream, or more traditionally with creme patisserie. This is a type of vanilla egg custard, strengthened with flour or cornstarch. This pastry can also be used for savory canapes, filled with cheese sauce, made with cheese baked in as gougere, filled with cream cheese, pate etc.
      This is a great little recipe to master, it is really impressive too. Here is one for the season that is in it, as we say!(
      Gemma 🙂

  27. Toni on November 7, 2018 at 9:54 am

    Hi Gemma, I want to try your wonderful recipe for your cream puffs, can you please send me a recipe for a filling. Thank you, Toni

    • Gemma Stafford on November 8, 2018 at 5:22 am

      Hi Toni,
      I usually just use fresh double/heavy whipping cream to fill these. You can use a creme patisserie too, and that is traditional, you can google this one.
      This little choux bun can also be filled with savory things, not too wet, but cheese sauce is good, a thick one. Try too cream cheese, flavored as you like, and pate too. ( see too this recipe for an idea of how to serve these.
      I hope this is of help,
      Gemma 🙂

  28. Patty on November 6, 2018 at 5:03 am

    Hi Gemma! Do you have a pastry cream recipe that I could use to fill the choux pastry?

    • Gemma Stafford on November 6, 2018 at 8:20 am

      Hi Patty,
      I have emailed you a recipe which I like for this.
      I will now add it to my list too, I should have it there.
      Thank you for being in touch,
      Gemma 🙂

  29. Patty on November 6, 2018 at 4:56 am

    Hi Gemma! Do you have a pastry cream recipe for the filling?

    • Gemma Stafford on November 6, 2018 at 8:15 am

      Hi Patty,
      I do not have one here on the website. I will email you a good one right now.
      I really need to get this into the basics section here. Thank you for the suggestion,
      Gemma 🙂

  30. Behroze on November 6, 2018 at 2:21 am

    I like all your videos n recipes. They are easy & so yummy. Moreover you also show of how to make certain (alternate) ingredients which are not available in other countries. Thanks Gemma.

    • Gemma Stafford on November 6, 2018 at 3:37 am

      Hi Belroze,
      Thank you for your kind words, it is good to have you with us,
      Gemma 🙂

  31. K. Henderson Art on November 5, 2018 at 2:34 pm

    Looking forward to trying this. My past success rate at Choux pastry has been dismal. The water spritz just may be the magic ingredient!

    • Gemma Stafford on November 6, 2018 at 3:46 am

      Hi there,
      I do not believe it! haha, the secret to this is to get your paste cooked out well, then beat the eggs in well, a little at a time. I am expecting to see great results this time, fingers crossed here at BBB!
      Gemma 🙂

  32. Sandy on November 5, 2018 at 12:10 pm

    Hi, I had to see your recipe for these. I love cream puffs so do my testers lol. But I use water not milk so have to try your way. And Of course french cream filling. Will let you know as soon aa humidity leaves Fl.

    • Gemma Stafford on November 6, 2018 at 4:08 am

      Thank you Sandy, it is good to have you baking with us. humidity should be leaving soon, I hope so!
      Gemma 🙂

  33. Kathi on November 5, 2018 at 11:29 am

    Can these be made with almond or coconut flour to keep carbs down and gluten free?

    • Gemma Stafford on November 6, 2018 at 4:24 am

      Hi Kathi,
      I do not think so! However they may work well with a good all purpose gluten free flour. I did not try this, but I will get with Olivia to experiment, it may very well be possible to make a keto type recipe.
      Thank you for being in touch,
      Gemma 🙂

  34. Tina Virtue on November 5, 2018 at 11:01 am

    Hi, I can’t find your 3 ingredient bread recipe , the one that uses self rising flower and greek yogurt??

  35. Flora Goldfarb on November 5, 2018 at 9:43 am

    How much grated cheese would you use to make the gougeres ?

    • Gemma Stafford on November 6, 2018 at 8:09 am

      Hi flora,
      I think 100g of a well flavored cheese for this purpose. These can also be filled with cheese sauce, cream cheese and chives, liver pate etc. A useful thing for pre-dinner canapes/nibbles.
      Thank you for this question,
      Gemma 🙂

  36. Jane on November 5, 2018 at 7:51 am

    These look amazing. Any way these can be made ahead and frozen, prior to filling or after? Thank you.

    • Gemma Stafford on November 6, 2018 at 7:48 am

      Hi Jane,
      Yes! they may soften a little, but they can also be refreshed in a hot oven before filling and serving. They can also be stored in an airtight container in a cool place for a few days, no problem.
      I hope you make a great success of this lovely little pastry, a great technique to add to your repertoire,
      Gemma 🙂

  37. Khola wasti on November 4, 2018 at 8:18 pm

    What kind of filling and topping we can topped it with??
    And can we add sugar in the dough?

    • Gemma Stafford on November 4, 2018 at 8:28 pm

      Yes you can add 2 or 3 tablespoons of sugar however it’s really not needed. I fill mine with cream and pour over chocolate ganache.

      Some just put over powdered sugar 🙂


  38. Patricia Brais on November 4, 2018 at 6:58 pm

    Love all her recipes and easy to follow!

    • Gemma Stafford on November 4, 2018 at 8:17 pm

      Thanks so much, Patricia 🙂


  39. charlotte crane on November 4, 2018 at 5:51 pm

    Hi Gemma,
    These look so good I will have to try them.
    I have been making cream Puffs for years, but used water instead of milk. We raised 5 children so I always tried to make everything from scratch. I will give your recipe a try.
    I really enjoy your videos and recipes.
    Thank you for sharing them

    • Gemma Stafford on November 5, 2018 at 2:17 am

      Hi Charlotte,
      Do you know I think my mum used to do this with water too! I had forgotten that. Thank you for the reminder. Let me know what you think of this recipe,
      Gemma 🙂

  40. Kay on November 4, 2018 at 5:09 pm

    Can these be made without eggs?

    • Gemma Stafford on November 4, 2018 at 8:31 pm

      As of right now Kay I don’t have a recipe that replaces the eggs but I’ll keep it in mind for the future.


  41. Diane Brown on November 4, 2018 at 4:26 pm

    Love all your posts/recipes.

    • Gemma Stafford on November 4, 2018 at 8:31 pm

      Thanks so much, delighted you like them 🙂


  42. Lesley on November 4, 2018 at 12:05 pm

    Hi I was wondering if there was a vegan version to this recipe?

    • Gemma Stafford on November 4, 2018 at 8:20 pm

      As of right now, Lesley I actually don’t. I know some exist out there though.


  43. Mei on November 4, 2018 at 9:51 am

    What would be the best egg replacer in this recipe? I’m trying to learn what eggs do. What is the role of eggs in this recipe? Thank you for all you do. I very much appreciate your recipes.

    • Gemma Stafford on November 4, 2018 at 8:43 pm

      Mei I don’t have a vegan version of this recipe yet but let me see what I can do. Hopefully I’ll have one soon.


  44. Gina Fortino on November 4, 2018 at 9:22 am

    Love you recipes

    • Gemma Stafford on November 4, 2018 at 8:21 pm

      Thanks so much, delighted you like them 🙂


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