Fine Desserts

Homemade Cream Puffs

4.4 from 23 votes
Homemade Cream Puffs are a delicate and delicious dessert that you can make with my easy recipe.
Cream Puffs, Profiteroles, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

Cream puffs are one of my favorite pastries because they’re soft, tasty containers for other delicious things like fresh cream and chocolate. This week I’ll show you how to make choux pastry, which requires cooking on the stove then baking in the oven. Then you’ll see 3 different varieties of Cream Puffs that will make you the ultimate fan.

Watch The Recipe Video!

Homemade Cream Puffs

4.4 from 23 votes
Homemade Cream Puffs are a delicate and delicious dessert that you can make with my easy recipe.
Author: Gemma Stafford
Homemade Cream Puffs are a delicate and delicious dessert that you can make with my easy recipe.
Author: Gemma Stafford

Ingredients

  • 1 cup hot water
  • 1/2 cup unsalted butter
  • 1/2 tsp. salt (reduce to 1/4 tsp.if using salted butter)
  • 1 cup all-purpose flour
  • 4 large eggs , whisked together
  • Garnish
  • Icing (confectioners) sugar
  • Whipped cream
  • Chocolate ganache
  • Chocolate Ganache (Sauce)
  • 8 ounces semisweet or bittersweet chocolate (I like 72 perfect chocolate)
  • 1 cup heavy cream
  • Additional Ideas
  • Salted Caramel
  • Strawberries

Instructions

  • Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper.
  • In a medium saucepan over medium heat, combine hot water, butter, and salt.
  • Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps.
  • Using a wooden spoon, cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes).
  • Remove from heat. Add a little whisked egg and stir quickly and vigourously using a wooden spoon, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat adding egg. Once all eggs are added, stir a bit more until smooth and shiny.
  • Add batter to piping bag fitted with a large round nozzle (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto a baking tray lined with parchment paper, leaving about 2 inches between each one. Mine were 1 ½ inches wide.
  • Wet your finger and push down any peaks that are on the puffs so this doesn't burn while cooking. Sprinkle drops of water on your tray also to create steam in the oven, this helps the puffs rise and grow.
  • Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10-15 minutes. Do not open oven while they're cooking.
  • The cream puffs should be golden brown all over and hollow-sounding when tapped. If they are pale in color they can sink and loose shape so make sure to bake for longer to get that color.
  • Remove to a cooling rack to cool completely.
  • Fill with freshly whipped cream and serve with chocolate ganache or sprinkle generously with icing sugar. Serve immediately or refrigerate for up to 6 hours. If you are not ready to serve then store the puffs for 24 hours in an airtight container or freeze.

 

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ilias
ilias
8 months ago

Hi Gemma,
what is the difference between using milk and water ?

4 months ago

Hi Gemma,
Instead Of Freshly Whipped Cream, Can I Use Store Bought Whipped Cream Or Do I Have To Whip Cream.
Here Are The Pictures For The Store Bought Whipped Cream: https://www.google.com/search?q=whipped+cream&tbm=isch&chips=q:whipped+cream,g_1:can:hrVqRF9FAZw%3D&rlz=1C1CAFA_enCA640CA640&hl=en&sa=X&ved=2ahUKEwjwsaDXuLnrAhU4AzQIHcczAZ4Q4lYoAHoECAEQFQ&biw=1349&bih=625

3 months ago

I was selling cream puffs using an old recipe before but when I tried your recipe, I got more orders than before! Thank you, Gemma!

5 months ago

Love this recipe.
Do you make Magic Cusrard Cake? I tried to, but the custard was all runny. HELP!! 😊

Roy
Roy
6 months ago

Hello Gemma

Please advice what oven does this temperature settings applies to? 425f for fan or for conventional oven which is without fan?

Also please advise what to do after the end of baking time to avoid risk of deflation

Thanks

Zainab Ali
Zainab Ali
7 months ago

Hi Gemma, thanks for your easy to follow recipes tried few of your recipes turned out divine and got lots of compliments, quick question can we bake these puffs on foil or is it necessary to use parchment paper? Thanks

Jui Kankaria
8 months ago

Hey Gemma,

what is a good enough egg substitute??

khushbukyb
1 year ago

Hi Gemma,

I wanted to ask what would be the substitute for eggs in making cream puffs?

emma
emma
1 year ago

Hi Gemma!!!!

Thank you so much for making the cream puff video, I am making some for my grandma, hopefully they go to plan!!!

1 year ago

These rose nicely and browned lightly in the oven. They did not get as dark as yours, but they were completely done inside after the full 30 minutes of baking. I got 15 good-sized cream puffs from the recipe, took them to a party, stuffed them with vanilla ice cream, and topped them with a chocolate waterfall. They got rave reviews! I added a little Tahitian vanilla and a pinch of salt to the ganache, made with 70% cocoa. Thank you for all the fabulous recipes and videos.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford