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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.
Try These Recipes!
Watch The Recipe Video!
Homemade Cream Puffs
Homemade Cream Puffs are a delicate and delicious dessert that you can make with my easy recipe.
Servings: 30 pieces
Homemade Cream Puffs are a delicate and delicious dessert that you can make with my easy recipe.
Servings: 30 pieces
Ingredients
Choux Pastry
- 1 cup (8 fl oz/ 240 ml) water
- ½ cup (4 oz/115 g) butter , at room temperature
- ½ teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 4 large eggs , at room temperature and whisked together
- 1 tablespoon powdered sugar , for decorating
Chocolate Ganache
- 1 ⅓ cups (8 oz/227 g) bittersweet chocolate , chopped
- 1 cup (8 fl oz/240 ml) heavy whipping cream , at room temperature
Filling
- 1 cup (8 fl oz/240 ml) heavy whipping cream , cold
Instructions
To Make the Choux Pastry
- Preheat the oven to 425°F (220℃) and line 2 baking sheets.
- In a medium saucepan over medium heat, add the water, butter, and salt and heat until the mixture comes to a simmer, about 2 minutes.
- Once simmering, add the flour all at once and stir vigourously using a wooden spoon. Cook until the dough clears the sides of the pan and forms a ball around your spoon as you stir, 2-3 minutes.
- Remove from the heat and add a fourth of your whisked eggs, stir vigourously until combined (it will look like it is not coming together but keep stirring and it will). Repeat this process until all the eggs are added.The mixture should be smooth, shiny and loose but not runny.
- Add the batter to a piping bag fitted with a large round nozzle*. Pipe 1 ½ inch (4 cm) wide round dollops onto your prepared baking tray leaving about 2 inches (5 cm) between each one.
- 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 the tray to create steam in the oven, this helps the puffs rise.
- Bake for 15 minutes at 425℉ (220℃), then reduce the heat to 350°F (180℃) and continue cooking for 10-15 minutes until the cream puffs are golden brown and hollow-sounding when tapped. Do not open the oven while they're cooking. If the puffs are pale in color when pulled out of the oven they can sink and lose their shape.
- Allow to cool completely on a cooling rack.
To Make the Chocolate Ganache
- In a large heat-proof bowl add the chopped chocolate and set aside.
- In a small saucepan on low heat add the heavy whipping cream and bring to a simmer. Turn the heat off and carefully pour the hot cream over the chocolate without stirring. Cover the bowl with cling-wrap and let the mixture sit for 3-5 minutes.
- Gently whisk the chocolate into the cream until you have a smooth and glossy mixture. Set aside.
To Make the Filling
- In a large bowl add the cold whipping cream and whip on medium-low speed using an electric mixer until stiff peaks form. Keep refrigerated until ready to use.
To Assemble
- Using a serrated knife, cut the cooled puffs in half horizontally. Spoon a generous amount of whipped cream into the bottom of each puff and top with the lid. Drizzle with chocolate ganache and sprinkle generously with icing sugar. If needed, loosen the ganache by microwaving it for 30 seconds.
- Serve immediately or refrigerate for up to 6 hours. You can also store the cream puffs in an airtight container in the freezer for up to a week.
Recipe Notes
*Alternately, spoon dollops of batter onto prepared pans and roughly shape with the back of a spoon.
If using salted butter, reduce to 1/4 teaspoon of salt.
Hi Gemma,
what is the difference between using milk and water ?
Thanks! Luv lots
Could I make a double batch of these at once, simply doubling the ingredients, or should I do one batch at a time?
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
Hi Gemma
For how long can i freeze the choux after baking , without the filling ????
Dressed it up a bit
Cooked my first choux pastry today, partly thanks to this video but a lot of other input from other sources as unfortunately you may be from Ireland but gone full American with measurements etc. Great help though thank you.
I’m a very fussy eater so scanning all sources for ingredients I do like and maybe put my own twist on recipes which unfortunately others may find rather odd.
Hi Gemma, can I just put ice cubes in bottom of oven for steam?
Hi Gemma,
My mom would like to try this recipe. Can she use a hand held beater to make these as she is not very strong? If so, should she use a low setting?
Thanks,
Josephine
Hi Gemma,
The air in my puffs is escaping out as soon as i take out the puffs from the oven i cant identify my mistake they are not becoming fluffy like your puffs. Pls help me out