Fine Desserts

Homemade Cream Puffs

4.34 from 21 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

4.34 from 21 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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Comments & Reviews

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Zainab Ali
Guest
Zainab Ali
14 days 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

ilias
Guest
ilias
21 days ago

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

Jui Kankaria
Member
Jui Kankaria
26 days ago

Hey Gemma,

what is a good enough egg substitute??

khushbukyb
Member
khushbukyb
9 months ago

Hi Gemma,

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

emma
Guest
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!!!

Member
Vicki F.
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.

Amani
Guest
Amani
1 year ago

Hi Gemma,
I’m fond of cooking, would like to let you know that you’re one of my favorite chefs, whenever I feel cooking some recipe, I type your name on the search bar to see how you do it. On this recipe may I replace butter with maragrine? Thanks for your lovely recipes

Neha
Guest
Neha
1 year ago

Hey Gemma
The maximum degree that my oven reaches is 230 is it still possible for me to make cream puffs if is what is the method?

Lori Idol
Member
Lori Idol
1 year ago

Gemma,
I would like to try making the cream puffs and freezing them completely finished. Do you think this will work?

Muniea
Guest
1 year ago

These pastry are best by using water or milk in dough?

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!

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