Fine Desserts

Homemade Cream Puffs

4.41 from 25 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

4.41 from 25 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
1 year ago

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

1 year 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

Allison
Allison
3 months ago

Could I make a double batch of these at once, simply doubling the ingredients, or should I do one batch at a time?

5 months ago

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

Faiz
Faiz
8 months ago

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

Last edited 8 months ago by Faiz
1 year 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!

1 year ago

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

Roy
Roy
1 year 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
1 year 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
1 year ago

Hey Gemma,

what is a good enough egg substitute??

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!