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Cream Puffs, Profiteroles, Gemma Stafford, Bigger Bolder Baking, Recipes

Homemade Cream Puffs

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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.

4 from 12 votes
Cream Puffs, Profiteroles, Gemma Stafford, Bigger Bolder Baking, Recipes
Homemade Cream Puffs
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
  1. Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper.
  2. In a medium saucepan over medium heat, combine hot water, butter, and salt.

  3. Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove to a cooling rack to cool completely.
  11. 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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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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70 Comments

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  1. emma on April 18, 2019 at 12:55 pm

    Hi Gemma!!!!

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

    • Gemma Stafford on April 20, 2019 at 2:16 am

      Hi Emma,
      I bet your grandma will be delighted with your baking. that is a lovely idea too, a good technique to master too. I wish you well with this bake,
      Gemma 🙂

  2. Vicki F. on March 23, 2019 at 7:04 am

    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.

    • Gemma Stafford on March 24, 2019 at 9:01 am

      That is what I love to hear, Vicki!!!

      This recipe is a stable in my kitchen.

      Best,
      Gemma.

  3. Amani on March 11, 2019 at 9:41 am

    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

    • Gemma Stafford on March 11, 2019 at 4:04 pm

      That is so kind, thank you! For this i would suggest sticking to butter.

  4. Neha on December 12, 2018 at 4:46 am

    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?

    • Gemma Stafford on December 12, 2018 at 4:00 pm

      Is the max 230 C or F?

  5. Lori on December 8, 2018 at 5:17 am

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

    • Gemma Stafford on December 9, 2018 at 1:36 am

      Hi Lori,
      You sometimes buy them like that in a store. What I am not sure about is if they stabilize the cream in some way before filling. If I were to do it I would defrost in the fridge and serve still a little firm.
      I cannot be sure this will be good for you, it will depend on the cream, the fat level and how you handle it,
      Gemma 🙂

  6. Muniea on November 6, 2018 at 1:03 am

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

    • Gemma Stafford on November 6, 2018 at 1:56 am

      Hi Muniea,
      Good question!
      Traditionally this dough as made with water, and very good it is too. I like milk for this version as it adds a little color to the bake. You can use either, the flavor does not change,
      Gemma 🙂

  7. Sahra ginter on October 12, 2018 at 10:14 am

    Hello, I wanna make mine smaller not so big. How much less should I bake them for if I pipe them about 1in

    • Gemma Stafford on October 13, 2018 at 8:48 pm

      bake the the same time. They will be fine 🙂

      Gemma.

  8. Giustina on August 29, 2018 at 1:21 pm

    Is there any way to make a vegan version of cream puffs?

    • Gemma Stafford on August 29, 2018 at 9:44 pm

      I’m not sure about that. Eggs are an important ingredient in this recipe. Hope this helps.

      Best,
      Gemma.

  9. Valerie on May 19, 2018 at 4:21 pm

    Could I fill these using a piping tip without cutting them in half?

    • Gemma Stafford on May 20, 2018 at 8:04 am

      Yes just stick the cream puff in the bottom with the piping nozzle.

      Best,
      Gemma.

  10. Ju on April 29, 2018 at 12:58 pm

    Hi Gemma,

    I tried making this cream puff twice and both time the inside is still wet. The second time, I left it at 425 for 18 minutes then 350 for 18 minutes but it still came out wet.

    If I have this problem next time, should I bake the puff at 425 for even longer than 18 minutes, or bake it longer at 350 to make sure that the inside will come out dry.

    Thank you very much.

    • Gemma Stafford on April 29, 2018 at 9:20 pm

      Hi,

      Huh, I know what you are talking about, this is a tough one. Bake a little longer at 425, maybe 25 minutes.

      I hope this helps. you can then leave them in the warm oven to dry out.
      Gemma.

      • Ju on May 6, 2018 at 8:50 pm

        Gemma, I will try it out next time and let you know. Thank you very much.

    • Razz on November 4, 2018 at 2:32 pm

      Make sure your oven is maintaining an ACCURATE temperature. Some calibrations can drift or be off by as much as +/- 50degrees F. You may be able to recalibrate (See your oven manual), or fudge the setting until the temperature reads true with a separate oven thermometer or probe. (I have to set my oven about 20-25 degrees higher to get true results.)

  11. HH Tube on April 4, 2018 at 3:48 pm

    Hey,
    How much 420 Fahrenheit and 350 Fahrenheit would be in Celsius??

    • Gemma Stafford on April 7, 2018 at 1:27 pm

      Hi,

      420=210 and 350=180

      🙂

  12. HH Tube on April 4, 2018 at 8:39 am

    Can I add some sugar to mixture? Cause last time I tried it and it became a bit sour.

    • Gemma Stafford on April 6, 2018 at 3:27 pm

      You could add a tablespoon or 2 but not too much. I’m surprised to hear it was sour tasting.

      Hope this helps,
      Gemma.

  13. Noel Fariñas De Leon on February 14, 2018 at 10:19 pm

    hello there! as a kid, i always looked forward to eating these in family parties with vanilla filling and a hard crunchy caramel glaze on top. I never got the chance to ask the chef how they made them though. do you have a recipe for the filling and glaze that I’ve mentioned? appreciate it thanks Gemma! 😉

    • Gemma Stafford on February 15, 2018 at 3:04 am

      Hi there Noel,
      This is a fabulous thing, and I have made this in the past as a wedding cake ‘Croquembouche’.
      These choux buns are filled with a Creme Patissiere, a thickened egg custard.
      There are a number of recipes online, take a look, it will give you the idea. I prefer a good Creme patissiere, traditionally made, to one thickened with cornstarch/cornflour.
      Let me know what you think,
      Gemma 🙂

  14. HH Tube on January 4, 2018 at 2:06 pm

    You told ½ cup unsalted butter how much would it be in grams plzz answer

    • Gemma Stafford on January 5, 2018 at 12:36 pm

      Ah, now I see what you want. 125g of solid butter, you melt it in the pot with the water.
      I hope you like this recipe,
      Gemma 🙂

  15. Cherry on December 22, 2017 at 7:49 am

    Hi, Gemma!

    I hope all is going well with you and your family.

    I want to know what is the difference between pastry cream and Crème Anglaise and where is it used? Also, would you please show us in your next tutorial how to make both? Maybe a 2-in-1 tutorial. 🙂

    Thanks!

    • Gemma Stafford on December 22, 2017 at 11:16 am

      Hi Cherry,
      Pastry cream is creme patissiere, which is an egg custard cooked with flour to thicken it. This makes it really useful as a filling for pastries, for eclairs, mille feuille etc.
      Creme Angalise is an egg custard, which is designed to pour. It is used usually as a side to puddings and pies, and is the base of a gelato type ice cream.
      They are two different things, with different applications,
      Gemma 🙂

  16. mikamikaaay on December 15, 2017 at 3:11 am

    Hi Gemma! Is it possible to add flavor for the puffs? like mango or banana?

    • Gemma Stafford on December 15, 2017 at 3:36 am

      Hi there,
      In the fillings, yes. The choux pastry can be flavored with cocoa, but it is a delicate thing. You can fill them with whatever you wish, as long as it is stable. Thank you for being in touch,
      Gemma 🙂

  17. SmritiJhamb on September 15, 2017 at 3:04 am

    Hi Gemma
    Can i use ground flax seed instead of eggs.
    I am asking this because I know this recipe relies on eggs.

  18. SmritiJhamb on September 15, 2017 at 3:02 am

    Hi gemma
    Can I use ground flax seed instead of eggs for this recipe?
    I know this recipe relies on eggs. That’s why i am asking this.

    • Gemma Stafford on September 16, 2017 at 11:48 am

      Hi Smriti,
      I would not dare suggest an egg replacement for this recipe!
      eggs are so much a part here that it is almost impossible to make this with a regular egg substitute.
      Do google this, there are some suggestions out there, but really, I am not confident enough to suggest one to you,
      Gemma 🙂

  19. Yvonne on September 10, 2017 at 6:31 pm

    Hi Gemma,

    I tried making this, but my mixture was very watery after adding the eggs. Is it that I left the dough to cool for too long? I couldn’t even pipe the “dough”. It just kept leaking out from the bag. 🙁

    Hope you could advice, and I’d definitely attempt at it again!

    Thanks,
    Yvonne

    • Gemma Stafford on September 11, 2017 at 1:53 am

      Hi Yvonne,
      Yes! it sounds like you over cooked the dough, allowed it to become cold, so that it would not accept the eggs.
      It is important to introduce the eggs little by little, and you can use a whisk for this, a mixer too, if you wish. The dough needs to be hand warm, so that it does not cook the eggs. removing it to a cold bowl can help to cool it down quickly. you can also move it up the sides of the pot so that it is not in one lump, and this will help it to cool, but not get cold! If you have an electric hand held whisk you can whisk the eggs, and then slowly pour them into the dough, when whisking the mix. I hope this will help you.
      Gemma 🙂

  20. MKBaker on March 9, 2017 at 8:16 pm

    Hi Gemma,

    I have recently made churros (for the first time) and they have turned out absolutely fantastic! We could not stop eating them. Thank you very much!

    I would like to try these next. Do I have to leave the cream puffs in the oven (with the oven off) for 10 minutes, the same as churros, so they keep their shape? And do I need a double baking sheet?

    Much appreciated and as a new member, I love your videos! Looking forward to many more!

    • Gemma Stafford on March 10, 2017 at 2:46 am

      Hi there,
      They are a little different, but you certainly can treat them the same way. The cream puffs hold steam in the center, so when you do remove them from the oven pierce them, at the point where you will later fill them, to allow the steam out, this will help them to keep their shape too, and they will in any case re-inflate when filled,
      Gemma 🙂

  21. Anna on December 20, 2016 at 7:01 pm

    Hi Gemma! Sorry to bother you, but how many cream puffs does this make? Also, would it be possible to half this recipe, or would that mess everything up?
    Thanks!

    • Gemma Stafford on December 21, 2016 at 1:48 am

      Hi Anna,
      This is a basic choux pastry recipe, and you can of course cut it in half if you need to. You will get at least 12 buns from this, depending on the size. This pastry will freeze really well too, even when filled, so you can also freeze the excess, if you have room in the freezer.
      I hope you enjoy this recipe, it is a staple in my family, and always looks great.
      Happy Christmas to you and yours,
      Gemma 🙂

  22. Sophia on July 9, 2016 at 7:21 pm

    Hi Gemma can i bake this in a toaster oven?

    • Gemma Stafford on July 10, 2016 at 2:30 am

      Hi Sophia,
      I would not choose to do this. This recipe needs a little room to expand, an it really depends on the toaster oven you have. It is worth a try, but I would not like you to be disappointed with the results,
      Gemma 🙂

  23. Bonnie on July 1, 2016 at 7:26 am

    Hi, In the instructions it says “In a medium saucepan over medium heat, combine hot water, butter, sugar and salt.” in the Video you don’t add sugar is this a typo? (Cream Puffs) also it looks like you are using 8 eggs in the video and the recipe say 4 is 4 correct?
    Thanks I love your videos and I’m going to make you ice cream base today for the first time, I’m going to make some the way you say (no machine) and I’m going to try some my Donvier Manual Ice Cream Maker (I have a small 1 pint one)

    • Gemma Stafford on July 1, 2016 at 2:59 pm

      Hi Bonnie,
      Choux pastry does not have sugar. Follow the recipe here on my website, it is accurate.
      The ice cream does not require churning, and actually will be a mistake to do so as you may make butter! if you want to try it just do the smallest amount,
      Gemma 🙂

  24. Vi on May 7, 2016 at 12:34 pm

    How much sugar is need for the dough

    • Gemma Stafford on May 9, 2016 at 3:36 pm

      You can find the full recipe here on this page. For the icing sugar for the garnish, it’s entirely up to you how much you would like to use.

  25. vi on March 4, 2016 at 3:19 pm

    hi Gemma can you substitute nutella with chocolate chips

    • vi on March 4, 2016 at 3:21 pm

      i dont have a website

      • Gemma Stafford on March 4, 2016 at 3:48 pm

        I am sorry Vi, I do not know what you mean.
        Gemma 🙂

    • Gemma Stafford on March 4, 2016 at 3:49 pm

      Hi Vi,
      In which recipe?
      Gemma 🙂

    • Gemma Stafford on March 4, 2016 at 4:00 pm

      Hi Vi,
      Do you mean to make the chocolate sauce for the cream puffs? I do not think this will work in that recipe,
      Gemma 🙂

  26. Julia on January 26, 2016 at 5:41 am

    Hi Gemma! These look delicious!! Can I use this receipe to make eclairs as well!?!

    Thanks,
    Julia

    • Gemma Stafford on January 26, 2016 at 12:19 pm

      Sure! Let me know how yours turn out, Julia. Thanks so much for visiting my website 🙂

  27. Thomasfan22 on January 22, 2016 at 6:50 am

    Wow, these look amazing! Just one question, on how many degrees celsuis do i have to bake these? I live in europe and we dont use fahrenheit.

    • Gemma Stafford on January 22, 2016 at 6:56 pm

      218oC. Hope this helps 🙂

  28. Oak on January 3, 2016 at 12:27 am

    Hi…. Can we bake them with fan assisted oven ? How should we adjust the time or the temperature? Thanks so much for sharing lovely recipies.

    • Gemma Stafford on January 6, 2016 at 6:36 pm

      Sure, you can do that. Try doing the same time and temperature. Be sure to keep an eye on it, every oven is different. Thanks so much for visiting my website 🙂

  29. aishah on November 29, 2015 at 11:47 pm

    Hi..this cream puff look great..may i know if the recipe for profiteroles is the same as this one? Or if it is different, what make they difference to each other.

  30. kelly on October 25, 2015 at 5:00 am

    Hi Gemma, what could we use instead of all purpose flour

    • Gemma Stafford on October 27, 2015 at 5:57 pm

      Sorry, this recipe requires all-purpose flour.

  31. Abigail on August 7, 2015 at 10:42 am

    Lovely recipe! I tried this with homemade custard instead of whipped cream and they’re great! Thanks Gemma!

    • Gemma Stafford on August 7, 2015 at 12:10 pm

      Yum, great idea! Thanks so much for stopping by 🙂

  32. Tasfia Eva on July 20, 2015 at 8:15 pm

    Your cream puffs look amazing also to me you make every thing easier

    • Gemma Stafford on July 21, 2015 at 11:01 pm

      Thanks so much Eva, really glad you liked this recipe 🙂

  33. Julie on July 14, 2015 at 2:50 am

    Hi Gemma,
    These look awesome, I so want to try these. I am not a big baker but I think I can do these. Where can I find the recipe for the cream filling?

    • Gemma Stafford on July 17, 2015 at 5:38 pm

      Hi Julie, its actually freshly whipped cream in the cream puffs 🙂

      • Julie on July 22, 2015 at 12:27 am

        Thanks Gemma!

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