Easy Cream Puffs (Profiteroles)

If you’re a self proclaimed baker like me then you should take a few minutes and learn how to make Choux Pastry {pâte à choux}.  It’s used for many things but most notably for Eclairs, Cream Puffs, (aka Profiteroles “in French”) and other desserts.  Having basic knowledge of this pastry dough will pay off since EVERYONE LOVES eclairs and cream puffs (everyone I know at least).  Plus you can brag to your baker friends that you know about choux and they don’t… 😎

Choux?  Like…  a shoe??

Yes, it’s pronounced like “shoe.”

Is that French?

Yes, that’s the French pronunciation.  Sounds fancy, right?


I know what you’re thinking and NO it’s not difficult to make…. as a matter of fact this light pastry shell only takes 4 ingredients!

  1. Butter
  2. Flour
  3. Eggs
  4. Water

I should mention you’ll need whipped cream to turn them into cream puffs.  This recipe is great for beginners since it’s basic choux pastry filled with basic homemade whipped cream ….AND you can call it Chantilly Cream if you’re still trying to impress your baker friends.  It’s up to you since you’re the “Boulanger!” 🙂



You can turn THIS^^



Into THIS^^ very easily!



Begin by boiling the water and butter in a large frying pan.  I like to add a pinch of salt at this stage.



Once the butter is melted and it’s boiling pull the pan off of the heat and mix in the flour.



Then place the pan back on the heat and cook until it’s no longer sticking to the spoon or the pan, maybe 1 or 2 minutes.



Like this 🙂



Transfer it to a bowl and incorporate one egg at a time into the batter.  The mixing takes some elbow grease…  Once it’s mixed together transfer it to a piping bag or Ziploc baggie.



Use a tall glass to “assist” filling the piping bag; a trick to make it easier.  If using a Ziploc bag, cut a 1/2 hole in the corner.



Pipe the dough onto a non-stick baking tray.  You can make them whatever size you want.  I did 2″ rounds and the recipe made 16 total.



Then bake!  ❤



Cream puffs are filled with many things, the most common being pastry or whipped cream.  To jazz up the whipped cream add a few tablespoons of fruit preserves or jam.

I made a big bowl of whipped cream and filled 8 of them with plain whip, and the other 8 with “apricot whip.”  I preferred the apricot since it added a bit of acidic tang and also cut the sweetness.



Once they are filled with your cream of choice, dust them with powdered sugar and feed them to people.. but only the people you love or you’ll regret it.

“You may feel that you have eaten too much…But this pastry is like feathers – it is like snow.  It is in fact good for you, a digestive!”

-M.F.K. Fisher



Here we have the “cream puff monsters” of the house. 😉

Easy Cream Puffs (Profiteroles)

Choux Pastry:

  • 1 cup Water
  • 1/2 cup (4 ounces) Unsalted Butter
  • 1 cup sifted Flour
  • 4 Eggs
  • 1/2 teaspoon Salt

Preheat oven to 400º F.  Put water, butter and salt in a sauce pan and bring to a boil.  Remove from heat and add the sifted flour.  Beat the dough with a wooden spoon; Put back on heat and beat the dough for one minute or until it pulls away from the sides of the pan and doesn’t stick to the spoon.  Transfer the dough to a mixing bowl and add the eggs one at a time while stirring. The dough will be smooth and slightly loose.  Using a 1/2 inch plain tip (or a Ziploc bag) fill the pastry bag with mixture.  Pipe the cream puffs onto a cookie sheet lined with parchment paper or baking mat.  Bake for 15-20 minutes.  Open the door 1-2 times to release the heat.  Then lower the heat to 350 degrees and keep door ajar with a wooden spoon until they are golden brown.

Cool completely at room temperature.  Makes 16-20 puffs.

Easy Homemade Whipped Cream:

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Combine ingredients in a large bowl that’s chilled (optional, but recommended) and beat on high until peaks form.  If using preserves/jam, add 2-3 tablespoons of the fruit preserves gently folding it in by hand.

To assemble: 

Cut 1/3 off the top of each puff and fill with whipped cream.  Replace the top and generously dust with powdered sugar.

Store in an airtight container in the refrigerator for up to 3 days.


Choux batter/dough recipe from:  https://www.yourhomebasedmom.com/french-pastries-eclairs-nd-cream-puffs/

Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 36 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️

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