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Blog - Recipes
Type: Basic
Serves: 400 g
Difficulty: medium
Preparation time: 30 min
Baking: oven 220°C - 425°F
Baking time: 20-25 min
water 100 g (4 oz)
butter 50 g (2 oz)
salt 5 g (1 teaspoons)
all-purpose flour 100 g (4 oz)
eggs 150 g (6 oz) (n°3 medium)
Choux Pastry (Cream puffs)
Choux pastry dough is a basic preparation of international confectionery, it takes its name from French origins. The dough is made with water, butter, sugar, flour and eggs and undergoes two cooking, the first on the stove to create a dough to give the shape and bake in the oven (cream puffs, éclair, Paris-Brest), in boiling water (gnocchi Parisian style), or fried (italian carnival fritters, churros). The choux pastry creats a container for a multitude of delicious ingredients, sweety or salty: pastry cream (flavored in various ways such as vanilla, chocolate, coffee, hazelnut), whipped cream, butter cream, cheese mousse, ham and so on. You can use cream puffs to crown a Saint Honoré Cake or make a mountain to compose sumptuous profiteroles and elegant croquembouche.

How to make Choux Pastry (Cream puffs)
Preheat ventilated oven 425°F (220°C).
Weighs the ingredients, sift the all-purpose flower and chop the butter.
Place water, butter and salt in a saucepan and melt over medium high heat.
Dump the flour in all at once and stir, on the heat, for 2-3 minutes until the mixture is smooth and the dough falls away from the sides of the pan.
Transfer the dough to a bowl and let it cool for a few minutes.
Add the eggs one by one, and mix until the dough is smooth and has fully incorporated the eggs.
Transfer this choux dough into a piping pag and pipe out small mounds of dough.
Bake for about 25 minutes until the puffs are golden brown.

Tricks and Tips
There are many variations of this recipe: the water can be replaced entirely or partially with milk; the quantity of butter can be increased; you can cadd cocoa, dried fruit, grated cheeses, paprika or pepper to obtain different flavors.
The amount of eggs can vary. It depends of the type of flour and the cooking of the choux pastry dough. You have the perfect consistency when the dough flow on the spoon forming a triangle. In case the dough is too hard you can add egg white until you reach the desired consistency.
Add the eggs to the choux pastry dough when its temperature is 100°F (40°C) to 140°F (60°C). Use aggs at room temperature.
Use your wet finger to press down the tips of the mounds of dough.
The perfect baking tin for cooking cream puffs is micro-perforated. If you use a classic one, do not use baking paper, but grase the pan with butter and remove the excess with cooking paper.

Empty cream puffs can be stored for up to three days in an airtight container, or freeze for up to 1 month. When you want to use placing them in the oven at 425°F (220°C) for 3-4 minutes, then stuff them to your liking.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Pie Pastry
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