Cream Puffs (Profiteroles) is a big step up in terms of technique, but the results are spectacularly impressive. They are essentially hollow shells of choux pastry filled with whipped cream or pastry cream.
Here is a classic recipe for homemade Cream Puffs.
Why This Works
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Versatile: Fill them with sweetened whipped cream, classic pastry cream, or even ice cream.
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Impressive: They look like they came from a fancy bakery, but the dough (pâte à choux) is actually quite simple to make.
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Customizable: Dip them in chocolate, dust them with powdered sugar, or drizzle with caramel.
Ingredients
For the Choux Pastry (Pâte à Choux):
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1/2 cup (1 stick / 115g) Unsalted Butter, cut into pieces
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1 cup (240ml) Water
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1/4 teaspoon Salt
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1 tablespoon Granulated Sugar (optional, for a slightly sweeter puff)
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1 cup (125g) All-Purpose Flour
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4 large Eggs, at room temperature
For the Filling (Classic Whipped Cream):
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1 pint (473ml) Heavy Whipping Cream, cold
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1/4 cup (50g) Granulated Sugar (or powdered sugar for stability)
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1 teaspoon Vanilla Extract
For the Topping (Optional):
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Chocolate Ganache: 1/2 cup heavy cream + 4 oz semi-sweet chocolate, finely chopped
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Powdered Sugar for dusting
Instructions
1. Make the Choux Dough:
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Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper.
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In a medium saucepan, combine the butter, water, salt, and sugar (if using). Bring to a rolling boil over medium-high heat. Stir occasionally to melt the butter.
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Once boiling, remove the pan from the heat and dump in all of the flour at once.
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Stir vigorously with a wooden spoon until the mixture comes together into a ball and pulls away from the sides of the pan.
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Return the pan to medium-low heat and cook for 1-2 minutes, stirring constantly. This dries out the dough slightly. You’ll see a thin film form on the bottom of the pan. Transfer the dough to a large mixing bowl.
2. Incorporate the Eggs:
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Let the dough cool for 5-10 minutes (you don’t want it to cook the eggs).
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Add the eggs one at a time, beating vigorously after each addition (use a wooden spoon, hand mixer, or stand mixer with the paddle attachment). The dough will look curdled at first, but will come together into a smooth, glossy, thick paste.
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After the last egg, the dough should be thick and sticky enough to hold a “V” shape when you lift the spoon. This is the perfect consistency.
3. Pipe the Puffs:
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Transfer the dough to a piping bag fitted with a large round tip (or use a sturdy zip-top bag with the corner snipped off).
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Pipe mounds onto the prepared baking sheet, about 1.5 inches wide and 1 inch high, leaving about 2 inches between them (they expand).
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If you have a wet fingertip, gently smooth down any “points” on top to prevent them from burning.
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Optional: Sprinkle with pearl sugar or sliced almonds for crunch.
4. Bake:
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Bake at 400°F (200°C) for 20-25 minutes.
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DO NOT OPEN THE OVEN during the first 15-20 minutes, or the puffs will deflate.
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They should be puffed up, golden brown, and feel light for their size.
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Once done, turn off the oven and prop the door open slightly with a wooden spoon. Let them cool slowly in the oven for 10-15 minutes. This helps them dry out and prevents them from collapsing. Transfer to a wire rack to cool completely.
5. Make the Filling:
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In a large chilled bowl, beat the heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form. Be careful not to over-beat into butter.
6. Assemble:
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Once the puffs are completely cool, you can fill them.
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Method 1 (Clean): Use a Bismarck tip (a long, thin tip) inserted into the bottom or side of the puff to pipe the cream directly inside.
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Method 2 (Easy): Slice the puffs in half horizontally and spoon or pipe the whipped cream onto the bottom half, then replace the top.
7. Optional Topping:
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For chocolate ganache, heat the cream until simmering, pour it over the chopped chocolate, let it sit for 2 minutes, then stir until smooth. Dip the tops of the filled puffs into the ganache or drizzle it over them.
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For a simple finish, just dust with powdered sugar.
Tips for Success
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Room Temperature Eggs: This is crucial. Cold eggs will seize up the dough. If you forgot to take them out, place them in a bowl of warm water for 5 minutes.
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Dry Them Out: Don’t skip the step of drying the dough on the stove or the “cooling in the oven” step. This evaporates excess moisture, ensuring the puffs are hollow and crispy, not soggy.
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Storage: Unfilled puffs can be stored in an airtight container at room temperature for 1 day or frozen for a month. Fill them just before serving, otherwise, they will get soft.