cream puffs

like i said in my last post, i made cream puffs for ohana dinner tonight.  i’ve made cream puffs before and it always amazes me how they just magically puff up and leave the perfect hole in the middle to fill yummy pastry cream inside.  however, beware there is lots of stirring and mixing involved in this recipe.  it’s almost a workout.  haha okay not really, but you will get a mini-arm exercise session from making these cream puffs.

to make the puffs, first combine water, butter, sugar and salt and bring it to a boil…

then mix in the flour and mix and mix and mix until it’s nice and shiny…


next put it in a bowl and mix some more.  once it’s cooled a little, add one egg at a time, mixing thoroughly to incorporate each egg.  it won’t look like the egg and the batter will ever come together but keep stirring and it will…


now put the batter into a large pastry back with a large round tip and pipe the dough onto lined baking sheets. then brush the puffs with egg yolk wash…


after baking for about 45 minutes they will puff up and be nice and golden brown…

after they cool, it’s time to fill the puffs with pastry cream.  i used a bismark tip to pipe the pastry cream into the puffs.  i made half with the chocolate pastry cream and the other half with raspberry pastry cream…



Cream Puffs

adapted from


  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 egg yolk
  • pastry cream


  1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
  2. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon.
  3. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
  4. Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes.
  5. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the last egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
  6. Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a Silpat mat.
  7. Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
  8. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more.
  9. Cool on a rack.
  10. Once cool, pipe about 1/4 cup of the pastry cream into each puff.
  11. Drizzle with melted chocolate on top each cream puff, if desired.
  12. Refrigerate for up to 3 hours or serve immediately.

Printer Friendly Recipe: Cream Puffs

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