Cream Puffs

    1 hour 15 minutes

    Choux pastry with a custard cream filling. Decorate tops with melted chocolate or a dusting of icing sugar.

    205 people made this

    Serves: 10 

    • Custard
    • 1/2 cup white sugar
    • 4 tablespoons plain flour
    • 1 pinch salt
    • 2 cups milk
    • 2 egg yolks, beaten
    • 1 teaspoon vanilla essence
    • Choux Pastry
    • 125g butter or margarine
    • 1 cup water
    • 1 cup plain flour
    • 1 pinch salt
    • 4 eggs

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Custard: In a small saucepan, combine 1/2 cup sugar, 4 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth.
    2. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then stir in a small amount of hot liquid into the 2 egg yolks.
    3. Return heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla essence. Cover and chill in refrigerator.
    4. Preheat oven to 230 degrees C.
    5. Choux Pastry: In a medium saucepan, combine butter and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture.
    6. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto flat baking trays, or pipe into desired shape.
    7. Bake in the preheated oven, for 10 minutes then reduce heat to 200 degrees C and bake 25 minutes more, or until golden.
    8. Cool completely, split, fill with custard, and replace tops.

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    Reviews in English (109)


    Best thing ive ever baked, yes it was that easy and tasted wonderful  -  03 Dec 2012


    I found it needed an extra egg but otherwise, spot on! Just follow the steps and you can't possibly go wrong! Piped the custard into the middle, then dipped tops in melted chocolate. Winner, winner, chicken dinner!  -  17 Mar 2015


    I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced.  -  13 Dec 2005  (Review from Allrecipes USA and Canada)