Cream Puff Dough
Master the art of making perfect **cream puff dough** with this foolproof recipe that guarantees light, airy, and golden shells every time. Also known as pâte à choux, this classic French pastry dough is made from a simple blend of butter, water, milk, flour, and eggs. The key to its irresistible texture lies in cooking the dough to the right consistency and incorporating the eggs for a smooth, shiny finish. With just 10 minutes of prep time and a few essential steps, you’ll achieve bakery-quality results. Pipe the dough into elegant rounds, bake until crisp, and customize with your favorite sweet or savory fillings. Ideal for crafting cream puffs, éclairs, and profiteroles, this versatile recipe is a must-have for any home baker’s repertoire. Bake your way to perfection today!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.5 cup water
- 0.5 cup whole milk
- 1 teaspoon granulated sugar
- 0.25 teaspoon salt
- 1 cup all-purpose flour
- 4 pieces large eggs
- 1 piece extra egg (for egg wash, optional)
- 1 teaspoon water (for egg wash, optional)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine the butter, water, milk, sugar, and salt. Place over medium heat and stir until the butter melts and the mixture starts to simmer.
Remove the saucepan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the saucepan to medium heat and cook the dough for 1-2 minutes, stirring continuously. This will remove excess moisture and ensure your dough is properly dried out.
Transfer the hot dough to a large mixing bowl and let it cool for 5 minutes. This ensures the eggs won't scramble when added.
Using a hand mixer or stand mixer on low speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to hold its shape when piped.
Transfer the dough to a piping bag fitted with a round or star tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheets, spacing them 2 inches apart.
If desired, make an egg wash by whisking the extra egg with 1 teaspoon of water. Lightly brush the tops of the mounds for a golden finish.
Bake in the preheated oven for 20 minutes. Without opening the oven, reduce the heat to 350°F (175°C) and bake for an additional 10-15 minutes, or until the puffs are golden brown and feel light and hollow.
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cream puffs cool inside for 10 minutes to prevent them from collapsing.
Remove the cream puffs from the oven and transfer them to a wire rack to cool completely before filling.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
