Cream Puffs Puffed Shell of Choux Pastry
Delight in the irresistible magic of homemade Cream Puffs with this foolproof recipe for a perfectly puffed shell of choux pastry. Crafted with just six simple ingredients—water, butter, flour, eggs, sugar, and a pinch of salt—these golden, crisp pastry shells are the ultimate canvas for your favorite sweet or savory fillings. The dough, or pâte à choux, is cooked on the stovetop before being whisked to a glossy perfection, ensuring a light and airy texture that rises beautifully in the oven. From tender preparation to the satisfying crackle of the crust, these elegant pastries are a showstopper for any dessert spread or special occasion. Serve them filled with creamy custard, velvety whipped cream, or even savory fillings for a gourmet twist. Master this classic French treat and wow your guests with a delectable bite of sophistication.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Water
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 1 teaspoon Granulated sugar
- 1 cup All-purpose flour
- 4 whole Large eggs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized saucepan, combine the water, unsalted butter, salt, and granulated sugar. Heat over medium heat, stirring occasionally, until the butter is fully melted, and the mixture comes to a rolling boil.
Reduce the heat to low, add the all-purpose flour all at once, and stir vigorously with a wooden spoon or silicone spatula. Mix until the dough pulls away from the sides of the pan and forms a smooth ball, about 1-2 minutes.
Remove the saucepan from the heat and let the dough cool for about 5 minutes. This prevents the eggs from cooking when added to the warm dough.
Add the eggs one at a time, mixing well after each addition. The dough will look curdled at first but will come together into a smooth, glossy batter as you continue mixing.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon if you don't have a piping bag). Pipe or scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be approximately 1.5 inches wide.
Dip your finger in water and gently smooth out any peaks on the mounds of dough for an even puff.
Bake in the preheated oven for 20 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until the cream puff shells are golden brown and crisp.
Remove the shells from the oven and use a skewer or knife to poke a small hole in the side of each puff to release steam. This helps the shells maintain their shape and prevents them from becoming soggy.
Cool completely on a wire rack before filling with your desired cream or custard filling.
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 34 mg | 1% | |
*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.
