Light, airy cream puffs with a crisp golden shell and silky filling—easier than you think! Master this French classic with foolproof steps.
Why You’ll Love This Recipe
✅ Only 5 basic ingredients
✅ No special tools needed
✅ Perfect for sweet or savory fillings
✅ Impressive yet beginner-friendly
Ingredients & Equipment
For the Choux Pastry
1 cup water
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
4 large eggs
¼ tsp salt
For the Filling (choose one)
2 cups pastry cream (vanilla/chocolate)
1.5 cups whipped cream + 1 tbsp sugar
1 cup ice cream (for profiteroles)
Optional Toppings
Powdered sugar
Chocolate ganache
Caramel drizzle
Step-by-Step Instructions
1. Make the Dough
Preheat oven to 425°F (220°C). Line baking sheets with parchment.
In a saucepan, bring water, butter, and salt to a rolling boil.
Remove from heat and immediately add all flour at once. Stir vigorously with a wooden spoon until a smooth ball forms.
2. Incorporate Eggs
Let dough cool 5 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be glossy and pipeable.
3. Pipe & Bake
Transfer dough to piping bag with ½-inch round tip (or use a spoon).
Pipe 1.5-inch mounds, spacing 2 inches apart.
Bake 15 minutes, then reduce heat to 375°F (190°C) and bake 20-25 minutes more until golden. DO NOT OPEN OVEN during first 25 minutes!
4. Fill & Decorate
Cool completely on rack.
Pierce bottoms with a knife tip, then pipe in filling.
Dust with powdered sugar or dip in melted chocolate.
Pro Tips for Success
🔥 Steam is key: The puffs need maximum oven spring – no peeking!
💧 Egg adjustment: If dough won’t form a “V” when spoon is lifted, add 1 tbsp more beaten egg.
❄️ Storage: Unfilled puffs freeze beautifully for 1 month.
Troubleshooting
⚠️ Flat puffs: Dough was too wet or oven door opened too soon
⚠️ Cracked shells: Eggs weren’t fully incorporated
Creative Variations
🧀 Gougères: Add ½ cup grated Gruyère + pinch of nutmeg to dough
🍓 Summer Berry: Fill with lemon cream + fresh berries
☕ Tiramisu: Soak in espresso, fill with mascarpone cream
“The first time I made these, my family thought I bought them from a patisserie!”