Cream Puffs

Name: Cream Puffs
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 20
Ingredients: Eggs 3.75 oz; Type 00 flour ½ cup; Butter 1.8 oz; Water 3.4 oz; Sugar 1 tsp; Fine salt 1 pinch; Whole milk 1 cup; Sugar 0.375 cup; Type 00 flour 0.9 oz; Egg yolks 3; Vanilla bean ½; Powdered sugar to taste

it es br de fr

Calories per serving

Vegetarian

Energy Kcal 53
Carbohydrates g 6.2
of which sugars g 3.9
Protein g 1.4
Fats g 2.6
of which saturated fat g 1.29
Fiber g 0.1
Cholesterol mg 44
Sodium mg 36

Difficulty: Difficult
Prep time: 40 min
Cook time: 35 min
Makes: 20
Cost: Low

PRESENTATION

Cream puffs are just, well, fantastic. And they really really light up any gathering. These French desserts hit the spot from bakeries to family get-togethers with their golden, bite-sized charm dusted in a lovely snowy layer of powdered sugar. And you know what makes them special? It is that choux pastry shell—so light, airy, and a bit crispy on the outside. Once you take a bite, you're greeted with a rush of creamy, rich cream filling.

People love these pastries all over the world for their simple yet hard to resist appeal. There's just something about how the pastry melts in your mouth—it makes you grab another. Really, it does. Plus, the cream filling is like a blank canvas, perfect for all kinds of creative flavors. Some go with classic pastry cream, but, you know, there's room for fun. Try flavors like sweet citrus zest or maybe a tangy hint of cardamom. Each version gives these cream puffs a unique twist, letting you switch things up for different occasions.

Unlike profiteroles, often piled high and drenched in chocolate, these bignè stay simple—just the moist, puffy shell with that delicious cream filling inside. Whether you're at a party or just having one with coffee, these little pastries bring a touch of celebration to any moment. And the best part? They’re so easy to share—just pop one in your mouth for that perfect mix of tender pastry and creamy goodness.

It’s no wonder bignè have become a mainstay in the world of baked pastries. They’re always ready for new twists and flavors, making them a favorite for everyone—from kids to grandparents. This dessert never goes out of style, always bringing a touch of elegance and sweetness to any occasion. Seriously good.

INGREDIENTS

Calories per serving

Ingredients for 20 cream puffs: Eggs 3.75 oz (105 g); Type 00 flour ½ cup (65 g); Butter 1.8 oz (50 g); Water 3.4 oz (100 g); Sugar 1 tsp; Fine salt 1 pinch

for the custard: Whole milk 1 cup (250 g); Sugar 0.375 cup (75 g); Type 00 flour 0.9 oz (25 g); Egg yolks 3; Vanilla bean ½

for decoration: Powdered sugar to taste

Preparation

How to prepare Cream Puffs

To prepare cream puffs, start with the custard. First, heat the milk in a saucepan. Meanwhile, in a bowl, pour the egg yolks, sugar, and vanilla seeds 1. Whisk together, then add the flour 3.

Whisk until you get a smooth and lump-free mixture 4. When the milk is almost boiling, pour it into the bowl 5 and mix everything with a whisk 6.

Transfer the mixture back into the saucepan and place it on the heat. Continue stirring with a spatula 7 until the custard thickens 8. At this point, transfer it to a bowl, cover with cling film in contact with the surface 9, and let it cool completely.

In the meantime, make the Choux pastry (pâte à choux). In a pot, add the cubed butter 10 and water 11. Also, add the sugar and salt. Place on the heat, stirring with a whisk. When the mixture reaches a boil 12

pour in the sifted flour all at once 13 and quickly mix with a wooden spoon. When the mixture completely detaches from the pot, forming a white layer on the bottom 14, remove from the heat and transfer it to the bowl of a stand mixer fitted with a paddle attachment 15. Alternatively, you can do this in a bowl using a wooden spoon. Run the mixer for a couple of minutes to cool the mixture slightly.

When no more steam comes out, you can add the eggs one at a time 16, ensuring that you add the next only when the previous one is completely absorbed. You should achieve a smooth and homogeneous mixture 17. Now transfer the choux pastry to a piping bag with a wide plain nozzle; pipe mounds of dough, the size of a walnut, onto a baking sheet lined with parchment paper 18.

Using a finger or a slightly damp teaspoon, flatten the tips of the cream puffs 19 20. Bake the cream puffs in a preheated static oven for 15 minutes at 430°F, avoiding opening the oven during cooking. After the first 15 minutes, lower the temperature to 375°F and bake the choux pastry for another 10 minutes. Then turn off the oven and leave the cream puffs inside for another 10-15 minutes with the door slightly open (place a wooden spoon between the door and the oven); this will help dry the inside, then take them out of the oven 21.

Take the custard from the fridge and whisk until smooth 22. Transfer the custard to a piping bag with a plain nozzle and use it to fill the cream puffs 23. Once you have filled them all, dust the surface with powdered sugar and serve your cream puffs 34.

Storage

Store the cream puffs in the refrigerator and consume within 3 days. Cooked cream puffs can be stored in a tin box, preferably perforated, for 1 week, or they can be frozen.