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Easy to Make Cream Puffs

Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.

Cream puffs dusted with powdered sugar

Making cream puffs

Making cream puffs

Easy to Make Cream Puffs

Perhaps you have seen cream puffs at the bakery or your favorite supermarket and thought they are too complicated to make. Well let me tell you a little secret, they're easier than you think.

As they bake, the steam rises and creates a hollow pastry ready to be filled with whatever you choose. You can top them with powdered sugar or with chocolate. The filling I have used, and will show you how to make, is a custard. This could of course be whipped cream, chocolate, lemon curd or even ice cream, all you are making is the shell to fill and top with whatever you desire.

This is a choux pastry and can also be used for éclairs, or profiteroles.

This recipe makes about eight which is the right amount for us. It is easily doubled if you have more to feed. It is also a great way to use up eggs. Here on our farm in Brazil, my chickens have been on overtime and I have eggs coming out of my ears!

Ingredients for choux pastry

Ingredients for Choux Pastry

Ingredients for Choux Pastry

Ingredients for Choux Pastry

Below is the recipe and photos of how to make choux pastry. First let's begin with the ingredients.

½ Cup water
¼ Cup margarine
½ Cup All-purpose flour
2 Eggs

Boil Margarine and Water

Boil margarine and water

Boil margarine and water

Instructions for Choux Pastry

Preheat your oven to 400°.

Begin by putting the margarine and the water in a heavy based saucepan. Bring to a boil.

Add the flour

Add flour

Add flour

Stir until it forms a ball

cream-puffs

Adding the flour

Pour the flour in and stir until combined.

Because you are using very little water,

it is necessary to keep stirring.

It will begin to get quite stiff.

Reduce the heat to low.

Stir until the mixture pulls together to form a ball.

Add egg

Add egg

Add egg

Stir in Egg

cream-puffs

Adding The Eggs

Add the eggs to the mixture, one at a time.

The mixture is going to look sloppy.

It will even look like you have done something wrong!

Don't worry, you haven't. Keep the faith!

Keep stirring until combined.

The batter will begin to look glossy.

Add second egg when the first has been incorporated fully.

Blend until this too has been fully mixed in.

cream puff pastry

cream puff pastry

Now we need to put them onto a baking tray.

I like to use two tablespoons for this.

Scoop a heaped tablespoon out and push it off with the other spoon.

If you want a more uniformed looking cream puff, you can smooth the top with the spoon.

I just leave them as they are and call them 'rustic'. Or I will say, "That is how you know they aren't purchased in a store". Humor and cooking go together I find.

Leave space between them as you can see from the photos.

Bake for 30 minutes or until they are golden. Avoid opening the oven door as this may make them fall and the idea is to get the steam inside to create the hollow pocket for the filling.

cooling cream puffs

cooling cream puffs

Removing From the Oven

When golden brown, remove them from the oven. After a few moments carefully move to a cooling rack. Make sure they aren't in a drafty place during their cooling period, because they could fall.The aim here is to keep that space inside your cream puffs open so it can be filled.


cream-puffs

Making the Custard Filling

For the custard filling you will need.

3 Tablespoons cornstarch

a pinch of salt

1/3 Cup of sugar

3 lightly beaten egg yolks

1 Tablespoon margarine or butter

1 teaspoon vanilla essence



mixing sugar and cornstarch

mixing sugar and cornstarch

Making custard

Making custard

custard

custard

Adding the margarine/butter and vanilla

Adding the margarine/butter and vanilla

Making the Custard

This can be done ahead, as it will need to cool before using in your pastry.

Begin by mixing the sugar and the cornstarch together in a saucepan. Then begin to mix in your milk slowly stirring constantly to avoid lumps. Cook over low heat. The mixture will begin to thicken. Remember to keep stirring as the mixture may catch on the bottom. I prefer to use a spatula. This step takes longer than you think and just when you are about to give up, it begins to thicken. It is best to do it over low heat though. I will confess to doing this over medium heat but with constant stirring.

Once the milk is quite hot but before the mixture has begun to thicken, add half of this mixture to the beaten eggs. The reason for this is if we added the eggs to the pan we would end up with bits of cooked egg. Stir the eggs as you pour half of the mixture in. I would have taken a photo but I would have needed at least one more hand for that.

Now pour the egg/milk mixture back into the saucepan. Continue stirring. If you see lumps of egg don't worry, we can get rid of them. Cook for a minute more or until nicely thickened.

Remove from the heat and add the vanilla and margarine/butter.

Stir until thoroughly mixed.

If any egg is still showing, you may pass the mixture through a sieve or use a small spoon and fish it out..

To keep a skin from forming on the top as the custard cools, cover with plastic wrap until ready to use.

Leave to cool.


open cream puff

open cream puff

Custard filled cream puff

Custard filled cream puff

Filling the Cream Puffs

Cut the top partially off one of your puffs. If you find that your cream puff has collapsed, don't panic. Just pick out some of the insides to make a hollow space for the filling. Be careful not to make a hole in the bottom or someone could end up with the filling in their lap!

Fill with the cooled custard, a teaspoon will work best for this job.

Put enough in but don't over-fill otherwise when eaten it will shoot out the sides.

cream-puffs

Finishing Touches

Now arrange on a plate and dust with powdered sugar or with a chocolate sauce. Chill until ready to serve.

I do hope you give these a try, I think your family and friends will love them.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2011 Mary Wickison

I'd love to hear your thoughts.

Mitara N from South Africa on March 18, 2020:

Looks so yummy, definitely going to be making it, thanks

Mary Wickison (author) from Brazil on March 18, 2020:

Yes, I think you'll find it is the same process and dough albeit a different shape.

Mitara N from South Africa on March 18, 2020:

So similar to chocolate to eclairs, so this is going to be one of my favourite recipes.

Thank you for sharing

Beth Perry from Tennesee on September 26, 2011:

This recipe is a lot like mine! Made me hungry just reading your hub, lol!

inaniLoquence from Singapore on September 26, 2011:

OHMAGAH. Even though I have eaten cream puffs that really look "professional", yours are just as yummy-looking. Makes me wanna eat this straight from the monitor of my laptop... :) Thanks!

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