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I first fell in love with cream puffs when I was in primary school. In my class, there was this boy whose father owned a popular bakery shop and their specialty was cream puffs. Every year, the bakery would sponsor their cream puffs to the students at the school; we would bring back a box filled with the sweet, puffy, custardy cream puffs. I just loved them and couldn’t get enough, and secretly wished that one day I would own a bakery with endless supply of cream puffs! Check out this cream puffs recipe from my contributor Ho Siew Loon.
The craze over Japanese-style baking and pastries continues. Cream puff is a popular snack in Japan and it is available in all bakeries, for example: the amazingly successful Beard Papa’s cream puff franchise. Last weekend, while sorting out my recipes I found this cream puff recipe and decided to bake it. The choux puffed up so so nice and beautiful. As for the crème pâtissière filling, it is adapted from Little Teochew, one of my favorite blogs. This little puffs were so good that it was gone within an hour.
Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. It is light in weight, too. The Japanese version is filled with crème pâtissière which has a smooth texture with milky taste.
You might also be interested in the French version of cream puff here, by David Lebovitz.
(Click Page 2 for the Cream Puffs Recipe)
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hi! may i know in Choux Pastry, 1 stick butter is = to?
1 stick butter is equal to US measurements: 8 Tablespoons, 1/2 cup or 4 ounces. About 113 grams, metric.
I’m a biggest cream puff fan and I grew up eating lots of choux cream! Ohhh this looks so good! Thanks for sharing this recipe – I’ll have to try this one day at home!
My favorite!
safee it is;
1 stick butter,1 cup water,1/4 tsp salt,4 eggs,1 cup all-purpose flour
These are also known as profiteroles or choux à la crème, an English/French pastry popular for the last few hundred years.
I tried the recipe from foodnetwork before, it really is easy to make and yummy. Good party and movie food.
Are these cute or are these cute? Thanks for the mention, Bee. So happy to see you make these. :) Did you give some to little G?
Ju, Thanks for the greal recipe. I am a big fan of yours.
Ohhhh my, I LOVE cream puffs! ^__^
So soft and light. yumyum. Really love this site.
It’s too sweet.
1 drop vanilla extract or vanilla beans? Do leave the puffs into the oven to cool for 20-30 minutes?
Vanilla extract
I love cream puffs. These look delicious. I also like Venerio’s Bakery’s version–filled with whipped cream and topped with dark chocolate. I believe profiteroles are similar. When I was in Istanbul I went to a restaurant which made profiteroles topped with chocolate sauce right on the spot. Dreamy. Thanks for sharing.
Thanks, Siew Loon. Another fave of mine. Gotta try these after making Rotiboy :)
Those look great.
if i dont have cake mixer, is it possible that I can still make this recipe? thanks..
I’ve always been a huge fan of cream puffs too! I’ve never made them myself though, because pastry cream always seemed like a pain to make. Your recipe sounds easy though, so I’ll definitely have to give it shot. Thanks! :)
Can you use flour instead of cornflour? thanks!
I love you! It’s like to feature all the recipes that I crave and love. How come you don’t have a show on the Food Network and that Pioneer Woman does? ;) You are the best!
I love cream puffs too and tried your recipe today except that after I added the 4 eggs and beat with the mixer for quite a long time, the dough didn’t ‘stiffen up’ enough to hold it’s shape on the baking tray — it just went flat and also didn’t puff up into a nice ball shape after baking. How long was the dough meant to be beaten, or should there be less eggs? I was also wondering if I had let the dough cool down too much before adding the eggs. Besides the shape, the taste was absolutely great — thanks for the recipe!
Did you put in the eggs one at a time? I always beat for about a minute for each egg. It is ok for the dough to flatten when you put it on a baking tray as it will rise up when you bake it.
I added the eggs one at a time but not for a minute. Will try it again then. Thanks! :)
Me too… Total failure on pastry and the custard….
i love creme puffs as well! Its such an intreasting recipe. Cute photos!
Yummy! Definitely one of my favorites…the recipe looks easy enough, I hope it is when I’m actually making them. hehe.
I have not heard of cornflour before. Anyone find any in Washington state? Any substitutions that maintains the same purpose in the filling? Thank you!
Corn flour is corn starch.
Delicious! Heavenly! Mind blowing! Definitely making these this weekend!
Hi there,
Should I want to have a caramel custard creme filling, what do I add to the ingredients?
When do I put in the sugar for the Crème Pâtissière?
May I ask how many yield does this recipe make?? Tnx.
Hi,
I was just wondering how do you actually fill the puffs with the cream? Do you just punch a hole in it to fill them with the piping bag?
yes from behind
is my flour, salt, butter, water mixture supposed to be watery….before the eggs that is
How do you put the filling cream in the puffs?
When do i put in the sugar for the Creme filling part? It doesn’t say in the methods above!thanks
What when does the creme goes into the puff??
You pipe in the cream when ready to eat.
I tried the recipe but failed, because the dough was runny. I looked up almost bourdain blog and discovered the hot dough from the stove should cool for one minute and then add the 4 beaten eggs in small portions at a time and mix with a wooden spatula into sticky dough. Cooled dough won’t bind with cold or room temperature eggs.
hi, when do you add the sugar for the creme?
not mentioned in the recipe.
thanks
Just like VLi and Doreen, I also tried the recipe but failed. The dough is so watery. I cooled before putting it to the mixer but as I added in the egg one each time, the dough did not stiff up. In the end, I used papercup to hold the “water dough”. Pretty disappointed ;o(.
Sorry that the recipe didn’t work out. Let me check with my contributor about the recipe.
You need to cool the dough longer before adding the eggs. Beat well till combined for each egg before adding another egg. It should be sticky but not runny. The dough will rise when you bake it.
Like a few of the others, I found the dough runny by the time I added the 3 egg. I’ve tried twice and got the same result. Adding some flour at least made the puff edible. The other problem was the puffs flattened when I took them out.
Delicious and easy! We love Beard’s Papa in San Francisco and these are just as delicious. I think there are a couple of errors in the filling however. The directions don’t say when to add the sugar (with the eggs and milk at the beginning) or vanilla extract (after it’s off the stove). The ingredients list says vanilla extract but the instructions say vanilla beans (I used extract). If using beans it’s helpful to know quantity as a little bit goes a long way. Thank you for your site. I will make these again!