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Cream Puffs

Cream Puffs
Cream Puffs pictures (4 of 4)

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.

Cream Puffs

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.

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53 COMMENTS... read them below or add one

  1. 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.

  2. Tina

    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! :)

  3. sawhster

    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!

  4. VLi

    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!

  5. SparklingRachel

    Yummy! Definitely one of my favorites…the recipe looks easy enough, I hope it is when I’m actually making them. hehe.

  6. Lisa

    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!

  7. RK


    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?

  8. doreen

    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.

  9. Felicia

    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(.

  10. Audrey

    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.

  11. Lyssa

    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!

  12. Chellie

    I tried making this for the first time and is was a success. However, when I tried making them again, my dough was really runny and liquidy. Do you know what I did wrong ?

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