Dessert: France – Pâte À Choux (Cream Puffs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (113 g) unsalted butter
1 cup (240 ml) water
1 / 2 tsp (2.5 ml) fine salt
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
1 1 / 2 cups (360 ml) heavy whipping cream, cold
1 / 4 cup (30 g) powdered sugar
1 tsp (5 ml) vanilla extract
Powdered sugar, for dusting
1 / 2 cup (85 g) semisweet chocolate chips (optional)
3 tbsp (45 ml) heavy cream (optional, for chocolate glaze)

Show original ingredient measurements

1 / 2 cup (113 g) unsalted butter
1 cup (240 ml) water
1 / 2 tsp fine salt
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
1 1 / 2 cups (360 ml) heavy whipping cream, cold
1 / 4 cup (30 g) powdered sugar
1 tsp vanilla extract
Powdered sugar, for dusting
1 / 2 cup (85 g) semisweet chocolate chips (optional)
3 tbsp (45 ml) heavy cream (optional, for chocolate glaze)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Make choux: In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium heat. Remove from heat and immediately stir in flour all at once until a dough forms. Return to medium heat and cook, stirring constantly, 1–2 minutes until the dough is smooth and leaves a thin film on the pan.
Beat in eggs: Transfer dough to a mixing bowl and let cool 5 minutes. Beat in eggs one at a time (by mixer or vigorous whisk), fully incorporating each before adding the next, until the batter is thick, glossy, and forms a smooth V-shaped ribbon from the spatula.
Pipe: Spoon the batter into a piping bag fitted with a large round tip (or use two spoons). Pipe 2-tablespoon (30 ml) mounds about 2 inches (5.08 cm) apart. Smooth any peaks with a wet fingertip.
Bake: Bake at 425°F for 10 minutes. Without opening the oven, reduce temperature to 375°F (190°C) and bake 15–20 minutes more, until deeply golden and puffed.
Dry and cool: Remove from oven, quickly poke a small hole in each puff with a skewer to release steam, then return to the turned-off oven with the door cracked for 10 minutes. Transfer to a rack and cool completely.
Make filling: In a cold bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks.
Fill: Slice puffs horizontally. Pipe or spoon whipped cream into the bottoms and cap with the tops.
Optional chocolate glaze: Microwave chocolate chips and heavy cream in 20-second bursts, stirring until smooth. Drizzle over filled puffs or dip tops. Dust with powdered sugar if desired.
Serve/storage: Serve immediately or refrigerate filled puffs up to 24 hours. Unfilled shells keep airtight at room temperature 1 day or frozen up to 2 months.

Prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Make choux: In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium heat. Remove from heat and immediately stir in flour all at once until a dough forms. Return to medium heat and cook, stirring constantly, 1–2 minutes until the dough is smooth and leaves a thin film on the pan.
Beat in eggs: Transfer dough to a mixing bowl and let cool 5 minutes. Beat in eggs one at a time (by mixer or vigorous whisk), fully incorporating each before adding the next, until the batter is thick, glossy, and forms a smooth V-shaped ribbon from the spatula.
Pipe: Spoon the batter into a piping bag fitted with a large round tip (or use two spoons). Pipe 2-tablespoon mounds about 2 inches apart. Smooth any peaks with a wet fingertip.
Bake: Bake at 425°F for 10 minutes. Without opening the oven, reduce temperature to 375°F (190°C) and bake 15–20 minutes more, until deeply golden and puffed.
Dry and cool: Remove from oven, quickly poke a small hole in each puff with a skewer to release steam, then return to the turned-off oven with the door cracked for 10 minutes. Transfer to a rack and cool completely.
Make filling: In a cold bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks.
Fill: Slice puffs horizontally. Pipe or spoon whipped cream into the bottoms and cap with the tops.
Optional chocolate glaze: Microwave chocolate chips and heavy cream in 20-second bursts, stirring until smooth. Drizzle over filled puffs or dip tops. Dust with powdered sugar if desired.
Serve/storage: Serve immediately or refrigerate filled puffs up to 24 hours. Unfilled shells keep airtight at room temperature 1 day or frozen up to 2 months.