Cream Puff (Eclairs)

Cream puff (profiterole, or choux à la crème, choux pastry ball) is a very popular tasty dessert. This Pastry confection is light and airy with a firm shell, it’s filled with with chilled vanilla pastry cream, sometimes with the chocolate glaze/jam on top or just sieve powder sugar.  Oh, i bet you will cant stop eating these little lovely! 😉


  • 120ml of water
  • 2 eggs
  • 50g unsalted butter
  • 65g all-purpose white flour
  • a pinch of salt

Put the butter and 120ml cold water into a saucepan. Bring to boil,turn off the heat. Quickly add the flour mixture finto the pan. Stir well.

Turn the heat on again, cook the batter arround 1 minute

Beat the eggs together in a bowl. Still off the heat, beat the eggs into the mixture, a little at a time, until smooth. At first, the egg will seem like it doesn’t want to amalgamate, but keep beating and it will mix in smoothly.

Pipe or spoon the mixture onto baking tray ( lay the baking sheet on). For little buns, spoon the mixture into a large piping bag fitted with a plain 1cm nozzle and pipe small mounds on the tray; for éclairs, pipe fingers; for large buns, use 2 dessert spoons to shape the mixture onto the tray.

Bake at 200°C (for éclairs or mini buns, cook for 30 minutes; for buns cook for 30-35 minutes) until golden brown. When the baking time is up, let them sit in the oven 5 minutes before Removing from the oven,  Set aside to cool on a wire rack ( this point to make the puff pastry hold the shape when they are cool down as when you turn off the oven, the temperature will low down slowly, choux shell will be be harder and slowly go down to room temperature)

Pastry Cream

  • 200 ml whole milk
  • 50ml whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2 large egg yolks
  • 50 grams sugar
  • 15g grams all-purpose flour
  • 5 grams cornstarch
  • 5 grams tapioca flour
  • 75 ml whipping cream

In a bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour mixture and then add to the egg mixture, little by little, mixing until you get a smooth paste.

Bring the milk to 70C, Then pour the egg mixture into a medium saucepan and cook over low heat, whisking (not stiring) constantly until it become thick.

Add 1Tbs of butter to make the cream is shinny. Cool it down, keep in the fridge at least 1hr) (1)

Whisk 75 ml cream with 1 tsp sugar until peak stiff. (2)

Gentle mix (2) to (1), keep in fridge

Fill the puff with pastry cream by cutting choux shell or make a hole and fill in with a pastry bag.



Note :

You can use this recipe to make Eclairs too.

Why choux need to be always sweet? Let fill with some tuna, ham or whatever you like and you will have a delish savoury starter to impress your guests.