Cream Puffs Puffed Shell of Choux Pastry

Delight in the irresistible magic of homemade Cream Puffs with this foolproof recipe for a perfectly puffed shell of choux pastry. Crafted with just six simple ingredients—water, butter, flour, eggs, sugar, and a pinch of salt—these golden, crisp pastry shells are the ultimate canvas for your favorite sweet or savory fillings. The dough, or pâte à choux, is cooked on the stovetop before being whisked to a glossy perfection, ensuring a light and airy texture that rises beautifully in the oven. From tender preparation to the satisfying crackle of the crust, these elegant pastries are a showstopper for any dessert spread or special occasion. Serve them filled with creamy custard, velvety whipped cream, or even savory fillings for a gourmet twist. Master this classic French treat and wow your guests with a delectable bite of sophistication.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Water
• 0.5 cup Unsalted butter
• 0.25 teaspoon Salt
• 1 teaspoon Granulated sugar
• 1 cup All-purpose flour
• 4 whole Large eggs

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium-sized saucepan, combine the water, unsalted butter, salt, and granulated sugar. Heat over medium heat, stirring occasionally, until the butter is fully melted, and the mixture comes to a rolling boil.

Step 3

Reduce the heat to low, add the all-purpose flour all at once, and stir vigorously with a wooden spoon or silicone spatula. Mix until the dough pulls away from the sides of the pan and forms a smooth ball, about 1-2 minutes.

Step 4

Remove the saucepan from the heat and let the dough cool for about 5 minutes. This prevents the eggs from cooking when added to the warm dough.

Step 5

Add the eggs one at a time, mixing well after each addition. The dough will look curdled at first but will come together into a smooth, glossy batter as you continue mixing.

Step 6

Transfer the dough to a piping bag fitted with a large round tip (or use a spoon if you don't have a piping bag). Pipe or scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be approximately 1.5 inches wide.

Step 7

Dip your finger in water and gently smooth out any peaks on the mounds of dough for an even puff.

Step 8

Bake in the preheated oven for 20 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until the cream puff shells are golden brown and crisp.

Step 9

Remove the shells from the oven and use a skewer or knife to poke a small hole in the side of each puff to release steam. This helps the shells maintain their shape and prevents them from becoming soggy.

Step 10

Cool completely on a wire rack before filling with your desired cream or custard filling.

Nutrition Facts

Serving size	(621.7g)

Amount per serving	% Daily Value*
Calories	1140.8

Total Fat 69.2g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 0g
Cholesterol 868mg	0%
Sodium 887.1mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 3.3g	0%
Total Sugars 4.5g
Protein 36.8g	0%

Vitamin D 160IU	0%
Calcium 154.7mg	0%
Iron 9.6mg	0%
Potassium 416.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 12.6%

Carbs: 34.1%