From Choux Pastry to Cream Puffs or the Profiterole

What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

 

Let’s start with the basics

Choux pastry, or pâte à choux is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry

Cream puffs

A profiterole or cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.

Profiteroles are so woven into our everyday freezer life that it’s even hard to imagine that it could be done at home. This is the backslide of the ready made food world. People forget how easy is to make those thing that they pay for. Probably that’s the point anyway but still. Nothing can compare to a great homemade dessert. Even if it’s our first try. And we all know how bad first tries could be.

Ingredients

Choux pastry

  • ⅞ cup / 200ml Water
  • 10 tablespoon / 150g Butter
  • 1½ cup / 200g Flour
  • 4 Eggs

Filling

  • 1 pack Vanilla pudding powder or 40g Cornstarch with vanilla extract
  • ⅞ cup / 200ml Milk (for pudding powder)
  • ⅞ cup / 200ml Heavy whipping cream
  • Sweetener to taste (optional)

How to make

Choux Pastry

  1. Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.Vanilla-custard-profiteroles-process
  2. Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.Vanilla-custard-profiteroles-process-3-SunCakeMom
  3. Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.Vanilla-custard-profiteroles-process-4-SunCakeMom
  4. Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.Vanilla-custard-profiteroles-process-5-SunCakeMom
  5. Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. Vanilla-custard-profiteroles-process-9-SunCakeMom

(Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)

Filling

  1. Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff. Vanilla-custard-profiteroles-process-17-SunCakeMom
  2. Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.
  3. Whisk the whipping cream separately, cover and put it in the fridge, too.

Assembly

  1. When both vanilla cream and whipping cream is cold mix them together.Vanilla-custard-profiteroles-process-19-SunCakeMom
  2. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary. Vanilla-custard-profiteroles-process-20-SunCakeMom
  3. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.Vanilla-custard-profiteroles-process-21-SunCakeMom

Enjoy!

Vanilla-custard-profiteroles-3-SunCakeMom

The size matters especially if its bite sized:

F.A.Q.

What is the difference between a cream puff and a profiterole?

Profiteroles are called cream puffs in the US. There isn’t any difference between them.

Why is choux pastry called choux?

Choux means cabbabe in French but the dessert has nothing to do with actual cabbages though. The first cakes that were made from choux pasty dough resembled cabbages hence the name stuck with the dough.

Why is my choux pastry not rising?

Hot water that cooks the eggs before they have a chance to raise the dough in the oven is one possible reason of a flat choux pastry. Too much egg can also cause problems. If the choux pastry doesn’t raise add less eggs next time.

Is choux pastry the same as puff pastry?

Although the ingredients are the same the process and end results are different. Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough which is repeatedly folded and rolled out before baking. Choux pastry is just a mixed together dough that’s placed on a baking sheet in different form and baked.

Can choux pastry be made in advance?

Choux dough can be refrigerated or even frozen before baking. Try not to keep the mixed choux dough in the fridge longer than 3 days or 3 months in the freezer though. It won’t taste nice after that.

Vanilla-custard-profiteroles-1-SunCakeMom
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5 from 4 votes

From Choux Pastry to Cream Puffs or the Profiterole

What's a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let's just make them and enjoy while they last!
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author SunCakeMom

Ingredients

Choux pastry
  • cup / 200ml Water
  • 10 tablespoon / 150g Butter
  • cup / 200g Flour
  • 4 Eggs
Filling
  • 1 pack Vanilla pudding powder or 40g Cornstarch with vanilla extract
  • cup / 200ml Milk for pudding powder
  • cup / 200ml Heavy whipping cream
  • Sweetener to taste optional

Instructions

Choux Pastry

  • Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.
    Vanilla-custard-profiteroles-process
  • Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.
    Vanilla-custard-profiteroles-process-3-SunCakeMom
  • Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.
    Vanilla-custard-profiteroles-process-4-SunCakeMom
  • Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.
    Vanilla-custard-profiteroles-process-5-SunCakeMom
  • Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 - 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)
    Vanilla-custard-profiteroles-process-9-SunCakeMom

Filling

  • Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.
    Vanilla-custard-profiteroles-process-17-SunCakeMom
  • Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.
  • Whisk the whipping cream separately, cover and put it in the fridge, too.
    Beat-cream-gp-SunCakeMom

Assembly

  • When both vanilla cream and whipping cream is cold mix them together.
    Vanilla-custard-profiteroles-process-19-SunCakeMom
  • Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
    Vanilla-custard-profiteroles-process-20-SunCakeMom
  • Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.
    Vanilla-custard-profiteroles-process-21-SunCakeMom

Notes

Enjoy!

Pin now, Enjoy later!

Vanilla-custard-profiteroles-Pinterest-SunCakeMom

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