How to make cream puffs?

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil. Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan. 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. 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. 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.) 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. 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. When both vanilla cream and whipping cream is cold mix them together. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.

How to make profiteroles?

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil. Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan. 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. 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. 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.) 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. 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. When both vanilla cream and whipping cream is cold mix them together. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.

From Choux Pastry to Cream Puffs or the Profiterole

What’s the pastry that can be filled with cream or custard? Check out this Cream puff recipe to find the answer in an instant!

Profiterole, also known as cream puff or choux à la crème, is a French pastry that has become popular worldwide. Its history goes back to the 16th century when Catherine de Medici introduced the concept of small pastries to the French court.

Traditionally, profiteroles are made with choux pastry and filled with cream, ice cream, or pastry cream, then topped with chocolate or caramel sauce. However, with the rise of dietary restrictions, such as sugar-free and gluten-free diets, alternative versions of profiteroles have become increasingly popular.

In the early 20th century, a famous American actress and singer named Ethel Merman was known for her love of profiteroles. She would often request them to be served after her performances. One evening, she was performing in Paris, and the head chef at the restaurant where she dined decided to create a special version of the dessert just for her. He replaced the pastry cream with whipped cream and added fresh strawberries. Ethel loved it so much that she requested it at every restaurant she dined at in Paris and brought the recipe back to the United States.

Today, there are countless variations of profiteroles, from savory versions filled with cheese or smoked salmon to sweet versions filled with fruit or chocolate. Many bakeries and pastry shops offer sugar-free versions, using natural sweeteners like stevia or erythritol instead of sugar.

Despite its rich history and versatility, profiterole remains a dessert that is often associated with high-end cuisine and fine dining. However, with the availability of alternative ingredients and the rise of home baking, it is now more accessible to everyone. Whether you are a pastry chef or a home cook, profiteroles are a delightful treat that can be enjoyed by all, regardless of dietary restrictions.

Profiterole is a classic French pastry that has stood the test of time and continues to evolve with the changing tastes and preferences of consumers. Its delicious taste and versatility make it a favorite dessert among many, including the famous American actress and singer Ethel Merman. With the availability of sugar-free and gluten-free versions, everyone can indulge in this delectable treat without compromising their dietary needs.

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

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.
Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.
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.
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.
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.)

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.
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.

Assembly

When both vanilla cream and whipping cream is cold mix them together.
Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.

Enjoy!

The size matters especially if its bite sized:

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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.

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