Easy Homemade Cream Puffs (Profiteroles Recipe)
Have you ever tried homemade Cream Puffs also referred to as profiterole? Their golden domes, filled with silky-smooth cream and dusted with confectioners’ sugar, are always met with wide-eyed amazement. These elegant French pastries may look intimidating, but they’re far more approachable than you might think.
Today, I’ll show you how to create cream puffs with ease, right in your own kitchen—transforming simple, everyday ingredients into bakery-worthy delights that will have your family and friends convinced you’ve been secretly training at a Parisian patisserie.
Menu Suggestion: Make It a Meal
Cream puffs make the perfect sweet finale to a well-rounded menu. I love to pair them with savory dishes and fresh flavors for a complete dining experience.
Table of Contents
Learning How to Make Cream Puffs
I vividly remember the first time I was making cream puffs. My mom was giving me the recipe by heart and sharing all the wisdom that comes with making it.
I memorized the process quickly, and before long, cream puffs became one of my favorite go-to recipes.
There is something gratifying in making cream puffs. They don’t have to be all uniformly alike, they don’t require special tools. I had the same approach when years later I was teaching my niece how to make cream puffs; boosting hr confidence and encouraging her to explore the culinary wonderland.
The Best Parts of This Recipe
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Time Commitment and Prep Tools
Estimated time
Bake in a 375°F (190°C) preheated oven.
Special tools you’ll need
Recipe Steps at a Glance
Step-by-step: How to Make Homemade Profiterole
Step 1: Making the Choux Pastry
In a medium saucepan, combine water, salt, and butter cubes. Heat until the butter melts completely and the mixture comes to a boil (Pic. 1).
Add the flour all at once, remove from the heat, and stir vigorously with a wooden spoon until the flour is fully absorbed and no lumps remain (Pic. 2).
Return the pan to the heat and continue stirring until the dough pulls away from the sides and forms a smooth ball (Pic. 3).
Transfer the dough to a bowl, spread it out slightly, and let it cool for a few minutes (Pic. 4).
Add the eggs one at a time, beating well with a mixer (or wooden spoon). The dough may look separated at first, but keep mixing—it will eventually come together into a smooth, glossy batter (Pic. 5).
Perform a consistency test: the dough should be thick enough to hold its shape, but soft enough to pipe easily (Pic. 6).
Fill a pastry bag fitted with a tip (star or round tip) with the choux dough. Let the dough rest for at least 30 minutes before piping. While you wait, you can begin preparing the pastry cream.
Step 2: Preparing the Pastry Cream
In a heavy-bottomed saucepan, heat the milk over medium heat and bring the milk to a gentle steam, whisking often to prevent a skin from forming.
Meanwhile, in a separate bowl, whisk together egg yolks, sugar (Pic. 7).
Sprinkle in the cornstarch and continue whisking until smooth and lump-free (Pic. 8).
Slowly pour a ladleful of the hot milk into the egg mixture while whisking constantly to temper the eggs (Pic. 9). This prevents the eggs from scrambling.
Once combined, strain the mixture back into the saucepan (Pic. 10). This will catch any impurities such as curdled eggs, sugar, starch.
Cook over medium heat, stirring constantly with a wooden spoon or thin whisk. Scrape the bottom and sides of the pan to prevent sticking.
Continue cooking until the custard thickens and the first bubbles break the surface. Remove from the heat, add butter, and whisk until melted and fully incorporated.
Pour the pastry cream into a clean bowl and cover with plastic wrap pressed directly onto the surface. Cool completely before using.
Plastic is used to prevent a skin from forming skin over the custard.
Step 3: Pipe and Bake
Preheat the oven to 400°F (200°C). Line an inverted baking sheet with parchment paper or a silicon mat.
Pipe 3-4 inch long tubs for eclairs and small to medium round mounds of dough onto the prepared sheet, leaving space between each for expansion (Pic. 13 and 14).
Lightly spritz the tray with water, then gently press down the pointy tips of each mound with a wet finger or a butter knife to ensure even puffing.
Place the tray in the oven and immediately lower the temperature to 375°F (190°C).
Bake without opening the oven door for the first 20 minutes. Then check: the puffs should be golden brown and firm to the touch. If not rotate the tray and bake for additional 7-10 minutes.
Step 4: Filling the Cream Puffs
Remove the puffs from the oven. Use a sharp knife or a tip of the nozzle to poke a small hole in the back of each puff to release steam (Pic. 15) which will prevent sogginess.
Transfer the cooled pastry cream into a pastry bag fitted with a cream-filling tip or small round nozzle. Insert the tip into the incision you made earlier and gently squeeze in enough cream to fill each puff (Pic. 16).
Alternatively, slice the puffs in half with a serrated knife (without cutting all the way through). Spoon or pipe the cream onto the top and bottom halves, then close the top over it.
Dust the filled cream puffs generously with confectioners’ sugar before serving.
You can also dip the top into a thick caramel sauce or chocolate glaze.
Serving Suggestions
Cream puffs are delightful on their own, but they also shine when paired with other flavors and textures.
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I freeze filled cream puffs?
While possible, it’s not ideal—freezing can change the texture of the cream. Also the shell will loose its unique texture. If needed, freeze in a single layer, then store in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Why did my choux collapse?
This usually happens if they were underbaked or the oven door was opened too early. Make sure they’re deeply golden before removing. It also can happen if the choux dough is too thin. Make sure the dough is right constancy before piping.
What’s the difference between éclairs and cream puffs?
Both use pâte à choux, but éclairs are long , while cream puffs (profiterole) are round and filled from the bottom or sliced in half.
Can I make profiterole ahead of time?
Absolutely! Bake the shells up to 2 days ahead and store in an airtight container. The pastry cream can be made up to 3 days in advance. Fill Once filled, cream puffs are best enjoyed within 24 hours, as the pastry begins to soften. Keep them refrigerated in an airtight container until serving.
Why my choux has too many cracks?
The oven temperature drastically changed. The dough was too stiff. Too many bubbles in the dough.
More Recipes to Try from Cafe Osharak
If this recipe hit the spot, be sure to explore more European desserts Dobos torte, Bird’s milk cake, and Pear tart. Each one is a family favorite that I can’t wait for you to try! Let me know how they turn out for you!
How did your cream puffs turn out? Share a photo in the comments below!
Eclair -Cream Puffs – Profiterole
Ingredients
Batter
- 250 mil water
- 1 teaspoon sugar
- Pinch of salt
- 100 g Butter
- 150 g 1 heaping cup flour
- 200 g 1 cup, ~4-5 eggs
Pastry Cream
- 2 1/2 cup milk
- 2 egg yolks
- 3/4 cup sugar
- 3 tbs cornstarch
- 1/2 teaspoon vanilla paste
- 100 g butter
- 1/4 cup chocolate chopped
- 1/4 cup confectioners’ sugar
Chocolate Glaze (optional
- 200 g Chocolate
- 3 tablespoon heavy cream
Instructions
Make the Choux Pastry:
- In a medium saucepan, bring water, butter, and salt to a boil.250 mil water, Pinch of salt, 100 g Butter, 1 teaspoon sugar
- Lower the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture is smooth and no flour streaks remain.150 g 1 heaping cup flour
- Remove from heat and continue stirring until the dough forms a smooth mass that pulls away from the sides of the pan. Let it cool slightly.
- Add eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and pipeable.200 g 1 cup, ~4-5 eggs
- Preheat oven to 400°F (200°C).
- Transfer the warm dough to a pastry bag fitted with a round or star tip. Pipe mounds of dough onto a greased or parchment-lined baking sheet, leaving at least 1 inch of space between each.
- Place in the oven and immediately lower the temperature to 375°F (190°C). Do not open the oven for the first 20 minutes.
- After the initial 20 minutes, rotate the tray.
- Bake for an additional 7-10 minutes, until puffed, golden brown, and firm to the touch.
- Remove from the oven and pierce each puff with a small knife to release steam. Cool completely before filling.
Make the Pastry Cream:
- In a saucepan, heat the milk until steaming (do not boil).2 1/2 cup milk
- In a separate bowl, whisk egg yolks, sugar until pale white. Add and stir in the cornstarch until smooth.2 egg yolks, 3/4 cup sugar, 3 tbs cornstarch
- Gradually whisk the hot milk into the egg mixture to temper it.
- Return everything to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens (about 10 minutes).
- Remove from heat, stir in vanilla paste and incorporated the softened butter while the cream is hot and mixing with a rubber spatula until completely emulsified.1/2 teaspoon vanilla paste, 100 g butter
- Cover with plastic wrap pressed directly onto the surface. Cool completely.
For the Chocolate Custard (Optional)
- For making chocolate custard place chopped chocolate in a mixing bowl.
- Pour the hot custard over the chocolate. Stir until the chocolate is completely melted and smooth.1/4 cup chocolate
- Cover with plastic wrap as above and let cool.
Assemble the Cream Puffs:
- Fill a pastry bag fitted with a small round nozzle with the pastry cream. Pipe into the side openings of each cooled puff until filled.
- Alternatively, slice the puffs in half horizontally and spoon or pipe cream into the center before replacing the tops.
- For vanilla-filled puffs, dust generously with confectioners’ sugar.1/4 cup confectioners’ sugar
- For chocolate-filled puffs, glaze the tops with melted chocolate (combined with the heavy cream) for a glossy finish.200 g Chocolate, 3 tablespoon heavy cream
- Serve immediately and enjoy!
