Cream Puffs (Profiteroles)


Choux Pastry

This recipe makes enough for 12 large cream puffs, or 24 mini ones.

1 cup water 6 tablespoons butter pinch of salt 1 teaspoon sugar 1 cup flour, sifted after measuring

3 large eggs


Preheat oven to 400 degrees.

In a saucepan mix the butter, salt and sugar with the water, and heat until the water boils. Remove from heat and immediately add all of the flour. Beat with a wooden spoon until the dough forms a ball and detaches from the sides of the pan.

Add the eggs one at a time, fully incorporating each before adding the next one. (This is a workout by the way!)

To make cream puffs, work with two tablespoons, one to scoop and one to scrape, or with an ice cream scooper. you can also work with a piping bag. Place mounds of dough on a nonstick cookie tray, spacing them somewhat apart. Bake 20 minutes, until golden.

To fill the puffs, after they have completely cooled, cut off their tops and spoon in filling. Replace top and sprinkle with powdered sugar or drizzle with chocolate sauce.



Fresh Whipped Cream

2 cups heavy cream

1/3 cup powdered sugar or maple syrup

pinch of salt


Place all ingredients in a large and deep bowl. Using a hand mixer, whip the cream until you achieve desired consistency. Careful not to over-mix! it can turn into butter!


Chocolate Sauce

1 cup of chocolate chips (either semi-sweet or bitter sweet)

2 tablespoons butter

1 tablespoon powdered sugar


In a microwave safe bowl, or using a double boiler, melt the chocolate and butter. Add the sugar and let cool, slightly before using.

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