These absolutely delicious Italian cream puffs are made with classic choux pastry dough and filled with luscious Italian pastry cream. What's more? You can make them in about an hour!

What are Italian cream puffs?

Italian cream puffs are an Italian choux pastry dessert made with choux pastry or pasta choux in Italian and filled with luscious pastry cream. The Italians often call them baked Bignè di San Giuseppe, Bignè alla Crema, or Bocconcini con Crema, meaning morsels with cream. Other names for this pastry include cream puffs with custard filling and custard cream puffs.

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Italian cream puffs vs. St. Joseph's cream puffs

Italian cream puffs are a baked classic of Italian cuisine made with choux pastry and filled with pastry cream.

St. Joseph's cream puffs, or St. Joseph's pastries, are fried choux pastry donuts filled with pastry cream and topped with tart black cherries.

However, the oven-baked version boasts an even richer filling. Also known as Zeppole di San Giuseppe, these are a hallmark of St. Joseph's Day, celebrated on March 19th.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Water is essential to make the panade, a dough with butter, salt, water, and flour, which is a step in making the classic choux pastry. The water evaporates while baking, generating steam that rises the choux puffs. You can replace it with milk or use half of it and half the water if desired.
• Salt
• Butter: Use unsalted butter, grass-fed and organic, preferably. It should be at room temperature and cut into small cubes. If you use salted butter, omit salt in this case. Margarine isn't advisable, but a possible option.
• Flour: The authentic recipe calls for Italian flour 00. If you prefer, you can replace it with all-purpose flour. In general, choose the "weak" flour with a protein content of 11 to 14%.
• Large eggs at room temperature. To weigh the eggs, beat them with a mini whisk and use a kitchen scale to determine how much of the egg mixture you need. One small egg is used for the egg wash.
• Whole milk
• Heavy cream
• Granulated sugar
• Cornstarch is used as a thickener for making pastry cream.
• Vanilla bean: Replace it with 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste. If the dessert is adult-served, you can replace the vanilla flavor with Sambucca or Amaretto liquors. 

How to make Italian cream puffs step-by-step

Step 1. Preheat the oven to 410°F (210°C). Use a pencil and draw 1-inch (2.5 cm) circles with a 2-inch (5 cm) distance between them on parchment paper. Turn the paper over and place it on a baking tray. This template will help obtain the choux puffs of a uniform size.

Step 2. To make choux pastry, combine water, salt, and cubed butter in a heavy-bottomed medium saucepan. Bring the pot over medium heat to boil (photo 1).

Pro tip: Don't use any of the utensils to mix. Ensure that the butter melts before the liquid comes to a boil.

Step 3. Remove the pot from the heat and immediately add the sifted flour. Use a wooden spoon to stir the mixture, working the lumps as you go (photo 2).

Step 4. Bring the saucepan over low to medium heat again and cook, stirring until the dough pulls away from the sides of the pan and forms a ball (photo 3). This basic cream puff batter, before adding eggs, is called a polentina in Italian and panade in French.

Step 5. Transfer the panade to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes. Flatten it with a spatula to increase the surface area, or run the mixer at low speed for 2-3 minutes.

Step 6. Whisk eggs in a small bowl using a mini whisk, like for an omelet. Add the beaten eggs in a few additions, beating well between each addition (photo 4).

Pro tip: Don't add all the eggs at once: you risk making the choux pastry too runny.

The choux pastry should have a slightly resistant texture after adding the eggs, requiring minimal effort to drop from the spatula.

Use a finger test or V-test to test for the right consistency of the choux pastry. Read more in the recipe for Choux a la Cream.

Step 7. Place the dough in a pastry bag with a round tip - Ateco plain tip 804, Wilton 1A, or a large star tip. Pipe choux puffs of about 1 inch (2.5 cm) in diameter - the size of a walnut - on a baking sheet lined with parchment (photo 5). Ensure your piping bag is held at a 90-degree angle to the baking sheet.

Use your dominant hand to press out the dough while your other hand can guide the bag if needed. Space the choux buns out.

Pro tip: Alternatively, scoop the pastry dough onto the baking sheet using two teaspoons, a medium cookie scoop, or an ice cream scoop. 

Step 8. Press down the spikes of the choux mounds with a wet finger or gently apply the beaten egg with a pastry brush.

Step 9. Bake the choux puffs in the preheated oven for 20 minutes until golden brown. Don't open the oven door while baking! After 20 minutes, open the oven door, turn each choux over, and prick a hole into the base with a sharp knife. This helps the steam escape and creates a crispy choux puff outside.

Bake the choux puffs on their sides for a further 4 to 5 minutes. Then, remove the choux pastry from the oven and let it cool on a wire rack (photo 6).

Step 10. To make Italian pastry cream, consult the Crema Pasticcera recipe for step-by-step photographed explanations, helpful tips, and tricks. Keep the pastry cream covered with plastic wrap until ready to use.

Step 11. To assemble Italian cream puffs, there are two ways to fill tem:

• Piped-in technique

Make a hole on the bottom of each choux puff using the tip of a paring knife or a small piping tip - Ateco plain tip 8. Insert the tip of the pastry cream-filled bag into the hole in each choux and pipe until the overflow of cream from the hole. Wipe away excess pastry cream with your finger.

• Sandwich-style filling technique

Use a serrated knife to cut off tops crosswise. Then, using a pastry bag filled with cream or a spoon, fill the bottom of each choux puff with cream. Replace the tops. Repeat until all choux puffs are filled. Sprinkle with powdered sugar before serving.

Expert Tips

1. Consult the Choux a la Cream recipe for more tips and tricks, and read about what to do with failed choux pastry.
2. Measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
3. For the best results, bake one tray at a time. In this case, while baking the first pan, prepare the other one with piped choux buns and leave them at room temperature. 
4. Make-ahead option: Bake the cream puff shells in advance and keep them unfilled in an air-tight container at room temperature for up to 3 days. Fill them just before serving or a few hours prior.

Recipe variations

Explore different cream puff fillings, including store-bought instant vanilla pudding mix, if you are in a hurry. Plus, discover various pastry cream variations for a unique twist on traditional Italian cream puffs.

• Classic Italian pastry cream
• Lemon pastry cream
• Sugar-free whipped cream
• Sweetened whipped cream (aka Chantilly cream)
• Diplomat Cream
• Ricotta Cream
• Ice cream
• Gelato

Storing and freezing

It is best to consume Italian cream puffs with custard filling on the same day they are made. Store them in the fridge for up to 24 hours.

Can you freeze Italian cream puffs? While some Italian chefs recommend freezing the choux pastry filled with pastry cream, I don't. But you can freeze raw and baked choux puffs.

• Unbaked choux puffs. Place the piped choux pastry mounds on baking paper and freeze for 2-3 hours. Then transfer them to the freezing bags or a freezer-friendly box and freeze them for up to 3 months.

Bake choux pastry puffs straight from the freezer, adding 5 to 10 minutes to the baking time.

• Baked, unfilled, and unglazed choux puffs. Place them in a freezing bag or a freezer-friendly box and freeze them for up to 3 months.

Once ready to serve, let the puffs thaw at room temperature, then bring them to the preheated oven to 355°F (180°C) for about 5-7 minutes. Fill the puffs with cream and serve.

Recipe FAQ

Love Italian dessert recipes? Try these next!

If you are a fan of Italian desserts, then you won't want to miss out on these delightful treats:

• Italian Shortbrad Cookies
• Cantucci Toscani
• Italian Mimosa Cake
• Authentic Italian Tiramisu
• Italian Carrot Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Gruyere cheese puffs, or gougères, are popular French appetizers made with classic choux pastry dough and Gruyere cheese. This quick and easy recipe serves 28 cheese puffs in just 45 minutes. And they do not last long: both kids and adults love them equally!

Gruyere cheese puffs (Gougères)

Gruyere cheese puffs, or Gougères, are savory French cheese puffs made with a choux pastry (pâte à choux) and loaded with grated Gruyere cheese. Originating from Burgundy, they are typically enjoyed cold in cellars during wine tastings.

These savory cheese puffs are the perfect hors d'oeuvre appetizer and a great choice for French starters before a dinner party. Interestingly, they are made with the same dough as French cream puffs.

These savory morsels are our family favorites. No matter how many I bake, they disappear in minutes. And they are a top choice for our movie nights: extra-crispy outside and hollow inside.

If you have never tried French cheese puffs, you should definitely give it a try. Just spend 45 minutes and make a batch of these drool-worthy cheesy bites!

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Whole milk or low-fat milk
• Butter - unsalted butter cut into small pieces.
• Flour - all-purpose flour (aka plain flour in the UK). I've never tried to use a gluten-free flour blend to make gluten-free gougeres.
• Large eggs at room temperature.
• Gruyere cheese - fresh and finely grated. Replace Gruyere cheese with Comte, Emmentaler, sharp cheddar cheese, or a mix of cheeses. I would say use your favorite cheese but opt for the aged, drier, and flavorful cheeses.
• Salt, ground pepper, grated nutmeg (optional).

How to make Gruyere cheese puffs step-by-step

Step 1. First thing, heat oven to 350°F (175°C). Line a large baking sheet with a sheet of parchment paper.

Step 2. To make choux pastry dough, cut the butter into small cubes. In a medium saucepan, combine water, milk, place butter, and salt.

Step 3. Bring to a boil over medium-low heat. Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula or a wooden spoon until the mixture is smooth.

Step 4. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture pulls away from the sides of the pot and the bottom of the pan, it is ready to remove from heat.

Step 5. Transfer the dough to a bowl of the stand mixer fitted with a paddle attachment. Run it at low speed to let it cool for 1 to 2 minutes.

Step 6. Continue at low-medium speed and add whole eggs, one at a time. Before adding the remaining eggs, wait until the first egg is well incorporated into the choux dough.

Step 7. Add grated Gruyère cheese, season with black pepper and nutmeg, and mix just to combine.

Step 8. Place the pâte à choux in a piping bag with a wide plain tip of 12 mm - Ateco plain pastry tip 806. Pipe about 28 mounds the size of a small cherry tomato on the prepared baking sheet or a silicone mat.

Step 9. Brush puffs with the beaten egg (egg wash) using a silicone brush. Sprinkle with a generous amount of grated cheese on top of each dough ball.

Step 10. Bake gougères for 25 to 30 minutes. Add a few extra minutes to the bake time to achieve the desired color.

Serve immediately or let cool completely on a wire rack.

Expert Tips

1. Stir in the eggs using a stand, hand mixer, or a hand whisk.
2. Pipe tablespoon-size mounds or smaller balls to make little cheese puffs.
3. Use two spoons or a small cookie scoop to portion the dough onto the parchment if you do not have a pastry bag.
4. Don't open the oven door while baking choux pastry: gougères will deflate immediately if they are not golden brown yet.
5. Make-ahead option: Pipe or scoop the choux dough on a parchment-lined baking sheet, freeze and store it in an airtight container in the freezer. Then, bake cheese puffs straight from the freezer on the day of serving, increasing the baking time for a few minutes.

Recipe variations

Classic gougères, as savory choux pastry, are best served as appetizers. Their star ingredient is nutty Gruyere cheese, but you can make them with another type of cheese. Also, try the following mix-ins:

• Add minced Italian parsley, chopped chives, or fresh thyme to the Gruyere puff recipe.
• Experiment with adding bacon bits and garlic cloves to make cheese puffs.
• Add a combination of chopped mushrooms, shallots, and crumbled blue cheese to the recipe.
• Or try to spice it up with cayenne pepper or make the recipe fun by adding some poppy seeds.

How to serve gougères

Gougères are best eaten on the same day they are made. Serve baked cheese puffs hot right from the oven, cold, or warmed up in the oven at 350°F (175°C) for 5 minutes.

It is super good to enjoy them accompanied by avocado or chicken salad, French onion soup, or a glass of wine (white or sparkling wine) or champagne.

You can garnish them with a cream cheese mousse, bechamel sauce, or foie gras and serve them as a French starter. But serve the filled cheese puffs (savory profiteroles) immediately to prevent the choux pastry from softening. 

Storing and freezing

To store, place cooled cheese puffs in an airtight metal box and keep them for a few days.

To freeze, spread puffs on a baking sheet and freeze them. Then, place them in a zip-top bag and freeze them for up to a month.

To serve, take frozen gougères from the freezer bag and reheat in the oven at 350°F (175°C) for 8 to 10 minutes.

Love savory recipes? Try these next!

• Cake Salé (French Savory Cake)
• Buckwheat Crepes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from Alain Ducasse's gougères recipe. It was originally published on October 17, 2018. The recipe has been revised to include improved content and photos.

I can't resist choux au craquelin, a crunchy twist on French cream puffs. Beautifully light and airy, baked with a thin cookie layer on top and filled with classic crème pâtissière, they make the perfect party treat.

If you have mastered simple chouquettes or want to upgrade your choux a la cream to something more elaborate, then choux au craquelin is the way to go.

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This delicious French treat involves the addition of a thin, crispy layer of craquelin on top of the choux pastry. It may sound intimidating, but trust me, it is not.

With some practice, you can master this dessert in no time. So, if you are up for a challenge, try Choux au craquelin.

What is choux au craquelin?

Choux au craquelin (pronounced "shoo-o-krat-ke-lan") is a French name for crunchy choux buns dressed up with a crackly top, called craquelin, and filled with vanilla bean pastry cream.

Also known as choux craquelin or craquelin cream puffs in English-speaking countries, they offer a fun twist on classic French choux - choux a la cream.

Craquelin is a crunchy topping for choux puffs made with cookie dough that uses sugar, butter, flour, and salt.

Why you should try this recipe

• Crispy cream puffs have a crunchy textured topping and a beautiful caramel flavor.

• The craquelin recipe is customizable in terms of flavors and colors.

• Finally, choux au craquelin is the way to elevate your choux pastry game.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: The recipe calls for unsalted butter, preferably European-style butter with 82% fat content. For the best results, use cold butter for the choux pastry and softened butter to make the craquelin.

• Sugar: Use light brown sugar to make craquelin rich in color and a caramel flavor. Craquelin, made with granulated sugar, has a sandy texture and lack of flavor. Oppositly, using dark brown sugar overwhelms the flavor of choux pastry.

• All-purpose flour (plain flour in the UK) brings the structure.

• Salt: A pinch of salt enhances the flavor and improves the texture of the pastry.

• Water: Use cold water, tap or mineral, to make the choux pastry. You can experiment with a whole milk and water ratio of 50-50%, but using only water for choux pastry gives a lighter and drier finish, therefore, a more crunchy choux shell.

• Eggs: Use chilled eggs to facilitate the separation of egg yolks from egg whites. Then, bring egg yolks and whole eggs to room temperature.

How to make choux au craquelin

Making choux au craquelin involves a few steps, including making craquelin and pâte à choux, piping puffs, preparing filling cream, and assembling the dessert.

How to make craquelin

Pro tip: Alternatively, you can use a stand mixer with a paddle attachment to make the craquelin dough.

Step 3. With your hands, make a ball of dough and place it on a sheet of parchment paper.

Step 4. Cover with another parchment sheet and roll the dough in a rectangular shape about ⅙-1/7 inch (4 mm) thick. Ensure the rolled dough fits 12 disks 2.2 inches (5.5 cm) in diameter.

Pro tip: The size of the craquelin circle determines how much the cream puff will be covered. To partially cover the choux puff, opt for the same diameter of the craquelin disk and choux mound. To cover the whole cream puff with craquelin, ensure the craquelin round is about 0.4 inches (1 cm) bigger than the piped cream puff itself. 

Step 5. Transfer the dough to a baking sheet and bring to the freezer for about 10-15 minutes. Then, get the dough to room temperature and let it warm up for a bit.

Step 8. Gather the scraps, re-roll them between two sheets of parchment paper, freeze, and cut new rounds. Keep the craquelin rounds in the freezer until ready to use.

Make choux pastry

Consult the German cream puffs recipe to make pate a choux for step-by-step photographed explanations, helpful tips, and tricks.

Step 9. Preheat the oven to 355°F (180°C). Line two baking trays with parchment and fix each sheet at the corners with a small amount of choux paste.

Pro tip: To make the choux puffs uniform, create a template. Using a pencil and a 2-inch (5 cm) round cutter, draw 12 circles with 2-3 inches apart. Turn the paper upside down and place it on the baking sheet. Repeat with a second piece of parchment paper.

Step 10. Pour cold water into a thick-bottomed saucepan. Add salt and butter cut into small cubes. Bring the pot over medium heat and wait until it boils.

Step 11. Remove the saucepan from the heat and immediately add sifted flour at once. Use a wooden utensil to stir the mixture, flattering the lumps.

Step 12. Bring the pot over low to medium heat and cook, stirring until the dough starts to come away from the sides of the pot.

Step 13. Once cooked, transfer the dough to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes. Operate the mixer at low speed for 2-3 minutes.

Step 14. Beat eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, and mix the dough well after each addition, using a hand whisk or a mixer.

Step 15. Transfer the choux pastry dough into a piping bag with a plain tip - Ateco plain pastry tip 809. Hold the pastry bag vertically and apply pressure to pipe the puff.

Step 16. Once the size of the puffs has been reached, release the pressure on the piping bag and make a circular motion to cut the dough.

Step 19. Bake the choux pastry for 35-40 minutes, one tray at a time.

Step 21. Make the filling cream by choosing the one from the list below. I used French pastry cream with gelatin.

• French pastry cream, made with and without gelatin 
• Creme leger
• Sugar-free whipped cream
• French Chantilly cream
• Chocolate whipped cream
• Whipped chocolate ganache
• Diplomat cream 
• Mascarpone whipped cream
• Mousseline cream

Note: Make the pastry cream with gelatin if you make sandwich-style choux au craquelin.

Assemble choux au craquelin

Step 22. Select a filling technique for your choux au craquelin and fill the chouz puffs.

Serve right away and enjoy or refrigerate.

Expert Tips

1. Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
2. If the craquelin dough softens, place the baking sheet back into the freezer for 5 minutes, then continue. 
3. Don't open the oven door while baking choux puffs.
4. The size of cream puffs should be adapted according to your preferences. Read the choux pastry guide for choux puffs sizing and baking time.

Recipe variations

• Chocolate craquelin: Replace 1 tablespoon of flour with cocoa powder.
• Black craquelin: Replace 1-2 tablespoons of flour with activated charcoal.
• Matcha craquelin: Replace 1 tablespoon of flour with matcha green tea powder.
• Colored craquelin: To bring red, blue, or other colors to the crunchy topping, add some gel food coloring.

Storing and freezing

You should consume the filled choux au craquelin on the day of making. Store the filled pastry in the refrigerator for 12-24 hours.

Uncooked craquelin cut-outs

To store, keep them in an air-tight container in the refrigerator between 0°C and 5°C for up to 2 days.

To freeze, keep them in a freezer-friendly box in the freezer for up to 3 months.

Unfilled choux au craquelin

To store, keep the unfilled choux au craquelin in an airtight container in the refrigerator for up to 24 hours.

To freeze, place them in a freezing Ziploc bag or a freezer-friendly box and freeze for up to 3 months.

To refresh, bring the frozen choux au craquelin to the preheat oven to 355°F (180°C) and reheat for about 5-7 minutes. Cool down completely before filling.

Troubleshooting Tips

The craquelin is hard to work with

The possible reasons for the difficulty handling the craquelin are too cold or too warm craquelin topping.

Reason #1: Too cold craquelin. If the craquelin dough tends to crack while cutting, it means the chilling time is way too long.

Solution: If the craquelin dough cracks, let it stay at room temperature for a few minutes.

Reason #2: Too warm craquelin. If the dough is too soft to handle, you will have issues placing it on top of the piped choux pastry.

Solutions: If the dough is too soft, let it chill for 10-15 minutes in the freezer.

The craquelin is baked unevenly in the oven

The possible reasons for the uneven baking of the craquelin are the following:

Reason #1: Inappropriate mixing. Mixing the cold butter with flour into the dough results in the formation of air gaps during the baking process. It is the same that happens with baking puff pastry.

Solution: Make sure to use soft butter to make the craquelin dough. Bring it to the kitchen counter 1-2 hours before you start.

Reason #2: Inconsistent craquelin thickness. If the dough is rolled out unevenly, the baked craquelin will develop a separate-like appearance.

Solution: Roll the dough to an equal thickness using an adjustable rolling pin.

Reason #3: Too soft craquelin dough. If the craquelin rounds are soft when placed onto the choux mounds, they may separate while baking.

Solution: Chill the rolled craquelin dough in the fridge for 30-60 minutes or freeze it for 10-15 minutes.

Reason #4: Too small craquelin rounds. If the craquelin rounds are smaller than the choux diameter, the crispy topping may stretch while baking, creating uneven cracks.

Solution: Cut craquelin rounds equal in diameter to the piped choux mounds or 0.4 inches (1 cm) larger. The larger the diameter of the craquelin round (aka cookie disk) allows it to cover the choux fully.

Reason #5: Absence of adherence. If you didn't press enough of the craquelin rounds to adhere to the choux mound, it might separate while baking.

Solution: Make sure to stick the craquelin cut-outs to the choux mounds; the pressure must be gentle and light.

Reason #6: Improper oven temperature. With the wrong oven temperature, the choux buns may rise fast, and the craquelin may develop more cracks than expected.

Solution: Follow the recipe to set up the correct oven temperature. You may also need to check the oven temperature with an oven thermometer.

The baked craquelin is falling apart

Reason: Using white granulated sugar for making craquelin results in a sandy texture of the topping.

Solution: Use light brown sugar for making craquelin next time.

Recipe FAQ

Love choux pastry recipes? Try these next!

Looking for more delicious choux desserts? Check out the website now, from fancy cream puffs to other delightful treats:

• German cream puffs
• Paris Brest Dessert
• Nun's Farts (deep-fried beignets donuts)
• Italian cream puffs
• Or browse all the choux pastry recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

130 g butter without salt
50 g brown sugar
155 g all-purpose flour
2 pinches of salt
125 g eggs
75 g granulated sugar
4 large egg yolks
25 g cornstarch
500 ml whole milk
2 gelatin sheets

Rich and delicious shu cream or Japanese cream puffs are made with the basic ingredients, featuring delicate choux pastry dough on the outside and delectable custard filling or sweetened whipped cream on the inside. Nobody can resist trying these classic delights with a modern twist.

Japanese shu cream, a staple of Japanese culture, is made of classic French choux pastry dough with a unique twist. They are similar to German cream puffs yet daintier, frequently having strawberry filling.

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The Japanese are obsessed with shu cream. Why? Ayako Watanabe, who worked as a sous-chef at a bakery in Tokyo, says,

I think shu cream are loved by Japanese people because of their texture and flavor, as [well as] the ease of eating them.

The shu cream recipe makes up to 15 choux cream puffs, enough for a small birthday party. Need more? Simply double or triple the recipe and assemble them the next day.

What is shu cream?

Shu cream (シュークリーム in Japanese) is a Japanese cream puff made with traditional choux pastry (pâte à choux) and filled with custard cream or whipped cream. Japanese people call it cream puff シュークリーム, but in France, it is called "choux a la crème." 

Japanese innovators have twisted classic desserts with their unique versions. They have taken the beloved Mont Blanc dessert and given it a creative twist. The same applies to traditional choux a la cream.

Japanese cream puffs have a wide variety of customizable delights, from the traditional Hokkaido cream puffs from Kitakaro confectionary shop to the globally-renowned Beard Papa cream puffs from Japanese Beard Papa and American Beard Papa's stores and the indulgent Hokkaido Ice Cream Puffs Miri.

Why you should try this recipe

• Shu cream is a Japanese specialty, one of the most-consumed desserts sold in cake stores, coffee shops, and even vending machines throughout Japan.

• The Japanese puff is a member of the choux pastry dessert family, which includes a delightful array of treats such as eclairs, profiteroles, chouquettes, choux au craquelin, Paris Brest, croquembouche, and savory gougères.

• Japanese cream puff recipe is made with basic ingredients and is customizable.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Water: Tap, filtered, or mineral water is essential for making choux pastry dough.

• Salt enhances the flavor of the pastry.

• Unsalted butter at room temperature is another essential ingredient of the pate a choux.

• All-purpose flour is used to make cream puff shells. Opt for wheat flour with a protein content of 11 to 14%.

In Japan, low-gluten flour (also known as cake flour 薄力粉) or thin-force flour is used for making choux pastry dough. Its protein content is less than 8%. You can easily find this flour in a Japanese grocery store.

• Eggs: The recipe calls for large eggs at room temperature. Use a kitchen scale to weigh the eggs. You may need to beat eggs with a mini whisk and then measure how much of the egg mixture you need. Half of the small egg is used for the egg wash.

• Heavy cream or heavy whipping cream with at least 30% fat content is a must to whisk the cream.

• Icing sugar (aka powdered or confectioners' sugar) is used to make creme Chantilly (aka sweetened whipped cream).

• Vanilla bean is optional and adds flavor to the sweetened whipped cream. Replace it with 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste.

• Strawberry: Opt for fresh strawberries and decorate your cream puffs as you desire.

Recipe variations

Let's discover new types of cream puffs with a Japanese taste:

• Crispy almond shu cream: Sprinkle choux mounds with chopped almonds or top them with a crunchy craquelin, known as a cookie crust.
• Soy milk cream puffs: Make choux pastry with soy butter and stuff it with your favorite cream.
• Two layers cream puffs: Stuff your choux puffs with plenty of custard filling and whipped cream.
• Cake-style Japanese cream puffs: Fill choux puffs with vanilla custard cream, whipped cream, and many fresh fruits.

How to make shu cream

Making Japanese shu cream consists of a few steps: making the choux pastry shells, sweetened whipped cream, and assembling cream puffs.

Make choux pastry

Consult the Choux a la Cream recipe for step-by-step photos, helpful tips, and tricks.

Preheat the oven to 355°F (180°C). Take two pieces of parchment paper and draw about 1.5 inches (4 cm) circles with a distance of approximately 2 inches (5 cm) between them. Flip the paper over and put each on a baking sheet.

Beat the eggs with a mini whisk in a small bowl. In a separate bowl, sift the flour.

Bring water, salt, and cubed butter in a heavy-bottomed saucepan to a boil over medium-high heat.

Remove the pot from the stove and immediately add sifted flour all at once. Stir the mixture with a wooden spoon, flattering the lumps.

Then bring the pot over low to medium heat and cook, stirring constantly until a thin film forms on the bottom of the pan and the dough comes away from its sides.

Remove the pot from the heat, transfer it to a clean large bowl, and let it cool for 3-5 minutes. Flatten it with a rubber spatula to increase the surface area and help chill the dough faster.

Add the beaten eggs little by little, and mix the dough well after each addition, using the wooden spatula or a hand whisk.

Pro tip: Alternatively, you can mix the eggs into the cooked dough using a hand mixer.

When the dough reaches the right consistency, it becomes shiny and smooth. Lift the spatula and look at how the dough falls. It is done if it falls slowly and forms a letter V or a sharp inverted triangle.

Place the dough in a pastry bag with a round tip - Ateco plain pastry tip 809. Squeeze it onto the paper-lined tray to make it 1.5 inches (4 cm) in diameter. Make sure to space the choux mounds out.

Use a fork dipped in the beaten egg or water to make a checkerboard pattern on top of each dough mound, and spray with water 1-2 times from a distance of about 30 cm.

Pro tip: Adding a grid pattern to the dough prevents it from swelling into an irregular shape. 

Bake in the preheated oven for 30-35 minutes, one baking tray at a time, until golden brown. Don't open the oven door while baking!

After 30-35 minutes, open the oven door and prick each shell with a bamboo skewer or toothpick, making 3-5 holes at the bottom. Bake for another 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a wire rack.

Make the cream filling

Choose one of the following cream fillings:

• Rich egg and vanilla-flavored custard cream
• Sweetened whipped cream (creme Chantilly)

To make vanilla custard cream, follow the recipe for Italian pastry cream. This timeless and authentic cream recipe remains consistent with the version commonly used by Japanese pastry chefs.

To make sweetened whipped cream, follow the recipe for Chantilly Cream.

Assemble cream puffs

Transfer the cream to a piping bag fitted with a star-shaped tip. Using a serrated knife, cut each pastry shell at ⅓ or ½ from the top. Cut washed, dried, and hulled strawberries into cubes.

Place the strawberry on the bottom of the cream puffs (photo 1), pipe the cream (photo 2), and arrange some strawberries over the cream.

Place the top of the choux pastry on top and sprinkle with confectioners' sugar.

Pro tip: To assemble shu cream puffs with pastry cream, follow the pipe-in technique outlined in the Italian cream puffs recipe.

Expert Tips

1. For the best baking results, check the oven temperature with an oven thermometer for an error in the heating power.
2. Ensure to measure ingredients with a kitchen scale that provides the most accurate measurements.
3. Make-ahead option: Bake the cream puffs in advance and keep them unfilled in an air-tight container at room temperature for up to 3 days. Fill them with cream before serving or a few hours prior.

Storage instructions

Japanese cream puffs with custard cream filling or whipped cream are best eaten on the same day. Due to the dairy nature of the cream ingredients, don't store them for longer than 24 hours, even refrigerated.

Can you freeze shu cream? It is not advisable to freeze the already assembled shu cream. However, freezing raw and baked choux pastry is possible.

• Unbaked choux puffs. To freeze choux pastry mounds, place them on baking paper and freeze them for 2-3 hours. Once solid, transfer them into labeled freezing bags and store them for up to 3 months.

Simply bake them straight from the freezer when ready to serve, adjusting the baking time by 5 to 10 minutes for optimal results.

• Baked, unfilled, and unglazed choux puffs. Simply store them in a freezer bag for up to 3 months. When ready to enjoy, thaw them at room temperature and pop them in the oven preheated to 355°F (180°C) for approximately 5-7 minutes.

Recipe FAQ

Love choux pastry? Try these next!

• Paris-Brest Dessert
• Sugar-free Cream Puffs
• Nun's Farts
• Cream Puff's Dessert

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Enjoy classic French cream puffs or choux à la crème in French, made with basic choux pastry, filled with luscious pastry cream, and topped with icing sugar or crunchy caramel. Serve sweet treats for your morning coffee, afternoon tea, or any occasion.

You may hear that choux pastry is difficult to make, but not with this guided recipe. It explains how to make choux pastry step by step and the vanilla pastry cream for perfect results.

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You will learn two essential cooking techniques: choux pastry and pastry cream. 

Don't you agree that everything homemade is better? If you agree, delight your loved ones by offering them a dessert worthy of a professional pastry chef but made at home. 

What is chou a la creme?

Chou à la crème (plural choux à la crème) means a cream puff in French made with choux pastry and filled with French pastry cream (crème pâtissière) or whipped cream.

The word 'choux' translates to 'cabbage' in English. The pastry resembles cabbages puffed in the oven without using raising agents. They often come out with little imperfections, such as cute crinkles.

Choux à la crème topped with a golden-brown crunchy topping - craquelin (made from sugar, flour, and butter) are called choux au craquelin.

Also, don't confuse choux à la crème with profiteroles made of the same choux pastry (pâte à choux) but filled with ice cream and topped with chocolate sauce.

Why you should try this recipe

• Choux a la creme is one of the most famous French desserts to try if you enjoy French cuisine.

• They are made of the same pate au choux dough as other choux pastry desserts: eclairs, profiteroles, chouquettes, choux au craquelin Paris Brest, croquembouche and savory gougères.

• French choux cream puffs make the perfect bite-sized dessert or snack perfect for serving at outside summer gatherings and parties.

• They serve as the basis for a "Number Cake" and cream puff wreaths or a cream puff dessert to enhance birthday and other holiday tables.

• Finally, the French cream puffs recipe made of the basic ingredients is fully customizable. Make choux de cream with or without craquelin, and fill them with numerous creams, from sugar-free whipped cream to Diplomat cream and whipped chocolate ganache.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Water, preferably mineral, is an essential liquid ingredient in making choux a la creme recipe. Replace it with milk or use half of it and half the water if desired. Make sure to use cold water or milk.

• Salt: A pinch of salt enhances the flavor of the pastry.

• Butter: The recipe calls for unsalted butter, cold or softened, and cut into small cubes.

• Flour: the recipe calls for all-purpose flour.

• Eggs: Use whole large eggs at room temperature. To weigh the eggs, beat them, and use a kitchen scale, how much of the egg mixture you need.

One little egg is used for the egg wash. Use an egg separator to separate the egg whites from the egg yolks for the pastry cream.

• Milk: The recipe calls for whole milk to make the pastry cream. For a richer result, use half of the milk and half of the heavy cream.

• Sugar: Use granulated or caster sugar.

• Cornstarch is used as a thickener to make the pastry cream.

• Vanilla bean is used for its incredible flavor. Replace it with ½ teaspoon of vanilla extract or ½ teaspoon of vanilla bean paste if desired.

Recipe variations

While the choux a la creme recipe is straightforward, let's reveal some variations.

• Ingredient ratios: While most pastry chefs have their own water, butter, flour, and egg ratios, the ratio 2:1:1:2 of the mentioned ingredients works best. For even better results, you can add a bit more flour.

NOTE: Although the recipe below gives ingredient conversions in cups, precisely measuring ingredients with a kitchen scale provides the most accurate baking. That is why I highly recommend investing in a good inexpensive digital scale.

• Piping: Create exciting and unique shapes by using a piping bag fitted with a fluted piping tip.

• Topping: Top your choux buns with crispy craquelin, crunchy caramel, or decadent chocolate ganache or chocolate glaze. Or try these sugar-free cream puffs topped with roasted flaked almonds for an even more delightful way to indulge.

• Pate a choux filling: Let your imagination go wild by filling your choux a la creme with various creams, from light and airy whipped cream and creme Chantilly to rich creme Diplomate and mousseline cream.

How to make choux a la creme

The secret to Choux a la Cream's success is to respect the ingredients' ratio and the order of ingredients and to bake at the correct oven temperature.

These choux a la creme puffs consist of two elements:

• Choux pastry or "pâte à houx," and
• Vanilla pastry cream or "crème pâtissière."

Make basic choux pastry recipe

Preheat the oven to 410 degrees F (210°C). Take parchment paper and, using a pencil, draw circles of about 1 inch (2.5 cm) in diameter. Then turn the paper over and place it on a baking tray or a cookie sheet.

Using a flour sifter, sift the flour and place it aside. In a separate small bowl, beat eggs in an omelet using a mini whisk.

Pour cold water into a heavy-bottomed saucepan, and add salt and cubed butter. Bring the saucepan over medium-high heat and wait until it boils (photo 1).

Pro tip: Don't use utensils to mix. The key is to ensure that the butter melts before the liquid comes to a boil.

Remove the saucepan from the heat and add sifted flour at once. Mix quickly with a wooden spoon, flattering the lumps on the go.

Then bring the saucepan over low to medium heat and cook, stirring until the dough comes away from the sides of the pan (photo 2).

Pro tip: Remove the cooked dough (aka flour paste or panade In French) from the heat once it pulls away from the sides and the bottom of the pan: otherwise, the butter can split from the dough. 

Transfer the pate au choux to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment and let it cool for 3-5 minutes. Pro tip: Respect the cooling time: otherwise, you risk cooking eggs at the next step.

To cool the dough, flatten it with a rubber spatula to increase the surface area. Or run the stand mixer at low speed for 2-3 minutes.

Add lightly beaten eggs in a few times, and whisk the dough well after each addition, using a hand whisk, an electric or stand mixer.

The choux pastry dough will go from lumpy and dry to smooth and glossy (photo 3). To test the right consistency, use a finger test or V-test.

Finger test: Pull your finger along the choux pastry dough to make a trough. The dough is ready if the sides of the trough stay upright and do not collapse. If they collapse, the dough is too runny (see troubleshooting section).

V-test: Put a rubber spatula in the dough upright, mix the dough a little, and lift the spatula. If the dough forms a V shape at the end of the spatula, the pate au choux is of the right consistency.

Transfer the dough to a pastry bag with a round tip - Ateco plain tip 804. You can use an open star pastry tip if desired.

Pipe choux puffs of about 1 inch (2.5 cm) in diameter - the walnut size - on a baking sheet lined with parchment (photo 4). Make sure to space them out.

Flatten the tops of the choux mounds with a silicon brush applying the beaten egg. Or simply use your wet finger to fold down choux pastry peaks.

Bake choux puffs at 410°F (210°C) until golden brown for 20 minutes. Don't open the oven door while baking!

After that time, open the oven door, prick each shell with a small sharp knife at the bottom, and bake for 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a cooling rack (photo 5).

Make pastry cream

Consult the French pastry cream recipe for step-by-step photographed explanations, helpful tips, and tricks. Decide whether to include gelatin or not for your pastry cream.

Heat milk with the scraped seeds of the vanilla bean and the split vanilla in a thick-bottomed saucepan. As soon as it starts to boil, remove it from the heat and leave it to infuse for 10 minutes, covered with a lid.

Whisk egg yolks and sugar in a mixing bowl until it whitens using an eclectic mixer. Add the flour and cornstarch, and pour in the hot milk mixture, constantly stirring with a hand whisk.

Then pour everything back into the saucepan and cook for a few minutes without stopping stirring until the cream thickens.

Transfer it to a shallow dish and remove the vanilla pod. Add the drained gelatin (if used) to the hot cream and mix to dissolve it. Then add the very cold cubed butter, and mix. Cover the cream with plastic wrap in contact, and let it cool to room temperature.

Assemble choux puffs

To fill choux puffs with pastry cream, use the pipe-in technique. Make a small hole on the bottom of each choux puff with the tip of a paring knife.

Whip the pastry cream with a balloon whisk a few times. Transfer it to a pastry bag fitted with a small piping tip - Ateco plain tip 8. Insert the tip into a small hole in the back of each choux and pipe with constant pressure until filled (photo 6).

The choux puff is filled when you feel resistance, and the cream starts to overflow the hole. Using your finger, wipe excess pastry cream. Continue the same until all the choux cream puffs are filled. Dust with icing sugar or make the caramel topping.

Make caramel topping (optional)

Boil sugar and water in a saucepan for about 3-5 minutes. Remove the caramel from the heat when it obtains golden color and pour it into a heat-prove bowl to stop cooking. 

Dip the choux puffs upside down in the caramel and turn them over on a serving plate. Add a few crushed almonds or hazelnuts to the puffs before the caramel sets if desired. Let the caramel set for a few minutes. Serve.

Expert Tips

1. Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
2. Don't let the water boil for a long time before adding flour: if water evaporates, it will affect the balance of the ingredients.
3. You can pipe choux pastry mounds with the use of two teaspoons to form rounds of the dough onto the prepared baking sheet. Or use a small or medium cookie scoop if desired.
4. Sprinkle choux pastry buns with confectioner's sugar, instead of applying an egg wash, for more crispiness if desired.
5. The size of cream puffs should be adapted according to your preferences. To make larger cream puffs and fill them with whipped cream, follow the recipe for German cream puffs, which uses the sandwich-style filling technique for assembling the dessert.

Choux pastry fillings

With French cream puffs, you can get creative and choose from various sweet fillings. However, the must-have French favorite is those filled with classic pastry cream.

Other possible variations of the cream puff fillings or creme pour choux include:

• Sugar-free whipped Cream
• Chantilly cream
• Chocolate whipped cream
• Whipped chocolate ganache
• Alcohol-infused whipped cream
• Crème légère
• Diplomat cream
• Crème mousseline
• Classic buttercream

Storing and freezing

Choux a la cream filled with pastry cream should be eaten the same day. Don't store them for longer than 24 hours, even refrigerated.

However, you can store baked unfilled choux pastry shells in an air-tight container at room temperature for up to three days. Kept longer, they lose their crispiness and become soggy.

Can you freeze French cream puffs? You can freeze raw and baked choux pastry.

• Unbaked choux pastry. Follow the recipe and pipe choux pastry mounds on baking paper and freeze for 2-3 hours. Then place them in the freezer bags, label them, and freeze them for up to 3 months.

When ready, bake choux pastry shells straight from the freezer, adding 5 to 10 minutes to the baking time.

• Baked and unfilled choux puffs. Place them in a freezing bag and freeze them for up to 3 months.

To serve, let the puffs defrost at room temperature, then pass to the preheated oven to 355°F (180°C) for about 7 minutes.

Troubleshooting

Choux pastry shells are flat, soft, and soggy

Reason #1. One of the reasons that your choux pastry dough is too runny and doesn't hold its shape with piping is that you incorporated less flour than required or too much liquid.

Solution: Make a half batch of the cooked pate au choux with water, salt, butter, and flour following your recipe. Don't add eggs! Let your dough cool, and add a little to your failed dough until you reach the desired consistency.

Attention: You cannot save your runny dough by adding raw flour.

Reason #2. Another reason for flat choux buns is removing them too early from the oven.

Solution: Leave your choux shells brown in the oven longer. Also, please don't skip letting the moisture escape from the inside: prick the baked choux pastry shells with a sharp knife and let them dry in the oven for a few minutes.

Choux pastry shells have cracks

While choux pastry buns can have some imperfections, keeping them looking as uniform as possible, without cracks, is essential.

Reason #1. One of the reasons for the cracked choux pastry shells is the wrong incorporation of ingredients, such as adding unsifted lumpy flour and adding flour after incorporating eggs.

Solution: Sift the flour before adding it to the boiling liquid. Mix the flour with a wooden spatula out of the heat, flattening the lumps.

If you make choux pastry, ingredient order is critical; add the flour before blending in eggs.

Reason #2. Another reason for the cracked choux pastry is baking it at an excessively high temperature. In this case, choux pastry expands and rises too quickly, resulting in an irregular shape and shell cracks.

Solution: Follow the recipe and respect the oven temperature listed in the recipe.

Reason #3. Finally, the last reason for cracked choux pastry shells is inconsistent piping. The proper piping technique is crucial to make regularly-shaped cream puffs.

Solution: Hold a pastry bag with a tip straight over a baking sheet, touching the dough while piping and applying consistent pressure.

If you are a beginner at making choux pastry, you may find that using a fluted tip provides the best baking results.

Choux pastry shells are too dry

Reason #1. The first reason for dry choux pastry shells is adding too much flour or adding it incorrectly after incorporating the eggs.

Solution: Follow the recipe for the right amount of flour and respect the order of the ingredients.

Reason #2. Another reason for dry choux pastry shells is baking them at high temperatures or too long.

Solution: reduce the oven temperature while baking the second batch or the next time. Every oven is different, as well as the location of hot and cold spots. Make sure to check the oven temperature with an oven thermometer.

Read more about what to do with failed choux pastry through a Q&A guide.

FAQ

Love French desserts? Try these next!

Looking to satisfy your sweet cravings with some gorgeous French desserts? Check out these amazing recipes now:

• French Buckwheat Crepes
• Cherry Clafoutis
• French Chocolate Ganache Tart
• French Madeleines
• French Butter Biscuits
• Gâteau Nantais (French Almond Rum Cake)
• French Almond Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Enjoy these easy-to-make Windbeutel or German cream puffs made with classic choux pastry and filled with light, fluffy, sweetened whipped cream and juicy cherries.

Windbeutel, a German specialty, are similar to eclairs and other choux pastry desserts, round in shape without the chocolate glaze on top.

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They are made with the same "cooked dough" type called Brandteig in German.

And you can master the cream puffs making at home following the detailed step-by-step recipe below. Whether cream puffs or eclairs, you are guaranteed to succeed with the classic pastry.

What are Windbeutel?

Windbeutel are cream puffs in German made with choux pastry (pâte à choux) and cream filling, much like its French cousin, choux a la cream. Windbeutel means a wind bag due to its bag shape and often is called a wind puff.

Delicate cream puffs offer various filling options, such as whipped cream or ice cream (ice cream puffs).

Interestingly, German cream puffs or German profiteroles are larger than their French equivalent: they reach 3-3.5 inches (7.5-9 cm) in diameter.

This fact is exemplified by Schmidt's cream puffs, aka Jumbo Cream Puffs, served at Schmidt's Sausage Haus und Restaurant.

Why you should try this recipe

• Windbeutel is one of the best German pastries, a staple in every coffee shop throughout Germany.

• It belongs to the family of choux pastry desserts, which includes popular treats such as eclairs, profiteroles, chouquettes, choux au craquelin, Paris Brest, croquembouche and savory gougères.

• German cream puff recipe (Windbeutel rezept) is made with simple ingredients and is fully customizable. Fill cream puffs with various fillings, from sugar-free whipped cream (cream-filled puff pastry) to ice cream (ice cream cream puffs).

• Finally, mini Windbeutel are used to make a delicious Windbeutel dessert with quark cream and fresh berries.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Water: Tap or filtered water is essential to make the classic pate a choux. If preferred, you can replace it with milk or use half of it and half the water. Make sure to use cold water or milk.

• Salt: A pinch of salt enhances the flavor of the pastry.

• Butter: Use unsalted butter at room temperature, and cut it into small cubes.

• Flour: The recipe calls for all-purpose flour, bleached or unbleached. AP flour is the same as plain flour. If you live in Germany or can access a German grocery store, opt for wheat flour type 550. In general, choose flour with a protein content of 11 to 14%.

• Eggs: Use large eggs at room temperature. To weigh the eggs, beat them with a mini whisk, and use a kitchen scale, how much of the egg mixture you need. One little egg is used for the egg wash.

• Heavy cream or heavy whipped cream with at least 30% fat content is a must to whip the cream.

• Sugar: Use white granulated or caster sugar.

• Vanilla bean is optional and adds flavor to the sweetened whipped cream. Replace it with ½ teaspoon vanilla extract if desired.

Recipe variations

While the Windbeutel recipe is straightforward, let's discover some variations.

• Piping: Using a fluted piping tip with a piping bag when making Windbeutel in unique shapes.

• Topping: Top your cream puffs with decadent chocolate ganache or chocolate glaze. Or try these sugar-free cream puffs topped with toasted flaked almonds for an even more delightful way to indulge.

• Filling: Start with the classic sweetened whipped cream, making traditional German cream puffs. Then experiment with ice cream making ice cream puffs. Finally, try to fill your choux puffs with bavarian cream making bavarian cream puffs.

In the end, treat yourself to delicious cream puffs with cherry filling (Windbeutel mit Kirschen) and cream, a German classic.

Windbeutel fillings and toppings

Traditionally, German cream puffs are served with the following sweet fillings:

• Sugar-free whipped cream with cherry sauce.
• Sweetened whipped cream, or creme Chantilly, with fresh strawberries.
• Vanilla ice cream.

How to make Windbeutel

Making Windbeutel consists of a few steps: preparing the basic choux pastry dough, piping choux puffs, making the cream and cherry filling, and assembling the cream puffs.

Make Brandteig (choux pastry dough)

Preheat the oven to 355°F (180°C). Place parchment paper on a working surface and, using a pencil, draw 2 inches (5 cm) circles with a distance of approximately 2-2.3 inches (5-6 cm) between them. Turn the paper over and put it on a baking sheet.

Pro tip: Template helps obtain the baked choux puffs of a uniform size.

Pour cold water into a heavy-bottomed saucepan. Add salt and butter in small cubes. Bring the saucepan over medium heat and wait until it boils (photo 1).

Pro tip: Avoid using utensils to mix. The key is to ensure that the butter melts before the liquid comes to a boil.

Remove the pot from the heat and immediately add sifted flour at once. Use a wooden spoon to stir the mixture, flattering the lumps on the go (photo 2).

Then, bring the saucepan over low to medium heat and cook, stirring until the dough starts to come away from the sides of the pot (photo 3).

Pro tip: Constantly stirring the cooked dough in a pot is called "burning off." Remove the dough (or panade in French) from the heat once it pulls away from the sides and the bottom of the pan. Otherwise, the butter may split from the dough. 

Once the dough is cooked, transfer it to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes.

To help cool the dough, flatten it with a rubber spatula to increase the surface area. Or operate the mixer at low speed for 2-3 minutes.

Beat eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, and whisk the dough well after each addition, using a hand whisk or a mixer.

Stop mixing with the right consistency of the dough (photo 4). To test, use a finger test or V-test.

Finger test: The dough is ready if the sides of the trough made with a finger stay upright and do not collapse. If they collapse, the dough is too runny (see troubleshooting section).

V-test: Put a rubber spatula or a whisk in the dough upright, mix the dough a little, and lift the utensil. If the dough stretches, slowly separating from the rest of the dough and forming a V shape at the end of the spatula or whisk, the choux pastry dough is ready.

Place the dough in a pastry bag with one of the large tips: a large round tip - Ateco plain pastry tip 809 or a large star tip - Ateco pastry tip 829.

Pipe about 10-12 choux puffs of about 2 inches (5 cm) in diameter (or larger, depending on the tip) on a baking tray lined with parchment (photo 5). Make sure to space them out.

Pro tip: Alternatively, you can use 2 teaspoons to scoop the dough onto the baking sheet in mounds. 

Press down the tips of the choux mounds with a finger dipped in water, or apply the beaten egg with a pastry brush.

Bake choux puffs in the preheated oven for 30-35 minutes, until golden brown. Don't open the oven door while baking!

After 30-35 minutes, open the oven door and prick each shell with a wooden skewer, making 3-5 holes at the bottom. Bake for another 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a wire rack (photo 6).

Make cherry filling

Wash and pit fresh cherries. Pour water into a liquid measuring cup and measure ½ cup plus 1 tablespoon (135 ml). Mix 3 tablespoons of water with the cornstarch until the starch has dissolved.

Pro tip: Alternatively, use frozen cherries or pitted sour cherries. Let the cherries thaw slightly, or drain the sour cherries, weigh them, and collect the juice. Measure the thawed or canned juice, and add some water to reach ½ cup plus 1 tablespoon (135 ml) if necessary.

Mix the remaining water with the cinnamon, sugar, and pitted cherries in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, for about 3-4 minutes or until the cherries release the juice and the sugar dissolves (photo 7).  

Add the starch mixture and allow the sauce to thicken, stirring constantly (let it simmer for 1-2 minutes). Remove from the stove, and allow the cherry sauce to cool completely (photo 8).

Make sweetened whipped cream

Chill the bowl of a stand mixer and the whisk attachment or a large mixing bowl in the freezer for 10-15 minutes.

Pour the cold heavy cream into the bowl and start whisking at low speed until soft peaks form. Gradually add icing sugar, increasing the speed to medium and high until the cream reaches medium-stiff peaks.

Read more about the proper whipping technique and how to make the perfect Chantilly Cream.

Fill choux puffs

Use a serrated knife to cut the tops of each pastry. Transfer the cream to a pastry bag fitted with your favorite piping tip. Spread the cherry filling on the bottom of the cream puffs (photo 9), pipe the cream (photo 10), and put the lid on top. Serve dusted with powdered sugar.

Pro tip: This type of filling cream puff is called a sandwich-style filling technique.

Expert Tips

1. Consult the Choux a la Cream recipe for more tips and tricks, and read about what to do with failed choux pastry.
2. Make sure to measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
3. Add flour to the liquid out of the heat. Also, don't allow the water to boil for a long time before adding flour. If the water evaporates, it will affect the rise of the pastry during baking.
4. Optionally, stabilize the whipped cream with a whipped cream stabilizer (Dr. Oetker Whip It) or read about how to stabilize the whipped cream.
5. Make-ahead option: Bake the cream puffs in advance and keep them unfilled in an air-tight container at room temperature for up to 3 days. Fill them with cream before serving or a few hours prior.

Storage instructions

Windbeutel filled with whipped cream should be eaten the same day. Due to the dairy nature of the cream filling, avoid storing them for longer than 24 hours, even refrigerated.

Can you freeze Windbeutel? You can freeze raw and baked choux pastry.

• Unbaked choux puffs. Freeze the piped choux pastry mounds on baking paper for 2-3 hours. Then place them in the freezing bags, label them, and freeze them for up to 3 months.

Once ready to serve, bake choux pastry shells straight from the freezer, adding 5 to 10 minutes to the baking time.

• Baked, unfilled, and unglazed choux puffs. Place them in a freezing bag and freeze them for up to 3 months.

To serve, let the puffs thaw at room temperature, then pass to the preheated oven to 355°F (180°C) for about 5-7 minutes.

Recipe FAQ

Love choux pastry? Try these next!

What's now? Indulge in delicious choux pastry desserts with these amazing recipes:

• Paris-Brest Dessert
• Nun's Farts (French Deep-fried Beignets)
• Chouquettes
• Italian cream puffs

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Nun's farts or pets de nonne are small deep-fried beignets or donuts made of choux pastry for Mardi Gras. This old-fashioned French dessert is also the best snack to serve all year round.

What are nun's farts?

Nun's farts, known as pets de nonne or beignets soufflés in France, are bite-sized donuts made of choux pastry (pâte à choux in French), deep-fried, and rolled in sugar. They are traditionally eaten in eastern France, Franche-Comté, Belgium, and Germany.  

There is some confusion with French-Canadian dessert called pets de sœurs (nun's (or sister's) farts in English) that is a completely different pastry.

Pets de sœurs are not made of choux pastry but of leftover pie dough scraps. They look like little spirals or rolls. 

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Use all-purpose flour to make this recipe.
• Milk and water: Use whole or low-fat milk, or replace milk with water if desired.
• Salt enhances the flavor of the choux pastry.
• Butter: Use cold, unsalted butter, cut into pieces.
• Sugar: Use granulated white sugar to make the dough and caster or baker's sugar to roll the fried donuts.
• Baking powder: This leavening agent is rarely used to make pâte à choux, but it is recommended to make the donuts well-puffed.
• Eggs: Use large, whole eggs at room temperature.

How to make nun's farts

To make the beignet dough, pour water and milk into a small saucepan. Add the butter, cut into cubes, salt, and sugar.

Bring the mixture to a boil, and remove the pan from the heat. Off of the heat, add the sifted all-purpose flour mixed with baking powder all at once.

Mix with a wooden spatula. Bring the saucepan to medium heat, constantly stirring until the pâte à choux dough comes off the bottom and sides (photo 1).

Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down.

Add the eggs, one by one, mixing between each addition: use a hand whisk or stand mixer (photo 2).

Cover this preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.

To fry donuts, prepare a large plate lined with a paper towel. Heat the frying oil to 350°F (175°C) in a large pot or skillet.

Using two tablespoons or a small cookie scoop, form "walnuts" (about ½ tablespoon-sized balls) from the choux dough, drop them in the hot oil, and cook until puffed and golden on all sides (photo 3).

Once they are browned, they turn by themselves. Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other.

Remove the donuts with a metal spider, drain them well on absorbent paper, and roll them in superfine caster sugar (photo 4).

Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up. 

Expert tips

1. If desired, flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum.
2. Fry the donuts right after making the pâte à choux dough, or let it rest covered with plastic film in contact in the refrigerator for a few hours, at least two, or overnight.
3. To test the oil frying temperature without a cooking thermometer, immerse the handle of the wooden spatula in the oil. If the bubbles appear around the tip of the handle, the oil is ready to use.
4. To serve, sprinkle the nun's puffs with icing (powdered) sugar or roll them in cinnamon sugar (add a pinch of ground cinnamon to sugar).

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Discover this unbeatable chouquette recipe for authentic French pastry sugar puffs - chouquettes - that disappear in no time straight from the oven. Sixty choux puffs with pearl sugar on top made in 45 minutes are what you need right now.

Nothing beats the easiest and most delicious French sugar puffs - chouquettes.

Forty-five minutes of your precious time and a few ingredients reward you with 60 baked chouquette pastry cuties sprinkled with Belgian pearl sugar.

Add 10 to 20 minutes to finish them off (yes, they do not last long!), and you will be planning to make another batch again!

Chouquettes are one of our family's favorite and easy French snacks, as well as Gruyere cheese puffs.

They are both made with choux pastry (pâte à choux in French), with the only difference being that chouquettes are sweet and cheese puffs are salty.

In France, most French bakeries or pâtisseries sell freshly baked les chouquettes, which are the best example of an afternoon snack called le goûter in French.

For Parisians, chouquettes, financiers, and madeleines also are an excellent accompaniment for afternoon tea or coffee.

What are chouquettes?

Chouquettes (pronounced shoo-kets) are French pastry sugar puffs made with choux pastry (pâte à choux or being precise pâte à chouquettes in French) and sprinkled with pearl sugar.

"Pâte à choux, or choux pastry, is the Madonna of doughs," as per Serious Eats.

The choux dough is really versatile. And chouquettes are the simplest member of the choux pastry family called French petits choux.

It includes - cream puffs, eclairs, profiteroles, Paris-Brest, religieuses, and Saint Honorés.

The dough used to make these pastry puffs is the same as making heart-shaped Cream Puffs and Gruyere Cheese Puffs.

Why you should try this recipe

This chouquettes recipe (recette chouquette in French) is the easiest recipe among French puff pastry recipes.

It calls for a few ingredients you probably have on hand. The only thing you will need to buy is pearl sugar.

Making chouquettes is one of the best baking projects to do with kids. They like to sprinkle choux puffs with pearl sugar and love to eat chouquettes because of these sugar grains.

Sugar puffs make a delightful school snack and a perfect pick-me-up in the afternoon.

They also make a great edible gift during the holidays. And you do not need to pack them fancy! Instead, tiny paper bags holding about 10 of them each are what your friends need.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Sugar: use granulated or caster sugar.

Salt: it enhances the flavor of choux pastry.

Butter: use top-quality unsalted butter with a high butterfat content.

Flour: the recipe calls for all-purpose flour. Make sure to sift the flour with a flour sifter.

Eggs: use large eggs for this recipe.

Pearl sugar: use store-bought Swedish pearl sugar. You can also use Belgian pearl sugar by processing it in a food processor for a few seconds.

You need to obtain smaller sugar crystals to cover choux mounds. If you cannot find pearl sugar, you make it yourself.

Egg wash: use 1 egg yolk mixed with 1 tablespoon of water or milk to make the egg wash.

How to make chouquettes

Preheat the oven to 355 degrees F/180 degrees C. Line a baking tray with parchment paper or prepare a silicone baking mat.

Place water, butter, sugar, and a pinch of salt in a small saucepan (photo 1) and bring to boil, stirring, until the butter is melted.

Remove from heat and add all the flour at once. Stir with a wooden spatula until the mixture is smooth.

Bring the saucepan on medium heat and "dry the dough off," continually stirring until it pulls away from the sides of the pan (photo 2).

Remove the saucepan from heat and let the choux pastry dough cool for about 2 to 5 minutes.

Place it in a stand mixer or a regular large bowl. Add eggs, one at a time, and mix until the dough is smooth and shiny (photo 3).

If you beat in eggs manually, use a wooden spoon.

Transfer the pate a choux into a pastry bag fitted with a round tip - Ateco plain tip 804.

Pipe choux buns of the walnut-size on the prepared baking sheet with parchment, evenly spacing them out (photo 4).

Brush the top of each mound with the egg wash (one egg yolk combined with one tablespoon of water or milk).

Sprinkle and press pearl sugar over the top and sides of each mound (photo 5).

Bake for about 25 to 30 minutes until the puffs are golden brown (photo 6). Let cool on a wire rack.

Recipe variations

Classic chouquettes are topped with pearl sugar, which is small chunks of refined white sugar. That is why they are often called choux puffs with pearl sugar.

When it comes time for the finishing touch that will make your puffs pop, try adding chocolate chips: press them into puffs before baking.

Crushed nuts (hazelnuts, pistachios, etc.) combined with chocolate chips add interest and dimension to these treats.

You can also top your petits choux with caramelized popcorn and pearl sugar to create a new taste and texture. 

Or add grated marzipan, orange flower water, orange zest, and sprinkle choux puffs with flaked almonds to make marzipan chouquettes.

Also, give your guests the treat of their lives by offering up chouquettes with confetti candy sprinkles or crushed pink Praline on top for an extra romantic touch.

To make some twist on classic chouquettes, dunk the cooled puffs in a lemon glaze and then into the sweetened shredded coconut.

Or dip the top of each la petite chouquette in the caramel, then in the toasted pine nuts.

Traditionally, pipe choux pastry using Ateco plain tip 804 or your favorite tip to give chouquette pastry playful variations.

Let your chouquettes cool down after baking and sprinkle them with powdered (icing) sugar if you prefer this simplest way of decoration.

Storing and freezing

The sugar puffs are best eaten the same day they are baked.

To store, place cooled chouquettes in an airtight container and keep them for a few days. 

Can you freeze chouquettes? Yes, you can freeze them. Place them in a Ziploc freezer bag and freeze them for up to one month.

To defrost, bring them to room temperature, warm them up for 5 minutes in the oven at 300 degrees F/150 degrees C, until crisp.

Expert tips

1. Pipe choux mounds with a piping bag and a plain tip to get them uniform, although you can shape them using two spoons or a small cookie scoop.
2. Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
3. Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
4. To increase the signature crunch of puffs, poke a hole in the side or bottom with a sharp knife right after taking them out of the oven: let the steam escape.

Frequently asked question

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Browse all the Choux Pastry recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The recipe was originally published in 2018. It has been revised to include improved content and photos. All posted pictures are mine.

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.