Choux Pastry

Italian Cream Puffs (with Custard Filling)

Mar 27, 2024 · Leave a Comment

Quick Summary: Italian cream puffs are baked choux pastry shells filled with luscious custard (Italian pastry cream). They are light, airy, and ready in about an hour, making an elegant Italian dessert for any occasion.

Whole and sliced Italian cream puffs with custard filling on a dessert plate

What are Italian cream puffs?

Italian cream puffs are Italian choux pastry desserts made with choux pastry (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.

Italian cream puffs filled with pastry cream on a plate

Ingredients

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

Water is essential for making panade, a dough of butter, salt, water, and flour, a step in making the classic choux pastry. The water evaporates while baking, generating steam that raises the choux puffs. You can replace it with milk, or use half milk and half water if desired.
Salt
Butter: Use unsalted butter, preferably grass-fed and organic. It should be at room temperature and cut into small cubes. If you use salted butter, omit salt in this case. Margarine is not 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 11-14%.
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 served to adults, you can replace the vanilla flavor with Sambuca or Amaretto.

How to make Italian cream puffs step-by-step

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

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 a boil (photo 1).

Pro tip: Do not 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).

Photo 1: Butter-based liquid in a saucepan Photo 2: Panade dough in a pot — **PHOTO 1 PHOTO 2**

Step 4: Bring the saucepan back to low to medium heat 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 the eggs in a small bowl with a mini whisk, as for an omelet. Add the beaten eggs in a few additions, beating well between each addition (photo 4).

Pro tip: Do not add all the eggs at once: you risk making the choux pastry too runny.

Photo 3: Cooked dough in a saucepan Photo 4: Choux pastry dough in a pot — **PHOTO 3 PHOTO 4**

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 check the choux pastry's consistency. Read more in the recipe for Choux à la Crème.

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. Do not open the oven door while baking! After 20 minutes, open the oven door, turn each choux over, and prick a hole in 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).

Photo 5: Choux pastry mounds on parchment Photo 6: Baked choux puffs on a wire rack — **PHOTO 5 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 them:

Piped-in technique

Make a hole in 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 cream fills the hole. Wipe away excess pastry cream with your finger.

Sandwich-style filling technique

Use a serrated knife to cut off the 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.

Custard cream puffs filled with vanilla pastry cream on a plate

How to assemble Italian cream puffs

Once the choux puffs have baked and cooled completely and the Italian pastry cream is chilled, you are ready to fill them. Cool puffs are essential, as warm shells will melt the custard filling. There are two easy ways to assemble Italian cream puffs:

Fill from the bottom: Make a small hole in the base of each puff with a paring knife or a plain piping tip, insert a pastry bag of custard, and pipe until the cream just reaches the opening. Wipe away any excess with your finger.
Cut and fill: Slice off the top of each puff crosswise with a serrated knife, pipe or spoon the custard filling into the bottom, and replace the tops.

Either way, dust the filled cream puffs with powdered sugar just before serving for a classic finish. Fill the puffs as close to serving time as possible so the choux stays crisp.

Expert Tips

Consult the Choux à la Crème recipe for more tips and tricks, and read about what to do with failed choux pastry.
Measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
For the best results, bake one tray at a time. While baking the first pan, prepare the second pan with piped choux buns and leave it at room temperature.
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 & 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 do not. 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 freezer bags or a freezer-friendly box and freeze 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 freezer 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 place them in the preheated oven at 355°F (180°C) for about 5-7 minutes. Fill the puffs with cream and serve.

Recipe FAQ

What is the Italian name for cream puffs?
Italian cream puffs are known as Bocconcini con Crema, which translates to "morsels with cream" in English. They are also called Bignè alla Crema.

What are Italian cream puffs called?
Classic Italian cream puffs are known as Italian custard cream puffs. Those made for St. Joseph's Day are called St. Joseph's cream puffs, St. Joseph's pastries, Bignè di San Giuseppe, and Zeppole di San Giuseppe.

What are Italian cream puffs with custard filling made of?
They are made with Italian choux pastry (pasta choux) shells, baked until light and airy, then filled with luscious Italian pastry cream (crema Pasticcera) for a rich custard.

What is Italian choux pastry?
Italian choux pastry, or pasta choux, is a light dough of water, butter, salt, flour, and eggs. It puffs up in the oven, forming hollow shells ideal for custard fillings.

Can you make Italian cream puffs ahead of time?
Yes. Bake the unfilled cream puff shells up to 3 days in advance and store them at room temperature in an airtight container. Fill them with pastry cream just before serving to keep them crisp.

Should cream puffs be refrigerated?
Cream puffs filled with dairy-based cream must be refrigerated and consumed within 24 hours.

Love Italian dessert recipes? Try these next!

If you are a fan of Italian desserts, then you will not want to miss out on these delightful treats:

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Recipe card

Italian Cream Puffs (with Custard Filling)

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Italian cream puffs are made with classic choux pastry dough and filled with luscious Italian pastry cream. These are blissfully light, airy, and absolutely delicious.

Author: Irina Totterman
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 15 minutes
Yield: about 50 1x
Category: Choux pastry
Method: Baking
Cuisine: Italian

Ingredients

Scale

For the choux puffs:

4 large eggs, room temperature
3.9 oz (110 g) unsalted butter
7.9 fl oz (235 ml) water
1 cup + 2 ½ tablespoon (145 g) all-purpose flour
1 pinch of salt

Filling for puffs:

3 quantities of Italian pastry cream

For decoration:

1 tablespoon icing (powdered) sugar

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Instructions

To make choux puffs, preheat the oven to 410°F (210°C). Use a pencil to draw 1-inch (2.5 cm) circles spaced 2 inches (5 cm) apart on parchment paper. Turn the paper over and place it on a baking tray.
In a heavy-bottomed medium saucepan, combine water, salt, and cubed butter. Bring the pot over medium heat to a boil. Remove the pot from the heat and immediately add sifted flour all at once. Use a wooden spoon to stir the mixture, breaking up the lumps as you go.
Bring the saucepan back to low to medium heat and cook, stirring, until the dough pulls away from the sides of the pan and forms a ball.
Transfer the cooked dough 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.
Whisk eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, beating well between each addition. The choux pastry should have a slightly resistant texture after adding the eggs, requiring minimal effort to drop from the spatula.
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. Ensure your piping bag is held at a 90-degree angle to the baking sheet. Use your dominant hand to press out the dough, and use your other hand to guide the bag if needed. Make sure to space choux buns out.
Press down the spikes of the choux mounds with a wet finger or gently apply the beaten egg with a pastry brush. Bake choux puffs in the preheated oven for 20 minutes, until golden brown. Do not open the oven door while baking!
After 20 minutes, open the oven door, turn each choux over, and prick a hole in the base with a sharp knife. 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.
To make the choux puffs filling, follow the recipe for Italian pastry cream.
To assemble the cream puffs, whisk the custard with the hand whisk to regain consistency. Make a hole in 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 cream fills the hole. Wipe away excess pastry cream with your finger. Repeat until all choux puffs are filled. Sprinkle with powdered sugar before serving.

Notes

Consult the troubleshooting section for the Choux à la Crème recipe and read about how to fix choux pastry.
Measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
For the best results, bake one tray at a time. In this case, while the first pan is baking, prepare the other one with piped choux buns and leave them at room temperature.
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.

Nutrition

Serving Size: 1 cream puff
Calories: 83
Sugar: 4.2 g
Sodium: 17 mg
Fat: 5.1 g
Saturated Fat: 2.8 g
Carbohydrates: 7.8 g
Fiber: 0.1 g
Protein: 1.8 g
Cholesterol: 71 mg

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 Recipe (Gougères)

Jan 6, 2024 · 34 Comments

Quick Summary: Gruyère cheese puffs, or gougères, are savory French choux pastry bites made with grated Gruyère. This easy recipe, adapted from Alain Ducasse, yields 28 puffs in about 45 minutes and works as an elegant appetizer or party snack.

Gruyere cheese puffs in a bowl lined with a tea towel.

What are gruyère cheese puffs?

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 have never used a gluten-free flour blend to make gluten-free gougeres.
Large eggs at room temperature.
Gruyere cheese - fresh and finely grated. Replace Gruyere with Comte, Emmentaler, sharp cheddar, or a mix of cheeses. I would say use your favorite cheese, but opt for the aged, drier, and more flavorful cheeses.
Salt, ground pepper, and grated nutmeg (optional).

Sliced gougère on a dessert plate with a glass and bottle of wine.

How to make Gruyere cheese puffs step-by-step

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

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

Step 3: Bring to a boil over medium-low heat. Once the butter is melted, remove the pan from the 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 and bottom of the pan, it is ready to be removed from the 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 a low to 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 until just combined.

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, each the size of a small cherry tomato, onto the prepared baking sheet or a silicone mat.

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

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.

Baked French cheese puffs on a baking sheet lined with parchment.

Expert Tips

Stir in the eggs using a stand mixer, a hand mixer, or a hand whisk.
Pipe tablespoon-size mounds or smaller balls to make little cheese puffs.
Use two spoons or a small cookie scoop to portion the dough onto the parchment if you do not have a pastry bag.
Do not open the oven door while baking choux pastry: gougères will deflate immediately if they are not golden brown yet.
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 any other 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 with avocado or chicken salad, French onion soup, or a glass of white, sparkling, or champagne wine.

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 the 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

Recipe FAQ

What is the difference between gougères and cream puffs?
Both start from the same choux pastry, but gougères are savory and folded with grated cheese such as Gruyère, while cream puffs are sweet and filled with pastry cream or whipped cream after baking.

What cheese is best for gougères?
Aged Gruyère is the classic choice for its nutty, deep flavor. Comté, Emmental, or a sharp cheddar also works well, and a little grated Parmesan boosts the savory taste.

Why did my gougères deflate or turn out flat?
Underbaking is the usual cause. Bake them until deeply golden and firm, and avoid opening the oven early. Adding the eggs one at a time to the right consistency and not overloading the dough with moisture also helps them hold their rise.

Can I make gougères ahead of time?
Yes. You can pipe the dough, freeze the raw mounds, and bake straight from frozen with a few extra minutes. Baked gougères can also be frozen and reheated in a hot oven to crisp them back up.

How do I store leftover gougères?
Keep cooled cheese puffs in an airtight container for up to two days, or freeze them for longer storage. Reheat in a 350°F (175°C) oven for a few minutes to restore their crisp exterior.

Can gougères be served cold?
Yes. In their home region of Burgundy, they are traditionally enjoyed cold during wine tastings, though they are at their crispest and most flavorful served warm.

Recipe card

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.

Choux au Craquelin (Crispy French Cream Puffs)

Dec 8, 2023 · Leave a Comment

Quick Summary: Choux au craquelin (pronounced "shoo oh krak-eh-lan") is a French cream puff made from light choux pastry topped with a crackly cookie layer called craquelin, then filled with vanilla pastry cream. Also spelled choux craquelin, it is a crispy upgrade on classic cream puffs and takes about 1.5 hours to make.

If you have mastered simple chouquettes or want to make something elaborate than choux à la cream, then choux au craquelin is the way to go.

Choux au craquelin with pastry cream on a white plate.

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 à la cream.

In English-speaking countries, you may also see it written as choux craquelin or craquelin cream puffs. Either way, the crackly topping is what sets this treat apart from plain choux à la cream.

What is craquelin?

Craquelin is a thin, crackly cookie topping baked over choux pastry, made from just four ingredients: butter, flour, sugar, and salt. As the choux puffs rise in the oven, the craquelin cracks into a delicate crackle-glaze pattern, giving each cream puff its signature crunch and light caramel flavor.

Light brown sugar gives craquelin the best color and flavor, while granulated sugar leaves it sandy and bland. You can tint or flavor the dough with cocoa, matcha, activated charcoal, or gel food coloring for a decorative finish.

Why you'll love 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 a 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 tap or mineral water to make the choux pastry. You can experiment with a whole milk-to-water ratio of 50-50%, but using only water for choux pastry gives a lighter, drier finish, resulting in a crunchier 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: making craquelin and pâte à choux, piping puffs, preparing the filling cream, and assembling the dessert.

How to make craquelin

Step 1: In a mixing bowl, mix the flour, brown sugar, and salt with a rubber spatula.

Step 2: Add the softened butter and knead with your hands for 2-3 minutes until the dough is smooth.

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

Step 3: Form a ball of dough with your hands and place it on a sheet of parchment paper.

Step 4: Cover with another parchment sheet and roll the dough into 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 place it in the freezer for 10-15 minutes. Then bring the dough to room temperature and let it warm up a bit.

Step 6: Using a round cookie cutter, cut out rounds 2.2 inches (5.5 cm) in diameter, keeping them as close together as possible.

Step 7: Remove the scrapes, and freeze the cut-outs again.

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

Step 15: Transfer the choux pastry dough into a piping bag fitted 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 puffs reach the desired size, release the pressure on the piping bag and make a circular motion to cut the dough.

Step 17: Continue the same piping technique to pipe the remaining choux apart.

Step 18: Take the craquelin cut-outs from the freezer and place them on top of each choux, pressing them slightly to stick.

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

Baked choux buns with crunchy craquelin on a wire rack.

Step 20: Let the baked choux cool on a wire rack.

Choux buns with craquelin on a cooling rack.

Cool the pastry well before filling it with the cream.

Step 21: Make the filling cream by choosing 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 choux puffs.

Choux puffs filled with pastry cream; a pastry bag fitted with an open star tip.

The pipe-in technique requires creating a small hole in the bottom of each choux and using a pastry bag with a small tip, such as the Ateco plain tip 8, to pipe in the filling.

Choux puffs with the piped pastry cream on a dessert plate.

The sandwich-style technique involves slicing the choux bun with a serrated knife, piping the cream filling onto the bottom, and sealing it with the top. You may cut the bun in half or leave the top as ⅓ of the choux bun. Use your favorite tip, for example, an open star pastry tip.

Serve right away and enjoy, or refrigerate.

Expert Tips

Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
If the craquelin dough softens, return the baking sheet to the freezer for 5 minutes, then continue.
Do not open the oven door while baking choux puffs.
The size of the cream puffs should be adjusted 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 add red, blue, or other colors to the crunchy topping, add a few drops of gel food coloring.

Storing & freezing

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

Uncooked craquelin cut-outs

To store, keep them in an airtight container in the refrigerator at 0°C to 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, place the frozen choux au craquelin in a preheated oven at 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

Reason #1: Too cold craquelin. If the craquelin dough cracks when cutting, it has been chilled for too long.
Solution: Let the dough sit at room temperature for a few minutes until it becomes pliable.

Reason #2: Too warm craquelin. If the dough is too soft to handle, it becomes difficult to place on top of the piped choux pastry.
Solution: Chill the dough in the freezer for 10-15 minutes before cutting or handling.

The craquelin bakes unevenly

Reason #1: Inappropriate mixing. Using cold butter instead of softened butter creates small butter pockets that produce air gaps during baking, similar to puff pastry.
Solution: Use softened butter and let it sit at room temperature for 1-2 hours before making the dough.

Reason #2: Inconsistent craquelin thickness. Unevenly rolled dough bakes at different rates, creating an irregular, separated appearance.
Solution: Roll the dough to an even thickness using an adjustable rolling pin.

Reason #3: Too soft craquelin dough. Soft craquelin rounds may shift or separate as the choux expands in the oven.
Solution: Chill the rolled dough in the refrigerator for 30-60 minutes or freeze it for 10-15 minutes before cutting.

Reason #4: Craquelin rounds are too small. If the rounds are smaller than the piped choux mounds, the topping stretches excessively during baking and develops uneven cracks.
Solution: Cut the rounds to the same diameter as the piped choux or about 0.4 inches (1 cm) larger. Larger rounds provide more complete coverage as the choux expands.

Reason #5: Poor adhesion. If the craquelin rounds are not pressed gently onto the choux, they may lift or separate during baking.
Solution: Lightly press each craquelin round onto the choux mound so it adheres securely.

Reason #6: Incorrect oven temperature. If the oven is too hot, the choux may expand too quickly, causing the craquelin to crack more than intended.
Solution: Bake at the temperature specified in the recipe and verify your oven's accuracy with an oven thermometer if needed.

The baked craquelin falls apart

Reason: Using white granulated sugar produces a sandy, more fragile topping.
Solution: Use light brown sugar instead, which yields a more cohesive, tender craquelin.

Recipe FAQ

What is craquelin made of?
Craquelin is made of four basic ingredients: butter, flour, sugar, and salt. For a chocolate version, you can add cocoa powder, and gel food coloring gives it a colorful, decorative finish.

What is the difference between choux au craquelin and regular cream puffs?
Regular cream puffs are plain choux pastry, while choux au craquelin adds a thin cookie layer, called craquelin, on top. The craquelin bakes into a crackly, crunchy shell that gives these cream puffs their signature texture and caramel flavor.

What is the best sugar for craquelin?
Light brown sugar is best for craquelin because it gives a rich color and caramel flavor. Granulated sugar leaves the topping sandy and bland, while dark brown sugar can overwhelm the delicate choux pastry.

Why is my craquelin cracking or baking unevenly?
Uneven craquelin usually comes from dough that is too soft, rolled unevenly, or not pressed firmly onto the choux. Chill the rolled dough, roll it to an even thickness, and gently press each round onto the piped puff so it bakes into a smooth, crackly top.

Can you make choux au craquelin ahead of time?
Yes. Freeze the uncooked craquelin rounds and the unfilled baked puffs for up to 3 months. Fill the puffs with pastry cream only on the day you plan to serve, since filled choux au craquelin is best eaten the same day.

Where did craquelin choux pastry originate?
Choux pastry, or pâte à choux, was created in 16th-century France by a pastry chef of Catherine de Medici and later refined by Popelini and Antonin Carême. The exact origin of adding a disc of cracker dough on top, the craquelin, remains unclear.

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:

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Italian cream puffs
Or browse all the choux pastry recipes

Recipe card

Shu Cream Recipe (Japanese Cream Puffs)

Jun 17, 2023 · Leave a Comment

Quick Summary: Shu cream is the Japanese cream puff: crisp choux pastry shells filled with vanilla custard or sweetened whipped cream. This easy homemade recipe makes light, airy cream puffs from scratch and yields about 15.

Japanese shu cream is similar to German cream puffs, yet daintier, often with strawberry filling.

The Japanese are obsessed with shu cream "because of their texture, flavor, and the ease of eating them," as per Ayako Watanabe, who worked as a sous-chef at a bakery in Tokyo.

What is shu cream?

Shu cream is the Japanese name for a cream puff, and the word "shu" comes from the French "chou," meaning cabbage, after the puff's round shape.

Just as Japanese pastry chefs reinvented the beloved Mont Blanc dessert, they gave classic choux à la crème its own delicate spin, with a thinner, crisper shell and a lighter, less-sweet filling than the French original.

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, and the indulgent Hokkaido Ice Cream Puffs Miri.

Why you'll love this recipe

It is an authentic Japanese treat. Shu cream is one of Japan's most beloved desserts, sold everywhere from cake shops and cafes to convenience stores.
It belongs to the choux family. This Japanese puff is part of the choux pastry family that also includes chouquettes, choux au craquelin, Paris-Brest, and gougères.
It uses simple ingredients. This Japanese cream puff recipe relies on basic pantry staples and is easy to customize to your taste.
It is light yet indulgent. The crisp, airy shell and silky pastry cream filling make it feel elegant without being heavy.
It is perfect for any occasion. Serve shu cream at parties, afternoon tea, or as a make-ahead dessert that always impresses.

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 pastry's flavor.

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

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

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 the eggs with a mini whisk, then measure out the amount of 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, is a must for whisking.

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

Crispy almond shu cream: Sprinkle choux mounds with chopped almonds or top them with a crunchy craquelin (a cookie crust).
Soy milk cream puffs: Make choux pastry with soy butter and stuff it with your favorite cream.
Two-layer 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 a variety of fresh fruits.

Japanese cream puffs with cream and fresh strawberries on a plate and a cake stand

How to make shu cream

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

Step 1: To make choux pastry, preheat the oven to 355°F (180°C). Take two pieces of parchment paper and draw about 1.5-inch (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.

Step 2: Beat the eggs with a mini whisk in a small bowl. In a separate bowl, sift the flour.

Expert tip: Consult the Choux a la Crème recipe for step-by-step photos, helpful tips, and tricks.

Step 3: Bring the water, salt, and cubed butter to a boil in a heavy-bottomed saucepan over medium-high heat.

Step 4: Remove the pot from the stove and immediately add sifted flour all at once. Stir the mixture with a wooden spoon, breaking up any lumps.

Step 5: Then bring the pot to 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 the sides.

Step 6: 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.

Step 7: Add the beaten eggs little by little, mixing the dough well after each addition with a wooden spatula or a hand whisk. Alternatively, you can mix the eggs into the cooked dough using a hand mixer.

Step 8: 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.

Step 9: 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.

Step 10: Use a fork dipped in beaten egg or water to make a checkerboard pattern on top of each dough mound, and spray with water 1-2 times from about 30 cm away.

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

Step 11: 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!

Step 12: 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.

Step 13: 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.

Step 14: Alternatively, make sweetened whipped cream: follow the Chantilly Cream recipe.

Step 15: To assemble cream puffs, transfer the cream to a piping bag fitted with a star-shaped tip. Using a serrated knife, cut each pastry shell into ⅓ or ½ from the top. Cut washed, dried, and hulled strawberries into cubes.

Step 16: Place the strawberry on the bottom of the cream puffs (photo 1), pipe the cream (photo 2), and arrange some strawberries over the cream.

Photo 1: Choux shells topped with strawberry pieces Photo 2: Choux puffs with cream and berries — **PHOTO 1 PHOTO 2**

Step 17: Place the choux pastry topper 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.

Assembled Japanese shu cream on a serving board and cake stand

Expert Tips

For the best baking results, check the oven temperature with an oven thermometer to make sure the heating power is accurate.
Ensure you measure ingredients with a kitchen scale for the most accurate measurements.
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.

Can you make shu cream ahead of time?

Yes, shu cream is a great make-ahead dessert if you prepare the components separately and assemble them just before serving, which keeps the shells crisp.

Bake the shells early. Bake the choux shells up to a day ahead and keep them in an airtight container, or freeze them for up to a month and re-crisp in a warm oven.
Make the cream in advance. Prepare the pastry cream up to 2 days ahead, cover it directly with plastic wrap, and refrigerate until you are ready to fill.
Fill just before serving. Pipe the cream into the shells shortly before serving so they stay light and crisp rather than turning soft.

Japanese cream puff with strawberries with fresh berries in the background

Storing & freezing

Japanese cream puffs with custard or whipped cream filling 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 when 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, then pop them in the oven preheated to 355°F (180°C) for 5-7 minutes.

Recipe FAQ

What is shu cream in English?
Shu cream means Japanese cream puff. It is made from traditional choux pastry dough, filled with custard or whipped cream, and named after the French word "chou" for the pastry.

How many calories are in a cream puff?
One cream puff from this recipe has about 178 calories, based on a shell filled with sweetened whipped cream and strawberries. The exact number varies with the filling and size.

What is the difference between a shu cream and a regular cream puff?
They are essentially the same pastry. Shu cream is simply the Japanese version of the French choux à la crème, usually a little daintier and often filled with vanilla custard, fresh cream, or strawberries.

What is the history of shu cream?
French cream puffs were introduced to Japan in the 1860s, when a pastry shop opened in Yokohama. The technique spread among Japanese confectioners, and by the early 1900s, cream puffs were widely available across Japan.

Love choux pastry? Try these next!

Recipe card

Choux à la Crème Recipe (French Cream Puffs)

Jun 2, 2023 · Leave a Comment

Quick Summary: Choux à la crème (French cream puffs) are light choux pastry buns filled with vanilla pastry cream and dusted with icing sugar or dipped in caramel. Choux means cabbage in English, a nod to their puffed, crinkled shape. You can serve them for the morning coffee, afternoon tea, or any occasion.

A couple of choux a la cream on a white dessert plate

What is choux à la crème?

Choux à la crème are classic French cream puffs made with choux pastry (pâte à choux) and filled with pastry cream (crème pâtissière) or whipped cream. The word choux translates to 'cabbage' in English, referring to the pastry's rounded shape.

When topped with a crisp cookie layer made from butter, sugar, and flour, they are called choux au craquelin. Unlike profiteroles, which are typically filled with ice cream and served with chocolate sauce, choux à la crème are filled with cream.

French cream puffs served on white dessert plates

Why you'll love this recipe

A classic French treat. Choux à la crème is one of the most famous French desserts, perfect for those who love French pastry and want to master it at home.
One dough, endless pastries. They use the same pâte à choux as for chouquettes, Paris-Brest, profiteroles, and savory gougères.
Perfect bite-sized dessert. These little cream puffs are ideal for summer gatherings, parties, and buffets, and they double as the base for a cream puff dessert or a Number Cake.
Simple ingredients. The recipe relies on basic pantry staples, with no special ingredients needed to get bakery-quality results.
Fully customizable. Make them with or without craquelin, and fill them with anything from sugar-free whipped cream to Diplomat cream or whipped chocolate ganache.

Ingredients

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

Water, preferably mineral, is an essential ingredient in the choux à la crème recipe. Replace it with milk, or use half milk and half water if desired. Make sure to use cold water or milk.

Salt: A pinch enhances the pastry's flavor.

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, then use a kitchen scale to determine 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 milk and half 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 à 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 yields the most accurate baking results. That is why I highly recommend investing in a good, inexpensive digital scale.

Piping: Create exciting, unique shapes with a piping bag fitted with a fluted 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 à la creme

The secret to choux à la crème's success is to respect the ingredients' ratio and the order of ingredients, and to bake at the correct oven temperature.

These choux à la creme puffs consist of two elements:

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

Step 1: To make choux pastry, preheat the oven to 410°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.

Step 2: Using a flour sifter, sift the flour and place it aside. In a small, separate bowl, beat the eggs for an omelet with a mini whisk.

Step 3: 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). Don't use utensils to mix. The key is to ensure that the butter melts before the liquid comes to a boil.

Step 4: Remove the saucepan from the heat and add sifted flour at once. Mix quickly with a wooden spoon, flattening the lumps on the go.

Step 5: 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).

Expert 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.

Photo 1: Liquid with melted butter in a saucepan Photo 2: Panade in a pot — **PHOTO 1 PHOTO 2**

Step 6: 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.

Step 7: 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.

Step 8: Add the lightly beaten eggs in a few additions, whisking the dough well after each addition with a hand whisk or 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 the troubleshooting tips).

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.

Step 9: 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.

Step 10: 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.

Photo 3: Pate a choux in a bowl Photo 4: Piped choux buns on parchment paper

Step 11: Flatten the tops of the choux mounds with a silicone brush, then apply the beaten egg. Or simply use your wet finger to fold down choux pastry peaks.

Step 12: Bake the choux puffs at 410°F (210°C) for 20 minutes, until golden brown. Don't open the oven door while baking!

Step 13: After that time, open the oven door, prick each shell at the bottom with a small, sharp knife, 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).

Step 14: To make the 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 let it infuse for 10 minutes, covered.

Expert tip: Consult the French pastry cream recipe for step-by-step, photographed explanations, helpful tips, and tricks. Decide whether to include gelatin in your pastry cream.

Step 15: Whisk egg yolks and sugar in a mixing bowl until it whitens using an electric mixer. Add the flour and cornstarch, then pour in the hot milk mixture, stirring constantly with a hand whisk.

Step 16: Then pour everything back into the saucepan and cook for a few minutes without stopping, stirring until the cream thickens.

Step 17: Transfer it to a shallow dish and remove the vanilla pod. Add the drained gelatin (if used) to the hot cream and stir until dissolved. Then add the very cold cubed butter, and mix. Cover the cream with plastic wrap, keeping it in contact, and let it cool to room temperature.

Step 18: To fill choux puffs with pastry cream, use the pipe-in technique. Make a small hole in the bottom of each choux puff with the tip of a paring knife.

Step 19: 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).

Photo 5: Choux puffs on a cooling rack Photo 6: Cream choux puffs on a plate — **PHOTO 5 PHOTO 6**

Step 20: 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.

Step 21: To make a caramel topping (optional), boil sugar and water in a saucepan for about 3-5 minutes. Remove the caramel from the heat when it turns golden, then pour it into a heatproof bowl to stop cooking.

Step 22: Dip the choux puffs upside down into the caramel, then turn them over onto 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.

French cream puffs topped with caramel on a dessert plate

Expert Tips

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

Choux pastry fillings

Classic pastry cream is the French favorite, but you can fill choux à la crème (crème pour choux) with almost any sweet cream:

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

How many choux à la crème does this recipe make?

This recipe makes about 50 small choux à la crème, depending on how large you pipe them. Piping smaller mounds gives you more bite-sized puffs, while larger ones yield fewer, more generous pastries.

Serve them the day they are filled, arranged on a platter, stacked into a wreath, or dusted with icing sugar. They are the perfect finger dessert for a crowd, so scale the batch up or down to match your gathering.

Storing & freezing

Choux à 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 airtight container at room temperature for up to 3 days. Kept longer, they lose their crispiness and become soggy.

You can freeze raw and baked choux pastry:

Unbaked choux pastry. Follow the recipe, pipe choux pastry mounds onto 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 freezer 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 tips

Choux pastry shells are flat, soft, and soggy

Too little flour or too much liquid. The dough is too runny to hold its piped shape. Fix: cook a half batch of pate a choux with water, salt, butter, and flour (no eggs), let it cool, and stir a little into the runny dough until it firms up. You cannot rescue runny dough by adding raw flour.

Pulled from the oven too soon. Underbaked shells collapse and turn soggy. Fix: bake until deep golden, then prick each shell and let it dry in the oven for a few extra minutes.

Choux pastry shells have cracks

Some imperfections are normal, but a few habits keep shells crack-free.

Wrong ingredient order. Adding unsifted, lumpy flour or adding flour after the eggs causes cracks. Fix: always sift the flour into the boiling liquid first and beat out the lumps off the heat, then add eggs last.

Oven too hot. High heat makes the pastry rise too fast and crack. Fix: bake at the temperature listed in the recipe and check it with an oven thermometer.

Uneven piping. Inconsistent pressure gives irregular, cracked shapes. Fix: hold the bag straight over the tray and pipe steadily. A fluted tip helps beginners get even results.

Choux pastry shells are too dry

Too much flour or wrong order. Adding extra flour or adding it after the eggs dry out the shells. Fix: measure the flour exactly and follow the ingredient order.

Overbaked. Too high a temperature or too long in the oven dries the puffs. Fix: lower the oven temperature on the next batch and check it with a thermometer, since every oven runs differently.

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

FAQ

What are cream puffs?
Cream puffs are a classic French dessert made with choux pastry (also called pate a choux), with or without a craquelin topping, and filled with pastry or whipped cream.

What does choux à la crème mean in English?
Choux à la crème translates literally to cabbage with cream. Choux means cabbage in French, a nod to the puffed, crinkled shape of the pastry, so the dessert is simply known in English as a cream puff.

How do you pronounce choux à la crème?
It is pronounced roughly shoo ah lah krem. Choux sounds like shoo, and crème rhymes with them.

Are cream puffs French?
Yes. Cream puffs, or choux à la crème in French, are classic French choux buns that have been baked in France since the sixteenth century.

What is the difference between choux à la crème and profiteroles?
Both use the same choux pastry. Choux à la crème are filled with pastry or whipped cream and dusted with sugar, while profiteroles are filled with ice cream and topped with chocolate sauce.

What is the best filling for choux pastry?
Classic vanilla pastry cream is the traditional favorite, but you can also fill cream puffs with Chantilly cream, diplomat cream, crème légère, or whipped chocolate ganache.

How do you store cream puffs?
Store filled cream puffs refrigerated for up to 24 hours. Unfilled choux pastry shells can be stored in an airtight container at room temperature for up to 3 days.

Love French desserts? Try these next!

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

Recipe card

Choux à la Crème (French Cream Puffs)

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Choux à la crème, or French cream puffs, are made with light choux pastry, filled with silky vanilla pastry cream, and finished with icing sugar or crunchy caramel. A classic French treat for any occasion.

Author: Irina Totterman
Prep Time: 55 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Yield: 50 1x
Category: Choux pastry
Method: Baking
Cuisine: French

Ingredients

Scale

For the choux pastry:

4 large eggs, room temperature
3.9 oz (110 g) unsalted butter
7.9 fl oz (235 ml) water
1 cup + 2 ½ tablespoon (145 g) all-purpose flour
1 pinch of salt

For the choux filling:

2 quantities of French pastry cream

For caramel:

¾ cup (150 g) granulated sugar
4 tablespoons water

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Instructions

To make choux puffs, 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 small separate 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. Remove the saucepan from the heat and add sifted flour at once. Mix quickly with a wooden spoon, flattening 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.
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. 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 a few times, whisking the dough well after each addition with a hand whisk or an electric or stand mixer. The choux pastry dough will go from lumpy and dry to smooth and glossy.
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. Make sure to space them out.
Flatten the tops of the choux mounds with a silicone brush, then apply the beaten egg. Or simply use your wet finger to fold down choux pastry peaks. Bake choux puffs at 410°F (210°C) for 20 minutes, until golden brown. Don't open the oven door while baking!
After that time, open the oven door, prick each shell at the bottom with a small, sharp knife, and bake for 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a cooling rack.
To make the choux puffs filling, follow the French pastry cream recipe.
To assemble choux puffs, 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. 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.
To make caramel topping (optional), boil sugar and water in a saucepan for about 3-5 minutes. Remove the caramel from the heat when it turns golden, then pour it into a heatproof bowl to stop cooking.
Dip the choux puffs upside down into the caramel, then turn them over onto 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.

Notes

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

Nutrition

Serving Size: 1 cream puff
Calories: 57
Sugar: 2.1 g
Sodium: 15 mg
Fat: 3.4 g
Saturated Fat: 1.9 g
Carbohydrates: 5.1 g
Fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 39 mg

Windbeutel Recipe (German Cream Puffs)

Jun 2, 2023 · Leave a Comment

Quick Summary: Windbeutel are German cream puffs made from light choux pastry, split and filled with sweetened whipped cream and a quick cherry sauce. The name means wind bag, a nod to their airy, puffed shells.

Windbeutel, a German specialty, is similar to eclairs and other choux pastry desserts, but without the chocolate glaze. They are made with the same type of "cooked dough" called Brandteig in German.

Three Windbeutel with cherry sauce and whipped cream on a dessert plate

What are Windbeutel?

Windbeutel are German cream puffs made with choux pastry (pâte à choux) and filled with whipped cream, pastry cream, or even ice cream. Similar to French choux à la crème, their name means "wind bag," referring to their light, hollow shape.

German Windbeutel are typically larger than French cream puffs, measuring about 3-3½ inches (7.5-9 cm) in diameter, as seen in the famous Jumbo Cream Puffs served at Schmidt's Sausage Haus.

German Windbeutel filled with cherry sauce and whipped cream on a white dessert plate

Why you'll love this recipe

A German classic. Windbeutel are one of the best-loved German pastries, a staple in coffee shops across the country, and now you can make them at home.
Simple choux pastry. They belong to the same family as chouquettes, choux au craquelin, Paris-Brest, and gougères, all made from a single easy choux dough.
Made with basic ingredients. The German cream puff recipe (Windbeutel Rezept) uses everyday pantry staples and comes together without special equipment.
Endlessly customizable. Fill them with anything from sugar-free whipped cream to pastry cream or quark, and finish with chocolate, icing sugar, or fresh fruit.
Great for desserts too. Shape them small to build a pretty mini 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 for making the classic pâte à choux. If preferred, you can replace it with milk or use a mixture of milk and water. Make sure to use cold water or milk.

Salt: A pinch enhances the pastry's flavor.

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

Flour: The recipe calls for all-purpose flour, bleached or unbleached. 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 11-14%.

Eggs: Use large eggs at room temperature. To weigh the eggs, beat them with a mini whisk, then use a kitchen scale to determine 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 is essential for whipping.

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 classic sweetened whipped cream to make traditional German cream puffs. Then experiment with ice cream making ice cream puffs. Finally, try to fill your choux puffs with Bavarian cream to make Bavarian cream puffs.

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

Windbeutel on a dessert plate and a cake stand

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)

Step 1: To 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-inch (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.

Step 2: Pour cold water into a heavy-bottomed saucepan. Add salt and butter, cut into 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.

Step 3: Remove the pot from the heat and immediately add sifted flour all at once. Use a wooden spoon to stir the mixture, flattening the lumps on the go (photo 2).

Photo 1: Butter melted in water in a saucepan Photo 2: Cooked dough in a pot — **PHOTO 1 PHOTO 2**

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Beat the eggs like for an omelet in a small bowl with a mini whisk. Add the beaten eggs in a few additions, whisking the dough well after each addition with a hand whisk or a mixer.

Stop mixing when the dough reaches the right consistency (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 the 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.

Photo 3: Ready panade in a pot Photo 4: Choux pastry dough in a pot — **PHOTO 3 PHOTO 4**

Step 8: 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).

Step 9: Pipe about 10-12 choux puffs, about 2 inches (5 cm) in diameter (or larger, depending on the tip), onto 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.

Step 10: Press down the tips of the choux mounds with a finger dipped in water, or apply the beaten egg with a pastry brush.

Step 11: Bake choux puffs in the preheated oven for 30-35 minutes, until golden brown. Don't open the oven door while baking!

Step 12: 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).

Photo 5: Piped choux mounds on parchment Photo 6: Baked choux shells on a wire rack — **PHOTO 5 PHOTO 6**

Step 13: To 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 cornstarch dissolves.

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.

Step 14: 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 3-4 minutes, or until the cherries release their juice and the sugar dissolves (photo 7).

Step 15: Add the starch mixture, stirring constantly, and let the sauce thicken (simmer for 1-2 minutes). Remove from the stove, and allow the cherry sauce to cool completely (photo 8).

Photo 7: Cherry sauce in a saucepan Photo 8: Thickened cherry filling in a pot — **PHOTO 7 PHOTO 8**

Step 16: To make sweetened whipped cream, chill the bowl and whisk attachment of a stand mixer, or a large mixing bowl, in the freezer for 10-15 minutes.

Step 17: 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, then to high, until the cream reaches medium-stiff peaks.

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

Step 18: To 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.

Photo 9: Cherry filling on choux bottoms Photo 10: Choux pastry with cherry sauce and cream — **PHOTO 9 PHOTO 10**

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

Three German cream puffs with cherry filling and cream on a white plate

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 (aka creme Chantilly), with fresh strawberries.
Vanilla ice cream.

Expert Tips

Consult the Choux à la Crème recipe for more tips and tricks, and read about what to do with failed choux pastry.
Make sure to measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
Add flour to the liquid off the heat. Also, don't let the water boil for too long before adding the flour. If the water evaporates, it will affect the rise of the pastry during baking.
Optionally, stabilize the whipped cream with a whipped cream stabilizer (Dr. Oetker Whip It), or read about how to stabilize it.
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.

Why do Windbeutel collapse, and how do you prevent it?

Windbeutel collapse when the steam inside escapes before the shells have set. The most common causes are opening the oven door too early, underbaking, or a dough that is too runny.

To keep them tall and hollow, bake until they are deep golden and firm, and never open the door during the first 25 minutes.

For extra insurance, dry the baked puffs in the turned-off oven with the door slightly ajar for a few minutes, then pierce each one to let the steam out. Fill them only once they are completely cool, so the cream does not soften the crisp shells.

Storing & freezing

Filled Windbeutel are best eaten the same day. Because of the dairy cream, do not keep them longer than 24 hours, even when refrigerated. Unfilled choux pastry, however, freezes well both raw and baked:

Unbaked puffs: freeze the piped mounds on baking paper for 2 to 3 hours, then bag and freeze for up to 3 months. Bake straight from frozen, adding 5 to 10 minutes.
Baked, unfilled puffs: freeze in a bag for up to 3 months. Thaw at room temperature, then crisp in a preheated oven at 355°F (180°C) for 5 to 7 minutes.

Recipe FAQ

What does Windbeutel mean in English?
Windbeutel translates literally as 'wind bag' in English, a playful nod to the light, hollow, air-filled choux shells. In English, the pastry is simply known as a German cream puff.

How do you pronounce Windbeutel?
It is pronounced roughly VINT-boy-tel, with a V sound at the start and the German eu pronounced like the oy in boy.

Are cream puffs French or German?
Cream puffs were created by French pastry chef Antoine Carême in the early 1700s and spread across Europe under different names: Windbeutel in Germany, Ofenkuchlein in Switzerland, and Brandteigkrapfen in Austria.

What is the difference between Windbeutel and profiteroles?
Both use the same choux pastry. Windbeutel are larger, split like a sandwich, and filled with whipped cream and fruit, while profiteroles are small, filled with ice cream, and topped with chocolate sauce.

What is the difference between Windbeutel and French cream puffs?
They are very close cousins made from the same choux pastry. German Windbeutel are usually bigger and split to be filled sandwich-style with whipped cream, while French choux à la crème are smaller and filled from the bottom with pastry cream.

What is the cream in a cream puff made of?
The most common fillings are classic pastry cream, light sweetened whipped cream, or smooth crème légère, which is pastry cream lightened with whipped cream.

How long do cream puffs keep?
Eat filled cream puffs within 24 hours, kept refrigerated. Unfilled choux shells freeze well, raw or baked, for up to 3 months.

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

Recipe card

Sugar-Free Cream Puffs (Keto-Friendly)

Jun 12, 2021 · 17 Comments

Sugar-free cream puffs are filled with light, no-sugar-added whipped cream. They make a delicious low-carb dessert while maintaining great taste. Small, simple changes in a classic recipe reward you with an amazing French dessert.

Sugar-free cream puff recipe

If you have ever wanted to master choux pastry, this is your chance! I will reveal the secrets and a technique for a cream puff recipe that guarantees the perfect cream choux puffs (choux à la crème in French).

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These no-sugar-added cream puffs are filled with sugar-free cream filling and are as light as possible. They make a festive low-carb, low-sugar treat, perfect for Valentine's Day or any other special occasion.

You will love this recipe. You can customize it by adding more or less whipped cream, depending on your preference.

Ingredients

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

Water: Use tap or bottled water. If desired, replace it with milk or use half of it and half the water.

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

Butter: Use unsalted butter, cold or softened, and cut it into cubes.

Flour: Use all-purpose flour. While some choux puff recipes use whole wheat flour, I haven't tried it.

Eggs: Use whole, large eggs at room temperature. Beat the eggs and use a kitchen scale to determine how much of the mixture you need.

Flaked almonds are optional, but they bring beauty, texture, and crunchiness to the dessert.

Whipping cream: Use your favorite brand of whipping cream with at least 30% fat content or heavy whipping cream with 35% fat content and higher.

Vanilla bean provides an incredible flavor without any added sugar. If desired, replace it with ½ teaspoon vanilla extract.

How to make sugar-free cream puffs

To make choux pastry, preheat the oven to 355 degrees F/180 degrees C.

Take parchment paper and draw 12 circles about 1.5 inches (4.5 cm_ in diameter with a pencil. Then, turn the paper over and place it on a baking sheet.

Combine water, butter cut into small cubes, and salt in a medium saucepan. Bring to medium-high heat and wait till the mixture boils.

Once the butter melts, remove the pan from the heat. Add all-purpose flour all at once, mixing with a wooden spoon until the mixture becomes smooth.

Bring the preparation back to medium to low heat and cook the pastry until it pulls away from the sides of the pan, about 1 to 2 minutes (photo 1).

Transfer the pâte à choux to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool for 3 to 5 minutes.

Beat the eggs for an omelet in a small bowl. Using a hand whisk or a stand mixer, add beaten eggs gradually into the dough, whisking well after each addition (photo 2).

Photo 1: "Dried" pastry in a saucepan Photo 2: Choux dough in a bowl — **PHOTO 1 PHOTO** 2

Transfer the mixture (ready choux dough) to a piping bag fitted with a round tip-Ateco plain pastry tip 809.

Pipe 12 choux puffs with a diameter of about 1.5 inches (4.5 cm) on the prepared baking sheets (covered with the parchment template).

Using a pastry brush, brush each bun with the beaten egg. Sprinkle with flaked almonds (photo 3) and bake until golden brown for 30-35 minutes without opening the oven.

Then, poke each choux puff's side with the tip of a small sharp knife and bake for 4 to 5 minutes longer. Remove from the oven and let cool on a wire rack (photo 4).

Photo 3: Piped buns with flaked almonds on top Photo 4: Baked choux puffs on parchment — **PHOTO 3 PHOTO** 4

To make the whipped cream, use an electric or a stand mixer to whisk whipping cream with the scraped vanilla seeds until firm (photo 5).

To assemble cream choux puffs, cut each puff shell in half horizontally with a serrated knife and place the tops onto parchment paper.

Transfer the whipped cream to a pastry bag fitted with an open star pastry tip. Pipe a rosette onto each puff's base. Cover it with cream puff tops (photo 6).

Photo 5: Whipped cream in a bowl Photo 6: Assembled cream choux puffs — **PHOTO 5 PHOTO 6**

Expert tips

Don't boil water for a long time before adding flour: if water evaporates, it will affect the balance of the ingredients.
If you do not have a pastry bag, use two teaspoons to form dough rounds onto the prepared baking sheet.
Never open the oven door while baking choux puffs.
While assembling the puffs, place 1 to 3 fresh raspberries in the center if desired.

Storage instructions

Choux pastry made with whipped cream is best eaten the day it is made. Even when refrigerated, it should not be stored for more than 24 hours.

You can freeze only the cooled, unfilled choux puffs. Wrap them with plastic or place them in a freezer bag and freeze them for up to 3 months.

Thaw at room temperature and crisp in the oven at 350 degrees F/175 degrees C for about 10 to 15 minutes. Let the puffs cool before assembling.

FAQ

Is choux pastry supposed to taste eggy?

Choux pastry is made with a few ingredients, including eggs. So, it naturally has a beautiful egg flavor and a buttery undertone. The egg mixture makes the puffs puff while baking, making the inside hollow.

Recipe card

The recipe was originally published on June 12, 2021. It has been revised to include improved content and photos.

Nun's Farts (French Fried Donuts)

Apr 29, 2021 · 28 Comments

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.

A batch of nun's farts on a red plate with a tea towel in the background

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.

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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.

Sliced choux pastry donut with the rest of the French beignets on a red dessert plate

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).

Photo 1: "Dried" choux pastry in a saucepan Photo 2: Choux pastry dough in a bowl — **PHOTO 1 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).

Photo 3: Pets de noone in frying oil Photo 4: Three sugared donuts on a plate — **PHOTO 3 PHOTO 4**

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

Expert tips

If desired, flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum.
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.
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.
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).

FAQ

Can you make nun's farts in advance?

These beignets are best enjoyed freshly made and warm. They are served immediately after making. If you make them in advance, they will become soft.

Can you make these choux pastry donuts in a deep fryer?

Yes, you can make these donuts in a deep fryer, but do not use a basket. To remove the ready fritters, use a slotted spoon or spider skimmer.

Love choux pastry? Try these next!

Recipe card

Paris-Brest (Best Recipe)

Mar 29, 2021 · 40 Comments

Paris-Brest is an indulgent iconic French dessert made of choux pastry and hazelnut praline cream or creme praliné. Its round shape has its own history and is so gorgeous that it makes the dessert really unique. Take a bite of this signature French treat!

Assembled Paris-Brest dessert on a wooden and marble board

Yes, you are right about reading the name of the dessert Paris-Brest and not Paris-Breast. It has nothing to do with a woman's anatomy. The name of the Paris Brest pastry comes from a bicycle race.

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The authentic Paris-Brest recipe (Paris Brest recette in French) is maintained by the family-operated pâtisserie Durand. The Durand family tried to file a patent in 1930, but the request was rejected due to the extensive distribution of the dessert.

The secret recipe ingredient is Paris Brest praliné, making a difference from all the other dessert variations.

Most Paris-Brest recipes make one large ring of choux pastry, split in half and filled with cream. Some pastry chefs use individual-sized mini circles to make mini Paris Brest.

French chef Philippe Conticini put his twist on the classic dessert, creating a circle of cream puffs with a delicious craquelin topping. Paris-Brest by Philippe Conticini is well-recognized and loved around the world (the whole recipe is below).

What is Paris-Brest?

Paris-Brest is a signature French dessert made of choux pastry (pâte à choux in French), praline mousseline cream or (praline crème mousseline in French), and sprinkled with roasted almond slices and icing sugar.

If you wonder how to pronounce the dessert's name, it is simply "pah-ree-breast."

Paris-Brest history

Paris-Brest was created in 1910 by a French pastry chef Louis Durand to celebrate the famous bicycle race Paris-Brest-Paris.

The Petit Journal editor-in-chief, Pierre Giffard, actually asked Mr. Durand to create a dessert.

He wanted to promote a 745 miles/1,200 km race and develop sales in a Parisian newspaper.

As a result, the cake got a circular shape representing a bicycle wheel. The square, rectangular, or S-shape Paris-Brest also exists and has the authentic cake's taste and flavor, but not the shape.

Over the years, it has become a famous French dessert found in pastry shops all over France and is now made worldwide.

If you wonder where to taste the iconic French dessert and what is the best Paris Brest patisserie, here is a list of 11 top pâtisseries in the world - most of them are in the French capital.

Choux buns with piped praline mousseline cream on a marble board: Close up

Why you should try this recipe

Also called a Paris Brest cake, this classic French dessert makes a gorgeous table centerpiece.

Choux pastry isn't hard to make: it's easy and quick. You will need only 15 minutes to make pâte à choux (choux pastry in English) before bringing it to the oven.

Known as crème Paris Brest, praline mousseline cream - combination of hazelnut praline pastry cream (crème pâtissière in French) and butter - will please hazelnut lovers.

Paris-Brest ingredients

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

Butter: The recipe calls for unsalted butter, preferrable with 82% fat content. Use the butter straight from the fridge for the choux pastry and softened butter to make the craquelin and mousseline cream. So take the butter out of the refrigerator 1-2 hours before you start.

Sugar: You will need golden or dark brown sugar to make the craquelin and granulated white sugar for the rest of the dessert.

Flour: the recipe calls for wheat flour - all-purpose flour (plain flour in the UK).

Salt is a surprising ingredient in desserts. A pinch of salt enhances their flavor and improves texture.

Water: use cold water to make the choux pastry. You can experiment with a milk-water ratio of 50-50%, but using only water for choux pastry gives the best baking results.

Eggs: use chilled eggs to separate egg yolks from egg whites. Then bring egg yolks and whole eggs to room temperature.

Milk: use whole milk or low-fat milk if preferred.

Vanilla bean: the best to use is Madagascar vanilla beans.

Corn starch is used as a thickening agent while making pastry cream.

Praline: Nutty praline paste is essential to making the authentic Paris-Brest dessert. You can make French praline paste yourself or use store-bought hazelnut praline.

Whipping cream with 30% fat content is the best to make the recipe. You can use heavy whipping cream with 35% and higher fat content if desired.

Icing (powdered) sugar: make it at home with a coffee grinder or use store-bought powdered sugar.

Recipe variations

Over the years, chefs worldwide created their cake interpretations and modern takes on the classic recipe.

French chefs Pierre Hermé and Cyril Lignac and American chef Daniel Skurnick light up the cream, making crème légère.

Sébastien Bouillet adds hazelnut nougatine to the dessert, while Ludo Lefebvre sprinkles his Paris-Brest with chopped hazelnut nougatine.

Pastry chef Michelle Palazzo fills her dessert with pistachio buttercream, while another chef Julie Elkind uses caramel mousseline cream.

Gabriel Rucker, Le Pigeon's owner in the USA, created his unique strawberry-coconut version of the famous Paris-Brest. He adds coconut flavor to the cream and sprinkles the dessert with freeze-dried strawberries.

James Beard Award-winning chef Gabriel Rucker finally brought a roasted-peach version of Paris-Brest.

And it is not the end of Paris-Brest variations. It continues. So, what flavor is next?!

Crown of choux buns making Paris-Brest dessert on a marble board

How to make Paris-Brest

Make craquelin

To make craquelin, mix the flour, brown sugar, and salt in a large mixing bowl. Add the softened butter and knead with your hands for a few minutes to obtain a smooth paste (photo 1).

Using a rolling pin, roll the dough about ⅙ inch (4 mm) thick between two parchment paper sheets.

Make sure it fits 8 disks ⅕ inches (5 cm) in diameter (photo 2). Freeze the dough.

hoto 1: Craquelin dough in a bowl Photo 2: Rolled dough with circle traces — **PHOTO 1 PHOTO 2**

Take the dough from the freezer and let it stand for a few minutes at room temperature.

Using a round cookie cutter, cut out 8 disks ⅕ inches (5 cm) in diameter (photo 3). Freeze again until ready to use.

Make choux pastry

To make a choux pastry, preheat the oven to 355 degrees F (180 degrees C). Take a parchment sheet and, using a pencil or a permanent marker, trace a pattern of a crown made of 8 circles of about ⅕ inches (4 to 5 cm) in diameter.

Turn the paper over and put it on a baking sheet. Place water, salt, sugar, and butter cut into pieces in a medium saucepan and bring to a boil.

Remove from the heat and add the sifted flour all at one time, and mix well with a wooden spoon.

Bring back the preparation to the heat for about 1 to 2 minutes to dry the dough: it will start sticking to the bottom of the pan (photo 4).

Photo 3: Dough disks on parchment paper Photo 4: "Dried" choux pastry dough in a saucepan — **PHOTO 3 PHOTO 4**

Take the pâte à choux (choux pastry in English) out of the heat and put it in the bowl of a stand mixer fitted with a paddle attachment. Let the dough cool for a few minutes.

Beat eggs for an omelet in a small bowl. Start adding the eggs gradually, slowly mixing. The dough must be neither too thick nor too liquid; it must form a ribbon (photo 5).

The test for the right choux dough: the furrow of a line drawn with the finger in the dough must close.

Place the choux pastry in a piping bag fitted with Ateco plain pastry tip 809.

Arrange 8 choux buns of about ⅕ inches (4 to 5 cm) in diameter on the baking sheet covered with the prepared parchment template (photo 6).

Photo 5: Choux pastry in a bowl Photo 6: Choux buns as a crown on parchment — **PHOTO 5 PHOTO 6**

Take the craquelin disks from the freezer and place them on each choux mound (photo 7).

Bake the round pastry for 35 min to 40 min without opening the oven (photo 8). Remove from the oven and let cool on a wire rack.

Photo 7: Craquelin on top of each bun Photo 8: Baked choux crown on parchment paper — **PHOTO 7 PHOTO 8**

Make praline mousseline cream

To make praline mousseline cream, sift flour, and cornstarch. In a separate bowl, combine sugar, and egg yolks, add flour with cornstarch, and mix with a hand whisk (photo 9).

In a medium saucepan with a thick bottom, bring milk with the seeds of the vanilla bean to a boil. Pour hot milk into the yolk/flour mixture and continue mixing.

Pour this preparation back into the pot and bring over medium heat again. Whisk constantly until the cream thickens (photo 10).

Photo 9: Sugar/yolks/flour mixture in a bowl Photo 10: Pastry cream in a saucepan — **PHOTO 9 PHOTO 10**

Pour the ready pastry cream into a bowl and cover it with plastic film making contact with the cream. Let it cool at room temperature.

In the bowl of a stand mixer fitted with a whisk attachment, place softened butter and whip it. Add the praline and mix it (photo 11).

Gradually add the smoothed pastry cream and whisk until homogenous (photo 12).

Photo 11: Butter/praline mixture in a bowl Photo 12: Mousseline cream in a bowl — **PHOTO 11 PHOTO 12**

Make whipped cream

To make the praline insert, add cold whipping cream to the praline in three times and whisk with a hand or stand mixer (photo 13).

Place the praline whipped cream in a large pastry bag with any medium pastry tip and refrigerate.

Assemble Paris-Brest

The final step is to assemble the Paris-BrestFirst, cut the crown in half horizontally with a serrated knife (photo 14) and gently invert the top onto parchment paper.

Photo 13: Praline whipping cream cream 14: Choux ring cut into thickness on parchment paper — **PHOTO 13 PHOTO 14**

Transfer the praline mousseline cream to a pastry bag fitted with an open star pastry tip and push it onto each of the 8 cavities' bases.

Poach on the praline insert (photo 15), then finish with a layer of praline mousseline cream again. Cover with the cap of the crown and dust with icing (powdered) sugar (photo 16). Refrigerate for at least 1 hour.

Photo 15: Cream, praline insert over choux buns Photo 16: Assembled dessert on a marble board — **PHOTO 15 PHOTO 16**

Expert Tips

Add flour all at once to the water and butter mixture while making the choux pastry dough.
Add eggs gradually, beating the mixture with a hand whisk, a wooden spoon, or a stand mixer until the choux pastry is smooth.
Don't open the oven door while baking choux buns.
Cool the pastry cream at room temperature (please, don't refrigerate).
Take the dessert from the refrigerator 20-30 minutes before serving.
Make-ahead option: You can prepare praline paste a few days in advance, also craquelin, and keep it in the freezer. For mousseline cream, you make it the day before and refrigerate it. Take it from the fridge to room temperature about 1 hour before assembling the dessert. Whip it and pipe.

Storage

Store Paris-Brest pastry in an airtight container in the fridge for up to 48 hours.

Can you freeze it? While some may say 'yes' to the freezing of Paris-Brest, it is best to avoid it. However, you can freeze craquelin and choux pastry dough for up to 3 months. To thaw, bring the choux dough to the fridge overnight.

You can also freeze the unfilled baked choux ring or crown. Wrap it with plastic film and freeze it for up to 1 week. Thaw at room temperature and crisp in the oven at 350 degrees F (175 degrees C) for about 10 to 15 minutes. Let the pastry cool before assembling.

International inspirations for Paris-Brest

Paris-Brest became the first dessert as a gourmet symbol of the cycling race between the two French cities.

American chef Thomas Keller went ahead and created his Paris-New York dessert, where he flavored the cream with peanuts instead of hazelnuts.

Another Paris-New York pastry was created by Noémie Tessier, executive pastry chef of Angelina Paris, USA, who added pecan flavor to the classic mousseline cream.

Chef Eunji Lee, born in South Korea and trained in Paris, invented his New York-Seoul dessert while working in New York City, USA. He topped his dessert with brown rice craquelin and filled it with hazelnut-pecan praline and brown-rice cream.

The Michelin star pastry chef Guillaume Godin created the Paris-Londres cake, a dessert in the shape of a bridge "to represent unity and as a nod to famous bridges in London and Paris." But he went beyond the choux pastry in his creation and used pâte sucrée combined with mousse, apple tatin, and Chantilly cream.

French chef Eric Frechon, inspired by a bicycle ride Paris-Deauville, created his pudding cake - Paris-Deauville. He kept the round shape from Paris-Brest but ultimately changed the recipe.

Recipe FAQ

Why is it called a Paris-Brest?

Paris-Brest dessert was named after the cycling race Paris-Brest-Paris resembling a bicycle wheel with its crown shape.

What is another name for Paris-Brest?

Paris-Brest is also called pâte à choux with praline crème mousseline, Paris-Brest pastry, choux ring cake, and Paris-Brest cake.

Can you make Paris-Brest in advance?

For the best results, bake the choux crown 4 hours in advance and keep it unsliced at room temperature. Assemble Paris-Brest two hours before serving.

How to serve Paris-Brest

To let the mousseline cream soften, take the Paris-Brest dessert from the fridge 20 to 30 minutes before serving.

Love choux pastry? Try these next!

Recipe card

The recipe was adapted from cuisine.journaldesfemmes.fr. It was originally published on April 23, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.

Chouquettes (French Sugar Puffs)

Feb 3, 2021 · 50 Comments

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.

Three chouquettes with one of them sliced and the rest of choux puffs in the background

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.

A batch of French pastry sugar puffs on parchment

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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.

Scattered baked chouquettes over parchment paper

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.

A few chouquettes on a tea towel: Close up

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).

Photo 1: Water, butter, sugar in a saucepan Photo 2: Halfway ready dough in a pan — **PHOTO 1 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).

Photo 3: The choux pastry in a bowl Photo 4: Piped choux buns on a parchment — **PHOTO 3 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.

Photo 5: Choux buns sprinkled with pearl sugar on parchment Photo 6: Baked chouquettes — **PHOTO 5 PHOTO 6**

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

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.
Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
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

What is pearl sugar?

Pearl sugar (also nib sugar, hail sugar, crystal sugar, and coarse sugar) is a hard, opaque white sugar that survives high oven temperatures due to its high melting point. It gives baked goodies their signature crystal appearance and lovely sweet crunch.
Pearl sugar is usually sold in two sizes: Belgian pearl sugar with large compressed sugar crystals and Swedish pearl sugar with smaller sugar particles.

How to substitute pearl sugar

To substitute pearl sugar, crush sugar cubes into coarse sugar crystals and use those.

How to serve chouquettes

Serve chouquettes on their own as a snack or accompany a cup of tea or coffee. You can also upgrade them to French cream puffs by filling them with Chantilly cream or French pastry cream.

Love choux pastry recipes? Try these next!

Browse all the Choux Pastry recipes

Recipe card

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

Heart-Shaped Cream Puffs Dessert

Jan 27, 2021 · 30 Comments

Plan a romantic night with your loved one by making this cute heart-shaped cream puffs dessert. Covered with chocolate, these lovely decorated and fancy-looking French cream puffs create a spectacular Valentine's treat. It is sure to become a showstopper!

Decorated heart-shaped cream puff dessert on parchment paper

A heart-shaped box of chocolate is a great Valentine's gift, but what about a homemade heart-shaped dessert?

A few days until Valentine's Day, I am so excited to share a great idea with you. Make this Valentine cream puffs dessert shaped like a heart and show your love.

It is quite easy to transform an ordinary dessert into a sweet treat made for a holiday.

Just use a heart cookie cutter and/or a puzzle heart cookie cutter and make these adorable Heart-Shaped Puzzle Cookies.

A heart-shaped silicone mold transforms simple friands into a delectable dessert.

A lovely stencil makes this French Chocolate Ganache Tart special that is perfect to finish a romantic dinner.

Cream puffs covered with chocolate, pink praline, and dried raspberries

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History of heart-shaped desserts

According to historians, there is one item associated with Valentine's day, which is food.

Moreover, Valentine's Day colors - pink and red - are considered to make the food romantic.

It is believed that British chocolatier Richard Cadbury was the first who made a heart-shaped chocolate box in 1868.

The first mention of a heart-shaped dessert - heart-shaped candies dipped in chocolate - goes back to 1915 when it was included in Valentine's day menu.

Later, the tradition of shaping desserts as a heart developed, and today heart-shaped desserts are truly associated with Valentine's Day.

From these cute Valentine Cookies and White Chocolate Bark Bites to Heart Macarons and this heart-shaped cream puffs dessert, these delicious treats are sure to win hearts on that holiday.

Fancy-decorated cream puffs arranged like a heart on parchment: Overhead view

What is a cream puff dessert?

Cream puff dessert is a sweet treat made of cream puffs, choux pastry balls filled with whipped cream, pastry cream, or ice cream.

The buns/puffs may be dusted with powdered (icing) sugar or decorated with chocolate, caramel, etc.

Making a heart-shaped dessert out of cream puffs might be a new era of desserts following the trending number cakes.

Why not celebrate a birthday with a cream puff dessert shaped like a number or make a Christmas cream puffs wreath?

Heart-shaped dessert made out of chocolate-covered cream puffs: Oblique view

Why you should try this recipe

Cream puff dessert is an excellent alternative to traditional cakes.
Served individually, cream puffs are perfect for kids and adult parties.
This foolproof choux pastry recipe guarantees choux puffs perfect in shape and texture.
Using different decorations makes this dessert especially impressive.

Ingredients

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

Eggs: the recipe calls for large whole eggs

Butter: use unsalted butter cut into pieces.

Water: use cold water to start making the choux pastry.

Flour: all-purpose flour is used for this recipe.

Salt: it enhances the flavor of the choux pastry.

Whipping cream: use your favorite brand of whipping cream with at least 30%fat content.

White chocolate: use Lindt white chocolate or Callebaut white chocolate. Replace white chocolate with milk, dark or ruby chocolate if desired.

For decoration use melted ruby chocolate, chopped pink praline, pink sugar pearls, chopped freeze-dried raspberries or freeze-dried strawberries, pearl sugar. Also, experiment with chopped nuts (pistachios, almonds, etc.), gold sugar pearls, edible rose buds.

How to make these fancy cream puffs

To make choux puffs, preheat the oven to 410 F/210 C. Sift flour in a bowl and set aside.

Whisk eggs until homogeneous, pass through a mini strainer to remove chalazae, and put aside.

In a saucepan over medium-high heat, place water, butter cut into small pieces, salt (photo 1), and bring to a boil.

Pour the fluid over sifted flour and combine it with a wooden spatula until homogeneous (photo 2).

Photo 1: Butter, salt, and water in a saucepan Photo 2: Dough in a metal bowl — **PHOTO 1 PHOTO 2**

Place the dough back in the saucepan and dry out the dough, stirring constantly with the spatula.

Once the dough comes away from the pan's sides (photo 3), transfer it to the bowl of a stand mixer or a large bowl.

Mix the dough with a stand mixer or an electric mixer (with the paddle attachment), using a low speed, for two minutes to cool down.

Add beaten eggs in three to four times, mixing well between each addition. The dough has to become smooth and glossy.

Test the dough by dragging your finger or a spatula along the surface of the ready dough: the sides of this "trough" have to stay upright (photo 4).

Photo 3: "Dried" choux pastry dough in a pan Photo 2: Choux pastry in a bowl — **PHOTO 3 PHOTO 4**

Line a baking sheet with parchment paper and fix it with a bit of dough at the corners.

Place the dough in a pastry bag with Ateco plain tip 804 and pipe into a bit less than 1 inch/2 cm balls about 2 inches/4 - 5 cm between each. Wet your fingertip and gently press each choux bun down (photo 5).

Bake for 20 minutes, until deep golden. Poke the base of each choux bun with the tip of a small knife, place on sides and bake 4 to 6 minutes longer. Remove from the oven (photo 6) and cool on a wire rack.

Photo 5: Piped choux pastry dough on parchment paper Photo 6: Baked choux puffs on parchment — **PHOTO 5 PHOTO 6**

To make the Chantilly cream, break the white chocolate into small pieces. Bring whipping cream to a boil, pour over white chocolate and mix with a hand whisk (photo 7). Cover with a plastic film on contact and refrigerate overnight.

To decorate choux puffs, whisk the cream with an electric mixer until stiff peaks (photo 8).

Photo 7: Whipping cream with chocolate in a bowl Photo 8: Chantilly cream in a bowl — **PHOTO 7 PHOTO 8**

Take half of the cream, add dried strawberries powder (as much as you desire) and whisk for a few seconds to get the pink-colored Chantilly cream (photo 9).

Transfer white and pink cream in pastry bags with Ateco plain tip 8 and pipe each choux bun through the hole in the bottom until full (photo 10).

Photo 9: Strawberry Chantilly cream in a bowl Photo 10: Choux puffs with cream on parchment — **PHOTO 9 PHOTO 10**

Break white and pink chocolate into pieces and place them in separate bowls. Melt chocolate in a microwave at medium power (50%) for 30 seconds.

Remove and stir the chocolate. Repeat this step every 30 seconds with stirring in between until small lumps remain.

Remove a bowl from the microwave and stir to complete melting.

Dip each choux puff into melted chocolate and dip in chopped pink praline, chopped freeze-dried strawberries, and raspberries, pink sugar pearls (photo 11).

Leave some buns covered, drizzled (photo 12), or both with plain white chocolate; leave some puffs with plain white or ruby chocolate.

Refrigerate buns for 15 to 30 minutes until chocolate sets. Arrange decorated cream puffs in the shape of a heart and serve.

Photo 11: Decorated cream puffs on parchment Photo 12: Drizzled cream puffs on a serving board — **PHOTO 11 PHOTO 12**

Expert tips

Use silicone baking mat instead of parchment paper.
Bake one sheet of choux puffs at a time and decorate them while another batch of puffs is baking. Bake two sheets at once if your oven bakes regularly.
Make choux puffs one day in advance and store at room temperature till the next day.
Replace white chocolate in the recipe of the Chantilly cream with milk, dark or ruby chocolate.
To make dried strawberries powder, crush freeze-dried strawberries with a food processor and make the powder using a mini strainer. Omit this step if you want to make Chantilly cream, using white chocolate only.
Decorate cream puffs as you desire: use chopped nuts (pistachios, almonds, etc.), gold sugar pearls, edible rose buds, store-bought pink crushed pralines.
The dessert is best served within a couple of hours to keep choux puffs/shells' crispiness.
Shape a heart out of cream puffs right after the decoration if you want to make puffs stacked one with another.

Frequently asked questions

Can you make choux pastry dough in advance

For the best results, bake choux pastry dough fresh right away. It is not recommending to chill or freeze it.

How to store baked choux pastry

Unfilled choux pastry can be stored in an air-tight container at room temperature for up to 24 hours. To restore the crispiness, reheat in the oven at 300 F/150 C for a few minutes.

Can you freeze baked choux pastry

Baked and unfilled choux pastry can be frozen for up to one month. Thaw at room temperature and warm up in the oven at 300 F/150 C for a few minutes to dry the moisture gained during freezing.

Love Valentine's desserts? Try these next!

Recipe card

The recipe was originally published on February 13, 2020. It has been revised to include improved content and photos. All pictures are mine.

What are Italian cream puffs?

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

Ingredients

How to make Italian cream puffs step-by-step

How to assemble Italian cream puffs

Expert Tips

Recipe variations

Storing & freezing

Recipe FAQ

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Recipe card

Italian Cream Puffs (with Custard Filling)

Ingredients

Instructions

Notes

Nutrition

What are gruyère cheese puffs?

Ingredients

How to make Gruyere cheese puffs step-by-step

Expert Tips

Recipe variations

How to serve gougères

Storing and freezing

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Recipe FAQ

Recipe card

Gruyere Cheese Puffs (Gougères)

Ingredients

Instructions

Notes

Nutrition

What is choux au craquelin?

What is craquelin?

Why you'll love this recipe

Ingredients

How to make choux au craquelin

How to make craquelin

Make choux pastry

Assemble choux au craquelin

Expert Tips

Recipe variations

Storing & freezing

Uncooked craquelin cut-outs

Unfilled choux au craquelin

Troubleshooting Tips

The craquelin is hard to work with

The craquelin bakes unevenly

The baked craquelin falls apart

Recipe FAQ

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Choux au Craquelin (Crispy French Cream Puffs)

Ingredients

Instructions

Notes

Nutrition

What is shu cream?

Why you'll love this recipe

Ingredients

Recipe variations

How to make shu cream

Expert Tips

Can you make shu cream ahead of time?

Storing & freezing

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Recipe card

Shu Cream (Japanese Cream Puffs)

Ingredients

Instructions

Notes

Nutrition

What is choux à la crème?

Why you'll love this recipe

Ingredients

Recipe variations

How to make choux à la creme

Expert Tips

Choux pastry fillings

How many choux à la crème does this recipe make?