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.

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 custard cream puffs and custard cream puffs.

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

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

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

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

Ingredients

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

• Water is essential 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 the salt. Margarine is not ideal, but it's an 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 measure how much egg mixture you need. Use one small egg for the egg wash.
• Whole milk
• Heavy cream
• Granulated sugar
• Cornstarch is used as a thickener for making pastry cream.
• Vanilla bean: Replace with 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste. If the dessert is served to adults, you can replace the vanilla flavor with Sambuca or Amaretto. 

Equipment

To make Italian cream puffs at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

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 to a boil over medium heat (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).

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.

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). Hold your piping bag 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. 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).

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.

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 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

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

Recipe variations

Discover 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 in a freezer bag or freezer-friendly box and freeze for up to 3 months.

Once ready to serve, let the puffs thaw at room temperature, then bake in a 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!

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

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

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Recipe card

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

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.

What are gruyère cheese puffs?

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

These savory cheese puffs make a perfect hors d'oeuvre 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. They are also 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 them a try. Spend 45 minutes making 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 ComtComtémentaler, 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).

Equipment

To make Gruyere cheese puffs at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• box grater
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

How to make Gruyere cheese puffs

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, remove it from the heat.

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

Step 6: Continue low to medium speed and add the 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 fitted with a wide plain tip (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.

Expert Tips

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

Recipe variations

Classic gougères, as savory choux pastry, are best served as appetizers. Their star ingredient is nutty Gruyere cheese, but you can make them with 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 spice it up with cayenne pepper, or make the recipe fun by adding 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.

They're great 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. ComtComtémental, 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 crispest and most flavorful when served warm.

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

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Recipe card

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

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.

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.

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 best results, use cold butter for the choux pastry and softened butter for 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 little 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 and 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.

Equipment

To make choux au craquelin at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• rolling pin
• round cookie cutter
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

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.

Make a craquelin

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

Step 3: Form the dough into a ball 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 freeze for 10-15 minutes. Then bring the dough to room temperature and let it warm up a bit.

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

Make choux pastry

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

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

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

Step 10: Pour cold water into a thick-bottomed saucepan. Add salt and butter, cut into small cubes. Bring the pot to a boil.

Step 11: Remove the saucepan from the heat and immediately add the sifted flour. 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. Mix on 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 19: Bake the choux pastry for 35-40 minutes, one tray at a time.

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.

Serve right away and enjoy, or refrigerate.

Expert Tips

1. Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
2. If the craquelin dough softens, return the baking sheet to the freezer for 5 minutes, then continue. 
3. Do not open the oven door while baking choux puffs.
4. Adjust the size of the cream puffs to your preferences. Read the choux pastry guide for choux puff 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

Consume the filled choux au craquelin 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:

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

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Recipe card

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

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 come in 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 in pâte à choux.

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

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. Use half of the small egg 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: Use fresh strawberries and decorate your cream puffs as you like.

Equipment

To make shu cream at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

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 à 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 1.5-inch (4 cm) mounds. 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 Italian pastry cream recipe. This timeless and authentic cream recipe remains consistent with the version commonly used by Japanese pastry chefs.

Step 14: Alternatively, make sweetened whipped cream by following 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 ⅓ or ½ of the way down 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.

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.

Expert Tips

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

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.

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.

Storing & freezing

Japanese cream puffs with custard or whipped cream filling are best eaten on the same day. Because the cream ingredients are dairy-based, don't store them for more than 24 hours, even when refrigerated.

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

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

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. 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," meaning "bunch" or "flower."

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!

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

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

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Recipe card

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

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.

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.

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. 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: Use all-purpose flour.

• Eggs: Use whole large eggs at room temperature. To weigh the eggs, beat them, then use a kitchen scale to measure how much egg mixture you need. Use one small egg 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 vanilla extract or ½ teaspoon vanilla bean paste, if desired.

Equipment

To make choux à la crème at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

How to make choux à la creme

The secret to choux à la crème's success is respecting the ingredients' ratio and order, and baking 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: 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: 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. 

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: Insert a rubber spatula upright into the dough, mix a little, then lift the spatula. If the dough forms a V shape at the end of the spatula, the pâte à choux is 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 about 1 inch (2.5 cm) in diameter (walnut size) onto a baking sheet lined with parchment (photo 4). Make sure to space them out.

Step 11: Flatten the tops of the choux mounds with a silicone brush, then apply the beaten egg. Or 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, covered, for 10 minutes.

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).

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. Repeat 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.

Expert Tips

1. Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
2. Don't let the water boil for too long before adding the flour: if it evaporates, it will affect the balance of the ingredients.
3. 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.
4. Sprinkle choux pastry buns with confectioner's sugar instead of an egg wash for a crisper texture, if desired.
5. Adjust the size of the cream puffs 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.

Recipe variations

While the choux à la crème recipe is straightforward, here are a few variations.

• Ingredient ratios: While most pastry chefs have their own water, butter, flour, and egg ratios, the 2:1:1:2 ratio of the ingredients mentioned 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.

• Pâte à choux filling: Let your imagination go wild by filling your choux à la crème with various creams, from light and airy whipped cream and crème Chantilly to rich crème diplomate and mousseline cream.

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 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, then stir it 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, dries 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 pastry's puffed, crinkled shape, so the dessert is 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 in the refrigerator for up to 24 hours. You can store unfilled choux pastry shells 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:

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

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

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Recipe card

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

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.

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.

Why you'll love this recipe

• A German classic. Windbeutel are one of the much-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. 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 measure how much egg mixture you need. Use one egg 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.

Equipment

To make Windbeutel at home, gather these basic baking tools before you start:

• heavy-bottomed saucepan
• wooden spoon
• mixing bowls
• hand whisk
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

Recipe variations

While the Windbeutel recipe is straightforward, here are a few variations.

• Piping: Use a fluted piping tip and a piping bag to make Windbeutel in unique shapes.

• Topping: Top your cream puffs with rich chocolate ganache or chocolate glaze. Or try these sugar-free cream puffs topped with toasted flaked almonds.

• Filling: Start with classic sweetened whipped cream to make traditional German cream puffs. Then experiment with ice cream to make 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.

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.

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).

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 the dough cool, 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: Insert a rubber spatula or whisk upright into the dough, mix a little, then 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.

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 4 to 5 more minutes. Then, remove the shells from the oven and let them cool on a wire rack (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 let the cherry sauce cool completely (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 whisk on 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.

Pro tip: This filling technique is called a sandwich-style filling.

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

1. Consult the Choux à la Crème recipe for more tips and tricks, and read about what to do with failed choux pastry.
2. Measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
3. 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 pastry's rise during baking.
4. Optionally, stabilize the whipped cream with a whipped cream stabilizer (Dr. Oetker Whip It), or read about how to stabilize it.
5. Make-ahead option: Bake the cream puffs in advance and keep them unfilled in an airtight 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 taste best the same day they are made. Because of the dairy cream, do not keep filled cream puffs longer than 24 hours, even in the refrigerator, as the choux shells soften once filled.

Unfilled choux pastry, however, freezes well both raw and baked. To freeze unbaked puffs, pipe the mounds onto baking paper, freeze for 2 to 3 hours until solid, then transfer them to a bag and freeze for up to 3 months. Then, bake them straight from frozen, adding 5 to 10 minutes to the baking time.

To freeze baked, unfilled puffs, seal them in a bag for up to 3 months, thaw at room temperature, then crisp them in a preheated oven at 355°F (180°C) for 5 to 7 minutes before filling.

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 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!

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

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

Quick Summary: Nun's farts (pets de nonne) are light, deep-fried choux pastry beignets rolled in sugar. You make a quick pâte à choux dough, drop walnut-sized portions into hot oil at 350°F (175°C), and fry until golden and puffed. This old-fashioned French Mardi Gras treat is ready in about an hour and makes roughly 25 airy little donuts.

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.  

Nun's farts vs. pets de sœurs

These two treats share the nickname "nun's farts," but they are completely different desserts, so it is worth knowing which one you are making.

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

Nun's farts (pets de nonne) are light, deep-fried choux pastry puffs from eastern France, rolled in sugar and eaten warm for Mardi Gras.

Pets de sœurs, a French-Canadian pastry, are not made of choux pastry, but a rolled pie dough spread with butter and brown sugar. They look like little spirals, similar to cinnamon rolls. 

Why you'll love this recipe

• Light and airy: The choux pastry puffs up in hot oil into crisp, hollow little donuts that almost melt in your mouth.
• Quick to make: The dough comes together in minutes with a handful of pantry staples, and no proofing time is required.
• Authentically French: This is the traditional Mardi Gras and Carnaval treat from eastern France, not the Quebec baked version.
• Easy to flavor: Add vanilla, citrus zest, orange flower water, or rum to make the beignets your own.

Ingredients

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

• Flour: Use all-purpose flour.
• 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.

Equipment

To make nun's farts at home, gather these basic tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• small cookie scoop
• deep pot or skillet
• spider skimmer
• wire rack

How to make nun's farts

Step 1. To make the beignet dough, pour water and milk into a small saucepan. Add the butter (cut into cubes), salt, and sugar.

Step 2. Bring the mixture to a boil, and remove the pan from the heat. Off the heat, add the sifted all-purpose flour mixed with baking powder all at once.

Step 3. 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).

Step 4. Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down.

Step 5. Add the eggs, one by one, mixing between each addition: use a hand whisk or stand mixer (photo 2).

Step 6. Cover the preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.

Step 7. To fry the donuts, prepare a large plate lined with paper towels. Heat the frying oil to 350°F (175°C) in a large pot or skillet.

Step 8. 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).

Step 9. Once browned, they will turn on their own. Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other.

Step 10. Remove the donuts with a metal spider, drain them well on absorbent paper, and roll them in superfine caster sugar (photo 4).

Step 11. Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up. 

Expert tips

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

Recipe variations

• Vanilla or citrus: Beat in one teaspoon of vanilla extract or a little lemon or orange zest for extra aroma.
• Spiced: Add a pinch of ground nutmeg or cinnamon to the batter for a warm, festive flavor.
• Orange flower water or rum: Stir in a teaspoon of orange flower water or rum for a classic French touch.
• Filled: Once cool, pipe the beignets with pastry cream, jam, or chocolate spread for a richer treat.
• Sugar coating: Roll the warm donuts in caster sugar, cinnamon sugar, or dust them with powdered sugar.

Storing & freezing

Nun's farts taste best warm and freshly fried, so serve them the same day. If you have leftovers, keep them in an airtight container at room temperature for up to one day, though they will soften and lose their crisp texture.

To freeze, place the cooled donuts in a single layer on a tray until solid, then transfer them to a freezer bag for up to one month. Reheat them in a hot oven at 350°F (175°C) for a few minutes to bring back some crispness, and dust with fresh sugar before serving.

Recipe FAQ

Why are they called nun's farts?
"Nun's farts" is the literal English translation of the French pets de nonne. The playful name comes from the little puffs of choux dough that swell and let out air as they fry, and legend ties the treat to French convent kitchens.

What is the difference between pets de nonne and pets de sœurs?
Pets de nonne are deep-fried choux pastry beignets from eastern France, eaten for Mardi Gras. Pets de sœurs are a French-Canadian pastry made from rolled dough with butter and brown sugar, baked like cinnamon pinwheels. They are two completely different desserts.

Can you make nun's farts in advance?
These beignets taste best freshly made and warm, so serve them right after frying. If you make them ahead, they will soften and lose their light, crisp texture.

Can you make these choux pastry donuts in a deep fryer?
Yes, you can fry them in a deep fryer, but do not use the basket. Remove the finished donuts with a slotted spoon or spider skimmer so they keep their shape.

What oil temperature is best for frying?
Heat the oil to 350°F (175°C). If it is too hot, the donuts brown before the centers cook; if it is too cool, they absorb oil and turn greasy.

How many calories are in nun's farts?
One nun's fart has about 64 calories.

Love choux pastry? Try these next!

• Choux au Craquelin (Crispy French Cream Puffs)
• Choux à la Crème (French Cream Puffs)
• Italian Cream Puffs (with Custard Filling)
• Gruyère Cheese Puffs (Gougères)
• Shu Cream (Japanese Cream Puffs)

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

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

Quick Summary: Chouquettes are small French choux pastry puffs topped with crunchy pearl sugar, often called French sugar puffs. You make a simple choux dough, pipe walnut-sized mounds, brush them with egg wash, press pearl sugar on top, and bake at 355°F (180°C) until golden and hollow. This recipe makes about 60 light puffs in around 45 minutes, and each one has about 30 calories.

What are chouquettes?

Chouquettes (pronounced shoo-kets) are small French sugar puffs made from choux pastry, the same dough used for cream puffs and eclairs. In French, the dough is called pâte à choux, and once it is baked into these little rounds, it becomes pâte à chouquettes. Each puff is light and hollow, with a sweet, crunchy topping of pearl sugar.

As Serious Eats puts it, "Pâte à choux, or choux pastry, is the Madonna of doughs," meaning it reinvents itself into many shapes. Chouquettes are the simplest member of that family of French petits choux, which also includes cream puffs, eclairs, profiteroles, Paris-Brest, religieuses, and Saint-Honoré.

The dough is the same one you use for heart-shaped cream puffs and savory Gruyère cheese puffs. The only difference is the topping: instead of a filling or cheese, chouquettes are brushed with egg wash and sprinkled with pearl sugar before baking.

In France, most bakeries and pâtisseries sell freshly baked chouquettes by the bagful, and they are a classic afternoon snack known as le goûter. Parisians often enjoy them alongside financiers and madeleines with afternoon tea or coffee.

Why you'll love this recipe

• Simple ingredients. You likely have everything on hand: water, butter, flour, sugar, salt, and eggs. The only thing you may need to buy is pearl sugar.
• Quick to make. The whole batch of about 60 puffs comes together in around 45 minutes, with no filling or frosting to fuss over.
• Fun with kids. Little ones love sprinkling the pearl sugar on top and then eating the crunchy puffs, so this is a great baking project to do together.
• Perfect for any moment. Sugar puffs work as a school snack, an afternoon pick-me-up with tea or coffee, or a party treat.
• Great edible gift. They travel well during the holidays. Just pack about ten in a small paper bag, and you have a homemade present.

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.
• 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 can make it yourself.
• Egg wash: Mix 1 egg yolk with 1 tablespoon of water or milk.

Equipment

To make chouquettes at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• stand mixer (optional)
• piping bag with Ateco plain tip 804
• baking sheet
• parchment paper
• pastry brush
• wire rack

How to make chouquettes

Step 1. Preheat the oven to 355°F (180°C). Line a baking tray with parchment paper or prepare a silicone baking mat.

Step 2. Place the water, butter, sugar, and a pinch of salt in a small saucepan (photo 1) and bring to a boil, stirring, until the butter melts.

Step 3. Remove from heat and add all the flour at once. Stir with a wooden spatula until the mixture is smooth.

Step 4. Bring the saucepan to medium heat and "dry the dough off," continually stirring until it pulls away from the sides of the pan (photo 2).

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

Step 6. Place it in a stand mixer or a regular large bowl. Add the eggs one at a time, mixing until the dough is smooth and shiny (photo 3).

Step 7. If you beat in eggs manually, use a wooden spoon.

Step 8. Transfer the pate a choux into a pastry bag fitted with a round tip, an Ateco plain tip 804.

Step 9. Pipe walnut-sized choux buns onto the prepared baking sheet lined with parchment, spacing them evenly (photo 4).

Step 10. Brush the top of each mound with the egg wash (one egg yolk combined with one tablespoon of water or milk).

Step 11. Sprinkle and press pearl sugar over the top and sides of each mound (photo 5).

Step 12. Bake for about 25 to 30 minutes until the puffs are golden brown (photo 6).

Let cool on a wire rack. Enjoy!

Expert tips

1. Pipe choux mounds with a piping bag and a plain tip for uniformity, or shape them with two spoons or a small cookie scoop.
2. Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
3. Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
4. To increase the signature crunch of puffs, poke a hole in the side or bottom with a sharp knife right after taking them out of the oven: let the steam escape.
5. Press the pearl sugar firmly into the tops and sides, then gently shake the baking sheet so it sticks. Some sugar always falls off, so do not hold back when you sprinkle.
6. To keep the puffs from deflating, bake them until they are deep golden and firm, and do not open the oven door during the first 20 minutes. If they are underbaked, the steam inside escapes, and they collapse.

Recipe variations

Classic chouquettes are topped with pearl sugar, which is why they are often called choux puffs with pearl sugar. Once you have the basic recipe down, there are many easy ways to change the flavor and look:

• Chocolate. Press a few chocolate chips into each puff before baking for a sweet surprise inside.
• Nutty. Add crushed hazelnuts or pistachios along with chocolate chips for extra crunch and flavor.
• Caramel popcorn. Top the petits choux with caramelized popcorn and pearl sugar for a new taste and texture.
• Marzipan. Mix grated marzipan, orange flower water, and orange zest into the dough, then sprinkle with flaked almonds for marzipan chouquettes.
• Romantic touch. Finish with confetti candy sprinkles or crushed pink praline.
• Lemon and coconut. For a twist on the classic, dip the cooled puffs in a lemon glaze and then in sweetened shredded coconut.
• Caramel and pine nuts. Dip the top of each la petite chouquette in caramel, then in toasted pine nuts.
• Powdered sugar. For the simplest finish, let the chouquettes cool, then dust with powdered (icing) sugar.
• Different piping tips. Pipe the choux pastry with Ateco plain tip 804 or your favorite tip to create playful shapes.

Storing & freezing

Chouquettes are best eaten the same day they are baked, when the shells are still crisp, and the pearl sugar is crunchy. If you have leftovers, let them cool completely and store them in an airtight container at room temperature for a couple of days, though they will soften over time.

You can also freeze chouquettes for longer storage. Place the cooled puffs in a Ziploc freezer bag and freeze them for up to one month. To serve, bring them back to room temperature, then warm them in the oven at 300°F (150°C) for about 5 minutes until they crisp up again.

Recipe FAQ

How do you pronounce chouquettes?
Chouquettes is pronounced "shoo-KET" (roughly like "shoe-ket"). It is often misspelled as choquettes, chouquette, shookets, or even coquette pastry, but they all refer to the same French sugar puffs.

What is pearl sugar?
Pearl sugar (also called nib sugar, hail sugar, crystal sugar, or coarse sugar) is a hard, opaque white sugar that survives high oven temperatures thanks to its high melting point. It gives baked goods their signature crystal look and sweet crunch. It usually comes in two sizes: Belgian pearl sugar with large crystals and Swedish pearl sugar with smaller particles.

How do you substitute pearl sugar?
To substitute pearl sugar, crush sugar cubes into coarse crystals and use those. Coarse sanding sugar or crushed white rock sugar also work in a pinch.

Can you make chouquettes ahead of time?
Chouquettes are best eaten the same day they are baked, when the shells are still crisp. You can make the choux dough a day ahead and keep it covered in the fridge, then pipe and bake fresh. You can also freeze baked puffs and re-crisp them in the oven.

How do you serve chouquettes?
Serve chouquettes on their own as a snack or alongside a cup of tea or coffee. You can also turn them into French cream puffs by filling them with Chantilly cream or French pastry cream.

Should I use milk or water for choux pastry?
This recipe uses water, which gives the puffs a crisp, light shell and lets the pearl sugar flavor stand out. Some bakeries use milk or a mix of milk and water for a softer shell and richer color. Both work, so you can swap half the water for milk if you prefer a more tender puff.

Why did my chouquettes deflate or turn out flat?
Chouquettes usually collapse when they are underbaked, or the oven door is opened too early. The steam trapped inside is what puffs them up, so bake them until deep golden and firm, and keep the door closed for at least the first 20 minutes. Adding too many eggs or a dough that is too loose can also make them spread instead of rise.

Can you make chouquettes without pearl sugar?
Yes. Pearl sugar gives the signature crunch, but you can crush sugar cubes into coarse crystals, use coarse sanding sugar, or dust the baked puffs with powdered sugar instead.

What is the difference between chouquettes and cream puffs?
They start from the same choux pastry dough. Chouquettes are left unfilled and topped with pearl sugar, while cream puffs are split or piped full of whipped cream or pastry cream. In other words, chouquettes are the simple, snackable version of a cream puff.

How many calories are in chouquettes?
Each chouquette has about 30 calories, making it a light snack. The exact number depends on their size and how much pearl sugar you use.

Love choux pastry recipes? Try these next!

• Choux au Craquelin (Crispy French Cream Puffs)
• Shu Cream Recipe (Japanese Cream Puffs)
• Windbeutel Recipe (German Cream Puffs)
• Italian Cream Puffs
• Nun's Farts Recipe (Pets de Nonne)
• Browse all the Choux Pastry recipes

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

Print

Recipe card

The recipe was originally published in 2018. It has been revised to include improved content and photos. 

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.