These Choux Pastry Basic Recipe for Cream Puffs are perfect for filling with both sweet and savory fillings, did you know that? And they’re not difficult to make; you’ll see that even if you’re not an expert in the kitchen, you’ll do it just fine.
A recipe from my mom, tested over the years, I make cream puffs often and with pleasure, I really like appetizers, so I prepare them, store them in tin boxes, and when I need an appetizer, I take them out and fill them.
Now that the holidays are approaching, they are perfect to serve among a thousand appetizers, or for a buffet dinner or a cocktail party with friends. Get creative with the fillings; for example, I find ham mousse and tuna mousse perfect.
Below are some more delightful appetizers for the holidays and beyond, and then we’ll immediately go under the photo to discover how to prepare the Choux Pastry basic cream puffs!
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 28 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Basic Cream Puffs
- 4.2 oz all-purpose flour (180/220w)
- 4 eggs (large)
- 0.25 cup water
- 0.25 cup whole milk
- 2.1 oz butter
- 1 tsp sugar (only for sweet recipe)
- 2 pinches salt
Tools
- 1 Small saucepan
- 1 Piping bag
- 1 Baking tray oven
Preparation of Basic Cream Puffs
To prepare the cream puffs basic recipe, put water, milk, butter in chunks, salt, and sugar (only for the sweet recipe) in a small saucepan and bring to a boil.
Once boiling, add the flour all at once and start stirring vigorously with a wooden spoon. It doesn’t matter if lumps form; they will dissolve later.
Stir for 2 or 3 minutes until the mixture starts detaching from the sides of the saucepan and tends to stick at the bottom. Cook for 2/3 minutes.
At this point, turn off the heat and put the mixture in a clean bowl. Let the mixture cool down (below 104°F), add the first egg and stir with a whisk (or an electric mixer) until it is fully absorbed.
It may seem like the mixture separates, but it doesn’t; stir until well incorporated. Continue with the other eggs, one at a time.The mixture should be soft and sticky, running down to form a triangle.
Preheat the oven to 350°F in static mode.
Transfer the choux pastry mixture into a pastry bag with a smooth nozzle, line a baking tray with parchment paper, and form small dollops with the pastry bag about 1 to 1.5 inches in diameter, well spaced apart.
Remember that they will inflate during baking, and if placed too close, they’ll stick together.You just need to bake your cream puffs basic recipe in the center rack of your oven for 20/25 minutes at 350°F. For the last 5 minutes, place a spoon between the oven door and the oven itself to allow steam to escape during this second baking phase.
After the baking time, turn off the oven, open the door, and let your cream puffs dry. Only when they are cold, you can remove the baking tray from the oven and store them in a tightly closed tin box and..
ENJOY YOUR MEAL
Advice
Before turning off the oven, I take a cream puff and open it to check that it is well-cooked inside; otherwise, extend the baking by another 4 minutes, or you can leave them in the turned-off oven with the door closed for another 5 or 6 minutes.
They can be stored for quite some time in airtight containers placed in the pantry.
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🖥If you want to see more types of recipes you can return to HOME
