My baking experiment #33 – cream puffs

My fiance & I decided to have our wedding reception at Maggiano’s banquet hall. We’re planning the menu for the reception and for me, the most important course is dessert. On their dessert menu, I came across the profiteroles. I thought to myself: hey, these look yummy and i could totally make them!

From Wikipedia: Cream puffs, profiteroles, or choux à la crème are French dessert choux pastry balls filled with whipped cream, pastry cream, ice cream, or custard. These puffs may be eaten plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.


1/4 cup unsalted butter
1/2 cup water
1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and with a wooden spoon, add the flour and salt all at once and stir until combined.
  3. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
  4. Transfer the dough to a large mixing bowl. Once the dough is lukewarm, use the wooden spoon to beat in the eggs one at a time, mixing well after each.
  5. Continue to mix until you have a smooth thick paste (dough will fall from the spoon in a thick ribbon). Spoon 12 small mounds of dough onto the baking sheet, spacing about 2 inches apart.
  6. Bake for 15 minutes and then reduce the oven temperature to 350 F. Continue to bake for a further 30 minutes until the shells are a nice amber color.
  7. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool and dry out.
  8. When the shells are cool, split and fill them with whipped cream. Top with powdered sugar if desired.

I’m so happy with the way they turned out! When i put them in the oven they looked flat & deflated and i was afraid they wouldn’t puff up but, lo & behold, they turned out so puffy! It’s like magic! That’s what i love about baking: it’s like doing a chemistry experiment. What goes in is totally different from what comes out.

The pastry shells are crispy on the outside. When you cut them open, there’s a perfect receptacle for holding whatever you wanna put inside. I filled some with chocolate cream and another with ice-cream. Whatever you decide, it’s gonna be delicious! Such perfect little pastry balls. So yummy!

simple ingredients
simple ingredients
making the batter
making the batter
completed batter
completed batter
before baking
before baking
cooling in the oven


filled with chocolate cream
filled with chocolate cream
filled with ice-cream
filled with ice-cream

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