These lovely french cream puffs are sure to wow your guests at any party! Delicate and airy, these delicious desserts, originally called choux a la creme, are the perfect way to indulge!
Choux A La Creme Recipe
These french cream puffs are so adorable and I had so much fun making them (and even more eating them, lol). It may be my European roots but I love anything French and of course pastry and this french cream puffs recipe has been on my list for a long time. I love watching these baking in the oven, puffing up in the heat, all crackly and full of air!
This french cream puffs dessert is undoubtedly considered the “king of desserts”. I must confess that at first I found this otherwise easy cream puff recipe quite difficult to make; these puffs looked intimidating to me. But I’ve tried a few recipes for french cream puffs to get the absolutely perfect recipe.
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French Cream Puffs
Ingredients:
For the pastry:
- 8 oz = 250 ml water
- 8 oz 250 ml milk
- 7 oz = 200 grams butter
- 13 oz = 375 g flour, sifted
- a pinch of salt
- 9 eggs
For the filling:
- 34 oz = 1 liter milk
- 16 egg yolks
- 4 sticks vanilla
- 9 oz = 250 g sugar
- 4 oz = 120 g flour, sifted
- 1 spoon butter
For the whipped cream
- 1 1/2 heavy whipping cream
- 3 tablespoons sugar
- Powdered sugar to dust
You’re also going to need:
- non stick large baking sheet
- parchment paper
- whisk
- sharp knife
- hand mixer
- large saucepan
- flower tip
Directions:
- Line a baking sheet with parchment paper and pre heat oven at 390 F = 200 C.
- Warm up the milk and turn off heat.
- Add the seeds from the vanilla sticks and cover with a lid.
- In a medium large pot add water, milk (the one without vanilla), butter and a pinch of salt and bring to a boil.
- Remove from heat and turn off heat.
- Immediately add flour and mix well with a whisk until well combined.
- Allow the dough to cool a little then add eggs, one by one, mixing well after each egg is added until fully incorporated. You need the composition to resemble chewing gum and be a bit sticky. If not add one more egg.
- Transfer the dough to a large pastry bag fitted with a flower tip. Pipe rounds onto each prepared pan and do a little swirl for a more spectacular result. If you don’t have a flower tip: with a spoon, drop a dollop of dough (about the size of a walnut) in the baking sheet but not very close to each other (about 2″ apart).
- Bake for about 20 minutes. Do not open the oven for the first 15 minutes.
- When all dough is done, let the puffs cool and cut in half, horizontally.
- For the filling: Take the 16 yolks and mix with sugar and flour and beat well then add the vanilla infused milk little by little. Move to a saucepan and boil while stirring continuously with a whisk until stiff. Remove from heat and add butter. Then make the whipped cream as I did here.
- Fill the puffs with vanilla cream and whipped cream and I dust with powdered sugar.
Easy French Cream Puffs Recipe Choux a la creme
Ingredients
- For the pastry:
- 8 oz = 250 ml water
- 8 oz 250 ml milk
- 7 oz = 200 grams butter
- 13 oz = 375 g flour, sifted
- a pinch of salt
- 9 eggs
- For the filling:
- 34 oz = 1 liter milk
- 16 egg yolks
- 4 sticks vanilla
- 9 oz = 250 g sugar
- 4 oz = 120 g flour, sifted
- 1 spoon butter
- For the whipped cream
- 1 1/2 heavy whipping cream
- 3 tablespoons sugar
- Powdered sugar to dust
- You're also going to need:
- non stick large baking sheet
- parchment paper
- whisk
- sharp knife
- hand mixer
- large saucepan
- flower tip
Instructions
- Line a baking sheet with parchment and pre heat oven at 390 F = 200 C.
- Warm up the milk and turn off heat.
- Add the seeds from the vanilla sticks and cover with a lid.
- In a medium large pot add water, milk (the one without vanilla), butter and a pinch of salt and bring to a boil.
- Remove from heat and turn off heat.
- Immediately add flour and mix well with a whisk until well combined.
- Allow the dough to cool a little then add eggs, one by one, mixing well after each egg is added until fully incorporated. You need the composition to resemble chewing gum and be a bit sticky. If not add one more egg.
- Transfer the dough to a large pastry bag fitted with a flower tip. Pipe rounds onto each prepared pan and do a little swirl for a more spectacular result. If you don't have a flower tip: with a spoon, drop a dollop of dough (about the size of a walnut) in the baking sheet but not very close to each other (about 2" apart).
- Bake for about 20 minutes. Do not open the oven for the first 15 minutes.
- When all dough is done, let the puffs cool and cut in half, horizontally.
- For the filling: Take the 16 yolks and mix with sugar and flour and beat well then add the vanilla infused milk little by little. Move to a saucepan and boil while stirring continuously with a whisk until stiff. Remove from heat and add butter. Then make the whipped cream as I did here.
- Fill the puffs with vanilla cream and whipped cream and I dust with powdered sugar.
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These look gorgeous.
Thank you, Peter, you’re very kind.
These look just divine!
Thanks so much, Debra! Have a lovely day!
Dear Petro,
These look absolutely delicious!!
xo Catherine
Thanks so much, Catherine! xoxo
What beautiful Cream Puffs! Your recipe sounds so do-able too – I can’t wait to try them!
Thanks so much, April! You will love them!
Love choux buns, and aren’t they so much easier than you fear before you do them? So indulgent too, as you say!
Hi Kavey and thanks for stopping by! They are way easier than I thought, indeed! They look so scrumptious and quite fancy but they’re easy peasy!
I love any European foods and especially pastries. These look scrumptious. I clicked to continue reading to get the recipe and “click” turns to “pin it”, which I did. After I pin it do I now have the recipe? I sure hope so. If not what do I need to do? Thanks and continue posting your delicious recipes!
Thanks so much, Becky! Pinning will save the image and the link to my post to your Pinterest board so you can easily access it whenever you need the recipe. The actual instructions are below the image you pinned and if you scroll a little more down the bottom of my post there’s a recipe card you can save or print for future references. Hope that helps and thanks again for stopping by! xoxo
Oooo, these look so tempting. The photos are beautiful. #recipeoftheweek
These look easy enough to try out but was wondering if I can make everything in one day and put them together next day. Will the whip cream be still good the next day? Do you think I need to store the pastry in a tight lid container?
Hi Gloria. I never tried to make the recipe the next day but I imagine an airtight container would keep the batter good for a few hours. Not sure how fluff and airy the puffs will get though.As for the whip cream, it should last you more than just a day.
In your easy French Cream Puffs Recipe could you clarify some measurements. Under For the filling: can vanilla extract be used instead of “4 sticks vanilla”? You also state “1 spoon butter.” Is that a teaspoon or tablespoon?
Hi Diane. Appologies for the confusion, that would be tablespoon. As for vanilla, you can replace the sticks with 4teaspoons extract but there will be a difference in taste as the sticks give a much fresher taste than extract. Still tasty though. Hope you’ll enjoy your puffs as much as we do & thanks so much for making my recipe! xoxo
This is one of my favorite desserts, your puffs look so delicious I’m tempted to start baking today!