The foundation of the perfect cream puff is light, airy pate a choux. Learn the secrets to making the world’s best cream puffs.


Yield :

  • 12 LARGE OR 24 SMALL

Ingredients :

  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt
  • 2 teaspoons granulated white sugar
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • desired fillings and toppings

Preparation :

  • Preheat your oven to 425 degrees.
  • Line two large baking sheets with parchment paper and set aside.
  • In a large saucepan bring the water, butter, salt, and sugar to a full boil. Remove the pan from the heat and stir in all of the flour until a ball is formed. Return to the heat and cook an additional 30 seconds.
  • Transfer the mixture to the bowl of an electric mixer. Allow to cool for ten minutes.
  • Stir in the eggs one at a time. Stir until the dough is combined and shiny.
  • Drop the dough onto your prepared sheet using a large cookie scoop or 1/4 cup measuring cup.
  • Bake for 15 minutes. Reduce the heat to 350 and continue to cook for an additional 20 minutes or until golden brown.
  • Cool, slice and add your desired filling.

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