Cream Puffs Recipe (VIDEO) (2024)

FAQs

Why are my cream puffs not fluffy? ›

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

Light and airy cream puffs, filled with thick pastry cream, fluffy whipped cream, or velvety crème légère (pastry cream lightened with whipped cream), are a classic dessert. Composed of just two versatile elements—pâte à choux and the filling of your choice—they're also cinch to whip up.

Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough which is repeatedly folded and rolled out before baking. Choux pastry is just a mixed together dough that's placed on a baking sheet in different form and baked.

How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it. Can I freeze the cream puffs? Can you customize the cream puffs?

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Do unfilled cream puffs need to be refrigerated? No - they should be kept in an airtight container. Once filled, (with cream) they need to be kept in the the refrigerator until you are ready to serve them. If kept, filled, in the fridge, they will go soft.

Or cut a 3/4-inch slit in the tip of a disposable pastry bag or the bottom corner of a large ziplock bag. If piping isn't for you, you can spoon out the dough or use a cookie scoop — my favorite tool! If you use a 1/2-cup scoop, you'll get 10 to 12 puffs.

What do the British call cream puffs? ›

Outside the United States, however, especially in the UK or Australia, profiteroles are more commonly used as a generic term for cream puffs as they can be filled with creams and sauces that go beyond whipped cream.

Slang. a weak or timid person.

Cream puffs are best served within a few hours of being filled. You can make the choux puffs a day ahead, and then re-crisp them in the oven before filling with the chantilly cream. Stabilized whipped cream can also be made a day ahead, but may need to be re-mixed with a dash of cream to make it smooth again.

Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. For best results, use puffs with 24 hours, or wrap airtight and freeze. Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.

Freshly baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can freeze them for up to 1 month. To freeze, place the cream puffs in a single layer on a baking sheet and freeze until solid.

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

Temperature: If the puff pastry dough is too warm when placed in the oven, the butter layers will melt and mix with the flour layers, resulting in a flat, greasy pastry. On the other hand, if the puff pastry is too cold, it may not puff up properly, and the layers may not separate properly.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).