Cream puffs

When I make choux à la crème, everyone in the house usually gathers quickly in the kitchen, especially when I start filling them with cream. The recipe isn't complicated, and I've never had issues with the pastry – all you need is to take your time with the egg steps and not open the oven too early. This time I used chocolate pudding for the filling, but they also turn out well with vanilla.

Quick Info

Total time: approximately 1 hour (plus cooling the creams)
Servings: 15-20 choux, depending on their size
Difficulty: medium

Ingredients

For the shells:
250 ml water
100 ml oil
18 tablespoons flour (approx. 250 g, I check on the scale for good consistency)
4 eggs
A pinch of salt

For the cream:
500 ml milk
2 packets vanilla or chocolate pudding (each packet for 500 ml)
6 tablespoons sugar

Optional:
Whipped cream for filling
Melted chocolate or powdered sugar for decoration

Preparation Method

1. First, I prepare the shells. I put the water with the oil and salt in a pot and bring it to a boil over medium heat. As soon as it boils, I turn off the heat.
2. I pour the sifted flour all at once into the pot, stir vigorously with a wooden spoon, then put it back on low heat. I stir continuously for about 1-2 minutes until a shiny paste forms without lumps.
3. I transfer the mixture to a large bowl to cool completely. It’s important for it to be cold before adding the eggs; otherwise, it risks cooking in the dough.
4. I add the eggs one at a time, mixing well after each addition. I take my time. The paste should be smooth and thick but should flow slowly from the spoon.
5. I prepare a baking tray with parchment paper. I put the dough into a piping bag or a bag cut at one corner, then form small mounds with space between them – they rise while baking.
6. I bake them in a preheated oven at 180°C (medium heat), on the middle rack. I do not open the door for the first 20 minutes. The shells are done when they are nicely browned; otherwise, they will deflate after being removed.
7. While the shells cool, I prepare the pudding – I follow the instructions on the packet (sugar and milk to boil, add the powder, cook until thickened), then let it cool covered to prevent a crust from forming.
8. After the shells have cooled, I cut them with a serrated knife (not all the way, just enough to fill), and I fill them with the cream using a spoon or piping bag. If I want, I can also add whipped cream.
9. On top, I can sprinkle powdered sugar or drizzle a little melted chocolate. If I know they won't be eaten immediately, I keep the unfilled choux at room temperature and fill them before serving.

Why I make this recipe often

The shells can be prepared in advance, there’s no need for complicated ingredients, and they can be filled with whatever I have on hand. They are great for guests, for packing, or when I have leftover cream. They keep well in the fridge for a day or two if unfilled.

Tips and Variations

Tips

For the dough, it’s better to use sifted flour; otherwise, there’s a risk of lumps forming.
If the dough is too stiff, I can add one more small egg, but I try to keep the consistency of thick paste.
The shells can be dried further after baking, 2-3 minutes with the oven door ajar.
If filling with whipped cream, use natural whipped cream, not vegetable.

Substitutions

The oil can be replaced with butter (also 100 ml/100 g). The shell will be more flavorful, but it’s not mandatory.
You can use pastry cream instead of pudding if you want something denser.
Whipped cream can be omitted, or you can use Greek yogurt mixed with a little honey for a fresher option.

Variations

Instead of powdered sugar or melted chocolate, you can sprinkle almond flakes on top.
For a more intense flavor, you can add a little vanilla or rum essence to the cream.
Small choux for profiteroles are baked the same way, but I make much smaller shapes.

Serving Ideas

I serve them with tea or coffee. For kids, I also add fresh fruits on the side (strawberries, banana slices).
If I have guests, I keep the platter of choux in the fridge so the cream is firm when I cut them.
They are also suitable for a buffet at small events.

Frequently Asked Questions

1. Why do the shells not rise or deflate after taking them out of the oven?
Usually, either they weren't baked enough, or the oven was opened before they browned. It’s important not to take them out until they are firm and golden.

2. Can I make them in advance and fill them the next day?
Yes, the shells last 1-2 days at room temperature in a covered box. Once filled, they should be kept in the fridge, but it’s better to assemble them on the day of serving.

3. If I don’t have a piping bag, how do I shape them?
You can use a thick plastic bag cut at one corner, or even two spoons to place the mounds on the tray.

4. What kind of flour do you use?
Regular all-purpose white flour, type 000, works best for light shells.

Nutritional Values

One filled choux (with pudding and a little whipped cream) has about 140-160 kcal, with 5 g of fat, 21 g of carbohydrates, and 3-4 g of protein. Without whipped cream or with light cream, the values decrease slightly. They are relatively light per serving, but it depends on how big you make them.

Storage and Reheating

Shells without cream can be stored at room temperature in a well-sealed box for up to two days. If filled, keep them in the fridge and consume quickly, within 24 hours; otherwise, they will become soggy. I do not recommend reheating them after filling, but plain shells can be placed in the oven for 2-3 minutes to become crispy again.

 Ingredients: 250 ml water, 100 ml oil, 18 tablespoons flour, 4 eggs, a pinch of salt, 500 ml milk, 2 packets of pudding, 6 tablespoons of sugar, optional whipped cream and chocolate.

 Tags:  cream puffs