Cream Puffs

I tend to go a little overboard when it comes to….well everything really

Remember when I posted about this Tiramisu cake? & I revealed that I suddenly took it upon myself to simultaneously attempt my first pâte à choux? All because I couldn’t let some cream go to waste?

2 failed doughs- 1 melted spatula & here we are.

Cream puffs & pastries have always been at the top of my baking bucket list- but I’ll admit I was intimidated

(so probably not the best situation to attempt to tackle it for the first time but oh well)

While pâte à choux can come together with a mere 4 ingredients- it’s the process that’s unlike most baked goods I’m used to making. It can be finicky- you’re cooking over a stove, transferring to a stand mixer, and then dealing with the oven. Overwhelming- yes. But (melting spatula aside) it wasn’t as hard as I had envisioned. Plus can we just talk about how impressive they look- classy as fuck.

So clear a weekend afternoon, play some (never too early) christmas tunes, & attempt them for yourself.


INGREDENTS | Pâte à Choux: 

8 TBS unsalted butter

pinch of salt

1 cup flour

1 cup water

4 eggs

  • Heat oven to 400 F & prep your baking sheet/sheets, greasing with butter/ nonstick spray & parchment paper. Or (my preferred method) silicone baking sheets.
  1. Place your butter, salt and water in a medium sauce pan over high heat & bring to a boil.
  2. As soon as the liquid begins to boil (you don’t want any of it to evaporate) turn the heat to low & add in all your flour. Stir constantly until the mixture pulls away from the pan and comes to form a ball. (30-60 seconds)
  3. When your batter resembles a ball, remove the pan from the heat, and place the batter into the bowl of your standing mixer (or just a regular mixing bowl). Starting on low & making your way up to high, begin to beat the batter until the bowl becomes cool to the touch. You an also totally do this by hand, and might I add your biceps will be bulging.
  4. When the mixture cools down enough that you won’t scramble your eggs- add the eggs one at a time, beating thoroughly between each one until the dough is smooth and shiny.
  5. Now you have some options, you can either pipe out the dough using a pastry bag & a 1/2 inch tip, or just clip the corner of a ziplock bag & pipe that way, or you can just scoop the dough into ~1 inch circles (about 2 inches apart) with spoons or a cookie scoop. (Optional- brush each one with an egg wash)
  6. Bake in the over for 10 minutes, then turn the oven temperature down to 350F & bake for another 10 minutes (or until golden brown)
  7. Once they’re fully baked, remove from the oven and pierce them with a knife or a skewer immediately to release the steam & prevent them from getting soggy in the middle.
  8. Cool completely

Once your puffs are fully cooled and hollow, it’s time to fill em – & you got options on options. You can go classic and fill with a pastry cream, a whipped cream, or spice it up with a flavor like chocolate, peanut butter, coffee or even spike it with booze. The first batch of these I made for a party, I filled with a brandy mascarpone cream, but for these I opted for vanilla bean ice cream. A little more time sensitive when it comes to consumption, but I mean look at those drips. SEXY DRIPS.

  • To fill the pastries, poke a hole in the bottom & pipe your filling though. OR cut the top off of each pastry, fill it, and smush it back together.

Oh, and either finish it off with a festive snowfall of powdered sugar, a chocolate dip, sprinkle of sea salt, crushed nuts, or a drizzle of your favorite sticky sweet sauce.



Now see! That wasn’t too bad! & now I get to cross something off my baking bucket list 🙂

With fall fast aproaching I’m so ready to start baking with warm spices and apples and pumpkins and all that lovely festive basic bitch thangz. What about you guys? What’s on YOUR baking bucket list?

what should I make next?

until then,

happy baking! 







  1. Madison
    October 5, 2017 / 11:13 am

    You should totally make croissants or macaroons!

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