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Cream Puffs or Éclairs

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Prep Time: 30 minutes
Cook Time: 50 minutes
Makes: 12 large cream puffs

What You Need

1
cup water
1/2
cup (1 stick) butter, cut into pieces
1
cup bread flour OR all-purpose flour
1/8
tsp. salt
4
EGGS
Powdered sugar OR Chocolate Glaze

Here’s How

  1. POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
  2. REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
  3. ADD eggs, 1 at a time, beating after each addition, by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
  4. For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart onto ungreased baking sheet. For éclairs: Shape scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet.
  5. Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. Cool on wire rack.
  6. Just before serving, CUT OFF 1/2 inch from top of each puff; pull out any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE cream puffs with powdered sugar; spread éclairs with 2 tsp. chocolate glaze each. REFRIGERATE leftovers promptly.

Enjoy

  • Cream puffs can be filled with sweetened whipped cream, other flavored custards or lemon curd.
  • For profiteroles, fill cream puffs with ice cream and serve with chocolate sauce.
  • In the classic French dessert, Paris-Brest, cream puff pastry is baked in a ring, split horizontally and filled with luscious whipped cream, flavored with caramelized sugar and nuts.

Insider Info

  • Fill cream puffs right before serving so they do not become soggy.
  • For medium-size puffs: Drop dough in 2 Tbsp. portions about 2 inches apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 12 to 15 minutes longer. Makes about 30.
  • For small puffs: Drop dough by tablespoonfuls about 1 inch apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 10 to 12 minutes longer. Makes about 45.
  • Pastry bag: For faster, neater filling, press pastry cream into puffs from a pastry bag fitted with plain tip.

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Nutrition Information

Per Serving

Good Source: protein, vitamin A, folate and choline

calories: 230
total fat: 12g
saturated fat: 7g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 148mg
sodium: 126mg
carbohydrates: 24g
dietary fiber: 0g
protein: 6g
vitamin A: 494.5IU
vitamin D: 36.6IU
folate: 38.3mcg
calcium: 90.7mg
iron: 1.0mg
choline: 83.8mg

vitamin C: .1mg
vitamin E: .8IU
trans fat: 0g
sugars: 12g
potassium: 135.0mg
magnesium: 12.5mg
selenium: 14.0mcg
phosphorus: 119.7mg
vitamin B12: .6mcg
vitamin K: .9mcg
vitamin B6: .1mg
copper: .0mg
vitamin B1 - thiamin: .1mg
manganese: .1mg
zinc: .7mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: .9mg
omega 3: .1g
omega 6: .7g