Cream Puffs
Prep time
Cook time
Total time
These simple and elegant cream puffs are the ultimate French pastry treat.
Serves: 12 cream puffs
For the pâte à choux:
  • ½ cup water
  • ½ cup whole milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 ½ cups bread flour
  • 5 large eggs, plus 1 more if needed
For the egg wash:
  • 1 large egg, beaten
  • 1 tablespoon water
  • Pinch of salt
For assembly:
  • 1 quart ice cream, flavor of your choice
  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream
For the pâte à choux:
  1. In a medium saucepan, bring the water, milk, butter and salt to a boil over medium-low heat. Add the flour all at once and stir constantly with a wooden spoon, then reduce the heat to low and cook, stirring constantly, until the mixture becomes a slightly sticky paste and there’s a film of starch on the bottom of the pan, about 2 to 3 minutes.
  2. Transfer the paste to a large mixing bowl and use a hand mixer on low speed to mix for 1 minute to cool down the paste.
  3. Whisk the 5 eggs together in a liquid measuring cup and, with the mixer running on medium speed, add them in a slow and steady stream. Continue mixing until fully incorporated, 4 to 6 minutes. The dough will be ready when you lift the beaters out and the batter forms a V shape that slowly breaks away back to the bowl. If the dough is too stiff or pulls away too quickly, whisk in another egg and mix for 1 minute.
  4. Transfer the batter to a disposable bag pastry bag (or zip-loc bag) fitted with a large circular tip (or cut a ¾ inch opening at the tip).
  5. Line two baking sheets with parchment paper. Hold the pastry bag straight up and down above one of the baking sheets and pipe 2-inch (in diameter) mounds of pâte à choux onto the baking sheet, spaced 1 inch apart. As each round nears the correct size, release the pressure on the bag and twist it slightly to finish. If the tops of the puffs have little points or divots, dip your finger in water and press gently to smooth them out. Let the puffs rest on the baking sheets for 20 to 30 minutes while the oven preheats and the batter forms a skin.
  6. Preheat the oven to 400°F.
  7. Make the egg wash by whisking the egg and water together, then brush the cream puffs with it. Bake the cream puffs until they are evenly golden brown and very crisp. When you tap them with a fingertip, they should feel firm and sound hollow. This should take 24-26 minutes. Allow them to cool completely before filling and serving.
To assemble:
  1. To make the chocolate sauce, heat the heavy cream in a small saucepan until simmering. Add the chopped chocolate in a medium heat-proof bowl, then pour the heavy cream over it. Allow it to set for a few minutes, then stir until the sauce is shiny and even.
  2. Split each cream puff in half with a serrated knife. Place a scoop of ice cream on each bottom half and top with the remaining half. Drizzle with the chocolate sauce and serve.
Recipe by Today We Bake at