Easy Cream Puff Recipe

Image credit: Rasa Malaysia

A profiterole, cream puff, or chou à la crème is a sweet and moist French choux pastry ball filled with whipped cream, custard, pastry cream, or ice cream. The puffs can be adorned or left plain, or they can be topped with chocolate sauce, caramel, or a powdered sugar dusting. Try out this simple cream puff recipe today.

Simple Cream Puff

Image credit: Rasa Malaysia
Servings 2 people
Total Time 20 mins





  • Put butter and water into a saucepan on low heat. Turn off the heat once butter has melted.
  • Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
  • Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) until the mixture is well combined and sticky.
  • Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clockwise motion to form a small coil shape. Leave enough rooms in between each pastry.
  • Bake in a preheated oven at 218°C for about 10 minute, or until they turn golden brown. Remove from the oven and serve warm.

Crème Pâtissière (Filling)

  • Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
  • Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in a small stream into the egg mixture, whisking constantly with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
  • Whisk the mixture over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
  • Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
  • To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.


  • Some eggs are bigger (or more “watery”) than the others. Use small eggs or just barely 1 cup of eggs if you can’t decide on the size of the eggs. Chill in the fridge for about 10 minutes before piping them for baking.

Recipe credit: Rasa Malaysia

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