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Choux Pastry

Cuisine: baking
Keyword: baking, cream puff, filled
Servings: 50


  • 150 gms all-purpose flour
  • 90 gms salted butter
  • 250 ml water
  • 10 gms fine sugar
  • 4 eggs


  • Before you get started, I suggest you head over to the original creators page and read up on her tips and notes because I found it helped me a lot to make successfully looking and tasting profiteroles this time. I will also highlight some points as I go along but do take note of what the original chef has to say. :)
  • Sift the flour to remove any clumps and mix with the sugar.
  • Bring a pot with the 250 ml water to simmer. Add the butter and stir with a wooden spoon until it has melted. The water does not have to come to a rolling boil.
  • In one go, add the flour mixture and stir with the spoon till a clump of dough has formed and it peels away from the sides of the pot.
  • Let the dough cool slightly, just enough so the eggs won't cook. I transferred the dough into another bowl, stabbed it with my spoon and let it cool down.
  • When the dough is cool enough, it' time to add the eggs one-by-one. I used an electric hand-whisk for this job.
  • Make sure each egg is thoroughly mixed into the dough before adding the next one.
  • You should have a smooth dough after that. Place the dough into a piping bag with a star-shaped tip.
  • Have a tray ready with baking paper. As you pipe out the dough, do not move in a swirling motion, just keep it at one spot. Try not to pipe in layers too because when you bake, you will have these obvious layers instead of one nice puff.
  • Leave some space in between each profiterole. If you prefer, wet your finger in some water and dab down the pointy tops.
  • Bake in a pre-heated 180C oven for about 30 mins or so, till the tops are browned and slightly crisp.
  • When it's done, poke or slit a hole on the vulnerable sides of each profiteroles to let out steam. This step is IMPORTANT. Because I didn't do this last time and I think the steam build up moisture inside and led my profiteroles to fall flat. This also makes the job of filling much easier later.
  • Let it cool on a wire rack before piping the vanilla custard filling into the puffs. To ensure that you don't overfill your profiterole, gently squeeze the profiterole in between your fingers while you squeeze the filling in. As soon as you can feel some resistance, it should just have a nice amount of custard cream. If you overfill your profiterole, they leak out on the sides once you bite down on them.
  • You can also dip the tops with the melted chocolate or just eat them plain with a little dusting of icing sugar.