From Choux Pastry to Cream Puffs or the Profiterole

What’s the pastry that can be filled with cream or custard? Check out this Cream puff recipe to find the answer in an instant!

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Profiterole, also known as cream puff or choux à la crème, is a French pastry that has become popular worldwide. Its history goes back to the 16th century when Catherine de Medici introduced the concept of small pastries to the French court.

The name “profiterole” is derived from the French word “profit,” meaning profit or benefit. It’s thought that chefs in the French royal kitchens created these pastries. Initially, they were baked savory and filled with a variety of ingredients like cheese, pureed meats, or fish.

Over time, the recipe for profiteroles evolved, and they transitioned into sweet pastries. By the 17th century, the more familiar version of profiteroles emerged, consisting of small, round choux pastry balls filled with sweet creams, custards, or ice cream. The choux pastry, made from flour, butter, water, and eggs, is crucial to the creation of these delicate pastries.

Profiteroles gained popularity across Europe, especially in France, Italy, and England. They became a favorite dessert served at special occasions and elaborate banquets. Due to their versatility, profiteroles were adapted with various fillings and sauces, including chocolate, caramel, whipped cream, and pastry cream.

Profiteroles have transcended borders and are enjoyed worldwide. Their popularity has led to the creation of similar desserts in different cultures, such as the Spanish “churros rellenos” or the Italian “bigne,” both of which share similarities with the French profiterole.

Today, there are countless variations of profiteroles, from savory versions filled with cheese or smoked salmon to sweet versions filled with fruit or chocolate. Many bakeries and pastry shops offer sugar-free versions, using sweeteners like stevia or erythritol instead of sugar.

Ingredients

Choux pastry

• 11 tablespoon / 150g Butter
• ⅞ cup / 200g Water
• 1¾ cup / 200g Flour
• 4 medium / 200g Eggs

Filling

• 5 tablespoons / 40g Cornstarch
• 1 teaspoon / 15g Vanilla extract
• ⅞ cup / 200g Milk
• ⅞ cup / 200g Heavy whipping cream
• 2 tablespoons / 40g Honey or sweetener of choice (to taste)

How to make

Choux Pastry

1. Melt butter then mix it with water.
2. On low heat heat add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan. Remove from heat and leave it cool down.
3. One by one beat in the eggs until fully incorporated.
4. Spoon the dough into walnut sized dollops onto a parchment paper lined baking tray. Place them far from each other as they are going to expand.
5. Put the pastries onto the middle rack of a 390ºF / 200ºC preheated oven then bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown.

Filling

1. Meanwhile the pastry is baking use the time to make the cream. Mix corn starch, vanilla extract, milk and sweetener of choice in a saucepan.
2. Cook it on medium heat until thickens. (Using vanilla pudding powder instead of cornstarch and vanilla extract will make it yellow otherwise use food colorant if desired.)
3. Whisk the whipping cream separately, cover and put it in the fridge, too.

Assembly

1. When both vanilla cream and whipping cream is cold mix them together.
2. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
3. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.

Enjoy!

The size matters especially if its bite sized:

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F.A.Q.

What is the difference between a cream puff and a profiterole?

Profiteroles are called cream puffs in the US. There isn’t any difference between them.

Why is my choux pastry not rising?

Hot water that cooks the eggs before they have a chance to raise the dough in the oven is one possible reason of a flat choux pastry. Too much egg can also cause problems. If the choux pastry doesn’t raise add less eggs next time.

Is choux pastry the same as puff pastry?

Although the ingredients are the same the process and end results are different. Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough which is repeatedly folded and rolled out before baking. Choux pastry is just a mixed together dough that’s placed on a baking sheet in different form and baked.

Can choux pastry be made in advance?

Choux dough can be refrigerated or even frozen before baking. Try not to keep the mixed choux dough in the fridge longer than 3 days or 3 months in the freezer though. It won’t taste nice after that.

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From Choux Pastry to Cream Puffs or the Profiterole

What's the pastry that can be filled with cream or custard? Check out this Cream puff recipe to find the answer in an instant!

Course Dessert

Cuisine Low carb recipe, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

Choux pastry

• 11 tablespoons Butter
• ⅞ cup Water
• 1¾ cup Flour
• 4 medium Eggs

Filling

• 5 tablespoons Cornstarch
• 1 teaspoon Vanilla extract
• ⅞ cup Milk
• ⅞ cup Heavy whipping cream
• 2 tablespoons Honey or sweetener of choice to taste

Instructions

Choux Pastry

• Melt butter then mix it with water.
  
• On low heat heat add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan. Remove from heat and leave it cool down.
  
• One by one beat in the eggs until fully incorporated.
  
• Spoon the dough into walnut sized dollops onto a parchment paper lined baking tray. Place them far from each other as they are going to expand.
  
• Put the pastries onto the middle rack of a 390ºF / 200ºC preheated oven then bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown.
  

Filling

• Meanwhile the pastry is baking use the time to make the cream. Mix corn starch, vanilla extract, milk and sweetener of choice in a saucepan.
  
• Cook it on medium heat until thickens. (Using vanilla pudding powder instead of cornstarch and vanilla extract will make it yellow otherwise use food colorant if desired.) Let it cool completely.
  
• Whisk the whipping cream separately, cover and put it in the fridge, too.
  

Assembly

• When both vanilla cream and whipping cream is cold mix them together.
  
• Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
  
• Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.
  

Notes

Enjoy!

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