Recipe by Efrat Libfroind

Basic Cream Puffs

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Dairy Dairy
Hard Hard
25 Servings

Follow the instructions to bake the perfect airy cream puffs!

Yield: 25 cream puffs

If you’re in the mood to experiment, check out the variations on this basic recipe:

Cream Puffs Filled with Nougat Cream

Cream Puffs Filled with Diplomat Cream

Salty Caramel Coated Eclairs

Chocolate Crunch Cream Puffs Filled with Chocolate Cream


Basic Cream Puffs

  • 3 and 1/3 fluid ounces (100 milliliters, or about 6 tablespoons) water

  • 3 and 1/3 fluid ounces (100 milliliters, or about 6 tablespoons) milk (or more water, for a parve version)

  • 3 and 1/2 ounces (100 grams, or 1/2 cup) butter (or margarine)

  • 5 ounces (140 grams, or 1 and 1/8 cups) Mishpacha Flour

  • 0.1 ounces (5 grams, or 1 and 1/4 teaspoons) sugar

  • pinch of salt

  • 3 large eggs


Prepare the Basic Cream Puffs


Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).


Combine water, milk, butter, sugar, and salt in a small pot. Bring to a gentle boil over medium heat and simmer until the butter melts and bubbles appear. Add the flour and stir immediately with a wooden spoon or spatula. Cook for another two minutes to form a choux dough, stirring constantly. You should have a smooth ball of dough.


Remove from heat and transfer to a mixer bowl fitted with the paddle beaters. Beat on medium speed for three to four minutes to cool the dough. (This is important so the eggs will not begin to cook when you add them in the next step.)


Add the eggs one by one. Don’t add the next egg until the previous one is completely incorporated into the dough.


Continue beating for another minute to form a sticky, shiny, homogeneous yellow dough.


Transfer the dough to a piping bag fitted with a star-shaped tip (or without a tip).


Line a flat baking tray with Gefen Parchment Paper. Attach the corners of the paper to the tray with a dab of dough.


Pipe small mounds of dough onto the tray at one-and-a-half- to two-inch (four- to five-centimeter) intervals. Push the tips down with a damp finger to prevent them from burning in the oven.


Position the tray in the middle of the oven and bake for 14 to 20 minutes, until the cream puffs are puffed but not entirely golden on all sides. Don’t open the oven door during this time.


Reduce the oven temperature to 340 degrees Fahrenheit (170 degrees Celsius) and bake for another 10 to 15 minutes, until the cream puffs are crisp and completely golden.


Remove from the oven and allow to cool on the tray.


To test if the choux dough is ready, pull the paddle hook gently out of the dough and see if a V-shaped peak of dough remains on its tip. Alternatively, try squeezing a ball of dough between your thumb and index finger and see if it sticks and stretches like chewing gum.

You can use a spoon instead of a piping bag to form the cream puffs.
Basic Cream Puffs

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michal gutstein
michal gutstein
2 years ago

Can I freeze them well?

Reply to  michal gutstein
2 years ago

Baked cream puff shells can be frozen for up to 2 months in a resealable plastic freezer bag. Do not fill cream puffs until they are completely cooled. After they are filled, refrigerate at once, but don’t let them stand in the refrigerator longer than an hour or two or they may soften.

2 years ago