Recipe - Choux pastry

Recipe - Choux pastry

Audrey Rouby

Cream puffs and profiteroles are all desserts that we love both for their gluttony and for their generosity.


16 cabbages

Preparation: 15 min 

Cooking: 15 min


  • 25cl of water
  • 10.5 cl + 2 tsp butter 
  • 25cl of flour 
  • 4 eggs 
  • Salt

Step 1

Preheat the oven to 190 ° C. Line a baking sheet with parchment paper or use a silicone mat. In a saucepan, bring the water and butter to a boil over medium heat.

Step 2

Remove the pot from the heat and add the flour all at once.

Step 3

Stir the dough vigorously, let cool and return to the heat, stirring constantly, until the dough comes off the sides and bottom of the pan.

Step 4

Add the eggs one at a time, mixing well between each addition. Add the salt.

Step 5

Place the dough in a pastry bag and make 16 walnut-sized balls of dough on the baking paper or silicone mat.

Step 6

Bake for 15 to 20 minutes, until the puffs are puffed and golden. Let cool, ideally on a wire rack. Cut the puffs in half and garnish them with whipped cream or praline cream. Top with salted butter caramel or chocolate sauce.

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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