Choux Pastry Puffs

Every baker has their fears. This sort of fear comes naturally when attempting a new type of pastry. One can’t help but feel apprehensive about the outcome of a recipe – whether is it a good one, and whether it will be a success or a horrid disaster that ends up mostly in the bin.

It becomes worse when you know that you simply cannot screw up because you’re baking it for a party. You’ve went ahead on a whim, and promised to make something you’ve never made before. Now, that’s even scarier! Trust me, there’s simply no room for failure!

However, a baker like me is always geared up for a challenge and a simple fear won’t get in my way. To me, it’s do or die. If I don’t attempt it now, when will I?

So in I dived… into the wonderful puffy world of choux pastry.

I’ve always wondered how cream puffs were made and I always thought of it as very difficult to make. I mean, what if the puffs don’t puff! And how do they make it so hollow? Little did I know how ignorant I was.

Choux pastry is really easy to make. First of all, you got to have a good choux paste. The recipe is really simple and thank God for the one I got from “Joy of Cooking: All about party foods and drinks”. I love this book and look forward to using more of the recipes in it.

Anyway back to the choux paste. Yes, it’s so simple! All you have to do is get some flour, milk, butter, eggs, a bit of salt and water. That’s it!

Here’s how the paste looks like:

Looks very much like pure butter, no?

But the texture’s really gooey, kinda like wet play-doh. Sticky and soft.

Here’s how they look like, all piped in neat rows, ready to be popped into the hot oven:

Awww don’t they look cute?

Seriously, I’m impressed how these small lumps can grow and expand into golden choux pastry puffs. Really! They literally double in size, mind you. And to think I was worried at first, about whether the size I piped were too small…

Small lumps all lined up, eager to expand their way to ‘adulthood’. Haha. They look like Hershey’s kisses don’t they?

Anyway after about half and hour in the oven, here’s what I ended up with:

Aren’t they beautiful? I was so pleased that I didn’t screw up. This wasn’t that bad after all!

I’ve definitely overcome my fear of choux pastry puffs.

You can fill these puffs with anything sweet or savoury. I piped in tuna for the Christmas party. I suppose you can also use this recipe to make the puffs for chocolate eclairs! Love eclairs man… maybe I should try making some.

For those of you who want to try, here’s the recipe:

Choux Pastry Puffs
from “Joy of Cooking – All About Party Foods & Drinks”

1 cup sifted all-purpose flour
Half cup water
Half cup whole milk
113g unsalted butter
Half teaspoon salt
4 large eggs

1. Bring the water, milk, butter and salt to a boil over medium heat.
2. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.
3. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
4. Let cool for 5 minutes, stirring occasionally.
5. Add the eggs one at a time, beating thoroughly after each egg.
6. Make sure paste is smooth before adding each egg.
7. Beat the dough till smooth and shiny.
8. Choux paste can be covered and refrigerated for up to 4 hours.
9. When it is cold, you do not need to bring the paste to room temperature before baking.
10. Pipe paste onto pan according to desired size.

Posted on 26th Dec 2006 in choux, my bakes, pastry, puffs


There Are 15 Comments


simcooks commented on December 26, 2006 at 11:12 pm

Hi! Roughly how many puffs can you make from this recipe?


the baker commented on December 27, 2006 at 1:43 am

simcooks: this recipe yields 2 and a half cups choux paste and I managed to make 66 small (about 1 and a half inch in diameter)puffs from it. Hope this helps! 🙂


:: Lavender Cupcaker :: commented on December 27, 2006 at 2:29 am

merry christmas cheryl..

reminds me of the cream puffs we made in school in past semester! Anyway I love that purple dress of yours..purple is my fave colour. 😛

Thumbs up! for the wonderful choux pastries.. try eclair for yrself its pretty much the same. 🙂


BuddingCook commented on December 28, 2006 at 5:26 am

yeah! i have all the ingredients! i’ve been thinking of making cream puffs.


Anonymous commented on December 28, 2006 at 8:00 am

Wow! U sure made those look easy! Got me itching to try… Btw, what’s the temperature for the oven? Think you forgot to mention. And do u happen to have recipes for either choco or cream fillings other than tuna? =)


cal commented on December 31, 2006 at 5:27 am

The puffs look very pretty! my parents will be so pleased if i can make them! pls give me some advice next time when i can get down to making them 🙂


Felicia commented on January 1, 2007 at 4:21 am

Hi, may I know what is the temperature to set to bake this pastry??

How long to bake?



simcooks commented on January 1, 2007 at 5:20 am

Thanks Baker for providing the puff count. I guess I can half all the ingredients to make half the yield. 66 is way too many for me to make!

Happy New Year to you!


the baker commented on January 1, 2007 at 6:32 am

OH yes, I left out the temperature!

Okay, you got to set your oven to 200 degree celcius and bake for 15 minutes. Then you reduce the temperature to 180 degree celcius and continue to bake until golden brown and very firm to the touch, about 10 to 15 minutes more.

Hope this helps!

P.S. I’ll try to get recipes for cream fillings ya..


Felicia commented on January 2, 2007 at 2:22 am

Thank you so much!!! I always love your recipe!


hinata commented on January 4, 2007 at 7:19 am

Thanks for the recipe, will definitely give it a try! Your puffs look great – mine collapsed horribly the first time I made them, would like to think it was the recipe’s fault and not mine 🙂


Anonymous commented on January 14, 2007 at 3:41 am

3. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
4. Let cool for 5 minutes, stirring occasionally.
5. Add the eggs one at a time, beating thoroughly after each egg.
6. Make sure paste is smooth before adding each egg.

Do I off the fire at step 4?


Chantal commented on July 9, 2008 at 2:41 pm

I’m about to do the same thing – make choux pastry for the first time, even worst for a group of people I do not know! thats right! I’m catering (another first) a meeting and will be making cheese puffs, thanks for the inspiration! I can do it! I can do it!


cookingupadream commented on February 25, 2009 at 2:51 am

Hey! I tried your recipe and it turned out fantastic! Love the look for the chou buns! Thanks 🙂


Jack commented on July 28, 2014 at 1:09 am



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