These cream puffs—or profiteroles—are the epitome of French patisserie magic: golden, hollow shells of choux pastry filled with silky vanilla pastry cream (or whipped cream). Light as air, crisp outside, tender within, and utterly irresistible.
While they look elegant, they’re surprisingly simple to make with just 6 basic ingredients and no fancy tools. Once you master choux, you’ll impress at every gathering!
Why You’ll Love This Recipe
- 🥐 Only 6 ingredients—pantry staples!
- ⏱️ 20 minutes prep, 30–35 minutes bake
- 💛 Naturally nut-free & easily gluten-free (use GF flour)
- 💸 Costs under $6—makes 12–14 puffs
- ✨ Looks impressive—but totally doable at home!
Ingredients You’ll Need
For the Choux Pastry Shells:
- ½ cup (1 stick / 115g) unsalted butter
- 1 cup water
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs, room temperature
For the Filling:
- 2 cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Or: 2 cups vanilla pastry cream (see note below)
💡 Pro Tips:
- Use room-temperature eggs—they incorporate smoothly into hot dough.
- Bake until deep golden—underbaked shells collapse.
- Poke a hole after baking—lets steam escape, keeps shells crisp.
Step-by-Step Instructions (Light, Crisp, Foolproof)
1. Make the Choux Dough
- In a saucepan, bring butter, water, sugar, and salt to a rolling boil.
- Remove from heat; add all flour at once. Stir vigorously until smooth ball forms (~1 min).
- Return to low heat; cook 1–2 minutes, stirring, to dry the dough.
- Transfer to bowl; cool 5 minutes.
- Add eggs one at a time, beating well after each, until glossy and thick.
2. Pipe & Bake
