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Choux a la Creme - A recipe for Cream Puffs


Choux a la Creme, mostly known in America as Cream Puffs,  is a delicious gourmet dessert of French origin. There are a variety of cream puff recipes (including the eclair recipe) desserts  that mainly differ in filling: they could be filled with vanilla cream, whipped cream, or chocolate cream (chocolate pudding).  This dessert is sure to wow your guests and your family, and it is so easy to make. We give here the vanilla filled creme puff recipe. Enjoy!

Choux a la Creme - A recipe for Cream Puffs

A recipe for Cream Puffs

Cooking time: 50 minutes ( preparation: 30 minutes; baking: 20 minutes)

Makes: 15-20 servings

Puffs ingredients:

  • 3.5 ounces (100 g) olive oil 
  • 5 ounces (150 g) water 
  • 5 ounces ( 150 g) flour 
  • 4 eggs
  • 3.5 ounces (100 g) confectioners sugar

  Cream Puffs filling recipe - ingredients:

  • 4 eggs
  • 10 tablespoons sugar
  • 8 tablespoon flour
  • 2 lbs milk
  • vanilla extract

Puffs preparation:

  1. In a pot, bring to a boil the water mixed with the olive oil.
  2. Pour suddenly all the flour and mix well with a mixer on the heated cooktop.
  3. Remove from heat and the eggs one at the time, mixing well after adding each of them. The composition forms a ball.
  4. Grease a non-stick baking sheet, sprinkle with flower and use a teaspoon to form little balls on the baking sheet. Be sure to space them on the tray as they expand in dimension as they bake.
  5. Preheat the oven at 400F. Bake first at high heat 400 F for 7-8 minutes (enough for the puffs to rise and to became golden-brown). Bake for another 15 minutes at low heat (200-225 F).
  6. Wait for the puffs to cool and cut a lid out. Fill each puff with vanilla cream (or whipped cream) and put the lid on top.
  7. Sprinkle the puffs' tops with confectioners sugar.


Cream Puffs filling recipe - vanilla cream preparation

  1.  Beat 4 yolks with sugar, vanilla extract and flour.
  2. Pour the milk on top of the yolks composition, while keeping the pot on a heated cooktop and stirring continuously  until it begins to boil. Continue to simmer,  stirring constantly until the composition becomes thick.
  3. Add a teaspoon of butter as the composition is still hot.
  4. In the mean time beat two egg whites to form a foam ( these are used to smooth out the cream if it becomes too thick).
  5. When the cream becomes lukewarm,  add 4-5 tablespoons of foam, mixing gently.


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