The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

request for recipe

qahtan's picture

request for recipe

Posting my request again, hoping that some one has the recipe....I am looking for a choux paste cream puff recipe, but wait not the ordinary run of the mill cream puff, the one I am looking for puffs up very large and has great cracks in it when baked, it is filled with whipped cream and just a light sprinkle of icing sugar over the top. These are BIG cream puffs very light and puffy. help... qahtan

b_elgar's picture

This is my basic recipe. I cannot recall where I originally copied it from.

I have made both tiny puffs, the size of a walnut and full size ones the size of a large lemon with it.

The only thing that might complicate your desire for puffs on steroids is baking time & temp,  so you may have to experiment a bit.

I have included the recipe I use for custard, too.  These are also very nice filled with ice cream and slathered in lots of hot fudge.

CREAM PUFFS 1 c. water
1/2 c. butter

1 c. flour

4 eggs
CUSTARD FILLING 1/2 c. sugar

1/3 c. flour

1/2 tsp. salt

2 c. milk

2 eggs, beaten

2 tsp. vanilla

CREAM PUFFS: Heat water and butter to a rolling boil in a pan. Stir in flour over low heat until mixture forms a ball. Remove from heat. Beat in eggs, one at a time, until smooth. Drop from a spoon onto an ungreased cookie sheet. Bake at 375 degrees - about 35-40 minutes until golden. Let cool slowly away from drafts. Cut off tops, scoop out center and fill.

CUSTARD FILLING: Mix sugar, flour, salt in a saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Let boil for 1 minute, then remove from heat. Stir in half of the mixture into the eggs. Blend that into the rest of the hot mixture in the pan. Bring it just to a boil. Cool and blend in vanilla. Fills 10 to 12 puffs.





jowilchek's picture

I make a pastry dough almost like this, but mine goes flat and looses puff after a day. I want to make a day in advance for a party, but not with my recipe. Does your recipe retain the puff, and taste as good the next day as they did on day one? Any tricks or advice appreciated.

qahtan's picture



 Thanks, I have no problem making regular cream puffs but the ones I am looking for come out the size of a good grapefruit.

 It was about 50 years ago I could buy them in a bakers in UK but sadly they have sinced closed and any way I am in Canada....

 but thanks for trying to help. ,,,, qahtan

b_elgar's picture

Well, now you've really got me interested...

What happens when you try to increase the size of the cream puffs with your usual recipe  Do they not rise enough?  Gooey inside? What have you tried that hasn't worked?


qahtan's picture

 I have tried all kinds of ways... yes they rise, as do my eclairs but nothing like the cream puffs I am looking for.

 I have tried different flours, letting the batter cool some what and add the eggs,

  You name it , I have tried it.......

 It's not important, but it just bugs me...... ;-)))) qahtan 

 my basic cream puff too much sugar dusted on top. but still not what I am looking for,
b_elgar's picture

Those do look tasty, I must say.


Can you post your recipe?


Do you spoon the paste or use a pastry bag and pipe it? 



qahtan's picture

    With difficulty :-)  I splodge. (like that word) the dough into a large pastry bag with a large nozzle  Ateco #8 in the bottom, then pipe them out.

Whipped cream I like a hint of stabilizer in it and pipe that into the cold puffs 

with Tala #12 nozzle....    qahtan

b_elgar's picture

Brave soul that you are...I am a old soup spoon plopper. Actually, I use two moistened soups spoons to round the choux ball.

If I make profiteroles, I will often use a small zip lock bag, snip the corner and fill with that. Larger puffs I cut open on the equator, tidy up inside, and use a larger zip lock with a snipped corner to put in custard.

I rarely get out the decorating tips unless the effort is going to be seen. Too darn much to wash out with those little brushes. Whipped cream on tops of cakes or similar gets done with one of those iSi widgets that comes with tips. Whipped cream is easier to clean out than frosting or custard.



ehanner's picture

Qahtan, dare I ask what you do for eclairs? I admit those are my weakness. Best with a good creamy custard injected inside and a chocolate icing on top.


qahtan's picture


 Not the greatest picture but this is my eclairs......

 more or less same as cream puffs but shaped different and with added chocolate

icing over top.....;-))) qahtan

Mini Oven's picture
Mini Oven

And found lots of tips....

Also two techniques...basically baked in oven or boiled in hot fat

Variations: Milk or water as liquid in dough, amount of butter can vary from 1/8 of Flour weight to the same.

Eggs should be beaten in smoothly before adding another.

Let the dough cool completely before forming.

Form dough with a pastry bag or a spoon dipped in egg whites.

Use a preheated oven of 250°c for first 10 min or until start to change color, then reduce to 200°c.

To make large balls of dough (billiard size), roll shape in oiled hands.

11 different recipes listed including cream puff omelette and one filled with a plum and boiled in salt water. All metric weights.

Mini O

qahtan's picture


 thank you for all the tips etc,,,,,,,

 I must say I have never fried choux paste, but that I suppose would make it a Crueller (sp) that I believe is honey glazed, yummy,,,,,,,,,,,,, qahtan

Bart's picture

If I recall correct we made this very large eclairs in school by putting a loaf pan over them and baking them.  Maybe you could try this?



qahtan's picture


 now at the back of my mind, though it is getting a bit old now, but I do remember some thing similar,  like enclosing the puffs into a large tin with a lid.

the more I think about it , yes that could be it.. but I think I would like to try it in one of those large clear roasting bags, so one can see what is going on.... that is if those bags are still on the market.

the other thing with choux paste is of course Paris Brest, the ring with almonds on the top. Many many years ago my mum would buy one of those from Lyons Corner House when she went to London, it was a special treat. ;-)))

 But then the cheese one is yummy can't spell it's name. ;-)))) qahtan



nbicomputers's picture

for St joseph's day just past march 15

a pastry is make by both baking for a short time in a hot oven (450 for 2 minutes or less) then frying. another is made by placing ice-cream scoops of chow paste into a cold fry oil and give them a long time to expaned then right in to hot oil to finish

they are filled with custard or cannoli filling. and lots of powdered sugar

PaddyL's picture

Should be an accent in there, but my keyboard is English.  Anyway, Gougere is the cheesy choux pastry, and I believe they're usually made quite small, but I could be wrong.

qahtan's picture


  Yes thats the one, I could have looked it up but some how didn't.......