Whether you want to make cream puffs or eclairs; this is the recipe you'll need!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.


What you'll need

  • 150 grams of Water
  • 75 grams of Butter
  • 100 grams of Flour

  • 3 Eggs*

  • Filling: About 250 grams of Whipped Cream, Pastry Cream or another kind of filling.

*Make sure this ingredient is at room temperature.

This recipe makes about 15 to 30 cream puffs, depending on how big you pipe them.


What you'll need

  • Baking Tray
  • Baking Paper
  • Heavy Bottom Sauce Pan
  • Sillicone Spatula or Wooden Spoon
  • (disposable) Piping Bag
  • Round Piping Tip



  1. Preheat your oven to 180 degrees Celsius.
  2. Cut butter into small pieces.
  3. Add water and butter to a heavy bottom sauce pan, heat this on a low fire.
  4. Once the butter has melted add the flour at once and stir. NOTE: If you've got any flour lumps in your mixture press those against the side of the pot to remove them.
  5. Keep stirring until a film forms on the bottom of the pan.
  6. Let the dough cool for about three minutes before adding the eggs one by one and stir them through. NOTE: You can use an electric mixer instead of doing this by hand.
  7. Put the dough into a piping bag, fitted with a round  piping tip, and pipe onto a baking tray lined with baking paper. NOTE: If you have any peaks/tips sticking out, dip your finger in some water and press the tips down.
  8. Bake for 20 - 30 minutes. NOTE: When they're done they'll be slightly browned on top, don't open the oven in between.
  9. Let them cool and fill with the filling you want.
  10. Optional: If you prefer cream puffs being a bit softer, place them in a container with a lid on it when they're still warm. The steam will soften the dough.

Used in

Used in the Following Recipes:

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