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Monday, 11 July 2011

Profiteroles or Cream Puff

I remember the first time I bake this Cream Puff was way back when I was studying in the Home Science class.  It was fun baking this mini cream puff.  I almost forgotten how to make this cream puff.   After I started working, I don't have time to bake, so mostly buy at shops or the frozen cream puff.  Believe me, those frozen cream puff do taste as good too. 

Cream puff or profiteroles can be eaten with whipped cream filling or with vanilla ice cream.  Or you can cut strawberries pieces and mix into the whipped cream filling.  

Profiteroles adapted from here
Makes 20-24

200g cold water
½ tsp sugar
85g unsalted butter
pinch salt
113 plain flour
4 medium eggs, beaten

For the cream filling:
2 1/2 cups double cream
1 tbsp icing sugar

1.  Preheat the oven to 200°C.
2.  To make the pastry, place the butter, water and sugar into a large saucepan.
3.  Place over a low heat to melt the butter. Increase the heat and add the flour and 

     salt. Remove from the heat and quickly beat the mixture until it forms a smooth paste, 
     stirring continuously. Once the paste curls away from the side of the pan, transfer the 
     mixture into a large bowl and leave to cool for 10-15 minutes.

4.  Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and 

     glossy. Continue adding the egg until you have a soft dropping consistency. It may not be 
     necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly 
     from a spoon if it is given a sharp jerk.

5.  Line a baking tray with parchment paper. Dip a teaspoon into some warm water and 

     spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet 
     finger and spoon on to the baking tray. This ensures a crisper topping.

6.  Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

7.  Remove from the oven and prick the base of each profiterole. Place onto the baking tray 

     with the hole facing upwards and return to the oven for 5 minutes. The warm air from the 
     oven helps to dry the middle of the profiteroles.

Prepare the filling: 
1.  Lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the 
     profiteroles are cold, cut them in half and using a piping bag with a plain nozzle, pipe the 
     cream into the middles. Alternatively, you may also enjoy filling them with small scoops of 
     vanilla ice cream.

Puff awaiting to put whipping cream in.....


  1. you puff look fluffy and good. ya, enjoy with ice-cream sound good too/

  2. Your profiteroles have turned out really well, looks very and yummy and your pictures are also beautiful. Following your lovely blog :)

  3. Sonia & Umm Mymoonah,
    Thank you for your comments. Unfortunately, the first batch of the cream puff I didn't let it brown a little longer, therefore it turn soft and soggy later on.