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To see if the puffs are done, look for even color on the tops and bottoms.
Ingredients
Makes about 16 servings
Special Equipment
Step 1
Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
Step 2
Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
Step 3
Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
Step 4
Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD:Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
Step 5
Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
Step 6
Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
Step 7
Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
Step 8
Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.
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Reviews (6)
Back to TopWhen I made these I was careful to put in the right amount of salt and these still came out soooo salty! :(
Anonymous
Vancouver, CA
11/23/2021
Don’t know why some of these reviewers below don’t know how to read a recipe properly but it’s a great recipe and came out great the 3 times I’ve made them so far!
Avecchio99
New York, NY
6/7/2020
I just made this as my first ever attempt at choux pastry. I even cut the recipe in half and they came out perfectly. I just watched the video on the BA website and followed the instructions. Then, I filled them with Thai Tea pudding and topped them with lime caramel sauce (both from Epicurious). Delicious!
Anonymous
NYC
3/19/2020
Do not make this recipe. The review does not allow me to enter a 0, which is what it deserves. I have made choux pastry many times and NEVER had this happen. The dough was batter.
caroltan
flemington, nj
3/31/2013
I've made cream puffs a number of times, and had always considered them fairly foolproof. I should have just used one of my old recipes. These puffs do not puff. The previous reviewer found an error in the sugar measurements - wish I had read the review before I made these.
Anonymous
Solana Beach
5/27/2012
Please note that the amount of sugar should say "divided" next to it! I was hurriedly making the recipe for a Mother's Day celebration. I mistakenly put the entire amount of sugar into the dough. That's probably why the dough did not puff very high, and collapsed as soon as it was removed from the oven. My family happily ate them, despite the puff's mutant space alien appearance.
MJarosz
Skokie, IL
5/14/2012