If you’re looking for a sweet treat for your next celebration, try this eye-catching recipe.
Filled with whipped cream and served with fresh fruit, this amazing treat is a perfect sweet finale to any meal.
In many European countries, they are a classic dessert, especially in France where smaller versions of this pastry are often made. They are called profiteroles, which can be translated as “little profit” or “little present.”
And that is exactly what they are!
The recipe has a tradition in Austria and Switzerland as well. There, the dessert is fist-sized and often served with a vanilla-flavored filling. Because of their fluffy texture, they are called “windbags” in Germany.
Cream puffs require a specific type of dough called pate a choux. Loosely translated as “cabbage paste,” the funny name is inspired by how the textured tops of these baked pastries look like small heads of cabbage.
Used as the base for pastries like this dessert, in addition to eclairs and cheesy gougeres, pate a choux is definitely an essential recipe to learn for your home kitchen adventures.
It’s a paste of its own unique style that can be a bit tricky to prepare. The paste is actually cooked twice – once on the stovetop, and yet again in the oven.
While it goes into the oven as a thick, heavy batter, the fully baked product is incredibly light and airy.
With no yeast or chemical leaveners, it relies only on steam. The steam expands the dough rapidly, forming large, airy holes in the center, a perfect home for any number of fillings.
Whipped cream, pudding, or small scoops of ice cream are all sweet options.
But if you like it savory, the unsweetened base makes it easy for you to transform them into an appealing appetizer, as well.
Try fresh cheeses, mashed avocado, or hummus! You could even fill them with a small amount of pulled pork or a small hamburger patty for a different take on sliders.
If you have some spare time and a good supply of patience, you might have a try at making the very special and extraordinary French cake that is made of profiteroles, the croquembouche.
The name can be translated as “cracking in your mouth,” which is a reference to the caramel or sugar coating that keeps the individual pastries glued together in a pyramid shape. This extravagant cake is served at special occasions and is a popular wedding cake in France.
But I recommend that you stick to making the more simple options first! Try my recipe below now, and enjoy this French classic!
The Recipe
| Servings | Prep Time |
| 24 small cream puffs | 15 minutes |
| Cook Time | Passive Time |
| 40 minutes | 25 minutes |
|
|
|
|
Need something special to serve for dessert? We have the perfect recipe for you. Look below to get the best recipe for a classic French pastry.
|
- 1/4 cup butter
- 1 cup water
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 4-5 large eggs
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/2 cup Powdered sugar plus more for garnish
- fresh berries optional
- Preheat the oven to 400°F. Line two sheet pans with parchment paper.
- Combine the butter, water, and salt in a medium saucepan. Bring to a boil.
- Once the butter has melted completely, lower the heat slightly and add the flour. Vigorously stir until the mixture forms into a thick, semi-dry mass of dough, about 5 minutes.
- Transfer the dough to a bowl of a stand mixer fitted with the paddle attachment. On medium speed, mix the dough for 5 minutes to slightly cool it.
- With the mixer still running, add one egg at a time. Wait until one egg is completely mixed before adding another. Add each egg until the dough looks smooth and glossy, but still firm enough to be piped and hold its shape. You may not need to add all the eggs.
- Add the batter to a piping bag fitted with a large round tip. Pipe twelve round mounds (about 1 1/2 inches wide) on one prepared sheet tray, leaving about 2 inches of space between each mound. Repeat with the other sheet tray.
- Bake for 20-25 minutes until golden and puffed. Remove from the oven. Wait a few minutes before transferring the cream puffs to a cooling rack.
- While the cream puffs are cooling, make the whipped cream. Whisk together the heavy cream, vanilla, and powdered sugar until thick and fluffy. Store in the refrigerator until ready to use.
- Once the cream puffs have fully cooled, cut each one in half horizontally, using a sharp serrated knife. Remove any extra dough from inside the halves.
- Fill a piping bag fitted with a large star attachment with the whipped cream. Fill the bottom half of each cream puff with whipped cream, then finish with a rosette design. Place the top half gently on top.
- Sprinkle with powdered sugar, and serve immediately with fresh berries!
Nutritional Information*
Cooking by the Numbers…
Step 1 – Cook the Base Dough
Combine the butter, water, and salt in a medium saucepan. Bring to a boil over high heat, stirring occasionally.
Once the butter has completely melted, lower the heat and add the flour. Cook and vigorously stir until the batter becomes a thick, semi-dry mass.
Be careful not to burn it. This will take about 5 minutes.
There are typically two signs that the dough is ready: when it pulls away from the sides of the pan as a uniform ball of dough, and a thin coating of it forms on the bottom of your saucepan.
If you are using a nonstick pot, the white coating won’t form. Just be observant of the other signs that it is ready.
Step 2 – Add the Eggs
Transfer the dough to a stand mixer fitted with a paddle attachment. On low speed, mix to cool it down slightly before adding the eggs.
One at a time, add the eggs. Wait until each egg is thoroughly mixed before adding another.
Add each egg until the dough looks smooth, glossy, and gooey – but be careful! You may not need to add all of the eggs. You still want it to be firm enough to hold its shape when piped.
Step 3 – Pipe
Prep a pastry bag with a large, round tip. Fill the bag with the prepared paste. Pipe small mounds of paste on two sheet pans lined with parchment paper, leaving enough space in between each mound. You should have 12 evenly spaced mounds on each pan.
Using water to wet your finger, lightly press down on the tips of each mound, to create a more even surface on top when baked.
Step 5 – Bake and Cool
Bake in a preheated 400°F oven for 20 to 25 minutes, or until the mounds are puffy and golden in color.
Remove from the oven. Wait a few minutes before transferring the baked products to a cooling rack to cool completely.
Step 6 – Make the Filling
While they are cooling, make the whipped cream by whisking together the heavy cream, vanilla, and powdered sugar until thick and fluffy.
Step 7 – Cut
Once the baked pastries are completely cool, slice each one in half horizontally with a serrated knife. Remove any extra dough from the inside of each half.
Step 8 – Decorate
Transfer the filling to a piping bag fitted with a large star attachment. Pipe and fill the bottom half of each with whipped cream.
Finish the filled half with a pretty rosette design. Gently place the top half on top of the rosette, being sure not to press down too firmly.
Step 9 – Serve
Garnish with a light dusting of powdered sugar and serve immediately with fresh fruit.
Once garnished with any kind of liquidy filling, you need to serve them right away. The filling will soften the crisp pastries if allowed to sit for a longer period of time.
As another serving option, the cream puffs can be stored and served frozen, a perfect cold treat with a scoop of ice cream!
The Best Kind of Cabbage You’ll Ever Taste
Cream puffs are light, airy, and crispy pastries perfect for any party. Filled with sweetened whipped cream and served with seasonal fresh fruit, these desserts are heavenly.
And, much to their surprise, you’ll have a lot of fun revealing to all your guests that they are eating “cabbage paste!”
It’s up to you how many of them you can make using this recipe. You can either produce twelve larger pieces like it’s typically done in Austria, or you may make many small ones comparable to the version made in France.
If you’re planning for a sweet afternoon with tea, this recipe goes well with other fancy cookie and candy recipes for a truly scrumptious confection tray your guests can enjoy.
What do you think of this pate a choux treat? Have you tried making this recipe at home before? Share your own advice in the comments below!
Want a taste of more delectable French recipes? As the saying goes… when in Paris! Try more of our favorite recipes that have a bit of French flair:
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published May 1st, 2015. Revised and updated September 14th, 2017, with additional writing and editing by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.
Windbags! I love it, haha.
Back when I still dreamed of a lavish wedding, I wanted a croquembouche. I’ve since changed my mind and would rather elope (that is, if I ever meet a suitable man haha) so I doubt a croquembouche would be practical, but they’re still so lovely.
Making my own cream puffs always seemed a bit intimidating, but I’m inspired to give it a try. I also really enjoy the idea of a savory filling. Hummus or avocado, mmm, I can see it now.
I love cream puffs, and had never considered making them from scratch. I might have to wait to make these until I get a new (better) stove, since my oven isn’t the greatest, but this recipe is very tempting. I have had cream puffs with pineapple bits mixed into the whipped cream, and they were so delicious, that is probably the one addition I would make to the recipe.
I have brilliant ideas now in regard to this special dessert….can work magic for a picnic for two, as a birthday or thank you gift… the presentations fill me with awe… they are indeed… truly Heavenly and am sure they taste the same way… noted down on my baking-to-do-list 🙂
I actually made a Croquembouche for my good friend’s wedding. I had made it around ten times before I was comfortable making one for her. It’s not that it’s all that difficult (it really wasn’t) it was that I knew she was looking for perfection & those strands were driving me insane
So you are saying its tedious to assemble {wide-eyed}…? I just need to know, so that, the day i decide to go all out, i bring in my A game and all the muscle i’ve got to that kitchen stand/table or else it will be a sad day….say, when its cake cutting time, how do you go about it with Croquembouche?…. it looks difficult to manoeuvre…not necessarily cutting the cake, you know, just picking one cream puff and have a ‘crumble-down-effect’…just thinking out a-loud!!
I once had a Croquembouche that a friend made with ready-made cream puffs and we started picking the ones on top until we got down to the bottom. I have to admit that I am not sure about the actual eating habit in France but I would suppose that is the easiest way 🙂
Let me guess…there was no ‘crumble-down effect’ ? 🙂 …although i’d have to say, the one above looks like it ought not to be touched ever…just to be put on display and amaze the eyes, Its too beautiful to be destroyed. 🙂
This could go either way, to be honest. It all depends on how the bread tastes and how heavy it is. If its really light and flakey then this could become a favorite dessert in my household. If it has the weight and consistency as a cookie it might not fare so well. Thank you for the recipe!!
Actually, it really has a fluffy and light consistency. The perfect cream puff has a thin dough and is hollow in the middle so you should like them I hope 🙂
I absolutely love cream puffs but have never had the thought to make my own so when I saw the picture for this recipe I just had to click on it. Plus the picture looks just mouth watering! I just love the idea of putting ice cream in it to make a delicious dessert, especially in the summer. I’ll be trying this out over the weekend for sure, thank you!
I absolutely love creampuffs! I’ve only had the frozen kind that you can buy in the grocery stores. I would like to try my hand at making some of these different types, but although they might taste ok, I’m afraid they’d be less than aesthetically appealing. LOL Hopefully I’ll get up the courage to try them.
These were my favorite as a child and I still like them as a treat these days. I must admit chocolate ones are still the best with chocolate drizzled over them or topped completely. I haven’t tried to make them yet, but the recipe looks straightforward, so I maybe brave and try it one day.
I would love to try this. It seem like this pastry could be used differently in many types of ways. Just like the cake pops on a stick. I can definitely add sticks to the center of the dessert. I am also thinking about making a pie or cake that is formed in layers. My mouth is watering just thinking about it.
Croquembouche is gorgeous. I prefer tiny cream puffs anyway, so this looks perfect.
This is one of my favorite treats. I could eat too many of these, if I’m not careful. They are so luscious.
I’ve been looking for a nice, pretty dessert for our anniversary. I thought I had settled on one, but now… hmm. I might just have to make some of these lovely cream puffs.
This is perfect for a romantic evening – I might just incorporate these cream puffs into my Valentine’s Day plans! Would likely be incredible with drizzled chocolate on top … Mmmm 🙂
Absolutely, that is a great idea. I think these make a fantastic Valentine’s Day treat, indeed. With some chocolate on top, it is definitely something I couldn’t resist 😉
I love cream puffs. However, as I’m no good at baking pastries, I usually just resort to buying them at kiosks in the mall. Reading through the recipe, I don’t think I can pull this off even though the procedure is written very clearly and the article mentioned that it’s a simple one.
Oh, that one formed into a tree to serve as wedding cake is truly amazing. Am sure this would be a hit at a wedding reception, not only for its uniqueness (at least in my part of the world).
Thanks, I’m happy to hear that everything seems clear and doable. It always requires some patience in the beginning, and my very first puffs didn’t look quite appealing, I have to admit, but after a while, you’ll get the knack of it. 😉
The cake is wonderful, right? Although I haven’t been to loads of weddings yet, I can say that this version of a cake is quite unusual where I live, too, so it would be a real eye-catcher!
I really liked the translation of the french word, little present sounds like an adorable thing, especially if it’s one person’s birthday!
It actually looked really delicious, but I’m not sure if I’m patient enough to make them without getting all anxious… but I really need to give them a try, they look adorable and I’m pretty sure that they are delicious and at the end of the day of all the cooking process, it will worth it. (especially on winter with a really warm drnink!).
I agree with you that this kind of dough can sometimes be some pain in the neck. But once it does work out, it will reward your patience with a fabolous texture. I keep my fingers crossed that they will turn out nicely for you when you give them a try.
Well anytime I see the word heavenly in the description you can bet that my attention is there. I am always looking for new things to serve at get-togethers and family affairs, and I have to say that this one looks like a winner. I try to avoid things that are too heavy, and I do not see that being an issue here. Plus, they do not seem particularly difficult or time consuming to make, so of course those are positives. Thanks for sharing.
Exactly, they are quite light, if you make smaller ones, they will be a nice dessert that is not too heavy. The preparation is not too elaborate, although the choux pastry can be a bit tricky sometimes 😉 If you make sure the dough doesn’t burn and has the right consistency, I’m sure it will work out fine for you. Enjoy!
If I may…. this is not called croquembouche in french ( France) it s a “pièce montée ” made out of ” petits choux” not profiterolles
profiterolles are filled with vanilla ice cream with hot chocolat topping
petits choux (little cabbage meaning also little honey baby sweetie!) are filled with vanilla cream
The pièce montée base is made of nougatine( like a plate made out hard melted sugar and almonds chucks and decorated with hard sugar thin strings like spider web !!!
piece montée is for wedding, baptism, premiere communion, catholic fiestas(!?!) mostly
Piece montée is very traditional
Thanks for your comment, Carole! I think this is both a matter of one’s regional and family traditions, as well as terminology.
Croquembouche is in fact a type of pièce montée – a centerpiece dessert that can actually take a variety of forms. The nougat base that you suggest sounds delicious!
Profiteroles are actually made the same way as choux à la crème, though they are sometimes filled with ice cream rather than whipped – it’s a matter of preference. But you are correct that by definition, whatever they’re filled with, profiteroles are often frozen – and that’s not a requirement when making croquembouche.
I am so so happy to have finally found this delightful & heavenly recipe. This was a treat I’d make for the kidlets when arriving home from school as a surprise treat. POOF!!! Gone:)
My children are grown up and married now with kidlets of their own. Lately they have been saying things like, “Hey Momma, remember those Creme Puff Supremes you used to make? Maybe you should make them for the grandkidlets!” As much as I’m sure they want their children to have the treat of a delicious surprise… you can see it in their eyes and the way their mouths water that they are missing them…
Thank you so much for sharing!!!
Karen
Thanks for sharing this delicious memory, Karen! Hope your kidlets and grandkitlets get to enjoy these. Let us know if you try our recipe!