Call them bignè, profiteroles, or simply sweet oven-baked dough, these perfect litte morsels are ready to be filled up and devoured by the guests at the table!
Homemade cream puffs are much softer and lighter than packaged cream puffs, which are often dry.
They are also certainly much tastier, healthier and fun to make. They are airy, empty inside and ready to be filled with cream or chocolate.
Now let's see how to make cream puffs at home, here is our simple recipe for choux pastry for our sweet pastry balls.
For more amazing desserts, check out our dessert recipe index and get baking!
for 20 servings
Place the milk and water in a small saucepan.
Add the butter and cook on low heat for a few minutes until the butter has totally melted.
Add the flour and stir thoroughly with a spoon so as not to form too many lumps.
Continue cooking and stirring for a couple more minutes then turn off the heat and let cool slightly.
Add one egg and stir vigorously with the spoon so that the egg is absorbed into the mixture.
Add the second egg and continue to stir so that the mixture incorporates the second egg perfectly.
Place all the dough in a pastry bag (or in a freezer bag with a hole in the corner).
Create many piles of dough on a baking sheet with parchment paper well spaced from each other.
Bake the cream puffs in a preheated ventilated oven at 350° for about 35 minutes until they are cooked, golden brown and puffy.
Take the puffs out of the oven and let them cool completely before removing them from the pan.