Choux pastry recipe

What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I recently have a little time, I was browsing on the web yesterday. On the lookout for fresh, challenging tips, inspirational recipes that I’ve never tasted before, to delight my loved ones with. Hunting for quite some time but couldn’t find too many interesting stuff. Right before I wanted to give up on it, I ran across this delicious and easy dessert simply by accident on Suncakemom. It looked so mouth-watering on its photo, it required immediate action.

It had been not so difficult to imagine how it is created, how it tastes and how much my hubby is going to want it. Mind you, it is quite simple to impress him in terms of treats. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the webpage and then followed the simple instuctions that were coupled with superb graphics of the process. It just makes life less difficult. I can imagine that it’s a slight inconvenience to shoot photographs down the middle of cooking in the kitchen because you ordinarily have sticky hands and so i seriously appreciate the effort and time she put in for making this blogpost .

With that in mind I’m inspired presenting my own, personal recipe in the same way. Thanks for the idea.

I was tweaking the initial formula create it for the taste of my loved ones. I have to say that it was an awesome outcome. They prized the flavour, the overall look and enjoyed getting a sweet like this during a stressful week. They quite simply requested even more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am gonna multiply the amount to keep them pleased.

More Cream puffs recipe like this on SunCakeMom

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.