Choux a la Creme (Cream Puffs)
Crisp, hollow choux buns filled with softly whipped vanilla cream and dusted with icing sugar.
- Time1 hr 15
- LevelMedium
- Costabout £0.60 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line two baking trays with baking paper.
- 2
Put the water, milk, butter and sugar in a pan. Heat until the butter melts, then bring to a rolling boil. Tip in the flour all at once and beat hard with a wooden spoon until it forms a smooth ball that leaves the sides of the pan. Cook for 1 minute, then cool for 10 minutes.
10 min - 3
Beat in the eggs a little at a time, until the paste is glossy and drops off the spoon in a thick V shape. You may not need all the egg.
- 4
Spoon or pipe 12 walnut sized mounds onto the trays, well apart. Smooth any peaks with a wet finger.
- 5
Bake for 10 minutes, then turn the oven down to 180°C (160°C fan) and bake 15 minutes more until deep golden and hollow sounding. Do not open the door early.
25 min - 6
Poke a hole in the base of each bun with a skewer to let the steam out, and cool on a rack.
- 7
Whip the cream, icing sugar and vanilla to soft peaks. Split the buns and fill, or pipe in through the hole. Dust with icing sugar and eat the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.