Perfect Cream Puffs Recipe | How to Make Easy Cream Puffs Recipe | The Home Maker Baker

Cream Puffs, which are also known as Profiteroles are one of my favourite summer desserts. They are Thin & crispy Choux Pastry filled with light & airy whipped cream topped with rich chocolate ganache! The perfect cream puffs recipe has three main elements. 1. Choux Pastry 2. Whipped Cream - which can be used plain or flavoured 3. Chocolate Ganache Though they may seem pretty straight forward and easy, there is a lot that can go wrong even if you measure & do everything right. There are two things you want to avoid in all cases when it comes to how to make easy cream puffs: A) You don’t want them to be flat. B) You don’t want them wet & soggy in the middle. The texture of the Choux: Both of these heavily depend on the texture of the Choux Pastry and can be easily avoided. The first thing and the most important thing is the eggs. They have to be at room temperature, you do not want to add cold eggs to a hot mixture. Apart from that, the number of eggs matter too. The best way to know that you have added enough eggs is if you hold the whisk attachment and the batter falls after 3 seconds it good to do, else you need to add more egg. But for the last egg, I would recommend adding 1/2 egg at a time so you don’t end up adding too much. Soggy or deflated Puffs: In case your puffs are soggy in the middle & deflate after you take them out of the oven, poke a tiny hole in them and put them back in the oven for 10-15mins once you have turned off the oven. This should dry them out. Storing the Choux Pastry I would not recommend freezing the raw pastry but you can definitely freeze the baked ones. That way you can easily make them ahead of time. They work well the next day, but no longer than that as it can dry & harden them up. Store them in an airtight bag for a day at room temp or uptown three days in the fridge. If you plan on using them even later then that freeze them in an airtight bag or box once they are at room temperature. You can freeze them for up to three months. Simply take the pieces you need out & let them thaw in the fridge for a while and assemble as required :) Recipe (makes 30-35 cream puffs) - 1/2 cup Water - 1/2 cup Milk - 1/2 cup (113gm) Butter - 1 tsp Salt (If using unsalted butter) - 1 tbsp Sugar - 1 cup Flour - 3-4 Eggs ( at Room Temperature)

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