Preheat oven to 400 degrees.

Place the water, butter, salt and sugar in a saucepan and bring to a boil. Add the flour and stir quickly with a wooden spoon until the mixture comes together and forms a nice dough that comes away from the saucepan . Remove from the heat.
Transfer the dough to another bowl. Add the eggs one at a time, beating well with an electric hand mixer to incorporate each one before adding the next. Mix it until it’s nice and smooth.
Use immediately, while it’s hot! Place the mixture in a pastry bag fitted with a plain, round 1 inch tip.
Line a baking sheet with parchment paper and pipe out about 20 balls about 1 and 1/2 inch high or 12 larger balls to make big cream puffs like the ones in my video. Smooth the points on top by wetting your fingers and gently pressing down on the puffs.
Bake in your preheated oven for 15 minutes. Reduce the temperature to 350 degrees and bake 35 more minutes or until golden brown and puffed. They should feel light and hollow when done baking.

Remove from the oven and place on a cooling rack.
Pierce a whole in each one (on the side) with a skewer or a knife. This will allow the steam to release so that they do not deflate or become soggy inside.
Cool completely for about 10 minutes.

In the meantime, make the chocolate sauce by bringing the heavy whipping cream up to a simmer.
Pour over chopped chocolate and let it sit for a couple of minutes to soften. Whisk the mixture until smooth.
Sometimes (especially in the colder months) the chocolate needs more “help” to melt. Pop the mixture in the microwave 7 seconds at a time, whisking each time until it’s completely smooth and melted. Careful not to overheat it. Chocolate burns easily!! 😮

Fill a pastry bag fitted with a round tip with either whipped cream or vanilla pudding. Whatever you prefer!
Place the tip of the pastry bag into the cream puff (in the side that you have already poked a whole) and squeeze out the filling until it’s full inside.

Dip the tops in the chocolate sauce or dust with confectioner’s sugar.

I dare you to only eat one 🙂

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Makes 12 large cream puffs or approx. 20 small:
  • 1/2 cup water
  • 2 ounces unsalted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cups all purpose flour
  • 3 large eggs, room temperature
  • Confectioner's sugar, for garnish
  • Chocolate Sauce for dipping;
  • 4 ounces semi sweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Filling options:
  • Homemade whipped cream
  • or
  • Vanilla Pastry Cream

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shopping Cart
There are no products in the cart!
Continue Shopping