The MOST Perfect Cream Puffs Recipe (Fail-Proof & Super Light!)

Perfect Cream Puffs (Pro Recipe – Accurate & Global Standard)

🟡 Ingredients for the Choux Pastry
• Water: 100 g
• Milk: 100 g
• Butter or vegetable oil: 80 g
(Butter = better flavor / Oil = better puff)
• Sugar: 10 g (1 tbsp)
• Salt: 1 g (a pinch)
• All-purpose flour: 100 g
• Medium eggs: 4–5
(Final amount depends on the perfect consistency test)

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🟢 Step-by-Step Instructions (Professional Method)

1) Boil the liquids

In a saucepan combine:
water + milk + butter + sugar + salt
Bring to a full boil (bubbling + rolling boil).

✔ This helps the flour gelatinize properly.

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2) Add the flour

Add all the flour at once.
Immediately stir with a spatula or wooden spoon.

Cook for 2–3 minutes until:
• The dough comes together
• A thin film forms on the bottom of the pot
• No raw flour smell remains

✔ This step is called “panade drying” — a key secret for perfect puffs.

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3) Cool the dough

Transfer to a bowl.
Let it cool for 5–7 minutes until warm (not hot).
Mix for 1–2 minutes to release extra steam.

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4) Add the eggs

Add eggs one at a time, mixing well after each addition.

🔥 Golden consistency test:
Lift the spatula — the dough should fall in a thick, slow V-shaped ribbon.

If:
• Dough is too thick → add ½ to 1 egg
• Dough is too runny → add 1 tbsp flour

✔ This step determines how well the puffs rise.

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🟣 Piping & Baking

Prepare a tray with baking paper.
Use a 1 cm round tip or a star piping tip.

Preheat oven to 200°C.

Baking:
• 200°C for 15 minutes
• then 180°C for 15–20 minutes

❌ Do NOT open the oven door during baking!
The puffs will collapse.

The cream puffs must be:
• Golden
• Light
• Hollow inside
• Dry on the outside

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⚪ Fillings (Two Professional Options)

1) Stabilized Whipped Cream
• 250–300 g heavy cream
• 2–3 tbsp sugar
• Vanilla

Whip for 6–7 minutes until firm.

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2) Pastry Cream (Crème Pâtissière)
• Milk: 250 g
• Egg yolks: 2
• Sugar: 60 g
• Cornstarch: 20 g
• Vanilla
• Butter: 20 g (add at the end)

Cook until thick, then let it cool completely.

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🟢 Filling the Puffs

Once the shells are fully cooled:
Make a small hole on the side or cut a small opening on top.
Pipe in your cream.

Finish with powdered sugar if desired.
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