Cream Puffs (Ptysie)Intermediate
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Cream Puffs (Ptysie)

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Cream puffs are light pastries made from choux dough, baked until hollow and crisp on outside. After cooling, pastries are filled with whipped cream or custard. Properly baked puffs rise well in oven and keep shape after cooling, creating space for filling.

These pastries are served as a dessert and are best filled shortly before serving. Empty shells can be prepared in advance and stored until ready to fill.

By Karel R.
Total55 mins
Prep20 mins
Cook35 mins
Servings10
DifficultyIntermediate

Preparation

9 steps · tap a step to mark it done

  1. Dough

  2. Place water, butter, and salt in saucepan. Heat until butter melts and mixture begins to boil.

  3. Remove pan from heat. Add flour all at once. Stir vigorously until smooth dough forms and pulls away from sides of pan.

  4. Return pan to low heat. Cook dough for about 1-2 minutes, stirring constantly, until thin layer forms on bottom of pan. Remove from heat and let cool.

  5. Move cooled dough to bigger bowl. Add eggs one at a time, mixing well after each addition. Dough should become smooth, glossy, and thick enough to hold shape.

  6. Shape puffs. Transfer dough to piping bag or use spoon. Pipe or spoon small mounds onto baking sheet lined with parchment paper, leaving space between them. They will grow significantly during baking.

  7. Preheat oven to 400°F (200°C). Bake for 10 minutes. Reduce temperature to 350°F (175°C) and bake for another 20-25 minutes, until puffs are golden and dry. Do not open oven during baking! Puffs shells will get flat.

  8. Remove puffs from oven. Cool completely on rack.

  9. Filling

  10. Whip the cream with powdered sugar until stiff peaks form. Cream with a higher fat percentage needs less whipping to prevent it from turning into butter.

  11. Cut puffs in half or pierce bottom. Fill with whipped cream. Serve immediately or chill briefly before serving. Dust with sugar powder. ENJOY!

Cook’s note

Eggs should be added to slightly cooled dough to prevent scrambling.
Proper drying of dough improves puff rise.
Do not open oven during baking or puffs may collapse.
Unfilled shells store well at room temperature.

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