Tray of golden Choux Cream Puffs with craquelin topping and cream filling, recipe ingredients by Cupcake Jemma visible below

Choux Cream Puff recipe

Classic choux puffs topped with crisp craquelin discs and filled with a light, silky creme diplomat (creme patissiere folded with whipped cream). A patisserie showstopper that is well worth the effort.

  • Difficulty
    5 out of 5
  • Prep: 1 hour
  • Cook: 30 minutes
  • Servings: Makes 17–20 cream puffs
Buy this recipe to receive a beautiful downloadable PDF version:

  • Beautiful PDF RECIPEs

  • FULLY TESTED & APPROVED

  • PERFECT RESULTS EVERY TIME

  • ALL INGREDIENTS & METHOD PROVIDED

  • Checkout Securely

  • Download instantly

Ingredients

CRAQUELIN DISCS
35g soft butter
20g caster sugar
20g demerara sugar
40g plain flour

CHOUX PASTRY
65g milk
65g water
60g unsalted butter
Pinch of salt
65g plain flour
3 eggs, whisked (you may not need all)

CREME PATISSIERE
500g whole milk
1 tsp vanilla extract
85g caster sugar
3 eggs
1 egg yolk
15g plain flour
15g cornflour

TO FINISH
Double or whipping cream, equal weight to the finished creme patissiere

Purchase PDF for the full recipe

Indulge in the ultimate sweet treat with our Choux Cream Puffs recipe. Featuring a craquelin topping, these flaky pastries are the perfect blend of crunch and cream. Make them at home and savor each bite of our mouth-watering creation.