DISH RESEARCH · Dish
cream puff
Also known as: Cream puff shell, prepared from recipe, Cream puff, eclair, custard or cream filled, iced, Cream puff, eclair, custard or cream filled, iced, reduced fat, Cream puff, eclair, custard or cream filled, not iced, Cream puff, eclair, custard or cream filled, NS as to icing, Cream puff, no filling or icing
French choux pastry puffs filled with softly sweetened whipped cream.
About cream puff
Cream puffs are French choux pastries baked hollow and filled after cooling. This profile follows Pierre Hermé's version, which enriches the choux with milk and butter and fills each puff with lightly sweetened whipped cream.
The baked shell tastes gently buttery and egg-rich, while the whipped-cream centre is cool, milky and only lightly sweet. A fine powdered-sugar finish adds sweetness without introducing pastry cream, chocolate or another filling.
Each puff is a round, deeply golden shell with a crisp, irregular surface and an airy hollow centre. Once split and filled, a generous white ring of whipped cream sits beneath the cap, finished with a pale sugar dusting.
Allergens in this recipe
Contains: Milk, Wheat (gluten), Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in cream puff
Pierre Hermé's Whipped-Cream-Filled Cream Puffs.
- Whole milkChoux liquid and richness
- WaterChoux hydration
- Unsalted butterRichness and pastry structure
- SugarChoux and cream sweetness
- Kosher saltSeasoning
- All-purpose wheat flourChoux structure
- EggsBinding, enrichment and steam structure
- Heavy creamWhipped filling
- Powdered sugarDusting finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole milk:
- Water:
- Unsalted butter:
- Sugar:
- Kosher salt:
- All-purpose wheat flour:
- Eggs:
- Heavy cream:
- Powdered sugar: . The source does not specify the powdered sugar's starch or anti-caking formula.
Origins & food traditions
Bon Appétit supplies Pierre Hermé's complete cream-puff recipe selected here, including the milk-and-water choux, whipped-cream filling and powdered-sugar finish. The reference article independently identifies the cream puff as a filled French choux pastry related to the profiterole.
Countries
- France
Cuisines & regions
- French Cuisine