Go Back
French-style cream puffs - 1


Make delicious French-style cream puffs easily with healthy dairy- and sugar-free options, something family and friends will love!
Prep Time 30 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Servings 18 choux


Choux paste

  • 175 g milk, 75g salted butter, 2g light brown sugar (optional)
  • 100 g bread flour
  • 150 g eggs (3 medium eggs)

Crumble top

  • 100 g bread flour, 75g light brown sugar, 75g salted butter

Cream filling

  • 500 g whipping cream, 25g icing sugar, 5g vanilla extract


Choux paste

  • In a heavy-based pot, bring the butter, milk and sugar to a scald. Remove from the stove and add in the flour.
  • Return the pot to the stove, set on a low heat, then cook for around two – 3 minutes. A thin film will start to form at the bottom of the pot.
  • Once the paste is cooked, remove from the heat, and transfer to a bowl. Stir with a spatula to slightly cool the mixture. Add the eggs one at a time, stirring well after each addition.

Crumble top

  • In a large or mixer bowl, sift the flour. Add the sugar and butter to make a crumbly dough.
  • Turn the dough out onto baking paper, then place a second sheet on top. Roll out to about 0.25cm (0.10”) thick. Freeze for 10 – 15 minutes.

Bake time

  • Preheat the oven to 215°C (419°F). Line a sheet pan with baking paper.
  • Pipe choux disks of about 3cm (1.18") wide. Remove the crumble from the freezer and cut rounds with a cookie cutter. Place a round on each choux puff, then place the tray in the oven and bake for 10 minutes.
  • Reduce the temperature to 200°C (392°F) and bake a further five – 10 minutes until evenly golden.

So sweetly

  • Whip the cream together with the sugar and vanilla until soft peak. Once cooled, cut each puff open, then scoop in the freshly whipped cream and serve.
Keyword choux paste, cream puffs, profiteroles