Cream Puff


by: Amelia

Homemade cream puffs, they are not hard to make but hard to stop eating.


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serves: 4

Cream Puff


125mls milk

125mls water

4 eggs

165gm cake flour - sift

Cream Patisserie


240mls milk

50gm castor sugar

4 egg yolks

25gm salted butter

1 tbsp all purpose flour

1 tbsp custard powder

1 tsp vanilla extract

100gm salted butter

Nutrition Facts
Cream Puff

Servings Per Recipe: 4

Amount per Serving

Calories: 649

  • Total Fat: 40.7 g
  •     Saturated Fat: 23.2 g
  •     Trans Fat: 1 g
  • Cholesterol: 440.3 mg
  • Sodium: 336.6 mg
  • Total Carbs: 52.3 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 12.9 g
  • Protein: 17.4 g

how is this calculated?

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1.  1/ Combine milk, water and butter cook over medium low heat until butter is melt and bring to boil.

2.  Remove from heat. Add the flour and stir vigorously until well blend. Preferably use a wooden ladle.

3.  2/ Return to stove using medium heat, continue stirring until flour mixture pull away from side of the pan and form a ball. Let the mixture cool for 5 mins.

4.  3/ Add egg one at a time and beat until incorporated. After each egg is added, the mixture will separate and lumpy.

5.  4/ Beat the mixture with cake mixer until the dough is smooth and shinny. Let the dough rest for 10 mins.

6.  5/ Line the baking tray with grease proof paper and grease lightly.

7.  You can piped through a pastry bag or dropped with a pair of tablespoons to form into a balls.

8.  6/ Bake at 200 deg c in the preheat oven for 15 mins, Then reduce to 180 deg c for 15 mins or until golden brown. ( Don't open the oven door while the puff are baking.) Remove from oven, make a small slit to allow steam to escape.

9.  7/ Switch off the oven, put back the puff leave the door ajar and leave the puff inside the oven for another 15 mins.

10.  8/ Transfer to wire rack and let the puff cool completely.

11.  9/ Split the puff into half, fill with cream patissiere. Sieve some icing sugar on top the cream puff and serve immediately.

12.  Cream Patisserie

13.  1/ Beat egg yolk with sugar till sugar dissolved. Add in the custard powder and flour, mix well till no lump.

14.  2/ Boil the milk till simmering boil, pour half the milk to the egg yolk mixture to temper the eggs.

15.  3/ Mix the rest of the milk to yolk mixture and bring to boil over low medium heat. Stir constantly to prevent burn at the bottom.

16.  4/ Cook until thick and glossy. Remove from heat.

17.  5/ Stir in the butter till melted and mix well. Cover with cling wrap immediately to prevent skin forming and leave to cool. Chill in fridge till ready to use.

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Kathy M


love this recipe!!