Cream Puffs II

    1 hour 15 mins

    These delicious cream puffs or eclairs are filled with whipped cream and topped with melted chocolate.

    101 people made this

    Serves: 12 

    • 1 cup (250ml) water
    • 115g butter
    • 250g sifted plain flour
    • 1/4 teaspoon salt
    • 4 eggs
    • 2 1/2 cups (625ml) heavy cream
    • 1/2 teaspoon (2ml) vanilla extract
    • 1 tablespoon castor sugar
    • 1/2 cup semisweet chocolate chips

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 230 degrees C. Line a baking tray with non-stick baking paper.
    2. In a medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop tablespoons of batter on to baking tray, 10cm apart, and bake for 15 minutes then reduce heat to 165 degrees C and bake for another 25 minutes.
    3. Remove puffs from oven, split and remove soft dough from centre. Turn oven off, and return puffs to cooling oven to dry, 20 minutes more. Cool completely on wire rack.
    4. In a medium bowl, whip cream until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream.
    5. Melt chocolate chips in microwave or in a small saucepan over low heat. Drizzle melted chocolate over cream puffs. Serve immediately.

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    Reviews in English (83)


    I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling.  -  01 Mar 2009  (Review from Allrecipes US | Canada)


    I made 2 batches of these the other day. My first go wasn't great because i split them open so they lost the puffiness in the look. I didn't split the puffs on my second batch, I only made a hole in the side of each with the back end of a wooded spoon. The whipped cream was great, but deflated overnight. I found a recipe to keep your whipped cream stiff by adding 2 tablespoons of dry instant vanilla pudding to the mixture, and be sure to use powdered sugar which helps the whipped cream stay stiffer. I will be making these again - they did taste great.  -  08 Feb 2007  (Review from Allrecipes US | Canada)


    I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good.  -  13 Apr 2005  (Review from Allrecipes US | Canada)