Choux pastry shells

    1 hour

    These versatile choux pastry shells are perfect for making profiteroles, or get creative and fill with a variety of fillings - custard, ice cream, whipped cream and fresh fruit - the possibilities are endless!

    127 people made this

    Serves: 12 

    • 110g margarine or butter
    • 1/8 teaspoon salt
    • 250ml boiling water
    • 125g sifted plain flour
    • 4 eggs

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 230 C / Gas 8.
    2. In medium saucepan, combine margarine, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
    3. Pipe or spoon onto ungreased baking tray and bake 20 minutes, reduce heat to 180 C / Gas 4 and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill as desired.

    How to melt chocolate

    Want perfectly melted chocolate to drizzle over your eclairs or profiteroles? Watch our How to melt chocolate video to see how it is done!

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    Reviews & ratings
    Average global rating:

    Reviews in English (103)


    I make cream puffs a few times a year and this is a really good recipe. Make sure you cook the flour till it pulls away from the sides of the pan and looks kinda dry and don't forget 1 egg at a time. Don't cut out steps. You can fill these with anything. I make custard or a nepoleon cream. You can also fill with fresh fruit like berries maserated in sugar with a spoon of whipped cream. I usually drizzle with chocolate or a hard caramel. If you like them sweet use about 2T. sugar in the water, flour, butter mixture. If you want to make these savory omit sugar, up the salt a little and you can even add pepper to them to make them tastier. Fill with salmon mousse or a savory cheese spread.  -  26 Sep 2007  (Review from Allrecipes US | Canada)


    I've made these so many times and they turn out really good every time. I fill these with whipped cream mixed with cream cheese [1/2 cup whipping cream + 1/3 cup sugar + 8oz cream cheese] and they taste like little cheese cakes but in cream puff shells. And on some variations, I drizzle melted chocolate on the shells. Always a hit!  -  07 Nov 2002  (Review from Allrecipes US | Canada)


    In Australia we know these as profiteroles (a French dish) and people make a spectacular wedding cake out of them by building the filled puffs into a pyramid and covering them with a hard toffee glaze. As plain profiteroles we serve them filled with whipped cream or custard and covered in chocolate sauce. This is a very good recipe! My oven is gas and only needed 220 degrees Celcius, not 230 for the first 20 minutes. One trick I know is that if some are still a little raw inside it is not unheard of just to scoop out the uncooked bit!!!  -  26 Aug 2003  (Review from Allrecipes US | Canada)