Come closer. These little choux pastries invite you in—light, airy, and utterly irresistible.
Pick one up between your fingers, bring it to your lips and take a slow, deliberate bite. Feel the crisp shell give way to pillowy interior and delicate whipped cream. Enjoy that contrast of textures and the gentle balance of sweetness and bittersweet chocolate.
These cream puffs are modest on the outside but delightfully generous once filled. Bite-sized or slightly larger, they disappear faster than you expect—no guilt required when the filling is light and not overly sweet.
And if you happen to eat them in two bites, accept the chocolate and cream strings that remain; a quick lick and you’re ready for the next one.
There’s something undeniably elegant about choux pastry. Its light, airy structure and delicate crispness make cream puffs and eclairs a timeless favorite. The fact that they originate from classic French pastry only adds to their appeal.
I love the harmony of flaky shell, whipped cream, and a touch of bittersweet chocolate. Because the filling here uses minimal sugar, the result is refined rather than cloying—perfect for those who prefer balance over cloying sweetness.
That balance means you can likely enjoy more than one without feeling overindulgent. Whether you present them at a gathering or enjoy them quietly at home, cream puffs and eclairs deliver a sophisticated bite every time.
Look at them: elegant swans and little puffs, each with its own personality. Even the imperfect or misshapen ones are charming—each bite is a reward.
Week 7 of my baking adventures brought me to a first: I’d admired eclairs for years but felt intimidated by making choux. After seeing a clear, reassuring pictorial from a friend who conquered the process, I finally tried it myself. The result was simpler and more satisfying than I expected.
They were easier to make than I imagined. Next time I’ll experiment with savory fillings—think herbed cheese or smoked salmon mousse—for a delicious party canapé.
I Sugar Coat It
Cream Puffs & Eclairs
A perfect combination of crisp choux pastry, light whipped cream filling, and bittersweet chocolate glaze.
Print Recipe
Servings:
40
40
Course:
Dessert
Dessert
Ingredients
Method
Method
Ingredients
Choux Paste
- 500 ml water
- 250 g butter
- 10 g salt
- 370 g all-purpose flour
- 12 eggs
Whipped Cream Filling
- 2 L cream 35%
- ½ c icing sugar or as needed
- Chocolate Glaze
- 150 g chocolate
Method
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Melt the butter completely in a saucepan over medium-low heat.
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Add the salt and water and bring the mixture to a rolling boil.
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Add the flour all at once and stir vigorously until the paste (roux) gelatinizes and pulls away cleanly from the sides of the pan.
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Transfer the dough to a mixing bowl and, using the paddle attachment, mix on low until the mixture cools slightly.
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Add the eggs gradually, a few at a time, mixing thoroughly after each addition to avoid lumps. The dough should reach a consistency similar to cake batter.
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Transfer the paste to a piping bag. Pipe logs for eclairs and rounds for cream puffs about 2 inches apart on parchment-lined baking sheets using a plain tip.
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Bake at 400ºF for 30 minutes, or until the shells are puffed and golden. Avoid opening the oven while they bake to maintain their structure.
To make the filling:
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With the whisk attachment, whip the cream until stiff peaks form, adding icing sugar gradually and tasting to reach your preferred sweetness.
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Use a Bismarck tip to inject the filling into the puffs and eclairs, or slice the pastries and pipe the cream using a star or round tip for a decorative finish.
To make the glaze:
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Place the chocolate in a heatproof bowl and set it over a pot of simmering water (double boiler). Stir until the chocolate melts smoothly, taking care that the bowl does not touch the water.
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Let the chocolate cool slightly, then dip the tops of the filled pastries and allow the glaze to set before serving.
