Sweets and Truffles

Choux Pastry Cream Puffs

Enjoy making these delicious Choux Pastry Cream Puffs as a delicious treat for afternoon tea or coffee with your friends and family.


What is Choux Pastry Cream Puffs?

Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Once filled with Flavoured Double Cream and topped with Glacé icing, they are a delicious decadent treat to have.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

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115g Unsalted Butter cut into small chunks
120ml Milk
120ml Water
125g Plain flour
1/4 Tsp Salt
2 heaped Tsp Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
4 Eggs beaten.
600ml Double Cream
2 Tbsp Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
For the Topping
250g Sugar and Crumbs Sticky Toffee Pudding Natural Flavoured Icing Sugar
100g Callebaut Milk Chocolate Chips
Preheat oven to 170c / Gas Mark 3/ 325F
Using a pastry brush spread a little water onto the baking tray and then line with parchment paper, you also then use the pastry brush to spread a little water onto this as the humidity from the water will help your choux buns to inflate and cook without burning.


1.  In a medium saucepan put the milk, butter chinks , water, salt, and 2 tsp of the Natural Flavoured Icing sugar you are using..

2. Put the pan onto a medium heat and stir continuously until the butter has melted. Turn the heat down to low and simmer the mixture for 1-2 minutes whilst still stirring continuously.

3. Add the flour to the liquid all at once and with a wooden spoon or spatula stir in the flour until it is a soft dough. Paddle the dough up the sides of the pan as this will cook the flour through for 1-2 minutes and then transfer the dough to a mixing bowl. allow cooling for a few minutes.

4. Turn the mixer onto a low speed and slowly start to add the beaten eggs 1 at a time allowing the dough to mix for 30 seconds before adding the next egg. Once all the eggs have been added turn up the speed slightly on your mixer to ensure all the dough and the eggs have combined to form a smooth piping consistency pastry dough.

6. Transfer the dough to a large piping bag and cut the end of the bag approximately 2cm from the end, you do not want a big opening in the bag as this will allow too much mixture to pipe too quickly.

7. pipe the choux pastry onto the baking parchment into 2 to 3 cm mounds leaving a good space between each mound.

8. Egg wash the tops of the choux pastry mounds gently and cook in the oven on 170c for 20minutes then turn the oven temp down to 150c for 8-10 minutes. DO NOT OPEN THE OVEN DOOR WHILST THE CHOUX BUNS ARE BAKING as this will cause the choux pastry to deflate before they are cooked through.

9. Once the buns are cooked remove from the oven and cool completely on a wire rack.

10. Whisk the cream in the mixer adding 2 TBSP Sugar and Crumbs Natural Flavoured Icing Sugar to Give a delicious flavour to the cream.

11. Carefully slice each choux bun halfway and then pipe the cream using a 1M piping tip into the choux buns.

12. Mix the Sugar and Crumbs Sticky toffee Pudding Natural Flavoured Icing sugar with enough water to form a smooth but spreadable Glacé Icing and coat the tops of each of the filled Choux Buns.

13. Melt the Callebaut Chocolate Chips in the microwave on 20-second blasts until they are smooth and runny, be careful not to overheat as the chocolate will burn. Pour the melted chocolate into a small piping bag and cut the tiniest piece off the corner to allow you to pipe thin lines of chocolate over the glacé icing. Chill in the fridge before serving.


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