Cream Puffs/ Profiterole

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It has been a long road of trials and errors for me to finally achieve perfection to make these babies. It more of a science to make these but I promise that if you follow my recipe  you will get the most perfect pastry.

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Makes: 20+

For Choux Pastry:


  • 120 gm butter, room temperature
  • 150 gm flour
  • 250 ml water
  • a pinch of salt
  • 4-5 eggs
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  1. Grease a baking tray, keep aside.
  2. Pre-heat the oven on 200°C or 392 °F.
  3. Place a saucepan on the stove on medium heat.
  4. Add the butter,water and salt. let it come to a boil. If we cook this a lot this might change the consistency of the dough. Turn the stove off immediately once it boils.
  5. Add flour and using a wooden spatula mix the flour mixture until it forms a smooth ball. The dough should be lukewarm.
  6. Start adding the eggs, using a beater, beat one at a time. Add 4 eggs first. This is an important step because you do not want the dough o be too runny or too thick, it should be smooth & shiny-paste like. Add the 5th egg only if you think the dough needs it. If the dough it is too runny the puffs will spread on the baking tray and if its too hard they won’t cook on the inside when you bake them.
  7. Shaping the mounds of dough is easiest to do with a pastry bag, although you can use two spoons or a spring-loaded ice cream scoop. Place them a bit further apart on the tray as they will puff once baked.
  8. Bake for 30-35 minutes.The pastry is baked on high temperature first and then the temperature is lowered. The high temperature is needed so the dough will rise quickly leaving a hollow center, it sets the structure of the shells.
  9. Turn the stove off after 35 minutes. Do not take the pastries out, leave them in the oven for 20 more minutes. I turn the oven off because as the oven cools and the temps go lower it allows the shells to become firm and crisp on the outside and dries out the center of the shells at the same time.
  10. Take the pastries out and poke a few holes in each puff  then cool completely. Do not worry if the shells have just a little bit of moist dough inside the shells, this can be removed before filling the shells.
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I use a spoon , for some reason I find it easier

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Right before these go into the oven

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For the Cream Filling:


  • 1200 ml cream
  • 1 1/2 cup granulated sugar


  1. In a large mixing bowl, place the cream and sugar and beat until soft peaks form.

To assemble:

  1. Using  sharp knife or tool of your preference, make a hole on top of each pastry shell.
  2. Fill up the shells with the whipped cream with an icing bag.
  3. Top it off or drizzle with chocolate ganache or sprinkle with powdered sugar.
  4. Serve chilled.


  • The cream puffs are best eaten the same day they’re made.
  • Once cooled, they can be frozen in an air tight container for up to one month.
  • You can make the puffs (through step 9) up to 12 hours ahead
  • Defrost at room temperature, then place puffs slightly apart on a 12- by 15-inch baking sheet.
  • Bake in a 200°C or 392°F oven until crisp, 5 to 8 minutes.

Aa jao “Cream puffs” tayyar hain !!


34 Comments Add yours

  1. Abida says:

    Omg, these look sooo good, I have been literally dreaming of profiteroles recently ha. And I feel your excitement on the projects, all the best for them! I am also hoping to delve in a little design and illustration on the side and it’s just so nicd doing creative things.

    p.s it is secretly my dream to be a (successful) Rishta aunty lol!

    Liked by 1 person

    1. Oh Abida, I thought I already replied to you.. This is what happens when you have too many things to do. And yes I completely agree it feels so good when you create something.
      P.s: first, I can’t stop laughing at your secret dream ( me too) and second I can always teach you how to become an authentic rishta aunty and call you my protégé.. Hahahah


  2. Henna says:

    omg Beenish! You do not look like a grandmother! MashAllah! Totally looking like a 20-year old!
    And can you please just adopt me? It’s not fair that your children are able to enjoy these gorgeous and delicious desserts, and the rest of us only get to see the phenomenal photos!

    Liked by 1 person

    1. Awww hahahah thank you thank you so much. Anyone who calls me 20 is automatically my best friend. Should I make an official statement?!
      I officially adopt you my best friend in the entire world 😍😍😍😍😍 now you must come to Islamabad!


  3. Salma says:

    This looks so delicious!

    Liked by 1 person

  4. Ei Gi Chakhum says:

    Touchwood! Stay blessed 🙂 🙂

    Liked by 1 person

  5. Ei Gi Chakhum says:

    Yummy puffs Bineesh! My heartiest congratulations to you and the proud parents! A young, beautiful and talented Granny indeed ❤ ❤

    Liked by 1 person

    1. Aww you are the sweetest. 😍😍😍😍

      Liked by 1 person

  6. Cream puffs looks perfect Bineesh! Congratulations dear! I wouldn’t guess you are a grandma, you look stunning 🙂

    Liked by 1 person

    1. Thank you so much Freda .. I try not to publicize that fact 😝😝😝 but my kids force me to always add this in the post. If they would get their way my blog would be called grandmother something blog 😂😂

      Liked by 1 person

      1. Hehe 😂😂I can see why they insist ☺️☺️

        Liked by 1 person

      2. 😂😂😒😒😂😂

        Liked by 1 person

  7. I simply love these… I can eat these forever-. you have nailed it 🙂

    Liked by 1 person

    1. Aww sweetie thank you. My daughter can eat all of these too hahah

      Liked by 1 person

    1. This is one recipe I really struggled to perfect, soo its more hard work than anything. Countless cream puffs were made to achieve these 😝😊

      Liked by 1 person

      1. It shows. You are a food artist. And, you have great patience!

        Liked by 1 person

      2. Aww thats such a huge compliment 😍😍

        Liked by 1 person

  8. Shruti says:

    They look so delish. 😆

    Liked by 1 person

    1. Aww shruti thank you sooo much .


  9. manavmalik says:

    Amazing! Looks really tempting. I love the desi name aswell!

    Liked by 1 person

    1. Thank you Manav but there is no desi name for it. Choux a la pastry and profiteroles are french names where this supposedly originated from

      Liked by 1 person

      1. manavmalik says:

        I meant ” this cake is desi ”

        Liked by 1 person

      2. oh now I get it hahah .. thank you so much:).. I like it too..

        Liked by 1 person

  10. Lina says:

    Wow! Lovely post!

    Liked by 1 person

  11. Vajeea says:

    and a beautifully written post! I wish you all the best for 2016!

    Liked by 1 person

    1. Thanks a lot Vajeeaa. You are so kind!


  12. Vajeea says:

    another lovely recipe as always!


  13. Jasmine S. says:

    I love cream puffs and these are absolutely beautiful, You make it look so easy! 🙂 Congratulations on another grandbaby!

    Liked by 1 person

    1. Thank you so much and yes it has been a long journey for me to actually learn these. I literally had way too many failures with it and that why I want everyone to have a recipe that is easier to understand .:D

      Liked by 1 person

      1. Jasmine S. says:

        Thank you for taking one for the team so we can have an easier recipe! 😉Can’t wait to make these.


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