Making choux pastry - Recipe | Rutger Bakt (2024)

Choux pastry is a cooking dough. This means that the dough must be cooked before it goes into the oven. This may sound a bit difficult, but it's not that bad. By cooking the dough you cook the flour. This ensures that the puffs will rise nicely in the oven and become hollow on the inside, so that you can fill them later. In this article I tell you everything about making puffs: from making the batter to piping the puffs and baking. In addition to a step-by-step explanation, I also give you useful tips and advice. This way you can now make the tastiest puffs yourself!

What can you do with this choux pastry recipe?

With the help of this puff recipe you should certainly be able to bake beautiful puffs or profiteroles. Wondering what you can do with this choux pastry? Some tasty recipes for which you can use this choux pastry:

  • whipped cream Puffs
  • Chocoladesoesjes
  • Raspberry sauces
  • Strawberry puffs
  • Eclairs

This is how you make the best choux batter

  • You get the most beautiful puffs if you use protein-rich flour. Patent flour is a suitable flour to use in your choux batter.
  • Make sure you let the flour cook long enough in the pan. If you do this too short, less egg will be absorbed into the batter. The result of this? Flatter puffs.
  • Is your batter too thin? This can have two reasons. Either the flour was not cooked long enough or you added too much egg. Therefore, add the last beaten egg in parts and keep checking to see if the batter still seems too thick. It should be just smooth enough that it runs off your spatula in a V-shape. Unfortunately, there isn't much you can do about it if your batter is too thin, adding more flour doesn't work.

How do you get all the puffs in the same shape?

How do you get all your puffs or profiteroles in exactly the same shape? This can be done in various ways. There are special silicone baking mats on which the correct dimensions for puffs or eclairs are drawn. This way you know exactly how big to pipe the puffs.

Make your own puff shapes

You can also make the shapes yourself. Using a glass, draw circles on baking paper with a waterproof marker. Or use a ruler to make lines of equal length for even eclairs. Make sure you turn the baking paper over so that you do not spray the dough onto the marker.

Another option is to make puff shapes with flour. Dip a round cutter or the top of a glass (of the appropriate size) into the flour. Then place the cutter or glass on baking paper or a silicone mat. The impression of flour that remains is your help when spraying. For eclairs you can use a dough scraper. Dip this in the flour and make a print.

Making choux pastry - Recipe | Rutger Bakt (3)

Bonus tips for the most beautiful puffs

  • Shape the profiteroles using a piping bag, which is easy and gives great results.
  • After piping puffs, small raised dots appear in the dough; flatten them with a wet finger to prevent them from burning in the oven.
  • The puffs should be really golden brown before you take them out of the oven. Never open the oven while the puffs are baking, as they will collapse immediately. You can only open the oven door in the last 5 minutes, when the puffs are already cooked and firm enough. When you open the oven, water vapor will escape, making the puffs crispier.
  • Let the baked puffs cool in the oven to make them extra firm. Leave the oven door ajar, for example using a ladle. This way, even more water vapor escapes and the puffs continue to dry.

Store puffs

Unfilled profiteroles store well and can therefore be baked in advance. Pack the baked puffs airtight at room temperature or freeze them. The unfilled puffs will keep for about a week at room temperature.

Stuffed puffs or profiteroles can be stored in the refrigerator and they will only last a few days. Remove them from the refrigerator 15-30 minutes before serving. I don't think freezing homemade filled puffs is a success because the filling always deteriorates in quality and structure.

Freeze choux pastry

Storing choux pastry for a longer period of time is not possible, but you can freeze this dough for a short time. Do this in special silicone mats, for example as small balls. This also ensures that all profiteroles have exactly the same shape. Once the dough is frozen, remove the profiteroles from the molds and let them thaw at room temperature. You can then bake them.

Making choux pastry - Recipe | Rutger Bakt (4) Making choux pastry - Recipe | Rutger Bakt (5)

List of ingredients

  • For the choux pastry
  • 100 ml milk
  • 100 ml water
  • 100 grams of butter
  • ¼ tsp salt
  • 100 g of flour
  • 3-4 eggs

Cream puffs recipe: preparation

Step 1

Place the milk, water, butter and salt in a saucepan. Bring everything slowly to the boil. Make sure the butter is melted before the mixture boils.

Making choux pastry - Recipe | Rutger Bakt (8)

Step 2

Remove the pan from the heat and add the flour all at once. Immediately stir the mixture until all the flour is incorporated. Return the pan to medium heat.

Making choux pastry - Recipe | Rutger Bakt (9)

Step 3

Keep stirring well for 2-3 minutes. The mixture will make a slight sizzling sound, form a ball and burn slightly on the bottom. The flour is now being cooked, which is important for the puffs to rise.

Making choux pastry - Recipe | Rutger Bakt (10)

Step 4

Transfer the dough to a bowl and stir it briefly. Let it cool for a few minutes.

Making choux pastry - Recipe | Rutger Bakt (11)

Step 5

Add the eggs one by one. Stir the dough well after each egg until all the egg is incorporated, and then add the next egg.

Making choux pastry - Recipe | Rutger Bakt (12)

Step 6

Use the fourth egg only if it doesn't make the dough too thin. The dough should have a smooth and pliable consistency, but not so thin that it spreads out completely when you spoon or pipe it onto baking paper. You can also use half a beaten egg. Once the dough is smooth and shiny, it can be processed further.

Making choux pastry - Recipe | Rutger Bakt (13)

For small profiteroles, make mounds of the dough using two teaspoons, or with a piping bag with a smooth nozzle. For larger puffs, use tablespoons or pipe larger balls with the piping bag. Bake small puffs at 210 °C for about 20-25 minutes, larger puffs need 25-30 minutes.

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Comments (94)

Je@net2016-03-06 09:44:18

Yummie... profiteroles. Get excited about it spontaneously. Let's get started right away :o)

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IS

Each2017-10-20 16:02:06

To the whipped cream

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HE

Coral2016-03-06 21:46:29

My puffs were golden brown and yet they collapsed like a plum pudding. Do I need to do anything special with it after baking? They were quite golden brown.

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MA

Rutger2016-03-06 22:09:47

It looks like your puffs weren't done enough yet. Next time try to bake them a little longer and possibly leave the oven door ajar after baking and leave them like that for another 10 minutes.

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Making choux pastry - Recipe | Rutger Bakt (14)

Naomi2016-03-06 23:54:04

So the dough will naturally become hollow in the oven?

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THAT

Rutger2016-03-07 14:35:35

That happens during baking yes!

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Making choux pastry - Recipe | Rutger Bakt (15)

Jolien2016-04-21 21:39:06

I always bake with hot air. What is a good temperature then? Unfortunately, 210 degrees is not possible. As much as 200 degrees.

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JO

Rutger2016-04-22 20:34:40

Then I would do it at 200 degrees. That's going great!

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Making choux pastry - Recipe | Rutger Bakt (16)

marina2016-05-25 13:27:18

Made puffs last weekend according to this recipe. right away! Beautifully risen and beautiful in color! Filled with Swiss cream and a chocolate ganache topping, delicious! Everyone very enthusiastic!

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MA

Vera2017-04-13 22:30:13

How much Swiss cream and ganache did you make for this and how many puffs did you get out of it?

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VE

marina2017-04-14 08:34:25

Vera, it has been a while since I made these puffs. I had made quite a lot of Swiss cream because there is a lot that goes into one choux. I also like to have them filled well. You don't need much chocolate ganache, but I have already frozen it, that was no problem if I made too much, also delicious on ice cream, a cupcake, etc.

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MA

Rutger2016-05-25 16:54:22

Delicious! Glad they turned out so well!

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Making choux pastry - Recipe | Rutger Bakt (17)

Kim2016-09-13 17:40:29

Approximately how many moorheads can I make from this recipe?
I would really like to get started with it :)!

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TO

Rutger2016-09-14 11:38:55

Hi! You get about 10 to 14 moorheads from this.

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Making choux pastry - Recipe | Rutger Bakt (18)

Aggie2016-10-17 15:26:09

Maybe very stupid, but on which shelf should I place the baking tray in the oven?

Thanks in advance!

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AG

Rutger2016-10-18 15:56:11

As with all recipes, always place in the middle of the oven. Here you will find some more explanation! http://www.rutgerbakt.nl/over-de-recepten/

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Making choux pastry - Recipe | Rutger Bakt (19)

marina2016-10-17 15:52:06

Aggie, I have a convection oven and usually place my puffs in the middle of the oven.

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MA

Vivien2016-10-18 12:31:08

One question: I have a very small oven. Is it possible to make the batter in a larger quantity and then bake a number of puffs at the same time? In other words, you can keep the batter for a few hours. Or is that not possible.

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VI

Rutger2016-10-18 15:51:15

It can certainly be stored for a while, I sometimes make batter for 4 loads and that works fine. I wouldn't keep it for much longer than 2 hours.

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Making choux pastry - Recipe | Rutger Bakt (20)

Jolien2016-10-24 19:02:16

How many profiteroles do you get from this?

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JO

Rutger2016-10-25 13:49:34

Somewhere between 25 and 35 profiteroles.

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Making choux pastry - Recipe | Rutger Bakt (21)

RITA POLMAN2016-12-10 18:31:15

I USED YOUR RECIPE/PROCEDURE AND AM PROUD OF MY 'BULBS'! THANK YOU.
RITA POLMN

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RI

Jessica2017-01-11 22:26:24

Good to know that you can also freeze the profiteroles. Should this be put in a freezer bag?
And how long can I keep this?

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IS

Rutger2017-01-15 09:13:56

It is important that you pack the profiteroles airtight in the freezer, in a bag or freezer box. I don't know exactly how long you can keep them, but a few weeks is fine (and probably longer).

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Making choux pastry - Recipe | Rutger Bakt (22)

Jolien2017-03-01 15:19:49

Hi Hi,

I used your recipe for puffs again last week with good results. Only the last album failed. Can you also continue making this dough in the mixer once it has cooked? When you go to add the eggs.

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JO

Rutger2017-03-07 18:05:35

That is certainly possible, but you have to be careful that it does not become too fluffy. I always use the flat beater in my stand mixer.

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Making choux pastry - Recipe | Rutger Bakt (23)

Girl2017-08-31 17:03:57

Hi Rutger,
I would like to try your recipe! I'm not an experienced baker, and I'm wondering which oven setting you mean by "conventional heat"? I was also wondering approximately how many puffs you make from this recipe (normal size) and whether there would be any problems if you halved the recipe?
Yours sincerely,
Girl

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IS

Rutger2017-09-10 15:33:40

Hi! I just mean the bottom and top heat. You make about 40 profiteroles with the dough and you can easily halve the recipe.

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Making choux pastry - Recipe | Rutger Bakt (24)

Jet2017-10-09 13:27:15

Whaaaaaaaaaaa finally profiteroles that work.
I'm quite an experienced baker, but profiteroles always failed, until now! Thnx!!

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IS

Rutger2017-10-11 11:55:55

Great to hear! Enjoy it!

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Making choux pastry - Recipe | Rutger Bakt (25)

Ellen2017-10-22 16:22:59

Hi Rudger, how long can you keep the unfilled profiterole out of the freezer? My freezer is quite full and I just baked about 60 profiteroles with this recipe, but I don't need them until the end of the working week... I thought I'd be smart and start on time

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HE

Rutger2017-10-23 08:53:56

Storing it outside the freezer for a week is really difficult. I'm afraid you will taste that they are not very fresh anymore.

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Making choux pastry - Recipe | Rutger Bakt (26)

F2017-11-17 13:04:14

When I cut the puffs, they still seem moist on the inside. Is that how it should be? I've had them in the oven for a long time.

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F

Rutger2017-11-19 21:40:16

They should still be slightly moist on the inside, they never bake completely dry.

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Making choux pastry - Recipe | Rutger Bakt (27)

Babs2017-11-21 10:49:28

Delicious. Also with whole wheat flour. I think they taste best when they have just been baked. Then they are still a little crispy

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BA

Maria2018-01-03 14:18:42

Can you also make the profiteroles a day in advance before filling them?
Or simply fill it with pastry cream, whipped cream or chocolate mousse and then put it in a cardboard pie/cake box in the refrigerator until the next day?
and don't they run out?
And then another question about your chocolate mousse, do you put whole eggs in it? instead of the yolks?
mvg, Maria

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MA

Rutger2018-01-04 13:03:37

You can store the profiteroles unfilled for several days. You can also freeze them unfilled. You can also keep them filled for a day, but they are tastiest freshly filled!

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Making choux pastry - Recipe | Rutger Bakt (28)

Annelies2018-02-06 13:31:00

Hi Rutger, as good as the profiteroles turned out for me the first time, it was so bad afterwards. They didn't want to rise anymore. The walls of the profiteroles were thin. I let the batter cook thoroughly: put a ball in the pan and 'sweat'. I didn't really let the batter cool when adding the eggs, but there was no previous solidification of the egg. The oven was also well preheated. What went wrong?

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AN

Wim2022-02-18 03:07:20

Use cold eggs, not at room temperature.

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WI

Rutger2018-02-11 17:51:15

I find that very difficult to say. Are you sure you cooked it properly and long enough?

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Making choux pastry - Recipe | Rutger Bakt (29)

Ineke2018-05-06 10:29:16

Hello, I am baking the puffs, I can see the result in 15 minutes Haha.
But the dough was very thick, I took double the amount and 8 eggs, I thought I had to use the last egg because the description says don't let it get too thin, well mine wouldn't take out the piping bag Haha what went wrong ? Greetings?

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IN

Ineke2018-05-06 11:05:29

They turned out perfectly? and big? mmmmm filling is whipped cream and strawberries and chocolate is delicious.
Thanks Rutger for the recipe??

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IN

Rutger2018-05-07 11:54:42

Enjoy it!

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Making choux pastry - Recipe | Rutger Bakt (30)

Chrit2018-05-20 14:27:08

Thanks for the clear description, the puffs turned out well even though I am not an experienced baker with an unreliable oven. Proud of the result! :)

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CH

Maria2018-05-31 10:00:54

I made them and they taste delicious fresh!
I have now put a batch of marbles in the freezer, but if you let them thaw, I think they will become a bit soft?
Does it make sense to give them a little pat in the oven, or should you not?

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MA

Rutger2018-06-03 15:04:57

They will become a little softer, but they will also become so if the whipped cream or other filling has been in them for an hour. You can always spice them up in the oven before filling them to make them a little crispier again.

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Making choux pastry - Recipe | Rutger Bakt (31)

Petra2018-06-16 14:38:35

Delicious puffs. I have an electric oven, so I have to lower the oven setting. 170 degrees and only bake for 15 minutes. Good recipe and very tasty.

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PE

Indra2018-06-17 20:34:22

I made the puffs today, they turned out great, the reactions from family were also super great.
My sister is having a BBQ next Sunday and I will definitely make them again for coffee.
Thanks Rutger for the delicious recipe!!!

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IN

Rutger2018-06-20 17:08:14

How nice to hear! Enjoy it!

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Making choux pastry - Recipe | Rutger Bakt (32)

into your hand2018-08-08 13:03:05

When I cook the dough it first becomes a ball, but as I cook it further the butter comes out and the dough gets a weird texture. The profiteroles don't rise very much either. Am I cooking the dough too long?

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HE

Rutger2018-08-13 00:06:44

It should indeed be a ball. The finer should not come out, that sounds like cooking too long indeed.

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Making choux pastry - Recipe | Rutger Bakt (33)

Heidi2018-09-04 16:44:09

Should you use salted or unsalted butter for the choux pastry?

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HE

Rutger2018-09-16 13:26:41

Unsalted butter is actually what I use for all baking recipes, unless it specifically says salted butter.

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Making choux pastry - Recipe | Rutger Bakt (34)

ANJE2018-09-19 10:58:23

Worked out great. Have a fan oven and preheat the oven to 200C. Add the profiteroles and after 5 minutes the temperature is reduced to 195C

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AN

Wim2022-02-18 03:01:23

Try the Parisian method, that's what I always do. Preheat the oven to max setting of approximately 250 degrees. As soon as the puffs go in, turn off the oven. Wait until the puffs have doubled in size and then turn your oven back on. About 8 minutes before the end of the baking time, leave the oven door slightly ajar. Temp about 175 degrees. Large puffs about 30 minutes, small ones about 22 minutes.

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WI

gerard2018-10-22 10:48:44

Profiteroles are still made the same as 54 years ago when I was at pastry school at the BNS in Voorhout, where we made cheese and ham profiteroles, delicious.

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GE

astrid2018-11-14 20:01:51

ha Ruter how much butter and flour puffs r astrid

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AS

Rutger2018-11-19 14:39:14

Hello Astrid. I don't quite understand the question. All ingredients are in the ingredients list.

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Making choux pastry - Recipe | Rutger Bakt (35)

Melissa2018-12-17 21:05:05

How many days can you keep this appearance? 3 to 4 days or are they better off in the freezer?

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ME

Rutger2018-12-19 09:27:30

I would freeze the baked (unfilled) profiteroles, then they will remain the tastiest!

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Making choux pastry - Recipe | Rutger Bakt (36)

gejah2018-12-19 14:23:09

oven temperature?

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GE

Rutger2018-12-19 15:33:42

It is stated at the last step in the recipe: 210 degrees.

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Making choux pastry - Recipe | Rutger Bakt (37)

Agnes2019-01-05 14:12:40

Just baked and an excellent recipe. The explanation about the fitting is also informative.
Delicious baking with the grandchildren.

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AG

Rutger2019-01-06 16:44:27

Very nice to hear!

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Making choux pastry - Recipe | Rutger Bakt (38)

annemiek2019-01-05 14:56:27

Great success

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AN

Nathan2019-02-08 13:54:42

They were very tasty 😋

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THAT

Bart2019-02-09 09:52:50

Hi Rutger,
Unfortunately the puffs burst open....
I have a convection oven. Should the temp be at 190 degrees?

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BA

Rutger2019-02-11 10:39:04

With a convection oven you may have to bake them a little lower. Do you also have the option for bottom and top heat? Then I would bake them with that.

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Making choux pastry - Recipe | Rutger Bakt (39)

Caroline2020-03-16 12:54:27

What temperature would be best?

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CA

Rutger2020-03-23 10:44:41

This varies per oven. A tip is to buy an oven thermometer for a few euros, so you can check whether the oven gets as hot as intended.

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Making choux pastry - Recipe | Rutger Bakt (40)

Linda2019-02-26 20:02:50

Super! And very easy actually. Turn the oven down a little halfway. And works well. baked for 20 minutes (convection oven)

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LI

Ilse2019-05-17 11:21:09

Which flour is best to use for the puffs?

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IL

Rutger2019-05-21 14:03:14

You can simply use plain flour for this.

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Making choux pastry - Recipe | Rutger Bakt (41)

Nicole2019-10-30 12:55:51

How big should I pipe the profiteroles to get small profiteroles? About...?

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IN

Rutger2019-11-04 09:13:46

In this recipe you can read how to make whipped cream puffs: https://rutgerbakt.nl/friandise-recepten/recept-slagroomsoesjes/

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Making choux pastry - Recipe | Rutger Bakt (42)

w.clason2019-12-01 15:06:50

Hello Rutger,
Everything is going well, but the puffs are getting a bit hard. What am I doing wrong>
??

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W.

Rutger2019-12-08 11:55:26

That's not wrong at all, that's how it should be. We mainly know soft puffs because they have been filled for some time. The filling softens the choux, but freshly baked choux should be crispy!

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Making choux pastry - Recipe | Rutger Bakt (43)

Jennie2020-01-21 08:14:48

Can the profiteroles be frozen? Bvd

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IS

Rutger2020-01-21 16:12:38

Baked and unfilled profiteroles freeze very well.

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Making choux pastry - Recipe | Rutger Bakt (44)

Vereecken2020-04-14 15:48:12

Which flour and which butter to use?????

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VE

Rutger2020-04-20 15:41:43

Butter is butter, the unsalted version. You can also simply use patent or wheat flour.

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Making choux pastry - Recipe | Rutger Bakt (45)

Linda2020-07-15 19:35:31

Very easy to make

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LI

Lisa2020-10-19 16:24:23

yes, I think so too

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LI

Lisa2020-10-19 16:22:53

I'm curious if they will turn out just baked

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LI

Thea2020-11-20 12:02:05

I wonder if the puffs will work

Easy recipe and well explained

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TH

taco wesselius2020-12-30 09:15:17

I'm planning to bake them, but don't I need baking powder to make them rise?

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FACING

Rutger2020-12-30 09:23:04

The puffs rise because you cook the flour on the fire, no further raising agent is needed.

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Making choux pastry - Recipe | Rutger Bakt (46)

Manoah Jansen2020-12-30 20:15:35

Am I the only one or do more people find it too salty?

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MA

Rutger2021-01-11 11:40:31

You can always use less salt to taste.

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Making choux pastry - Recipe | Rutger Bakt (47)

C2021-01-02 13:50:52

My oven can be set to 215 and 200 should I do 215?

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C

Rutger2021-01-11 11:03:24

I would yes!

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Making choux pastry - Recipe | Rutger Bakt (48)

Jolanda2021-01-09 19:47:58

How many moorheads do I get from this recipe?

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JO

Rutger2021-01-11 10:11:05

About 12-16 pieces.

To answer

Making choux pastry - Recipe | Rutger Bakt (49)

Steven2021-01-26 13:34:28

Hi!....used this recipe twice.....with a less good result.....deformed and collapsed puffs.....,.my partner started doing it better,...out the head....with only 100 g water, 100 g butter, 100 g flour and a pinch of salt,.. and 3 eggs.... the result was fantastic.....''without'' milk!!

There.....

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ST

Annie2021-02-18 11:49:54

That's how I did it. It's now in the oven.

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AN

Rutger2021-02-01 11:44:59

Hi. Milk is added for the gloss and taste of the puffs, but it can also be done with just water. Then they become firmer. I would use 200 ml of water, 100 sounds like very little.

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Making choux pastry - Recipe | Rutger Bakt (50)

Flora2021-01-28 10:52:10

Use regular flour or self-raising flour

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FL

Rutger2021-02-01 11:36:55

Common flower.

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Making choux pastry - Recipe | Rutger Bakt (51)

Vergauwen M2021-02-10 14:19:15

Home-baked puffs, the recipe is simple and quick to prepare. I cut open the puffs, filled them with ice cream and covered them with warm, homemade chocolate sauce. Really tasty 👍🤣

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VE

saskia boysen2021-04-16 19:54:31

Never made such delicious profiteroles before 😀

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on

Maan2021-05-12 14:41:39

My batter was way too runny after 3 eggs. What can I do to prevent that?

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MA

Rutger2021-05-17 09:35:49

Then you probably didn't cook the flour long enough. Next time, cook the dough longer in the pan.

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Making choux pastry - Recipe | Rutger Bakt (52)

To Mirei2021-05-14 17:46:49

Which flour should you use for the choux pastry?????

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MI

Rutger2021-05-17 09:22:48

You can use patent flour or wheat flour for this.

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Making choux pastry - Recipe | Rutger Bakt (53)

Lieke2021-05-22 16:41:00

What is the best way to pipe large puffs? When I spray them I always get these strange shapes and not nice and round.

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LI

Rutger2021-05-31 10:51:39

It's just a matter of piping the dough into beautiful balls evenly.

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Making choux pastry - Recipe | Rutger Bakt (54)

allie de rose2021-06-09 13:44:02

I always do it with an ice cream scoop, it works perfectly.
then you get nice big whooshes

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AL

Jimmy2021-06-14 07:24:25

Rutger, is this with self-raising flour or regular pastry flour?

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JI

Rutger2021-06-14 08:40:42

This is regular flour, patent flour is also very good.

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Making choux pastry - Recipe | Rutger Bakt (55)

Michael C.2021-07-04 23:49:24

Hello, I made the puffs, but they turned out huge and completely cracked into pieces.
How come?

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MI

Rutger2021-07-06 08:43:49

Did you use hot air? Next time maybe turn the oven down a little and/or pipe the puffs a little smaller.

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Making choux pastry - Recipe | Rutger Bakt (56)

Nanda2021-07-07 20:10:17

Great recipe, made several times and always successful! Is there a book that contains this recipe?

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THAT

Michelle2021-09-10 20:56:36

Hi Nanda, this recipe is also in the baking bible, I can definitely recommend it!
works easier than looking everything up on the internet :)

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MI

Bep2021-09-01 06:37:51

Hello Rutger

I baked dance moves and they are great... but how can you keep them in the freezer and for how long

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BE

Rutger2021-09-13 08:35:04

What exactly are dance steps :)?

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Making choux pastry - Recipe | Rutger Bakt (57)

Bep2021-10-09 20:28:28

Hello Rutger

I have made the choux before, but now my dough remains quite thick, even with 4 eggs, how is that possible? Normally they always work, but now suddenly they don't anymore...

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BE

Rutger2021-10-13 10:33:15

Have you weighed everything carefully? Or maybe the flour was cooked too long?

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Making choux pastry - Recipe | Rutger Bakt (58)

Dorien2021-10-15 20:13:23

I made buns and made balls with the ice cream tongs. Now they no longer remain balls but split in the middle. It is now 2 mountains with a valley😃. How do I get nice bulbs?

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DO

Rutger2021-10-18 08:32:03

My experience is that the balls become a little more beautiful if you pipe them with a piping bag with a smooth nozzle of 1.5-2 centimeters.

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Making choux pastry - Recipe | Rutger Bakt (59)

Ineke2021-10-31 11:54:00

I tried twice to make profiteroles with wheat flour, but they shouldn't be self-raising

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IN

Rutger2021-11-01 09:02:15

Hi. It really is regular flour that is needed, not self-raising flour.

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Making choux pastry - Recipe | Rutger Bakt (60)

Jo2021-11-21 10:01:06

This recipe for the first time...and never before!

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JO

Rutger2021-11-25 14:40:17

That's very sad to hear, what went wrong?

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Making choux pastry - Recipe | Rutger Bakt (61)

Rik2021-11-26 09:24:01

I got really beautiful puffs with this recipe.

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RI

Diane2021-11-29 15:27:02

My puffs usually turn out fine if I leave them in the oven with the door slightly ajar after the baking time. But how do you do that if you want to bake a lot of puffs? I tried 2 baking trays in the oven, but the top tray cooked the puffs faster than the bottom one. I took out the top plate and left the bottom plate in to continue baking. Unfortunately, the puffs I had taken out (i.e. the top plate) immediately collapsed. How can I bake a lot of puffs without baking them per tray and letting them cool in the oven? Because that would mean that I would have to preheat the oven for each plate, let it cool down again and preheat it again for the next plate. That takes a very long time and is not really energy efficient.

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FROM

Rutger2021-11-30 13:30:39

Hi. With hot air you can often bake several layers at the same time, but it remains difficult with puffs. You can let them bake a little longer, so that they do not have to cool completely in the oven.

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Making choux pastry - Recipe | Rutger Bakt (62)

Roland2021-12-18 22:13:22

During cooking, fat separated from the rest. Tried cooking the dough longer, it seemed to get worse and worse. What am I doing wrong?

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RO

Rutger2021-12-21 08:04:13

Have you stirred well? I can't say what went wrong.

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Making choux pastry - Recipe | Rutger Bakt (63)

Erik B.2021-12-19 11:54:41

Keep stirring well and the temperature is not too high is often the motto. Also do not vary the temperature too much. A pan with a good thick bottom helps with this. Good luck

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IS

Alice2021-12-20 19:58:24

What kind of filling do you put in the puffs other than whipped cream??
How do I make nice round puffs instead of those strangely shaped ones?

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AL

Rutger2021-12-21 07:43:02

You can also fill the puffs with pastry cream, Swiss cream, mousses, ice cream and so on. You can read more about puffs here: https://rutgerbakt.nl/bakhulp/bakhulp-soezen/

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Making choux pastry - Recipe | Rutger Bakt (64)

Guusje2021-12-20 20:43:47

Just baked these puffs, only when they came out of the oven and cooled they collapsed. How can I prevent this??

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GU

Rutger2021-12-21 07:42:12

The puffs must be baked completely golden brown, otherwise they will collapse after baking. You can read more about that here: https://rutgerbakt.nl/bakhulp/bakhulp-soezen/

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Making choux pastry - Recipe | Rutger Bakt (65)

ma2021-12-21 04:17:16

My dough keeps getting thicker instead of thinner with the addition of each egg, why is that?

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MA

Rutger2021-12-21 07:40:49

Do you add the egg when the dough is off the heat?

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Making choux pastry - Recipe | Rutger Bakt (66)

ma2021-12-24 01:35:36

yes, the dough has been removed from the heat, but after cooling for a while (which is a rather relative concept) it is still warm, how cold should it be and they also tear open, how come I read in the comments that they are probably too thick I made different thicknesses and it is correct, only the one that was not torn was about 3 cm thick and not hollow, while at the bakery they are much thicker (but I will not give up) as Berry Stevens used to say, keep going

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MA

Rutger2021-12-24 09:07:54

Hi. It really only needs to cool for a few minutes. Don't let it get too cold.

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Making choux pastry - Recipe | Rutger Bakt (67)

Arnoud2021-12-28 12:50:05

Where should I put the baking tray in the oven? I placed it in the middle, is that correct?? Mrs. Arnoud

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AR

Rutger2021-12-28 14:52:47

Hi. You can read that here: https://rutgerbakt.nl/faq-veelzocht-vragen/

To answer

Making choux pastry - Recipe | Rutger Bakt (68)

Annick2022-01-01 21:54:30

I have tried 3 bakings and had a completely different result 3 times. The first time they didn't rise, the second time they were quite ok, so I thought I had mastered it, so I thought the third time would be perfect, but no, then they got too big, they cracked and collapsed😅 and then my eggs on!

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AN

Dear2022-01-07 12:50:56

Thank you for the nice recipe! I have never made such beautiful puffs before, I was completely happy with the result! The second time I rounded all the puffs with a wet finger before putting them in the oven and they came out almost perfectly round! Thanks again!!

To answer

MI

Greta van der Veen2022-01-27 20:37:34

I followed the quantities and instructions exactly, but the dough was far too greasy and the butter was not absorbed properly. Therefore, I poured away as much of the melted butter that remained in the pan with dough as possible. Then it went well at first, but after 2 eggs the dough was almost liquid! A big fiasco!

To answer

GR

Rutger2022-01-31 19:32:30

Hi. It sounds like you didn't cook the dough properly on the stove, so the butter wasn't properly incorporated. That cooking is really necessary to ensure that the dough can absorb all the eggs later.

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Making choux pastry - Recipe | Rutger Bakt (69)

Tricky Bart2022-01-29 20:37:57

Thank you Rutger for preparing this excellent dessert! One more question, Rutger, do I bake the profiteroles on butter paper? I have already done this, but they stick to the paper miserably...is it advisable to first coat the butter paper with olive oil? Thank you if you give me an answer to this question...

Bart...

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TR

Rutger2022-01-31 19:19:38

Hi Bart. I think butter paper is different from baking paper. Next time use baking paper, the profiteroles will not stick to it.

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Making choux pastry - Recipe | Rutger Bakt (70)

Ans2022-01-31 18:51:04

Can this also be done with gluten-free flour?

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AN

Rutger2022-01-31 19:07:55

You can certainly also make this with a gluten-free flour mix.

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Making choux pastry - Recipe | Rutger Bakt (71)

into your hand2022-02-03 20:58:43

How many profiteroles can you make with this amount of dough?

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HE

Rutger2022-02-07 18:40:05

Of course, that depends on how big you make them, but you can make 25-35 from normal cream puffs.

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Making choux pastry - Recipe | Rutger Bakt (72)

Wil2022-02-26 20:47:20

The first attempt went well. Just a little too much egg, therefore too thin. I felt like I did the same thing on the next 2 attempts. But the first egg was not incorporated. I did not get an even dough. What could have gone wrong? Cooked in the pan for too long?

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WI

Rutger2022-03-01 09:16:28

That could be. How long did you let it cook? About 2 minutes on medium heat is fine.

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Making choux pastry - Recipe | Rutger Bakt (73)

Ilka de Bont2022-03-07 16:24:04

Hi Rutger,

I'm going to try it, it looks easy....

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IL

Elise2022-03-17 12:38:02

I think I'll make this today

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HE

Jacqueline2022-03-29 15:40:13

Hello today, tried it for the first time, everything went well, only the puffs were just redone targets and the same again, give it up

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AND

Rutger2022-03-31 10:44:44

Have you cooked the flour long enough? And baked the puffs until they were really golden brown?

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Making choux pastry - Recipe | Rutger Bakt (74)

Vissrr2022-03-30 11:44:30

Can you also make puffs in a muffin maker?

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VI

Rutger2022-03-31 10:37:47

Not that I know.

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Making choux pastry - Recipe | Rutger Bakt (75)

Juanita2022-04-03 12:13:50

Hallo,

I have tried many times to bake puffs. But it never worked out well.
They became flat discs or they rose but were not cooked.

This recipe worked. Unbelievably, I have never made such beautiful puffs before. High and cooked. Really wow.

How is that possible....
There were 2 differences from previous attempts.
First, cook it on the stove for 2 to 3 minutes. I had never done that before
Second difference is the temperature of the oven. Never set it this high before.

So super satisfied and very good
for repeat ❤

To answer

YEAH

Nanda2022-04-03 15:33:26

Hi Rutger,
I also have a strange result.
I had 2 plates of profiteroles...the bottom ones were beautifully round but the bottom was too dark. The top plate was a bit cracked...they are done and can be used, but I wonder why this is
Greetings

To answer

THAT

Rutger2022-04-10 11:53:32

Did you use hot air? You cannot bake two plates in the oven at the same time with bottom and top heat.

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Making choux pastry - Recipe | Rutger Bakt (76)

Bianca2022-04-14 12:26:41

Good afternoon,

I would like to make the puffs, but it is not clear from the recipe whether to set the oven to hot air or top and bottom heat.

Mvrgr. Bianca

To answer

BI

Rutger2022-04-21 10:15:45

Hi. You can read that here: https://rutgerbakt.nl/faq-veelzocht-vragen/

To answer

Making choux pastry - Recipe | Rutger Bakt (77)

Gabriella2022-04-22 13:02:51

If I bake the profiteroles a day in advance, how should I store them? I want to fill them the next day.

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GA

Rutger2022-04-25 09:47:49

You can then simply store them in an airtight container at room temperature.

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Making choux pastry - Recipe | Rutger Bakt (78)

Shirley2022-04-26 12:22:30

Hi Rutger,

Your recipes always make me happy. Made the macarons on Friday and now the second baking tray of the puffs is in the oven. Tonight I put the whipped cream in it and the orange icing, sprinkles and the crowns and flags on top.
Topper

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SH

Patricia2022-05-13 16:11:52

Just a shame you have to eat it all.

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PA

Rutger2022-05-02 08:35:20

Awesome! Enjoy it!

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Making choux pastry - Recipe | Rutger Bakt (79)

Joan2022-07-11 17:11:02

Hello Rutger, at what oven setting do you bake your profiteroles? Is hot air preferred?
Cordial greetings,
Joan
Engels'Garden

To answer

JO

Rutger2022-07-16 21:12:39

Hi! You can read all about that here: https://rutgerbakt.nl/faq-veelzocht-vragen/

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Making choux pastry - Recipe | Rutger Bakt (80)

Linda2022-07-21 17:17:52

Just baked profiteroles for the first time with soy milk and vegetable butter. If you follow the steps carefully, you simply can't go wrong!

To answer

LI

Erika2022-08-09 21:58:48

Baked puffs for the first time and with this recipe they turned out perfect! It was very easy with the step by step description :)

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IS

Inge2022-08-22 00:42:59

I think the butter should only be 50 grams, that's what I've always learned.

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IN

Rutger2022-09-14 20:49:22

There are several recipes, but I always stick to this one with equal parts of everything, just like several pastry chefs do.

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Making choux pastry - Recipe | Rutger Bakt (81)

Harriette2022-11-02 14:10:03

Can you also use chocolate in the dough for beautiful brown chocolate puffs?

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HA

Rutger2022-11-19 09:53:22

You could use some cocoa powder.

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Making choux pastry - Recipe | Rutger Bakt (82)

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