Basic cream puffs with Chantilly filling

Large cream-filled puffs remind me of childhood Sundays, when my grandmother sent us to the pastry shop. Such happy memories!
Ingredients for 15 large or 30 small puffs
100 ml water
50 g butter
65 g flour
2 medium whole eggs
A pinch salt
1 teaspoon sugar
Pastry cream
250 ml milk
2 yolks
Vanilla pod
20 g flour
75 g sugar
250 ml whipping cream
Icing sugar to decorate

I put water, butter, salt and sugar in a saucepan.

I boil.

I remove from heat and add sifted flour.

I stir with a wooden spoon, return to low heat and cook, stirring vigorously to prevent lumps.

The dough becomes smooth and leaves the sides.

I spread it in a bowl to cool.

Once cold, I add the first egg.

It looks separated but combines with vigorous wooden-spoon stirring.

Once smooth,

I add the second egg and work thoroughly.

It again looks separated, but vigorous mixing makes it velvety.

It should be smooth, glossy and fall in a ribbon. I put it in a piping bag with a plain nozzle.

I pipe mounds on a parchment-lined tray without pressing the centres. Mine were fairly large.

I heat a conventional oven to 220°C, or fan oven to 200, bake for 15 minutes, lower to 190°C and bake another 10–15 minutes without excessive browning.
I turn off, prop the door ajar with a wooden spoon to release moisture and cool before using.


I make classic pastry cream and, once cold, gently fold in the same weight of cream whipped in a well-chilled container.

I pipe filling into halved puffs or through a hole in the side, whichever is easier.



I place in paper cases and generously dust with icing sugar. Close your eyes and taste: bliss!