1. Oh my goodness! I absolutely adore cream puffs. The very first time I made them they were a complete and utter disaster. Since then I have accomplished a nice puff. I’d love to try your recipe though. They certainly look simple and perfect. 🙂

  2. I’ve made eclairs before and found using pate-a-choux very enjoyable. Thanks for the great recipe Allie, I love have a great staple recipe to use to create millions of variations with. Glad you had a productive weekend and the weather is warming up..woohoo!

  3. I hadn’t seen this ‘simply perfect’ series of yours before, Allie … what a fabulous idea! I’ll definitely be back when I need to make some perfect brownies, or cupcakes, or cookies (never tried cookies before … wha ..?? I know, I NEED to) … or pate a choux of course! I’m very impressed that you made this so wonderfully. In England we call it choux pastry 🙂

    • You are too sweet, Connie! I know what you mean, it’s kind of a pain to take all the in-process photos, but they are so useful for someone who might be a little nervous in the kitchen. I’m so happy you liked the post! 😀

  4. I love your step-by-step photos…they are seriously so helpful when baking…especially when it comes to French confections! I have never tried to make cream puffs though I have always wanted to. I will definitely be trying this soon! 😀


  5. All the things listed above are on my daunting list missy. So thank you for making them all look so easy with this simply perfect recipe!! I love love the picture tutorial 🙂 I can’t wait to use this to attempt making French pastries.

  6. These look so pretty and perfect Allie! I totally adore cream puffs but have never made them at home, I can’t wait to give your recipe a try because I know they will turn out amazing:) Awesome pictorial and totally pinning 🙂

  7. I have always been so, so intimidated by pate a choux, but you make it seem incredibly simple. I can totally do this! I might have to do this! You know how much I love your Simply Perfect recipes, but this completely blows the others out of the water. I am sort of ashamed to have been so intimidated for so long. Have you ever thought about doing an e-cookbook of Simply Perfect recipes? (you know, in all your free time! haha)

    • That’s so funny, Nora, I was just mentioning to Mr. Allie how so many bloggers are making e-books these days. It sure would be a fun project to take on! Maybe someday… And please do not be intimidated by pate a choux- it’s not nearly as hard as it sounds! Thanks so much for the sweet comment, friend!

  8. Happy you had such a productive weekend! Always a great way to start the week. Love how easy you make this, Allie. So important with a name like Pate a Choux…haha ohhh French words. I have made eclairs before and I don’t remember them being too terribly difficult. Nice *Simple* recipe. Thanks for sharing, such a good spring dessert to make!

  9. Wow Allie, these pictures are stunning. I’ve always wanted to make something like this, but I didn’t think it was this simple! I’m definitely going to be trying this. How do you think it would turn out if I used half whole wheat flour? I’d love to hear your thoughts. Well done! 😀

    • That’s a really great question, Margaret Anne! I’ve never tried doing it that way before- I wonder??? If you try it, definitely let me know, I’d love to hear how you make out! And thank you for all the sweet compliments <3

  10. Looks great, Allie! I love making cream puffs and gougeres and even from the first attempt the choux came out wonderful. It looks so delicate, but once you try making it, you realize just how easy it is to impress your friends with the simplest pastries. Love your photos!

  11. Unfortunately, these did not turn out for me. I followed the recipe exactly but knew there was something wrong when the final mix was too runny. I think there is something wrong with the proportions. I was hoping there was a review from someone who actually made the recipe – I usually look for that. Unfortunately, this is not a simply perfect recipe. I will have to look elsewhere.

    • I’m sorry you had difficulty, Lisa. This is a family recipe that I’ve made countless times and appears on this site in several different forms. My mother and grandmother have also been making it for decades. I wish I knew exactly where things went wrong for you.

  12. Thanks that’s kind of you. I put my batter in the fridge overnight in the hopes that it would thicken up and it did. I now have them in the oven and they are definitely puffing up so hopefully all will work out in the end. It was a learning experience so it’s all good.

  13. Just took them out and unfortunately, they rose a little better but no hollow centre. i will try a different recipe as I think yours has too much liquid. Thanks anyway.

    • No worries Lisa! I’m just wondering if you cooked the flour/water mixture long enough before adding the eggs. It needs a good 2 to 5 minutes on the stove, while stirring, to really thicken up. It should be nearly solid and quite hot before the eggs go in. Anyhow I’m sorry for your trouble and I hope you have better luck next time 🙂

  14. followed your recipe exactly and they puffed up nice, but after they came out of the oven, they relaxed (sank) about 1/3. Any suggestions as to how to fix that. Thanks. Judith

    • Hi Judith! I’m sorry you had trouble. I think if you had baked them a bit longer this wouldn’t have been an issue. It sounds like the structure hadn’t fully set when they came out of the oven, and when the steam inside dissipated, they collapsed under their own weight. Next time, make sure they’re good and golden and really dry looking. Also, avoid putting them into any kind of container or bag until they are completely cool. I hope that helps!

  15. Beware! The recommended baking time on these is much too short! Other recipes suggest anywhere from 30-45 minutes, as opposed to the 10-20 minutes suggested here. Mine just deflated like Judith’s, and (having just consulted other recipes) I know now that the too-short baking time was the reason why.

    • Thanks for the feedback, Chris! I think when it comes to choux it’s really important to bake until they are brown, dry, and hollow. I tried to make that clear in the recipe, and the times noted are meant to be a rough guideline. Brown, dry and hollow is really the most important factor. Bake times can vary vastly depending upon the size of the puffs and the ones I made here were quite small (about an inch in diameter). I’m sorry you had trouble and I hope you have better luck next time 🙂

  16. Hi Allie,
    Thank you for a wonderful recipe! My daughter and I tried previously making them with another recipe and the deflated and were not appealing at all. I tried your recipe and it was fast and simple. I don’t have a lot of strength so I started out stirring then went to the mixer, perfect. They smelled oh so delicious baking and the flavor is spot on! Can’t wait for my daughter & granddaughter to come help me make these. I also, can’t wait to try your Irish ? Cream filling, as well as, any of your other recipes! Thank you, ?


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