What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I recently have a little time, I had been searching on the web a few days ago. Looking to find new, stirring ideas, inspiring meals that I have never tested before, to amaze my family with. Looking for a long time but could not discover any interesting things. Right before I thought to give up on it, I ran across this yummy and simple treat by chance at Suncakemom. It looked so scrumptious on its image, that called for rapid action.

It had been easy to imagine how it’s created, how it tastes and just how much boyfriend is going to enjoy it. Mind you, it is extremely simple to please the guy in terms of treats. Anyhow, I went to the page and followed the simple instuctions that were coupled with nice shots of the procedure. It just makes life much simpler. I can suppose it is a slight hassle to shoot photos in the middle of cooking in the kitchen because you most often have gross hands so that i seriously appreciate the time and energy she devote for making this blogpost .

Having said that I am inspired presenting my personal formulas in the same way. Many thanks the idea.

I was fine tuning the initial recipe to make it for the taste of my family. I can mention it turned out an awesome outcome. They prized the flavor, the overall look and loved getting a delicacy like this in the middle of a hectic workweek. They basically demanded even more, many more. Thus the next occasion I am not going to make the same mistake. I’m gonna double the quantity to keep them happy.

This Profiteroles Recipe post was made possible by SunCakeMom

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.

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