A post by Madeleine Morning
Photo: Hideyuki KAMON from Takarazuka / 宝塚市, Hyogo / 兵庫県, Japan / 日本 · CC BY-SA 2.0
About this photo & recipe
Profiterole (Cream Puff).jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Plain Golden Cream Puffs105 min · 12 puffs · Recipe card
Ingredients
- 120 g water
- 50 g unsalted butter, cubed
- 2 g fine salt
- 5 g granulated sugar
- 75 g plain flour
- 120 g beaten egg, at room temperature (about 2 large eggs; you may not need all of it)
Let’s make it
- Heat the oven to 200°C (180°C fan). Line a large baking sheet with parchment. Keep a second empty baking sheet nearby for stacking under the first if the bottoms brown too quickly.
- Put the water, butter, salt, and sugar in a saucepan. Heat until the butter melts and the mixture comes to a full boil.
- Take the pan off the heat and add the flour all at once. Stir firmly until no dry flour remains. Return to low heat and stir for 1–2 minutes, until the dough forms a smooth ball and a light film forms on the pan base.
- Transfer the dough to a bowl and stir for a few minutes to release steam. Beat in the egg a little at a time, mixing well after each addition. Stop when the dough is glossy and falls from a spatula in a thick V; it should hold its shape when piped.
- Spoon the dough into a piping bag fitted with a plain round tip, or use two spoons. Pipe 12 small rounds, about 4 cm wide, leaving room between them. Smooth any sharp peaks with a damp fingertip.
- Bake for 15 minutes without opening the oven. Reduce the temperature to 180°C (160°C fan) and bake for another 18–22 minutes, until puffed, evenly golden, and dry-looking. If the bases darken early, slide the empty baking sheet underneath.
- Turn off the oven. Make a small slit in the side of each puff to release steam, then leave them in the switched-off oven with the door ajar for 10 minutes. Transfer to a rack and cool completely. Serve plain, as pictured.
- Store unfilled puffs in an airtight container at room temperature for up to 1 day; re-crisp in a 160°C oven for 5 minutes and cool before serving. Filled puffs need refrigeration and are best eaten the same day.
Kitchen notes
Untested: this is an AI-assisted recipe in development, not kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat and egg; the butter contains milk.
Recipe in development · not kitchen-tested.
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