Chou à la Crème

This year, instead of a cake for my husbands birthday, I thought he might like creampuffs or eclairs instead.

I didn’t photograph along the way, because I was working my butt off, but here are the recipes, a few pointers and the final results.

Cream Puffs


  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons milk
  • 1 egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners’ sugar
  1. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. 
  2. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. 

notes: I had to make these twice.  The first time I tried to make them larger and under-baked them and they collapsed.  The failed results were delicious with butter and were more like individual Yorkshire Puddings.  I piped  the second batch using a large zipper bag and a large star and baked them for 35 minutes and they came out perfectly.

IMG_0272.jpgNext I made the…

Creme Patissiere

(recipe from Shiran @

  • 3 large (60g) egg yolks
  • 5 tablespoons (65g) granulated sugar
  • 1½ tablespoons (15g) all-purpose flour
  • 1½ tablespoons (15g) cornstarch
  • 1¼ cups (300 ml) whole milk
  • ½ vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
  1. In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
  2. In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
  3. Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled.
  4. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.


After the Creme Pat was fully chilled I folded 3/4s of it in the whipped cream, filled and topped with fresh raspberries and hot fudge.


  1. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff.  Fold in most of the creme patisserie.

I used Ree Drummonds , but don’t.  It was yummy, but not for this recipe. You can look up the recipe.