Choux pastry - Cream Puffs without a piping bag can easily be made. In fact, you don’t need a piping bag for these cream filled bites of pastry often drizzled with chocolate sauce.
And today, I’m going to talk you through making it in your own kitchen because honestly, nothing should stop you from having a batch of these cream puffs in your home so keep scrolling to see how you can make these at home and then brag that you just did some French baking because these come together quickly, easily and can be baked ahead.
The beauty of choux pastry is how little you need to make a bunch of cream puffs or profiteroles with only 5 ingredients to make 12 medium or 16 bite size pastries and this might be a controversial opinion, but making cream puffs that aren't small are easier without a piping bag.
The ease of scooping up the dough and rolling between two tablespoons means you can create a batch of profiteroles that will still impress most people who have never tried their hand at these to know how easy they are to make!
Rustic cream puffs can also be filled with cream by simply slicing open near the base and spooning in whipped cream so definitely don't be put off making a batch of profiteroles without .
You might think what’s the difference between cream puffs made with a piping bag versus without a piping bag - the biggest difficulty is consistent sizing - because you’re taking an eyeball amount out of the bowl (or saucepan) you could end up with a tray filled with unevenly sized cream puffs.
Another difference is that you will need more whipped cream without a piping bag as you spoon it in versus piping into the centers thanks to a larger surface area - but you control this so it could be an upside.
Ingredients for Choux Pastry - Cream Puffs without a piping bag
- Bread flour: This gives the choux pastry their firm crust as it bakes. The protein in bread flour is higher than plain flour which helps form the famous crust that we're aiming for with our pastry.
- Butter: The melted butter along with the water helps the dough be light.
- Eggs: The eggs help our choux pastry keep their structure during baking.
- Cream: Without cream, we wouldn't have something to bite into and it's just so good plain or flavored here!
- Chocolate: Melted chocolate compliments the cream puff beautifully and for a better result you'll want a block of chocolate as opposed to chocolate chips or baking chocolate which tends to be lower quality and have more additives.
- Honey: A little honey in the chocolate ganache as a depth of flavor and brings the entire chocolate sauce together. You could sub with maple syrup or golden syrup here instead, if you prefer.
FAQ's for the best Choux Pastry - Cream Puffs without a piping bag
Should I put water beads on my baking tray?
As per usual choux pastry baking, do not leave out the essential step of ensuring you have water droplets across your entire baking tray. This helps give the pastries their perfect firm exterior.
How can I shape my choux pastry evenly?
You want even sized tablespoons to smooth out the edges of the pastry as you lift it out of the bowl and ensure you can create consistent sized pastries.
Should I smooth out the tops of my pastry?
When you spoon the pastry onto your baking tray, smooth out the tops as this replicates the effect you would make with a piping bag so it doesn't burn on top.
How do I avoid my cream puffs collapsing?
Choux pastry needs to be well and truly golden like medium toast as this helps the finished pastries not to collapse once they have been removed from the oven. The larger your cream puffs the longer they’ll need to become golden.
How long will my cream puffs need to bake if they're bigger than the palm of your hand?
Small cream puffs would need 22-25 minutes baking versus larger would need 27-30 minutes as per the notes below to bake evenly by turning the tray around and increasing oven temperature.
Could I flavor my cream filling?
The cream puffs filled here are with plain old regular whipped cream, however, you can flavor your cream with anything from cocoa powder to freeze dried or crushed fruit. Begin flavoring your cream with 1 teaspoon of powder or 1 tablespoon of crushed fruit and add a little more at a time until you have your desired flavor.
Are there any alternatives to the chocolate ganache topping?
The chocolate sauce in the recipe below is a ganache which might not work with the ingredients you have, so you could easily substitute by making an easy cocoa icing for the tops or dip the tops of your cream puffs into melted chocolate instead of pouring chocolate over.
Can I make Choux Pastry these ahead?
The filled pastries are best served the same day they are made. However, you can make these ahead and keep covered for 1 day prior to filling and covering in the chocolate syrup.
More pastry recipes you'll enjoy
Portokalopita – Greek Orange Phyllo Cake
Bossche Bollen - Dutch Profiteroles
How to make:
Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
Sift the flour into a small bowl and add the sugar. Set aside.
Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
Add in ¼ of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
Place in the oven and bake for 10 minutes.
Increase the heat to 220ºC/430F, turn the tray around and bake for a further 10-15 minutes or until the pastries are lightly golden.
Remove from the heat and place on a cooling rack, allowing to cool fully.
Stir the whipped cream and sugar together until smooth.
Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.
To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or in a microwave until it’s smooth and hot, stir in the chocolate and honey until it is smooth.
Drizzle the chocolate sauce over the tops of the cream puffs.
Serve.
Choux Pastry - Cream Puffs without a piping bag
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes 12 medium cream puffs
- Category: Desserts
- Cuisine: French Food
Description
Making Choux Pastry - Cream Puffs without a piping bag turns this classic dessert even more rustic, but also super quick. It is another dish that's proof not all French baking needs to be fussy or requires lots of tools to be created. These can easily be made ahead and finished off just prior to serving for dessert or an event.
Ingredients
Choux pastry
70 grams / ½ cup bread flour
14 grams / 1 tablespoon superfine/caster sugar
130 milliliters / ½ cup + 1 teaspoon cold water
50 grams / 1.75 ounces butter, cubed
2 eggs, room temperature and lightly beaten
Chocolate sauce
80 milliliters / ⅓ cup double cream
50 grams / 1.75 ounces dark chocolate, finely chopped
1 teaspoon honey
Cream filling
120 milliliters / ½ cup whipped cream
8 grams / 1 tablespoon confectioner’s/icing sugar
Instructions
Choux pastry
- Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
- Sift the flour into a small bowl and add the sugar. Set aside.
- Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
- Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
- Add in ¼ of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
- Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
- Place in the oven and bake for 12 minutes.
- Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until the pastries are lightly golden.
- Remove from the heat and place on a cooling rack, allowing to cool fully.
- Stir the whipped cream and sugar together until smooth.
- Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.
Chocolate sauce
- To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or in a microwave until it’s smooth and hot, stir in the chocolate and honey until it is smooth.
- Drizzle the chocolate sauce over the tops of the cream puffs.
- Serve.
Notes
Adapted from Delia online
Nutrition
- Calories: 145 calories per serve
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