Cream Puffs, Eclairs and Profiteroles Recipe (with a Cookie Jam Filling)

I am a huge fan of choux pastry. It is one of those things that seems intimidating but is actually quite simple once you know the tricks. So I put together this recipe for cream puffs, eclairs, and profiteroles, along with all the tips I have learned for getting that perfect rise every time. For one batch, I tried something a little different – folding raspberry jam into the whipped cream filling, almost like a cookie jam swirl. The result was light, golden, and bursting with flavor in every bite.

What Are Cream Puffs, Eclairs and Profiteroles?

Cream puffs and eclairs are not usually the first thing that comes to mind when we think of versatile desserts, but they really are wonderful edible containers. The same choux pastry dough can become three completely different desserts depending on how you shape and fill it.

Cream puffs are round mounds of choux pastry, split and filled with whipped cream or pastry cream. Eclairs are made from the same dough but piped into elongated logs, traditionally filled with pastry cream and topped with a chocolate glaze. Profiteroles are tiny cream puffs, traditionally filled with vanilla ice cream and topped with chocolate sauce or syrup.

And the fillings do not have to stop there. A jam-based filling – almost like a cookie jam swirl folded into whipped cream – adds a lovely fruity sweetness that works beautifully in any of these three shapes.

The Ingredients You Need

The most common ingredients in Cream Puffs, Eclairs and Profiteroles:

• Butter and water: These form the base of the choux paste. Make sure the butter is completely melted before the water comes to a boil — this step matters more than you’d think.
• Flour: Added all at once to the boiling butter and water mixture, then cooked briefly to dry out the paste. This drying step is essential for getting a good rise.
• Eggs: Beaten in one at a time until fully incorporated. The eggs are what give the dough its structure and help it puff up beautifully in the oven.
• Vanilla bean powder: Adds a lovely depth of flavor to the pastry itself, not just the filling.
• Heavy cream: Whipped with powdered sugar and vanilla until very stiff, this is the classic filling, though it is endlessly adaptable to other flavors.
• Raspberry jam: For a cookie jam-style filling, fold raspberry jam through the whipped cream for ribbons of fruity sweetness running through every bite.
• Egg glaze: A beaten egg yolk with a touch of milk, brushed over the tops before baking for that beautiful golden shine.

How To Make Cream Puffs, Eclairs and Profiteroles

Prepare for baking: Position a rack in the lower third of the oven and preheat to 450°F. If you have a pizza stone, place it on the rack to heat. Line a large baking sheet with parchment paper.

Make the choux paste: In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat, stirring often to make sure the butter is fully melted before the water boils. Remove from heat as soon as it boils and add the flour all at once, beating well with a wooden spoon until the paste forms a mass that pulls away from the sides of the pan.

Dry the paste: Return the pan to medium-low heat and, using the spoon, continue stretching and folding the paste for about 3 minutes. This dries the paste slightly, helping it rise well and activating the gluten.

Add the eggs: Transfer the dough to a stand mixer bowl or a medium bowl for a hand mixer. Let it rest for about 3 minutes to cool slightly. On low speed, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The dough will be stiff.

Shape your choice: Transfer the dough to a pastry bag fitted with a ½-inch plain tube. For cream puffs, pipe into 2-inch diameter mounds about 1½ inches high, leaving 2 inches between each. For eclairs, pipe into 4 to 5 inch long logs instead.

For profiteroles, pipe smaller, bite-sized mounds about 1 inch in diameter. You can also carefully spoon the mounds if you do not have a pastry bag. Smooth the tops and sides as best you can, but do not worry if they are not perfectly even.

Glaze and bake: Lightly brush the tops with the egg glaze, tamping down any pointed tips. Be careful not to let the glaze drip onto the parchment, as it will harden during baking and stop the puffs from expanding fully.

Place the puffs in the oven, immediately lowering the temperature to 375°F. Bake until golden brown, 25 to 30 minutes (less for smaller puffs and profiteroles).

The final step: Remove from the oven and turn it off. Pierce the side of each puff or eclair with a small, sharp knife to release steam, then return them to the oven for 5 minutes. Cool completely on the sheet before filling.

Making the Fillings

Classic whipped cream: Beat the heavy cream, powdered sugar and vanilla in a chilled bowl until very stiff.

Cookie jam filling: For a fruity twist, gently fold a few tablespoons of raspberry jam through the whipped cream once it has reached stiff peaks, creating ribbons of jam throughout. Be careful not to overmix, or the jam will fully blend in rather than create those pretty swirls.

Split each puff or eclair almost, but not quite, fully through the center. Spoon the cream into the bottom half, then place the tops back over the cream.

Filled puffs can be made up to 2 hours ahead, loosely covered with plastic wrap and refrigerated. When ready to serve, dust with powdered sugar pressed through a sieve.

Recipe Variations

This recipe is wonderfully adaptable. For lemon cream puffs, use 1 cup whipping cream blended with 1 cup lemon curd, no additional sugar, and 1 teaspoon vanilla. For a fun serving option, place lightly mashed berries with a little sugar in a bowl alongside the puffs so guests can add their own.

For profiteroles, let the baked puffs cool completely, then slightly soften your ice cream of choice and spoon it into the puffs. Place the filled profiteroles on a pan that fits in your freezer, cover with plastic wrap, and freeze until almost time to serve. To serve, top with chocolate or caramel syrup, or a dark or white chocolate sauce.

For eclairs, a chocolate glaze made by melting chocolate with a little cream and spreading it over the tops once filled gives that classic finished look.

How to Store These

Unfilled puffs and eclairs can be stored overnight in an airtight container, or frozen for up to 3 months. To reheat and crisp them, bake on a sheet in a preheated 300°F oven until heated through – about 7 minutes for room-temperature puffs and 12 minutes for frozen ones. There is no need to thaw frozen puffs first.

FAQs

Why do I need to dry out the choux paste on the stove?

This step removes some of the moisture from the dough and helps activate the gluten, both of which are essential for getting a good rise in the oven. Skipping it can result in flatter, denser puffs.

Why do the eggs need to be added one at a time?

Adding the eggs individually and fully incorporating each one ensures the dough comes together smoothly and develops the right structure. Adding them all at once can result in an uneven, runny dough.

What is the difference between cream puffs, eclairs and profiteroles if they use the same dough?

It comes down to shape and filling. Cream puffs are round and filled with whipped or pastry cream, eclairs are piped into logs and typically topped with chocolate glaze, and profiteroles are bite-sized puffs filled with ice cream and topped with sauce.

How do I make a cookie jam filling without it becoming too runny?

Make sure your whipped cream has reached stiff peaks before folding in the jam, and add it gradually, folding gently rather than stirring. This keeps the jam in ribbons through the cream rather than fully blending in and loosening the texture.

Can I make these ahead of time?

Yes. Unfilled puffs and eclairs can be stored in an airtight container overnight or frozen for up to 3 months. Filled cream puffs can be made up to 2 hours ahead and kept refrigerated, loosely covered.