New This Month

Cream Puffs


These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, November 2005


  • All-purpose flour, for marking
  • Pate a Choux
  • 1 cup granulated sugar, for sprinkling
  • 1/2 recipe Tart Dough
  • 3/4 cup heavy cream
  • Pastry Cream
  • Confectioners' sugar, for dusting


  1. Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.

  2. Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.

  3. Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.

  4. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.

Reviews Add a comment

  • Bakerbird
    19 FEB, 2013
    Great recipe! I used the Pate a choux recipe on this website to make these and they turned out great without the added tart dough! So yummy with the pastry cream from the Raspberry Napoleans :D
  • ilovewhales05
    6 AUG, 2012
    grandia102, and to all others who are wondering, pate a choux is french for pastry dough. pate means pastry, choux means cabbage but it refers to how pastry dough has many layers like a cabbage.
  • TreeOwl
    16 JUL, 2009
    I agree with Honeydew. As long as something has a cream attached to it I'm sold. I cannot wait to make these!
  • megawoman
    16 JUL, 2009
    At least it's not a cupcake.
  • Alicialee_honeydew
    16 JUL, 2009
    this recipe is so good ,i must try it !I very like the recipe is have the cream !!
  • QueenFrostine
    11 JAN, 2009
    pate a choux is the actual shell of all cream puffs, that's why you have to make it. the tart dough was the "extra," not the pate a choux.
  • engi
    16 MAY, 2008
    i really adore cream buffs and willing to try making them soooooooon .. wish me luck
  • cristin
    24 APR, 2008
    I made them and....they are grate, the amounts and timing are perfect, I did then and all ef them are gone at ones.
  • missy01
    23 MAR, 2008
    I made this and It didn't work. After looking up other cream puff recipy's I went back to this one and the amounts were wrong. I still don't know why I had to make the pate choux. Good luck to anyone that makes this work because I couldn't.
  • helloxbeautiful
    14 JAN, 2008
    ooo - i am SOO going to make theseee!! yayyy. cream puffs my favoritee!