Recipe: Crispy Cream Puffs


These crispy cream choux buns are a pretty spectacular bake. Not only are they light and airy, but they have a crumbled top and a sweet cream coffee filling. You need these puffs in your life.


Crispy Crumb

  • 90 g plain flour
  • 90 g light brown sugar
  • 75 g butter

Choux Buns

  • 250 ml water
  • 100 g butter
  • 1 pinch of salt
  • 125 g plain flour
  • 4 eggs

Coffee Cream

  • 250 g Ready-made custard
  • 200 ml double cream
  • 1 shot of coffee liqueur
Make the Crumble Top

Step 1

Make The Crumble Top

Beat the butter and sugar together, then stir in the flour. Roll the resulting dough between 2 sheets of baking paper as thin as possible. Place into the freezer to chill.

Start the Choux Pastry

Step 2

Start The Choux Pastry

Heat the water, butter and salt in a saucepan so that the butter melts and the water just comes to a simmer. Dump in the flour and beat quickly with a spoon over the heat until the mixture comes together, turns pretty smooth as a single blob and comes away from the sides of the pan.

Finish the Choux Paste

Step 3

Finish The Choux Paste

Transfer to a mixing bowl and whisk to cool slightly. Crack one egg in at a time, making sure the last is fully incorporated before adding more. Spoon the whole mixture into a piping bag.

Pipe and Bake

Step 4

Pipe And Bake

Preheat an oven to 200ºC. Pipe blobs about 3 cm across onto a baking paper lined baking tray, leaving space between each one. Cut discs a fraction smaller than the blobs from your frozen sheet of dough and sit one on top of each piped blob. Bake for 15-20 minutes on the bottom shelf until puffed and golden.


Step 5


Whip the cream to soft peaks, then fold through the custard and coffee liqueur. Bung that into a piping bag and chill in the freezer whilst your choux buns bake and cool.

Fill and Serve

Step 6

Fill And Serve

Poke a hole in the base of the cream puffs with a small sharp knife, then pipe the chilled coffee cream in to fill the cavity. Chill again in the freezer for 20-30 before serving.

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