cream puffs

cream puffs

a Persian adaptation of a French classic Croquembouche

prep: 20'
bake: 30'
10 buns

This cream puff recipe is a Persian adaptation of a French classic known as the Croquembouche. Instead of crème pâtissière, they are filled with whipped cream and they tend to be on the larger side - weighing a third of a kilo in some bakeries. I have spared you the excess in this recipe - the resulting buns should only be slightly larger than the French ones.


  • 100ml (7 tbsp) milk
  • 100g (3⁄4 cup) plain flour
  • 1g (1⁄2 tsp) vanilla sugar
  • 4 eggs
  • 1kg (5 cups) whipped cream
  • 100ml (1⁄2 cup) water
  • 100g (7 tbsp) unsalted butter
  • 8g (2 tsp) caster sugar
  • 2g (1⁄2 tsp) salt


  • line an oven tray with baking paper and preheat the oven to 180°C/350°F
  • in a saucepan, bring water, milk, butter, vanilla, sugar and salt to a boil
  • add the flour at once and cook over medium-high heat, stirring constantly until the mixture pulls away from the sides for 5 minutes
  • transfer to the bowl of an electric mixer fitted with a paddle attachment
  • mix on low speed for 2 minutes
  • add the eggs one at a time and beat until well combined
  • spoon the batter into a piping bag fitted with a flower nozzle
  • pipe the dough onto a baking sheet, making circles as small or as large as you wish (depending on how much cream you want in the centre)
  • make sure you leave enough space between them as they will more than double in size as they cook
  • bake for 20 minutes at 180°C/ 350°F, then lower the temperature to 140°C/285ºF for 10 minutes
  • do not open the oven door or you will end up having deflated puffs
  • put the cream in a piping bag and make a small hole at the bottom of the puffs
  • pipe in the cream until the puffs are full
  • if you want to make your own whipped cream, beat 750ml (3 cups) of heavy cream with 350g (1 and ¾ cups) of caster sugar until the sugar has fully dissolved and the mixture is light and airy

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