Hello, Cream Puffs

Our Little Roman Kitchen
Italian cream puffs, our roman kitchen, Recipe

I remember the first time I entered an Italian pastry shop and saw a small tower of cream puffs – covered in chocolate and whipped cream. And, I remember the feeling I had when my mother-in-law told me we were making cream puffs for Easter – terror.

Let me explain…

You see I’ve had a lot of stages: macrons, cassatina, cupcakes (I even have a tattoo), etc. And in my vintage Santa Monica, CA apartment, tied up in my vintage apron, cooking over my vintage (and in perfect condition) Candy oven – I never once got those damn macrons right. Not once.

But Italian cream puffs, know as profiteroles, are (dare I say) easy. IF you read the directions. And for good measure reread them.

I’m a bit of a perfectionist so I’ve spent a lot of time backing and testing my cream puff recipe – and perfecting my whipped cream recipe…

My Perfect Whipped Cream Recipe Secret

Like I said, I made cream puffs until I perfected the recipe. I like to keep things simple so all I wanted was to fill my puff pastry with whipped cream. And every single time it just… drooped. I don’t know how to describe it. My whipped cream peaked, but when I went to fill the cream puffs it was just kind of blah…

So, I did what any good southern American girl would do – I smiled real nice to the pastry shop man (I buy a looooot of cookies there). And he told me: Amido di Mais. In English – corn starch.

So I played around with my whipped cream recipe a lot. And made a lot of stiff (and odd tasting) whipped cream. But finally I got it right! For 250g of heavy cream I use about 2 teaspoons of corn starch.

Now Italian corn starch may be different then American corn starch so this is what I suggest:  First, make sure your metal mixing bowl and the beaters have been in the freezer for about 15 minutes. This helps the cream whip so much faster. Then whip the cream until it forms peaks and add in your powdered sugar (for 250g of cream I use about two-three heaping tablespoons – but I like my whipped cream sweet).

Now for the corn starch: I would start off with a scant teaspoon, whipping the cream again. If it’s not stiff enough to be piped and hold it’s shape, add another scant teaspoon. Whip again. Don’t go all crazy because in small amounts you’ll never taste the corn starch. Go crazy and it’s just ugly…

After you’ve got your cream puffs cooled, cut the tops and pipe the whipped cream in. Add a little flourish of whipped cream on top, sprinkle on a few mini chocolate chip morsels, a dusting of powdered sugar – basically heaven on a plate.

Italian Cream Puffs – The Recipe

Italian Cream Puffs ( & My Perfect Whipped Cream Secret)

Author: Madaline

Recipe type: Dessert

Cuisine: Italian

Prep time: 

Cook time: 

Total time: 

Serves: 12 Large


  • 200 ml water
  • 1 heaping tablespoons of white sugar + 1 scant tablespoon
  • 85g butter cut in small dice
  • 115g – 125g of plain flour
  • Pinch of salt
  • 2 large eggs
  • 250g Heavy Whipping Cream
  • 2 heaping tablespoons powdered sugar
  • 2+ tsp corn starch
  1. Cream Puffs
  2. Turn oven to 200°.
  3. Measure flour and add in a pinch of salt. Reserve in scale bowl.
  4. In a medium size pot combine water, sugar, and butter.
  5. Heat until just boiling.
  6. Remove pot from flame (don’t turn flame off just yet) and add in (115g) flour ALL AT ONCE.
  7. Stir with wooden spoon. If mixture seems loose (soupy), return pot to flame for a minute, continually stirring.
  8. Remove pot from flame, and turn off flame.
  9. Crack the two eggs in a small bowl and beat.
  10. Return to your pot of pastry and beat the steam from the mixture.
  11. When the mixture has cooled (you don’t want to cook the egg!) beat in the eggs slowly with an electric mixer.
  12. Beat with the electric mixer until the pastry dough is glassy and thick.
  13. On a baking sheet LIGHTLY grease with butter.
  14. Transfer pastry mixture into piping bag with large tip. Pipe pastry.
  15. Bake for 30 minutes. The pastry must turn a dark color – you are not looking for burnt, but you are looking for golden browning. If you remove them earlier they will be raw in the center and fall.
  16. Whipped Cream
  17. Place a large metal bowl and mixing beaters in the freezer at least 15 minutes before you want to make the whipped cream.
  18. Remove bowl from freezer and whip cream on high until peaks form.
  19. Add the powdered sugar and continue to whip.
  20. Add the corn starch and whip until mixture stiffens.
  21. Prepare the Italian Cream Puffs
  22. Cut off top of cream puff. With whipped cream in piping bag, fill each cream puff. Replace ‘cap’ and pipe a small dot of whipped cream on top. Sprinkle with chocolate chips.

– Make sure to heat the butter, sugar, water mixture until it boils.
– After adding flour, if the mixture still appears sticky, beat in 5g of flour.
– You must beat the mixture until it is glossy and thick.
– Try smoothing out the tops of your pastry with a finger that has been dipped in water.
– The cream puffs must bake until they are completely golden! If not, they will fall.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It