This holiday season, I wanted to make something that’s a little more interesting than a pie or pumpkin bread. Don’t get me wrong, I love making pies but there’s something about the delicious charm of cream puffs that’s extra special. Beard Papa’s is an international cream puff chain that creates the most fluffy and crave-worthy flavors. From matcha to Oreo, there’s always something new and exciting to try at Bread Papa’s. Not to mention the fact that anytime someone brings Beard Papa’s to a family gathering you better be quick to grab one before they’re all gone.

Upon a quick Google search, I found this recipe by Maryanne Cabrera on The Little Epicurean. Her instructions and baking tips are super helpful for someone like me who has never made pâte à choux (AKA choux pastry) before. Below are some photos I took during my baking process. Feel free to leave any questions for me in the comments section down below!

Step 1: Making the choux pastry for the profiteroles

To make the profiteroles, or cream puffs, I first mixed the milk (I used a half cup of heavy cream and a half cup of water) with butter, sugar, and salt. This part is tricky because I don’t want to burn your mixture but I also want to get it hot enough that it boils evenly.

Once the mixture is boiling, I sifted in flour until the mixture turned into a smooth doughy consistency. Once the dough starts to pull away from the pot, I took the pot off the stove and poured the dough into a fresh bowl to cool. The recipe calls for using a stand mixer with a paddle attachment but since a Kitchen Aid is still on my holiday wishlist, I simply used a wooden paddle to fold over the dough until it reached room temperature.

After the dough had cooled, I added in an egg one by one and whipped the dough together using a hand mixer. Exactly, like the recipe said, my dough started to curdled a little bit before it become smooth enough to pipe. I used a medium size cookie scoop to make my little round profiteroles. Note: If you want larger cream puffs or just a bigger batch, double the recipe.

Finally, they’re ready to bake! Overall, I wish my profiteroles got a little more air in them. But I’m still happy with the flakey crust and color in the end. Pro tip: Once you think the profiteroles are done baking, cut one open to see if enough air pockets have formed. If not, continue to bake for a little longer.

Step 2: Making the custards

To make my custard I mixed together milk, sugar, cornstarch, and egg yolks. This part can be tricky since it requires slowly mixing in the milk and egg mixture together in a large bowl in a way that doesn’t completely scramble the eggs. This is why I didn’t really take any photos of this step, I was simply focusing on trying not to curdle my custard (say that five times fast lol).

Once the custard reaches it perfect, creamy texture, I added in butter, salt, and vanilla. To create two different flavors, I divided my custard into two portions then added matcha powder in one bowl and freshly pureed raspberries in the other. For easy assembly, I poured my custard mixtures into piping tubes to pipe even amounts of filling into each cream puff.

Raspberry cream puffs

Matcha Cream Puffs

Et voila! Behold my first attempt at homemade cream puffs. My only self-criticism is that I wish they were fluffier and bigger in size. I think there are a few tweaks I’d change when attempting to make choux pastry, but other than that, I’m happy with my first batch. The cream puffs turned out delicious and they just look like such a happy treat to serve.

For more detailed instructions and the full recipe that I used, click here.

Thank you so much for reading and I wish you a joyful and food-filled Thanksgiving holiday.

xx

Kiana