French Cream Puff


  • Butter, unsalted  57g
  • Water  120g
  • Salt 0.07g 
  • All Purpose Flour  60g 
  • Eggs, fresh  100g 

Craquelin Toppings:

  • All Purpose Flour  140g
  • Butter, unsalted  100g 
  • Sugar, light brown 36.84 % 140 g 3/4 cup EZ's
  • Best Flavocol  2g  (Ube, Strawberry or Buko Pandan*)
  • *For Buko Pandan use 1% or 5g per recipe


  1. Preheat oven to 200 degrees Celsius.
  2. In a small sauce pan, bring water and butter to a rolling boil.
  3. Stir in flour and salt until mixture forms into a ball.
  4. Then transfer dough into large mixing bowl. Using paddle attachment add egg eggs one at a time, mixing well until smooth.
  5. Transfer in a piping bag then pipe in the silicone mat 1.5 - 2 inches size.
  6. Bake at 200 C for 45 mins to 1 hr.

For the Craquelin topping :

  1. In one mixing bowl put all the ingredients ,using paddle attachment mix in medium speed until it forms into a dough.
  2. Using rolling pin roll the dough 2mm ,then rest in the chiller 1 to 2hrs before cutting in round shape , then put on the top of choux paste.