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"The Perfect Cream Puff"

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Cream Puff - Make Cream Puffs Like A Pro

Our Perfect Cream Puff

Cream Puff

Do you love pastry and delicious cake?

Making cream puffs that look like the one above is not difficult… if you know how to do it right. :-)
I am a pastry chef in a little restaurant and a pastry teacher. I love to help my friends making delicious cake. Check out the video below where I show you how to make puff shells.

There are some things you should pay attention to if you wish to make cream puffs that your family will fall in love with…

For example, did you notice in the video that I added all the flour at once. This is really important because flour quickly soaks up liquid and if you try to add more flour later, you will get an ugly clumpy dough… not good. ;-)

I will add more details, soon. For the time being, make sure you read my free ebook “The Perfect Cream Puff”. It includes some more tips and tricks and lots of pictures. I hope you like it!

Hope to see you here again, soon.

The “Pastry Master”. :)

PS: Here is the free ebook for you…

(Don’t worry, I hate spammers just as much as you do. I will never share or give away your email address.)


“The Perfect Cream Puff”


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13 responses to “Cream Puff - Make Cream Puffs Like A Pro”

  1. #1. JaneRadriges on June 13th, 2009 at 8:47 pm

    Hi, gr8 post thanks for posting. Information is useful!

  2. #2. KattyBlackyard on June 15th, 2009 at 2:58 am

    Great post! I’ll subscribe right now wth my feedreader software!

  3. #3. Landyspace on July 16th, 2009 at 9:24 pm

    thanks 4 the posting, it helps me a lot.

  4. #4. Migz on September 11th, 2009 at 3:52 am

    Hello, i love your post, this will really help me a lot because i’m a cream puff lover. Thank you again.

  5. #5. Ha Tran on September 16th, 2009 at 11:28 am

    Thank you very much for the free e-book on how to make cream puffs like a pro. I really like it; it looks so professional and the instructions are quite easy to follow. I have not yet to receive the e-book on how to make Swiss rolls, can you send it to me via email? Thank you so much!

  6. #6. Elsie on September 22nd, 2009 at 5:49 am

    Hi Master pastry chief, I have received your puff recipe. Thank you. I actually wanted to take up a pastry lesson, but seems to me you are in Germany?
    I love making cakes, pastry etc. in the right way, thats why I need to learn from a qualify chef like you. If you are in Australia, and conducted classes, please let me know. Thanks again.

  7. #7. admin on September 23rd, 2009 at 12:09 am


    You’re right, I’m in Germany, so Australia is a little out of reach for attending my pastry class. :D

  8. #8. Itzik on October 2nd, 2009 at 10:48 am

    Baked the cream puff and it was perfect.
    Please, can I get the Swiss Roll recipe ?
    10x, Itzik

  9. #9. grub on October 6th, 2009 at 4:41 am

    Hi Master Pastry Chef,

    I would just like to thank you for the e-book on cream puffs. Having step by step instructions realy helps out a lot. I hope I get to try to make these after my exams.


  10. #10. Super shers on October 9th, 2009 at 10:27 pm

    wow all your pastry look to die for! Yumm! i was wondering if i could get a copy of your chocolate cake recipe also? Please and Thank you! :]

  11. #11. Nicky on October 10th, 2009 at 11:56 am

    I can’t wait to receive your free e-cook book on cream puffs. I read a lot of great comments on it.

  12. #12. Elsie on October 16th, 2009 at 8:06 am

    Hi Master chef,
    Its me again. I have looked at your video and was a bit confused. Did you spray water onto the unbaked puffs? Why ? and did you preheat the baking tray ? Another question, when the times up (thats 20 min) will the inside of the puffs be fluffy or kind of slightly wet.

  13. #13. admin on October 18th, 2009 at 2:07 pm

    Hi Elsie,
    Yes, I spray the puff shells with water. That makes them grow bigger in the oven (because the outside needs more time to get crunchy).
    And… no, you should NOT preheat the baking tray. :D
    When the time is up (and baking is finished), the puff shells will be crunchy on the outside and soft + slightly wet on the inside.
    I hope that helped… :D