Cream of the Crop: Frozen Petite Puffs Recipe

10 months ago

frozen petite puffs

Also known as profiteroles, cream puffs are pastry balls with sweet fillings of your choice. Traditionally, they’re made through baking, producing slightly hard puffs. But for this recipe, we’re introducing a new way of making ‘em without losing the perfect filling that has made them so appetizing in the first place.


Frozen Petite Puffs
Makes 6-8 servings



1 cup Water

1 stick Butter

1 Tbsp Sugar

½ tsp Salt

1 cup Sifted all-purpose flour

4 Large eggs

2 tsps Vanilla extract


  1. In a large pot, bring water, butter, sugar, and salt to a boil.
  2. Dump the flour in, and with a wire whisk, disperse the flour quickly before it starts to thicken to remove the lumps.
  3. Shift to a wooden spoon and stir the pot until the mixture comes together into something that resembles mashed potatoes. Keep on low heat and stir until the dough starts to stick and leave a little bit at the bottom of the pot.
  4. Remove from heat and transfer the cooked dough to a mixer. Beat the batter at high speed until cool or until no more steam rises. Add the eggs one at a time and beat.
  5. Transfer the soft dough to a piping bag fitted with a plain ½ -inch round tip. Hold the bag completely vertical and establish a height of about ¾ -inch from a lined baking sheet. Pipe steadily until the rounds reach the size of a five peso coin. Release the pressure of the bag and swipe down gently on the side of the piped mound. Repeat leaving an 1 ½-inch space between mounds.
  6. Bake in a preheated oven at 375°F for about 15-20 minutes or until they come loose and kind of roll off when you gently shake the pan. Remove from the oven and set aside to cool.



4 Egg yolks

⅓ cup Sugar

4 Tbsps Flour

1 cup Fresh milk

2 tsps Vanilla extract

2 Tbsps Butter

½ cup Whipped cream


  1. In a bowl, mix egg yolks with sugar until well incorporated. Add the flour and about two teaspoons of the milk to make a thin paste.
  2. Put the remaining milk in a pot and bring to a simmer. Once bubbles begin to show on the sides of the pot, remove from heat and gently pour the hot milk over the eggs. Whisk the mixture well then return everything to the pot. Continue to cook the custard on low heat until texture becomes thick and pasty.
  3. Remove from heat then stir in the vanilla extract and butter until well incorporated. Cool completely over an ice bath.
  4. Fold the whipped cream into the chilled custard until well-combined. Transfer pastry cream into a piping bag with a plain size 12 tip.



1 cup Melted chocolate


1. Using a wooden dowel or an ice pick, puncture a hole on the side of the puffs.

  1. Stick the pastry bag into the hole and pipe enough custard to fill the cavity of the puff. Repeat until all the puffs are filled.
  2. Dip the top of each cream puff into the chocolate. Set aside for chocolate to set.
  3. Freeze the cream puffs in a single row. You can already gather them the next day and transfer the petite puffs into a freezer bag for better storage.


Recipe by Chef Patty Loanzon
Photographed by Floyd Jhocson of Studio 100


Indulge with these treats that are perfect for your sweet tooth:

Carrot and Coco Pineapple Muffins

Homemade Peanut Butter Cups


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