Cream Puff Dough


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Preparation info

  • Makes about


    5 inch eclairs
    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

While many doughs require cool ingredients, cream puff dough is cooked before use. Depending on the humidity and relative moisture in the flour, you may not need all of the fourth egg, so add it gradually to judge the dough’s consistency. As soon as the water and butter come to a boil, stir in the flour. Don’t delay, because if any water evaporates, the measurements will be inaccurate.


  • 1 cup water
  • Β½ cup (1 stick) unsalted butter, cut into Β½-inch cubes
  • 1 teaspoon sugar pinch of salt 1 cup unbleached flour
  • 4 large eggs (3 whole and 1 beaten), at room temperature


  1. Bring the water, butter, sugar, and salt to a full boil in a heavy-bottomed medium saucepan over medium-high heat, stirring occasionally so the butter is melted by the time the water boils. All at once, add the flour, and stir with a wooden spoon until it forms a ball. Reduce the heat to medium-low and stir until the dough films the bottom of the pan, about 1Β½ minutes. Adjust the heat as needed to keep the dough from scorching, as the dough needs to cook for at least 1 minute to evaporate excess moisture.
  2. Transfer the dough to a medium bowl. Using a handheld electric mixer, beat in the whole eggs, one at a time, being sure the first egg is absorbed before adding another. Beat in enough of the beaten egg to make a thick, shiny dough that holds its shape. If you have egg left over, it can be used to brush over the dough as a glaze before baking. Use the dough while it is warm.

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