Crispy Cream Puffs - Use up Whole Eggs!

Crispy Cream Puffs - Use up Whole Eggs!

These are crispy choux pastries made with egg whites. Beat the paste with your hand mixer. You don't need any spray or a piping bag! This choux cream recipe uses up the whole egg!

Ingredients: 10 x 8 cm choux

Custard Cream
Egg yolk
100 ml
1 tablespoon
Plain flour
1 heaped teaspoon
Vanilla beans
5 cm thin stick
Heavy cream
300 ml
Sugar (icing sugar if you have it)
1 tablespoon
Chou pastry
125 ml
Unsalted butter
80 g
Plain flour
80 g
Egg whites (3 to 4 eggs)
105 g


1. Divide the egg yolks and whites. I used 105 g of egg whites (3-4 eggs).
2. Make the custard. Put the egg yolks and sugar in a small sauce pan and whisk with a balloon whisk. Add the flour and continue to whisk.
3. Cut open the vanilla pod and scrape the beans out. Add to the milk in a heatproof dish.
4. Microwave the milk without letting it boil and pour it through a sieve into Step 2. Heat over low until thickened without burning it.
5. After the mixture thickens, let cool. At Step 4, the mixture looks runny, but after it cools, it should look like this.
6. Make the choux batter. Preheat the oven to 190°C. Put the water and butter in a small sauce pan and bring to a boil.
7. After bringing to the boil, reduce the heat to low and add the flour in one go. Beat vigorously with a wooden spatula. When the paste doesn't stick to the side of the pan, remove from the heat.
8. Place the pan over a moistened tea towel and beat vigorously with a wooden spatula for a minute. Afterward, change the wooden spatula to a hand mixer.
9. Add the egg whites to the mixture in 5 batches.
10. It's done once the batter clings to the hand mixer like this.
11. Arrange the 2 tablespoon-portions of batter onto the baking paper.
12. Moisten your hands and shape each portion. They don't have to be neat! Touch and flatten any peaks.
13. Moisten your hand with water and sprinkle water on the parchment paper with your hands. You can spray it, if you like.
14. Bake at 190°C for 15 minutes and after the portioned batter has risen, reduce the temperature to 180°C for a further 15 minutes until nicely browned.
15. -Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes. Do not open the oven door.
16. After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter.
17. Add sugar to the cream and whip with a hand mixer until stiff. Mix the cream and custard roughly, leaving a marble pattern.
18. Fill the cream in each choux pastry with a spoon.
19. It's done! Fill with fruits if you like. They're crispy when freshly made and moist after some time. I like it either way.

Story Behind this Recipe

I love choux cream and wanted to make them easily. I used just egg whites for the pastry and the choux puffs were very crispy! If you follow the amount of the egg whites, you will never fail! Do give it a try!