Know what’s on your plate
Cream puff shell
Calories & nutrition facts
prepared from recipe
Nutrition facts
Per 100 g% DV- Calories 360 kcal —
- Protein 9 g 18%
- Carbohydrate 22 g 8%
- Fat 26 g 33%
- Saturated fat 5.6 g 28%
- Fibre 0.8 g 3%
- Sugars 0.3 g —
- Sodium 483 mg 21%
- Cholesterol 171 mg 57%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 288 µg 32%
- Vitamin C 0 mg 0%
- Vitamin D 1.4 µg 7%
- Vitamin E 2.9 mg 19%
- Vitamin K 24.5 µg 20%
- Thiamin (B1) 0.21 mg 17%
- Riboflavin (B2) 0.36 mg 28%
- Niacin (B3) 1.6 mg 10%
- Pantothenic acid (B5) 0.62 mg 12%
- Vitamin B6 0.08 mg 4%
- Folate (B9) 53 µg 13%
- Vitamin B12 0.39 µg 16%
- Choline 114 mg 21%
Minerals
- Calcium 36 mg 3%
- Iron 2 mg 11%
- Magnesium 12 mg 3%
- Phosphorus 119 mg 10%
- Potassium 97 mg 2%
- Zinc 0.73 mg 7%
- Copper 0.05 mg 6%
- Manganese 0.21 mg 9%
- Selenium 24 µg 44%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 360 | 9 g | 22 g | 26 g |
| 1 × oz | 28.4 g | 102 | 2.6 g | 6.2 g | 7.3 g |
| 1 × eclair (5" x 2" x 1-3/4") | 48 g | 173 | 4.3 g | 11 g | 12 g |
| 1 × cream puff shell | 66 g | 238 | 5.9 g | 15 g | 17 g |
| 2 × oz | 56.7 g | 204 | 5.1 g | 13 g | 15 g |
| ½ × oz | 14.2 g | 51 | 1.3 g | 3.1 g | 3.7 g |
| 3 × oz | 85.1 g | 306 | 7.7 g | 19 g | 22 g |
| 4 × oz | 113.4 g | 408 | 10 g | 25 g | 29 g |
Similar foods
Questions about Cream puff shell
How do you keep cream puff shells crisp?
Store them unfilled in an airtight container at room temperature and use them within a day or two. If they soften, warm them in a 150°C oven for 5–8 minutes, then cool completely before filling.
Can you freeze cream puff shells?
Yes. Freeze them unfilled in a sealed container, then thaw at room temperature and crisp them in a 150°C oven for 5–8 minutes. Let them cool before adding cream.
When should you fill cream puff shells?
Fill them shortly before serving so the pastry does not absorb moisture from the filling. For a neat result, pipe chilled crème pâtissière or whipped cream into a small hole in the base.
Why do cream puff shells collapse after baking?
They may be underbaked or have too much moisture inside. Bake until deeply golden and firm, then switch off the oven, prop the door open and leave the shells inside for about 10 minutes to dry out.
How do you make cream puff shells rise?
Cook the flour, butter and water together until the dough forms a smooth ball and leaves a film on the pan; cool it slightly before beating in the eggs gradually. Pipe evenly spaced mounds and avoid opening the oven while they are rising.
What can you fill cream puff shells with?
Crème pâtissière is a classic filling; lightly sweetened whipped cream, chocolate cream or pastry cream flavoured with coffee also work well. For savoury bites, use a thick cheese mousse or whipped herbed cream cheese.
Are cream puff shells the same as choux pastry?
Choux pastry is the dough; a cream puff shell is the baked, hollow pastry made from it. The same dough is also piped into éclairs, which are longer and usually filled through holes along the base.
Do cream puff shells contain common allergens?
They are typically made with wheat flour, eggs, butter and sometimes milk, so they are unsuitable for people allergic to those ingredients. The exact ingredients vary, especially in ready-made shells.
Source: USDA FoodData Central 174986 · per 100 g · carbohydrate per EU label, fibre excluded
