Know what’s on your plate
Cream puff shell
Calories & nutrition facts
homemade, shell only, includes eclair
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 0.9 µg 5%
- 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%
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Questions about Cream puff shell
How do you bake cream puff shells so they rise and stay hollow?
Cook the flour into the butter-and-water mixture until it forms a ball and leaves a film on the pan, then beat in the eggs gradually until the pastry falls from a spoon in a thick V. Bake without opening the oven until the shells are well risen and deep golden; pierce each one to let steam escape, then leave them in the switched-off oven with the door ajar to dry.
How can you tell when cream puff shells are fully baked?
They should be deep golden, firm and light, not pale or soft at the sides. If a shell feels damp inside, return it to a low oven for a few minutes to dry.
How do you stop cream puff shells going soggy after filling?
Cool the shells completely before filling, and add whipped cream or custard as close to serving as possible. For a crisp base, brush the inside with melted chocolate and let it set before adding the filling.
Can you make cream puff shells ahead and freeze them?
Yes. Freeze fully baked, cooled, unfilled shells in an airtight container; thaw them at room temperature, then crisp them in a 150 °C oven for about 5 minutes and cool before filling.
How should you store unfilled cream puff shells?
Keep them completely cool 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 a few minutes and let them cool before filling.
What fillings go well in cream puff shells?
Vanilla pastry cream, whipped cream and crème pâtissière are classic; fresh berries or a little fruit compote add a sharp contrast. For savoury shells, try whipped soft cheese with herbs or a thick mushroom filling.
Can you use cream puff shells for savoury fillings?
Yes. Leave out any sugar in the choux pastry and fill the baked shells with thick mixtures such as herbed cheese, smoked fish mousse or curried egg. Avoid runny fillings, which soften the shell quickly.
What is the difference between a cream puff shell and an éclair?
Both are made from choux pastry, but a cream puff shell is usually piped as a round, while an éclair is piped as an elongated finger. The shell itself is unfilled; a cream puff or éclair is the finished pastry after filling, often with a glaze.
Source: Canadian Nutrient File 3880 · per 100 g · carbohydrate per EU label, fibre excluded
