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Cream Puffs (Choux Pastry)

Cream Puffs (Choux Pastry)

Grain-Free Cream Puffs

Gluten-Free, Grain-Free, Nut-Free, Paleo

Print Recipe

Lightly crisp shells filled with sweetened cream and dusted with powdered sugar; cream puffs are the answer to everything, from coffee with friends to a royal wedding. This simple cream puff recipe takes the mystery out of making this perfect little treat and is sure to be a go-to recipe for everyone who tastes them.



  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. In a medium saucepan, combine ghee, salt and water over medium heat and bring to a boil. Quickly stir all flour in with a wooden spoon, stirring constantly until a nice dough ball has formed.
  3. Transfer dough to bowl and cool slightly for about 3-4 minutes. Add 4 eggs one at a time, stirring vigorously after each one and incorporating completely after each one, set aside.
  4. Prepare egg wash by whisking together remaining egg and 1 Tablespoon water in a small bowl.
  5. Transfer the dough (pate a choux) to a large pastry bag fitted with a plain round tip. Pipe 1 ½-inch rounds onto prepared baking sheets. Smooth any pointed peaks on the puffs with a moistened finger.
  6. Brush tops with egg wash and bake for 25-30 minutes or until puffs rise and are golden brown. Cool on a wire rack.
  7. Fill with your favorite pastry cream, whipped cream, or ice cream, and serve immediately. Store any unfilled puffs for up to a day at room temperature.