What Makes a Cream Puff Perfect? Secrets from French Pastry Chefs
Light, airy, filled with silky cream, and topped with a delicate glaze — the cream puff is a true icon of French baking. Known in France as choux à la crème, it’s one of those pastries that looks simple… until you try to make it yourself.
At Baudry Bakery, we’ve mastered the art of the cream puff — and our customers agree they’re among the best cream puffs in Cincinnati. But what actually makes a cream puff perfect? Let’s pull back the curtain and explore the secrets behind this delicious French treat.
First, What Is Choux Pastry?
Choux pastry (pronounced “shoo”) is the base dough used to make cream puffs, éclairs, profiteroles, and more. It’s unique because it’s:
- Cooked on the stovetop before baking
- Made without baking powder or yeast
- Rises due to steam created inside the dough
This steam is what forms the signature hollow center — perfect for filling with whipped or pastry cream.
At Baudry, our choux dough is made fresh for every batch using simple, traditional ingredients:
- Butter
- Water
- Flour
- Eggs
- A pinch of salt and sugar
No preservatives. No shortcuts.
The 5 Secrets to a Perfect Cream Puff
1. Steam Is Everything
To get that light, puffed-up shape, the dough needs to trap steam. That’s why we bake our puffs at precisely controlled temperatures — hot enough to create steam, cool enough to avoid burning.
Opening the oven too early? That’s a common mistake. It lets steam out and flattens the puff.
2. Hollow but Not Empty
The inside should be hollow and airy, but not dry or tough. After baking, we allow our puffs to cool completely before filling — so the cream doesn’t melt or soften the structure.
3. Rich, Real Cream Filling
No whipped topping here! Baudry Bakery uses:
- House-made crème pâtissière (vanilla pastry cream)
- Chocolate cream for special editions
- Lightly sweetened chantilly cream (real whipped cream)
Our cream is never too sweet — just rich, smooth, and fresh.
4. Delicate Glaze or Crunchy Craquelin
Some cream puffs are topped with powdered sugar, others with a glaze. At Baudry, we love to:
- Glaze with chocolate or fruit ganache
- Use craquelin – a thin, crunchy sugar crust added before baking
Craquelin adds a beautiful golden top and a slight crunch, making our cream puffs stand out at markets.
5. Served Fresh
A cream puff is at its best the day it’s made. That’s why we never mass-produce or freeze our choux. Each puff is:
- Filled morning of market day
- Stored chilled
- Served with love and care
The result? A fresh, soft, not-too-sweet pastry that melts in your mouth.
Baudry’s Signature Cream Puffs in Cincinnati
We offer a rotating selection of flavors based on season and availability. Some favorites include:
Vanilla Bean Crème Puff – Light and classic
Chocolate Hazelnut Cream Puff – Decadent and rich
Strawberry Cream Puff – Fresh fruit and pastry cream
Pumpkin Spice Puff – Fall favorite (limited time)
Coffee Cream Puff – For the espresso lovers
Each puff is individually filled and glazed — no two are exactly the same, but all are beautiful and delicious.
Where to Find Cream Puffs in Cincinnati
Looking for “cream puffs near me” that aren’t soggy or overly sweet? Visit Baudry Bakery at:
Hyde Park Farmers’ Market (Sundays)
Montgomery Farmers’ Market (Saturdays)
Special pop-up cafés and events
baudrybakery.com for weekly menus
Arrive early — cream puffs tend to sell out fast!
Final Thoughts
The perfect cream puff is light, airy, filled with real cream, and made fresh. At Baudry Bakery, our passion for French technique and honest ingredients ensures every puff we make meets that standard.
So if you’ve been searching for French choux pastry in Cincinnati that’s done right — you’ve just found it.
Visit us this weekend, or check out our schedule on baudrybakery.com to grab your own little taste of Paris.