Cream puff shell, prepared from recipe
Whole food · Baked Products
Photo: Wikipedia
A cream puff shell is a light, hollow pastry made from choux dough, baked to a golden, crisp exterior that yields to a soft, airy interior. Its texture is uniquely delicate, designed to be filled with whipped cream, custard, or ice cream. Nutritionally, it is a high-fat, high-calorie treat with minimal protein and fiber.
Calorie split: 10% protein · 25% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying crunch and airy interior, which perfectly cradle rich, creamy fillings. It's a beloved centerpiece in patisserie, offering a simple yet elegant dessert experience.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density, coupled with low satiety from fiber or protein, can lead to overconsumption. Those monitoring blood sugar should be cautious, as the refined carbs can cause spikes. Tip: Pair a small portion with a source of protein (like a handful of nuts) or fiber (fresh berries) to slow digestion and increase fullness.
Key benefits
- Provides quick energy from carbohydrates and fats
- Can be a vehicle for nutrient-rich fillings like fruit or protein-rich custard
- Offers a satisfying textural contrast in desserts
- Versatile base for both sweet and savory applications
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The hollow interior of a perfect cream puff is created by steam during baking; the dough's high moisture content turns to steam, inflating the pastry before the structure sets.
Full nutrition (USDA data · scales with serving)
| Water | 40.5 g |
| Energy | 360 kcal |
| Energy | 1507 kj |
| Protein | 9.0 g |
| Total lipid (fat) | 25.9 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 22.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 0.25 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 119 mg |
| Potassium, K | 97.0 mg |
| Sodium, Na | 483 mg |
| Zinc, Zn | 0.73 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 24.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.36 mg |
| Niacin | 1.6 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 53.0 ug |
| Folic acid | 31.0 ug |
| Folate, food | 22.0 ug |
| Folate, DFE | 75.0 ug |
| Choline, total | 114 mg |
| Vitamin B-12 | 0.39 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 288 ug |
| Retinol | 274 ug |
| Carotene, beta | 159 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Vitamin A, IU | 1183 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 237 ug |
| Vitamin E (alpha-tocopherol) | 2.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 55.0 iu |
| Vitamin D (D2 + D3) | 1.4 ug |
| Vitamin K (phylloquinone) | 24.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 11.1 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 11.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.4 g |
| PUFA 18:2 | 7.0 g |
| PUFA 18:3 | 0.31 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 171 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.37 g |
| Isoleucine | 0.43 g |
| Leucine | 0.72 g |
| Lysine | 0.50 g |
| Methionine | 0.24 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.34 g |
| Valine | 0.48 g |
| Arginine | 0.47 g |
| Histidine | 0.21 g |
| Alanine | 0.42 g |
| Aspartic acid | 0.72 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.30 g |
| Proline | 0.60 g |
| Serine | 0.59 g |
FAQ
Why did my cream puff shells collapse after baking?
Collapse is often caused by underbaking, which leaves the interior too moist to support its structure. Ensure they are baked until deeply golden and feel light and hollow when lifted.
Can I make cream puff dough ahead of time?
Yes, the baked shells can be frozen for up to a month. Re-crisp them in a 300°F (150°C) oven for a few minutes before filling. Unbaked dough can also be piped onto a sheet and frozen, then baked directly from frozen, adding a few extra minutes to the bake time.
What's the difference between a cream puff and an éclair?
They use the same choux pastry dough. The primary difference is shape: cream puffs are round, while éclairs are oblong. Éclairs are traditionally filled with pastry cream and topped with fondant or chocolate glaze.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.60 kcal/g · 10% calories from protein · 0.8 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.98 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.