Cream puff, eclair, custard or cream filled, iced
Whole food · Baked Products
Photo: Wikipedia
A cream puff or éclair is a light, airy choux pastry shell, either left as a round puff or piped into a long log, then filled with rich custard or whipped cream and often topped with a sweet icing. The experience is a delightful contrast: a crisp, delicate exterior giving way to a cool, smooth, and decadent filling. Nutritionally, it's a high-energy treat, primarily from refined carbohydrates and fats, with a modest protein contribution from the egg-based dough and dairy filling.
💚 Why it's loved
People love it for the perfect textural symphony—the shatter of the icing, the slight chew of the choux, and the lush, creamy center. It's a versatile canvas for flavors, from classic vanilla to chocolate, coffee, or fruit, making it a beloved staple in bakeries and dessert menus worldwide.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to blood sugar spikes, and the fat content makes it calorie-dense. Those with gluten, dairy, or egg allergies must avoid it entirely. To enjoy mindfully, pair a single piece with a source of protein or fiber (like nuts or berries) to slow sugar absorption, practice strict portion control, or opt for a smaller 'petit four' version.
Key benefits
- Provides quick energy from carbohydrates
- Contains some protein from eggs and dairy in the filling
- Offers calcium from the milk-based custard or cream
- Can be a source of dietary fat for satiety
- Often enjoyed as a celebratory or comforting treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The hollow center of a choux pastry shell is created by steam during baking; the high moisture content in the dough turns to steam, puffing the pastry up and leaving a perfect cavity for filling.
Full nutrition (scales with serving)
| Water | 38.6 g |
| Energy | 334 kcal |
| Energy | 1398 kj |
| Protein | 4.4 g |
| Total lipid (fat) | 18.5 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 37.4 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 22.1 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 68.0 mg |
| Sodium, Na | 265 mg |
| Zinc, Zn | 0.45 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.22 mg |
| Selenium, Se | 15.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.24 mg |
| Niacin | 1.9 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 66.0 ug |
| Folic acid | 49.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 100 ug |
| Choline, total | 44.2 mg |
| Betaine | 11.5 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 88.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 86.0 ug |
| Vitamin E (alpha-tocopherol) | 0.95 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 11.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 6.7 ug |
| Fatty acids, total saturated | 7.1 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 | 0.05 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 3.7 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 3.0 g |
| SFA 20:0 | 0.10 g |
| SFA 22:0 | 0.09 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 66.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between a cream puff and an éclair?
They use the same choux pastry dough. The difference is shape and topping: a cream puff is typically round and may be dusted with sugar or iced, while an éclair is oblong and traditionally topped with chocolate icing.
Why does my choux pastry not puff up?
Common reasons include opening the oven door too early (causing the steam to escape), not cooking the dough enough on the stovetop to dry it out, or having an oven that isn't hot enough initially.
Can cream puffs be made ahead of time?
Yes. You can bake the shells and freeze them unfilled for up to a month. Fill them just before serving to maintain the crisp texture. Pre-filled éclairs are best consumed the same day.