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Choux Puffs With Toffee Sauce

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“French cream Puffs”
1hr 5mins

Ingredients Nutrition

  • For the choux pastry
  • 110 g plain flour
  • 75 g butter
  • 225 ml water
  • 3 eggs, medium size
  • For the filling
  • 284 ml whipping cream
  • 5 ml caster sugar
  • For the toffee sauce
  • 115 g toffee pieces
  • 75 ml double cream


  1. To make the choux pastry, melt the butter and water in a saucepan.
  2. Bring it to the boil.
  3. When bubbling, remove from the heat and immediately add the flour in one go.
  4. Beat with a wooden spoon.
  5. Return to a moderate heat and beat until the paste comes away from the sides of the pan.
  6. Leave to cool slightly.
  7. Fit the kneading attachment.
  8. Add the paste.
  9. Process on speed 2 for 1 minute.
  10. With the machine still running add the eggs one at a time through the feed tube.
  11. Process for another 1 minute.
  12. Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
  13. Allow a little space between each spoonful as they will swell during cooking.
  14. Bake in batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
  15. Lift onto a wire rack and make a small hole in the base to release any steam.
  16. Leave to cool.
  17. Fit the emulsifier attachment.
  18. Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
  19. Stop the machine frequently and check the consistency to avoid over whipping.
  20. Fill the cooled choux puffs with the whipped cream.
  21. Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
  22. Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
  23. Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.

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