Cream puff shell, prepared from recipe
FDC 174986oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 41 · +1 vs Baked goods medianA homemade cream puff shell scores 41 of 100, Fair band, ranking 28th of 60 in Baked Goods. What sets it apart is vitamin A at an excellent 32% DV per 100 g, backed by vitamin E at 19% DV and protein at 18% DV, both good showings for a pastry.
The choux pastry itself is really just a vessel, meant to be split and filled with pastry cream, whipped cream, or a savory filling for profiteroles. Baked from eggs and butter, it carries 483 mg of sodium, 5.6 g of saturated fat, and 171 mg of cholesterol per 100 g, numbers worth keeping in mind before filling it further.
See how this score is calculated, build a plate around cream puff shell, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 360 kcal | 18% |
| Total fat | 26 g | 33% |
| Saturated fat | 5.6 g | 28% |
| Cholesterol | 171 mg | 57% |
| Sodium | 483 mg | 21% |
| Carbohydrate | 23 g | 8% |
| Dietary fiber | 0.8 g | 3% |
| Sugars | 0.25 g | |
| Protein | 9 g | 18% |
| Potassium | 97 mg | 2% |
| Calcium | 36 mg | 3% |
| Iron | 2 mg | 11% |
| Magnesium | 12 mg | 3% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 288 µg | 32% |
| Vitamin E | 2.9 mg | 19% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 101 kcal | 5% |
| Total fat | 7.3 g | 9% |
| Saturated fat | 1.6 g | 8% |
| Cholesterol | 48 mg | 16% |
| Sodium | 135 mg | 6% |
| Carbohydrate | 6.4 g | 2% |
| Dietary fiber | 0.22 g | 1% |
| Sugars | 0.07 g | |
| Protein | 2.5 g | 5% |
| Potassium | 27 mg | 1% |
| Calcium | 10 mg | 1% |
| Iron | 0.57 mg | 3% |
| Magnesium | 3.4 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 81 µg | 9% |
| Vitamin E | 0.8 mg | 5% |
Source: USDA FoodData Central · Public domain
FDC 174986Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the baked goods median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Rolls, frenchDensity 41 vs 41Rolls, hard (includes kaiser)Density 42 vs 41Hush puppies, prepared from recipeDensity 43 vs 41Original analysis by NutriVerdict
In the kitchen and how to use it
A cream puff shell is choux pastry, piped into mounds and baked until it puffs and hollows out inside, then split or pierced and filled with pastry cream, sweetened whipped cream, or ice cream for profiteroles topped with chocolate sauce. The unfilled shell itself is light, eggy and slightly crisp on the outside with a soft interior, and it can also be baked into savory gougere-style bites with cheese folded into the dough, or stacked and glazed into a croquembouche for a celebration dessert.
Shells are best baked fresh and filled just before serving, since a filled puff turns soggy within a few hours; the unfilled shells freeze well and can be recrisped in a warm oven straight from frozen to restore their crisp shell before filling. At 360 calories and 25.9 grams of fat per 100 grams, this is a dessert component meant to be eaten in a modest portion rather than a base for a full meal, with 22.8 grams of carbohydrate per 100 grams rounding out the pastry. It stands out for vitamin A at 32% DV and vitamin E at 19% DV, both coming from the butter and eggs in the dough, with 9 grams of protein per 100 grams and 483 milligrams of sodium as well.
Frequently asked questions about cream puff shell
How many calories are in a cream puff shell?
An unfilled cream puff shell has 360 calories per 100 grams.
Is a cream puff shell a good source of vitamin A?
Yes, it is rich in vitamin A at 32% DV, largely from the eggs and butter in the choux dough.
How should cream puff shells be prepared and stored?
Bake and fill them just before serving since filled shells turn soggy quickly; unfilled shells freeze well and can be recrisped in the oven.