Back in its old days in France, cream puffs are best known for being restaurant dessert and a fragile art for pastry chefs, also called as “Profiterole.” Soon enough, this small work of pastry art became a traditional cake for weddings and baptism called “Croquembouche.”

Cream puffs are not very common in the Philippines. Of course there will always be someone who wants to try them but don’t know where to buy or they can’t bake. It is one of the few reasons why we decided to to serving them 14 years ago.

We want to give Filipinos more of what desserts are capable of. For a decade, we’ve given thousands of people a taste of our cream puffs. Now, we’re taking it to a new level.

You might be wondering, “What is there to love about this small pastry”

Well, it all comes down to the first bite. The first time you feel the exquisite combination of the crunchy crust and its transition to the soft and rich custard cream filling that just gives you the sense of balance in texture and gentleness in flavor.

Cream puffs are thought to be difficult to make, but it’s actually quite simple when everything you need to do is executed correctly. Mixing and baking a recipe alone won’t always give you a delicious result. It considers the right type of ingredients, accuracy, skill, and technique.

In Croquembouche factory, our love for cream puffs will not only be expressed by serving them to you. Instead, we want to share with you how we make them along with our croquembouche. We want to let you be part of the process.