Tuesday, March 8, 2011

Cream Puffs for Dummies

Yesterday I plunged into the world of French pastries with this surprisingly easy cream puff recipe.

1 cup water
1 stick butter
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
4 eggs

Filling Ideas:
Instant pudding
Whipped Topping
Anything creamy, sweet, and delicious


  • Preheat oven to 425 degrees.
  • In  a medium sauce pan heat water and butter until butter is melted. 
  • Mix flour, salt and sugar into water/butter mixture. Should form a doughy ball.
  • Let cool (it shouldn't be steaming at this point) and mix in eggs.
  • Mixture should form a sticky, paste-like consistency. 
  • If you have parchment paper, line your cookie sheet with it. If not, leave the cookie sheet ungreased.
  • Drop spoonfuls onto sheet, bake for 20-25 minutes. 

After baking, your dollops should be cute little puffs. Do NOT, under any circumstances, poke warm puffs with a toothpick. If you see someone suggest this on a web forum for cream puff making, do not heed their counsel. I can only assume they want your puffs to deflate and be ruined, so they can keep the title "Best Cream Puff Maker" to themselves. They are NOT your friend.

The puffs should look like this out of the oven:

To fill, you can cut a small slice in one side, and squeeze in your chosen filling. I put vanilla pudding in a gallon sized bag, cut of a corner, and squeezed a little bit of love into each and every one of them. Piping bags filled with pudding, or canned cool whip would also work.

This recipe yields about 24 yummy little puffs.

Good luck, and let us know if you try it!


  1. Dinner-check

    These could qualify as dinner, don't give me that look. I'm filling mine with browned hamburger, veggies and cheese. :)

    The sweet with the good.

  2. My mother in law makes the best cream puffs. She fills these delightful pastries with vanilla pudding and then ices the top of them with chocolate icing. Strawberries and whipped cream filling with lemon glaze is also a killer combo--great for an Easter brunch.


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