Cream Puffs

Cream puffs are a favorite dessert in our family. We like them served with whipped cream and peaches or strawberries or with a vanilla pudding and whipped cream and chocolate drizzled on top.
This recipe can be doubled and you may want to because they disappear really fast!
  • 1/2 cup flour
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup water
  • 2 large eggs
  1. In a medium sized saucepan bring water and butter to boil.
  2. Stir in flour, sugar and salt, stirring constantly until mixture forms into a ball. Remove from heat.
  3. Beat in eggs one at a time until mixture is smooth.
  4. Scoop mixture on baking sheet at least 2" apart.
  5. Bake in a 400º oven for 15 minutes, then lower temperature to 350º for 30 minutes.
  6. Turn oven off and with oven door slightly ajar allow puffs to dry out for 10 to 15 minutes. Remove from oven.
  7. Best served fresh. They can be frozen and reheated. 
  8. Yield: 9 medium sized puffs





13 comments:

  1. One of my favorite memories is my mom making cream puffs for Church Youth Groups and company. Tt was always such a special treat; and served with fresh cream so fresh that when whipped it was almost golden yellow. Mmmm Mmmm good. Thanks Betty...

    So...you really think I can make this? Hmmm....over to Chem Lab now...

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  2. I LOVE cream puffs but haven't made them in a long time. . .oh boy, cream puffs with peaches, strawberries, chocolate pudding. . I love them all. Your cream puffs looks so beautiful and uniform.
    Wonderful post.

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  3. Those home made cream puffs are still the best. I had bought some of those Costco ones and we're having trouble finishing them.
    By the way, I love your Farmer Sausage Egg Recipe. I have used it so often and it's just has the substance that the men in my life enjoy.

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  4. I love cream puffs too, but often forget about them for some reason. I tend to go in cycles with what I bake. I think I'll have to begin again. =)

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  5. I have never attempted to make cream puffs. Might just have to venture out of my box and try these
    your photos are great...
    :0)

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  6. I made cream puffs just yesterday for supper. Fast dessert and tastes great. I always double the recipe, my kids like the cream and I like the pudding. I have never tried peaches as a filling for puffs, when peach season comes I will have to make them again.
    alvina

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  7. those look sooo good i made them yesterday and my kids love them and they wouldnt leave me alone until i made more hehe

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  8. I'm making cream puffs right now and I made lemon posset last night for the filling. I hope they will be great together. Yum--thanks for the great recipe!

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  9. Hi there I have made cream puffs now 3 or 4 times for company they present so beautifully, I put them with ice cream and drizzle chocolate over top but my favourite is with blueberry sauce..and I made that by slowly cooking 2 cups of blueberries and 1/4 cup of sugar to thicken...looks beautiful

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  10. Thank you for this recipe! Can't wait to make these! Do they freeze well? If so, for how long?

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  11. Every time we make these the batter is too thin, we have to add more flour and they are flat and hard. Everything seems good until we add the eggs and then it we get a thin batter. What are we doing wrong?

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    Replies
    1. My sister told me this week that she had made them for a large group and decided to use the pasteurized liquid whole eggs from a carton. She did not add each egg separately as she usually does and the cream puffs were flat. She ended up mixing again - mixing in the eggs one at a time and they turned out great.

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    2. I read over my recipe again and again wondering what could make your dough runny. I'm really sorry, I think it may be my fault. I forgot to mention that you add the eggs one at a time, beating well after each egg is added. Would you try this recipe one more time and let me know if this took care of the problem?
      Another thing I have changed in this recipe is that I use my hand mixer and beat the eggs right in the pot one at a time as soon as I take the pot off the stove. It doesn't seem to make a difference, they turn out just as great. Little tricks you learn as you go along:)

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