Cream Puffs

  • Prep Time: 15 mins
  • Total Time: 52 mins
  • Yield: 72small
  • About This Recipe

    “Aunt Lucy always had some “specialities” for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo’d and ahhhhhhh’d and she’d give me her recipe. I tried it and you know! it isn’t that bothersome and so, when you want something special…here it is, cream puffs a la “Aunt Lucy”!”

    Ingredients

  • 1cupflour
  • 1cupwater
  • 1/4 lbbutter( melted)
  • 4eggs
  • Directions

  • In a medium size sauce pan, bring water to boil.
  • Add melted butter and reheat to boiling point.
  • Add flour, stirring rapidly.
  • By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
  • Remove from the heat immediately.
  • Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
  • Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
  • If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
  • Preheat oven to 400 degrees; and bake for 5-7 minutes.
  • Reduce the heat to 200 degrees; and bake for 30 minutes.
  • They should be a nice golden brown in color.
  • Makes 72 small or 16 large cream puffs.
  • Cool.
  • Split horizontally and fill with your favorite filling.
  • For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
  • For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
  • Very versatile and they freeze unfilled, very well.
  • Reviews

  • “This is a great recipe when there are lots of mouths to feed!I have 7 children and they loved these and there was more than enough to go around.”

  • “Excellent tasting recipe….must beat very very well after each egg to get the right outcome as I have learned, thank you gingerbee for all your tips, great recipe…..will definitely make again, I filled with dulce de leche cream and yum!!!!Anne :-)”

  • “Simple to make, I’ve never made them before, and they turned out ok. Could be a little sweater since I was stuffing them with boston creme, but a good freezable puff that can be filled with anything!”

  • “Yummy cream puffs!This dough comes together very easily!!I made little puffs and big puffs and both baked with the same time which was cool.It doesn’t matter how small or big they are, they puff and brown the same with no difference in baking time!I filled my cream puffs with recipe#283588 and they tasted great!!Thanks for the recipe!!”

  • “I followed the recipe precisely and they were flat.I don’t know what could have been wrong.I have made cream puffs many times and were happy with the result, other than having to remove the dough inside.So, I tried this recipe thinking I wouldn’t have dough inside.The puffs didnt puff and look more like crackers.I can’t imagine what went wrong.”

  • “I must have messed up, this was my first attempt at cream puffs, but they didn’t rise much and were not hollow. Any advice??? I feel the batter was too runny, like pancake batter and it tasted very eggy.”

  • “excellent and easy recipe.have made them twice now, and they were great both times, I wondered about the time in the oven, but it was fine, no dough in the centre, just a lovely big space for filling :)I did think there was too much butter, as the puffs “glistened” with it, and the tray was greasy, but: they stayed crisp much longer then any I have made before, and when they did go a little soft, 3 mins in a hot oven and they were fine again.thanks gingerbee”

  • “This could not be easier.Beating the eggs is tedious and wears out my arm, but the results are worth it.Be sure to do one sheet at a time in the oven and space them correctly to achieve maximum puff.I filled mine with lemon meringue pie filling (from a can) and put a lemon frosting and sprinkles.Huge party hit.Very versatile recipe.Thanks.”

  • “Great recipe!Wonderful little tidbits.We used chocolate Cool Whip tonight, and are making chicken salad for tomorrow.”

  • “libby made theseand filled them with whipping cream and strawberriesinstead of strawberry shortcake”

  • “These are fabulous! Easy and fun to make. They are just beautiful when they come out fo the oven. I did up the size of them a bit–from a 1/2 tsp to a full tsp. I filled them with extra creamy Redi-Whip (ain’t that easy!). I’m freezing my leftovers for something savory. “

  • “made them for dessert tonight and everyone loved them. I was wondering if they are suppose to be airy or kinda flat. Mine was kinda flat.If you could let me know Kym in Ohio.”

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