Cream Puffs

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
30 servings
Level:
Intermediate

Ingredients
Directions

To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.

Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.


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4.3 33
it was AWESOME!!!! item not reviewed by moderator and published
So good! They make me look like a super chef. I prefer a whipped cream filling rather than a custard filling so they're perfect. I drizzle them with a homemade chocolate sauce. You HAVE to let them cool completely before filling them that may be why others said their filling was runny. I also never open the oven door. I follow the recipe exactly and they turn out perfect every time! item not reviewed by moderator and published
This is a classic cream puff recipe that uses 1C water/1stick butter (NOT margarine)/1C flour/1C eggs, etc. You can find this same recipe on several cooking sites using identifical ingredients. If you don't have success with the recipe, the problem is NOT the recipe. You must bake at a high temp to start so they puff up, then you lower the temp to complete the cooking process. The other hint is to let the flour/butter/water mixture cool to room temp before adding the eggs. Use a stand mixer with the paddle attachment to fully incorporate each egg. The mixture will take 3-5 minutes to come together and should have the consistency of smooth cake frosting. item not reviewed by moderator and published
I made these cream puffs for five teenage boys at 11:00 pm last night. They were hankering for something sweet and amazing and this recipe was just the ticket! The results were big, puffy, light cream puffs that were simple and fun to make. I added 1/2 cup of granulated sugar to 3 cups of whipping cream and made the puffs big, so each boy could have their own...my kitchen is covered in powdered sugar from them blowing it off the tops, and I couldnt be happier! This is a delicious, easy recipe that I will use again and again! (Not to mention, I am now a hero to a bunch of teenagers..WIN! item not reviewed by moderator and published
I lost my mother-in-law's recipe for cream puffs. I don't remember the recipe calling for sugar and maybe that was the problem. I followed the directions to a "t." Unfortunately, my lovely golden brown never puffed. They look like flat, wrinkled pancakes. Sorry, but this recipe did not work for me. item not reviewed by moderator and published
These were GREAT!!!! And easy!!! First time i made them theycame out BEAUTIFULLY!! Making themright now again!! LOVE THIS RECIPE! item not reviewed by moderator and published
First time making this and they came out beautifully. They truly serve 30 or more if you decide to make smaller. But the filling was a bit too bland for my taste so I added more of the vanilla extract and sugar (to taste, I added a pinch of cinnamon, a bit of orange zest and thinly chopped pineapple (because i saw that we had pineapples. At the end I sprinkled powder sugar ;It tastes pretty damn good now. item not reviewed by moderator and published
amazing easy, puffs if you do it right, i made the whipped cream with 2 cups of heavy cream, 1/4 cup of sugar and a teaspoon of vanilla. i made it today and yesterday item not reviewed by moderator and published
They puffed up but, the filling wasn't thick enough. The filling turned out like liquid. Burt they tasted good! = item not reviewed by moderator and published
quick and easy and delicious just like my mom used to make for me when I was a kid. item not reviewed by moderator and published

Not what you're looking for? Try:

Chocolate Cream Puffs with Hazelnut Filling

Recipe courtesy of Paula Deen