Cream Puffs

Total Time:
1 hr 5 min
20 min
45 min

30 servings


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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    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.
    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 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!
    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.
    These were GREAT!!!! And easy!!! First time i made them theycame out BEAUTIFULLY!! Making themright now again!! LOVE THIS RECIPE!
    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.
    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
    They puffed up but, the filling wasn't thick enough. The filling turned out like liquid. Burt they tasted good! =
    quick and easy and delicious just like my mom used to make for me when I was a kid.
    I have always been intimidated by making cream puffs, but this was so quick and easy! i made my own fruit whipped cream and drizzled chocolate on top. they were delicious! brought them for dessert to a friends for dinner, and everyone LOVED them! making them tonight to share again :
    It took me two tries to get this recipe right. The first time they didn't rise and I realized that I didn't have enough egg (Gale states that the egg steams and that is what causes them to rise) This time I used 4 extra large eggs and the result was perfect! I put a little extra sugar and a little vanilla to give it some flavor, used her whipped cream filling and then dipped them in a chocolate ganache. I will come back to this recipe time and again for a crowd pleaser!
    Maybe you should try cooking them longer. I had trouble the first time, but you have to make sure you have the oven at 425 , this causes them to "puff" after that turn them down, they should stay up. Different ovens heat differently and so on for instance, I have to cook mine 7 minutes on 425 and 11 on the 350. Other than that, you should maybe double check you did everything corectly and in the correct order. Also, try adding one less egg, or a little water. As far as taste goes, they are supposed to taste bland, that is what the filling is for!!!! Hope these ideas helped some of you.
    MacKenzie, MBHS class of 2010
    I have had no problem with these the half dozen times I have made them. I skip the egg wash step though. I use powdered sugar to top them off and the egg wash can effect the rising of them. Skip it and you'll never notice.
    I have tried this recipe 3 times. They did not rise well. I used pudding for the filling and used heavy cream instead of milk. YUM. I have used nonstick foil maybe that is the problem?
    I cook alot but these cream puffs fell flat, bad recipe. Stay away from this one..
    These were easy and delicious. To those who had trouble with the puffs not rising: if you accidentally drip the egg wash onto the baking sheet, it will "seal" the dough to the sheet and the puffs will not rise.
    followed the recipe carefully but had terrible results. the puffs didn't rise at all. threw them out on the lawn for the birds.
    took a while to make. the filling was more like whipped cream--too light. i would look for a more custard type filling.
    I followed this recipe to a "T"and yet they didn't puff up. Everything I used was of the freshest. Don't understand.
    This recipe is really easy, the dough is perfect, and it tastes great! I wouldn't change a thing! I would've given 5 stars, but because the filling was very light and tasteless, I'm giving it a 4. You may want to look for a different recipe for the filling.
    this recipe was very easy to follow and the results were great! try topping the cream puff off with some fruit- like a slice of strawberry or blueberry!
    this recipe was great easy to make delicious and just a blast i have little cooking expeirience and i pulled it off easy try it
    I tried two other cream puff recipes prior to this one, and they were terrible! Gale recipe turned out beautifully! I love piping the pastry because you can make them any shape you want...stars, hearts, doves...the possiblitlies are endless and so are the fillings! Thanks a bunch!
    These were amazing! They were also suprisingly easy do make. I used store bought whipped cream because of lack of time, but they came out great. I cooked them @375F for 28 minutes. Wonderful recipe!!!!!
    I thought they were amazing! Also if you want you can put cocoa in your whipped cream and i loved it.
    This easy and delicious recipe will be in the family for a long time.
    This recipe was surprisingly easy and very delicious! I've already recommended this to a friend and will make these cream puffs every christmas from now on!
    I too had to adjust my cooking time to a little less. Filled cream puffs are great with melted chocolate on top. You can even fill with ice cream before serving. I made one large circle instead of little puffs. When it was done I split it and served it with the new vanilla cool whip and chocolate glaze on top. This was AWESOME
    These are the best cream puffs ever. The first time I tried this recipe, the first batch came out burnt but after I adjusted the time, they have been coming out perfect ever since. I have made them on numerous occasions, and they are always a hit. For time-saving fillings try using thawed whipped topping folded into instant vanilla pudding & pie filling, or just the whipped topping alone. Either way they come out excellent.
    Although this recipe was easy to do, the outcome of my cream puffs turned out to be quite bland.

    I suggest tweaking the recipe so it fits your sweet tooth, like adding a caramel topping.

    Also the bread itself is good with a meal.
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