Recipe courtesy of Grammy's Goodies

Grammy's Giant Cream Puffs

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  • Level: Intermediate
  • Total: 3 hr 30 min (includes cooling time)
  • Active: 55 min
  • Yield: 15 to 18 small puffs
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Ingredients

1 stick unsalted butter

1 cup boiling water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Grammy's Cream Puff Filling, recipe follows

Powdered sugar, for dusting

Grammy's Cream Puff Filling:

2 cups heavy whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

Directions

Special equipment:
2 pastry bags; one fitted with a large round tip and the other fitted with a round tip
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
  3. Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
  4. Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar. 

Grammy's Cream Puff Filling:

  1. Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.