This cream puffs recipe has been in our family forever, literally. When my four daughters were young, they would sell these door-to-door, when they weren’t selling loaves made from my French Bread Recipe.
Of course, nowadays I would never have them go to door-door selling anything. Boy, has life changed, it’s sad, but that’s how it is. This recipe would be great when we need to take an inexpensive dessert to a party or serve a treat for Sunday dinner.
It’s crazy, I looked online for a recipe that looked familiar, but felt they were way too hard to make. I knew I had to find the recipe I have used for years. Oh, the joys of moving and trying to set up in a different kitchen!
As you may know, most of my stuff is in a storage unit right now. That includes most of my cookbooks. So, I started looking for MY Cream Puffs Recipe in my daughter’s cookbooks. Then I remembered before my mom died my sisters and my mother set up a blog on Blogspot. Hooray, I found MY recipe!
I don’t always have whipping cream in the refrigerator, but if by chance I have some available and feel like making a treat, these are so easy to make and fill with a dollop. It’s comforting when you have all the ingredients to make delicious recipes. It looks like you’ve worked all day to make these special desserts, but thank goodness, you didn’t! LOL! You can also fill them with your favorite Instant pudding mix. If you make your own custard, that would be delicious as well.
This cream puffs recipe makes the puff crispy on the outside and moist on the inside. You just fill them with your favorite custard, whipped cream, or instant pudding. They are so good!
Cream Puffs Recipe
Kitchen Items You May Need:
- 4-quart saucepan
- 1/4 cup cookie scoop
- Cookie Sheets
- Parchment Paper
- Hand Mixer
- Measuring Cups or 4-cup Glass Measuring Cup
Cream Puffs Recipe Ingredients
- Whipping Cream
- Powdered Sugar/Confectioners’ Sugar
Cream Puffs Recipe
Step One: Gather Ingredients
Gather together all the ingredients so you’re ready to start. I try to make sure my ingredients are as fresh as possible so the end result is something I can be proud of.
Step Two: Preheat Oven – Chose Pan
Preheat the oven to (400°F) = (204°C)degrees. Place the water and butter in the pan and heat them to a boil.
Step Three: Add Flour to Melted Butter
Add the flour and vigorously stir over low heat for 1 minute, or until it forms a ball.
Step Four: Make a Ball
This is what a “ball” form looks like.
Step Five: Beat in the Eggs
Remove from heat and beat in the eggs all at once. Be sure to beat the mixture until it’s smooth. I placed all the cracked eggs in the 4-cup measuring cup and dumped them all at once into the saucepan.
Step Six: Drop Dough on Cookie Sheet
Drop dough by scant 1/4 cupfuls about 2-3 inches apart on an ungreased cookie sheet. You can also use parchment paper like I did as shown in the picture.
Step Seven: Bake
Bake for 35 to 40 minutes, or until they are puffed up and golden. Let them cool.
Cut off the tops and pull out a little of the insides if you need to, then fill them with whipped cream or pudding using a spoon (or use a piping bag and squeeze the mixture inside to fill.) Dust with confectioner’s sugar and refrigerate until serving time. Enjoy.
Cream Puffs Recipe
- 3 cups water
- 1-1/2 cups butter (original recipe called for margarine)
- 3 cups flour (I use bread flour)
- 12 eggs
- Whipping Cream (I have filled them with instant vanilla pudding as well)
- Powdered Sugar (Confectioner's Sugar) optional for sprinkling on them
Preheat oven to (400°F) = (204°C) degrees. Heat water and butter to a boil. Add flour and vigorously stir over low heat for 1 minute, or until it forms a ball. Remove from heat and beat in the eggs all at once, beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. You can also use parchment paper. Bake for 35 to 40 minutes, or until puffed and golden. Let them cool. Cut off tops and pull out insides of puffs, fill with whipped cream or pudding using a spoon (or use a piping bag and squeeze mixture inside to fill). Dust with confectioners' sugar and refrigerate until serving time. Enjoy.
To make eclairs instead of cream puffs: Preheat oven to (400°F) = (204°C) degrees. Heat water and butter to a boil. Add flour and vigorously stir over low heat for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once, beat until smooth. Shape dough into finger shapes about 4 inches long and 1-1/2-inches wide on an ungreased cookie sheet. You can also use parchment paper. Bake for 35 to 40 minutes or until puffed and golden. Let them cool. Cut off tops and pull out insides of the eclair. You can fill them with pudding or whipped cream like you did the cream puffs. Refrigerate until serving time. Enjoy.
Frost with chocolate icing: Melt 3-ounces unsweetened chocolate and 3 teaspoons butter over low heat. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair, refrigerate.
How do I store these after making them?
I store them (without the filling) on the counter after baking them with a paper towel. You don’t want to put them in an airtight container or they will become soggy.
Can I store these after they are filled with whipped cream?
Yes, you can store them in the refrigerator covered lightly with plastic wrap for 1-2 days. But remember, fresh is always best.
Why do my cream puffs go flat?
Next time try lowering the temperature to (375°F) = (190°C). Another reason could be they were not cooked long enough.
What can I fill or serve over these?
- Whipped Cream
- Instant Pudding
- Chicken ala King
- Creamed Tuna
- Cream Chipped Beef
- Fill With Scrambled Eggs
- Chicken or tuna salad – they make great little sandwiches
What is the difference between a cream puff and an eclair?
Really, the only difference between the two is the shape and what you might use as a filling and topping, the baked product is pretty much the same. When you see eclairs they are a long rectangular shape filled with custard and topped with chocolate icing. The cream puffs are round and filled with whipped cream.
Please let me know if you try making my Cream Puffs Recipe, you know I love to hear from you! I’ve always had a sweet tooth, so these little gems are special to satisfy that urge. Life is good when you know how to cook from scratch, right? May God Bless this world, Linda