Recipe For Cream Puffs


There just aren’t enough hours in the day lately. I am afraid blogging and sometimes even cooking are taking a backseat to life. I will be throwing a few older recipes in the mix here and there in order to keep things going here. By older, I mean things I made or baked a while ago…like maybe even a year or two ago…but never got around to posting. The photos won’t be up to snuff, but I stand behind the recipes 100%. Like this old favorite:

Cream puffs have long been a huge favorite in my home. My mom started making them when I was in high school. Choux pastry filled with a rich homemade custard, topped with ganache. YUM! I remember her making up dozens of these little beauties and storing them in the second fridge under a layer of waxed paper. I would sneak out and snatch one any chance I could get. Nowadays, my own children and husband love them just as much as I did.

1. Info for Cream Puffs

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Cream Puffs

  • 1 cup water
  • 1 cup flour
  • 4 eggs

3. Directions:

  1. Combine the water and butter in a saucepan.
  2. Heat until mixture boils.
  3. Add flour and stir vigorously until it forms a ball (about a minute).
  4. Remove from heat and transfer to another bowl.
  5. Let sit 5 minutes to cool slightly.
  6. Add eggs one at a time.
  7. Drop by spoonfuls onto an un-greased cookie sheet.
  8. This normally makes 8 large puffs, but I made them smaller to accommodate children.
  9. Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.

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