Cream puffs, like muffins, are one of the first things most bakers learn how to make. The method isn't difficult, but be sure to carefully read through the instructions before you begin.
Once you've made your cream puffs, you can fill them with anything you like. Ice cream is a natural choice, as is any kind of pudding or pie filling. Drizzle the filled puffs with chocolate sauce or caramel sauce, top with a puff of whipped cream, or serve in a pool of pureed strawberries or raspberries.
You can make small or large puffs; it's up to you! This recipe is unsweetened, so you can also use the small puffs for appetizers. Enjoy!
Cream Puffs
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 3 eggs
Preheat oven to 400 degrees F. In large saucepan, combine water and butter over high heat. Bring to a rolling boil that cannot be stirred down. All at once, add flour an dsalt; reduce heat to medium. Cook and stir the mixture until it forms a ball and cleans the sides of the pan. One at a time, beat in eggs, making sure each egg is fully incorporated before adding the next.
Line a cookie sheet with Silpat liners or with parchment paper. Drop cream puff dough by tablespoons onto the prepared sheet, about 3" apart. Bake for 20-25 minutes or until puffs are , well, puffed, and golden brown. Cool completely on wire rack. Split in half. You may need to remove some dough or fibers from the inside. Fill as desired, put top back on, and enjoy.
Makes about 18-20 cream puffs
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Linda Larsen - I am a cookbook author and professional Home Economist who has created and tested recipes for major food companies like Pillsbury and ...
