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Cream Puffs

Ingredients

  • 1 c. water
  • 1/2 c. butter
  • 1 c. all-purpose unbleached white flour
  • 4 eggs, lightly beaten
  • pinch of salt
  • powdered sugar, for garnish

Filling

  • 1 pint whipping cream
  • 1/2 c. powdered sugar
  • 1 t. vanilla

Instructions

Heat water and butter to a rolling boil in a 2-1/2 qt. saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs (all at once), continue beating until smooth (batter should be somewhat doughy).

Drop dough by scant 1/4 cupful’s about 3 inches apart onto lightly greased baking sheets. Can also make mini puffs (use a cookie scoop or about 2 Tbls. of dough).

Bake at 350 degrees for about 50 minutes (25 - 30 minutes for mini puffs) or until puffed and golden. Remove from oven and split immediately.

Turn off oven, put split puffs back into the oven to dry out for 20 minutes.

FOR WHIPPED CREAM FILLING: Whip a pint of whipping cream with 1/2 c. powdered sugar and 1 t. vanilla.

Fill puffs before serving. Dust each cream puff with a little powdered sugar.

Refrigerate leftovers. Puffs may get a little soggy after a day.

NOTE: Can also form dough into a large ring on a lightly greased baking sheet instead of individual cream puffs.