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READY IN:
1hr 20mins
SERVES:
12
YIELD:
24-30 puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. If butter is not at room temperature, chop it up first.
  2. Add butter to boiling water.
  3. When butter is dissolved remove from heat.
  4. Add flour and salt.
  5. Beat with a spoon until it looks like putty (about 15 minutes).
  6. Cool, add eggs unbeaten one at a time.
  7. Beat until creamy.
  8. Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
  9. Bake for 10 minutes at 375°.
  10. Reduce oven to 350° and bake for an additional 30 minutes.
  11. Allow to cool.
  12. To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
  13. Sift small amount of powdered sugar over each cream puff.

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