Cream Puffs
"Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!"
photo by ChefLee
- Ready In:
- 52mins
- Ingredients:
- 4
- Yields:
-
72 small
ingredients
directions
- In a medium size sauce pan, bring water to boil.
- Add melted butter and reheat to boiling point.
- Add flour, stirring rapidly.
- By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
- Remove from the heat immediately.
- Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
- Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
- If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
- Preheat oven to 400 degrees; and bake for 5-7 minutes.
- Reduce the heat to 200 degrees; and bake for 30 minutes.
- They should be a nice golden brown in color.
- Makes 72 small or 16 large cream puffs.
- Cool.
- Split horizontally and fill with your favorite filling.
- For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
- For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
- Very versatile and they freeze unfilled, very well.
Questions & Replies
-
mine tasted like eggs? why?
Reviews
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This is a great recipe when there are lots of mouths to feed! I have 7 children and they loved these and there was more than enough to go around. -
Excellent tasting recipe....must beat very very well after each egg to get the right outcome as I have learned, thank you gingerbee for all your tips, great recipe.....will definitely make again, I filled with dulce de leche cream and yum!!!! Anne :-) -
love them, one thing though if you have your own hens and use their eggs, they tend to be bigger than store bought and i think next time ill use less egg. because they taste great but smell like egg drop soup XD -
Simple to make, I've never made them before, and they turned out ok. Could be a little sweater since I was stuffing them with boston creme, but a good freezable puff that can be filled with anything! -
Yummy cream puffs! This dough comes together very easily!! I made little puffs and big puffs and both baked with the same time which was cool. It doesn't matter how small or big they are, they puff and brown the same with no difference in baking time! I filled my cream puffs with recipe#283588 and they tasted great!! Thanks for the recipe!!
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
