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Cream Puffs


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  • Vanilla Custard Filling:
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup sifted all-purpose flour
  • 4 eggs
  • Icing sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspooon salt
  • 1-1/2 cups milk
  • 1 egg yolk, beaten
  • 1 teaspoon vanilla


Servings 12
Preparation time 10mins
Cooking time 45mins


Step 1

For the Puffs:
In saucepan heat water, butter, and salt to full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves side of pan in ball. Remove from heat.

Place flour mixture in bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating approximately 30 seconds after each addition. Increase to Speed 4 for 15 seconds.
Drop dough onto greased cookie sheet, forming mounds 3 inches (7.5 cm) apart.

Bake at 400°F (200°C) for 10 minutes. Lower heat to 350°F (180°C) and bake for 25 minutes or until puffs have doubled in size. Remove from oven and cut small slit into side of each. Let stand 10 minutes in turned-off oven with door ajar. Cool completely; cut off tops and fill with Vanilla Custard.

Sprinkle with icing sugar.

Valilla Custard Filling:
Combine sugar, flour, cornstarch, and salt in a small saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture thickens and comes to a boil. Cook 3 minutes longer.

Combine egg yolk with small amount of hot milk mixture and add to pan. Continue cooking until mixture boils; stir in vanilla. Remove from heat and cool completely.

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