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Hannah's Very Best Cream Puffs


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Rate this recipe 4.5/5 (2 Votes)
Hannah's Very Best Cream Puffs 0 Picture


  • 1 cup water
  • 1/2 cup butter
  • 1/4 tsp salt
  • 1 Tbs. sugar
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 4 large eggs


Servings 30


Step 1

Spray a cookie sheet with Pam. 2 cookie sheets for minis.
Place water in a saucepan. Cut the butter in. Sprinkle in salt ans sugar.
Turn the burner to medium to melt butter.
While water is heating, measure out flour and put in bowl. Add baking powder and stir with fork.
When butter has melted, turn up heat and bring to a rolling boil. Turn the burner to low and dump in flour mixture all at once, stirring it in quickly with a wooden spoon. After a few minutes of vigorous stirring, the dough will clean the sides of the saucepan and begin to ball up. Pull the saucepan from the heat and turn off burner.
Let the dough sit on a cold burner or counter to cool for 20 minutes.
When the dough has cooled, break and egg and add it to dough. Beat it in with a wooden spoon. Continue to beat vigorously until egg is fully incorporated and dough is smooth. Add the remaining eggs, one at a time, beating after each addition until each egg is incorporated and the dough is smooth again.
Test your dough by lifting out a spoonful and dropping it on top of the dough. If it stays on top and maintains its shape, it is ready to bake. If not, beat it some more until it does.
Drop the dough by small spoonfuls onto the cookie sheets. 15 per tray.
Bake at 400 degrees F for 30-35 minutes. Don't open the oven to peek! Finished cream puffs should feel firm to the touch and be golden brown.
Cool puffs on the baking sheets, careful to keep them from drafts.
Cut off the top third of each puff for the lid. Remove any filaments of dough inside the bottoms and fill the puffs with sweetened whipped cream, Emmy's Vanilla Custard, Great-Grandma's Chocolate Pudding, ice cream, or any flavor pie filling. Overfill a bit so the lids sit jauntily on top of the filling. Dust with powdered sugar and serve.


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