People were even asking me if they were store-bought! This is my new go to recipe! And the possibilities for flavors are endless. No, you just have to wait 5 minutes after the addition of the first egg — this really is just to let the batter cool down a bit before adding the remaining eggs. After the initial 5 minutes, you can add the remaining eggs, but one at a time, and beat the batter after each egg is added.
I really enjoy the smell of grits and eggs. When I was mixing the first egg into the dough, it smelled almost exactly like it. Brought back memories of my own mother making those every Monday morning. My favorite filling is homemade whipped cream. I was very skeptical of this recipe because I always thought these would be so hard to make.
Mine puffed up perfectly and tasted great! They were a hit and I have made them several times since! Mine turned out flat and tasted like egg. It also tasted quite salty. I did my best to follow the instructions so how come it was not airy and crunchy?? Maybe because I used margerine maybe? Does altitude make a difference? We are at ft and mine browned on the bottom, deflated and are raw in the middle. I baked exactly as stated, they looked nice in the oven but I baked them extra time due to altitude. If I baked them any longer they would be way to dark on the bottom. When making the puffs let them cool..
Cut off tops and pull out dough inside and fill with choice of filling. Margarine does not work. I love making the cream puffs. I have 1 problem. Since I always make them around the holidays with so many other things to do, can I make the shells and freeze them for another time. Do I make the dough and place them on a cookie sheet in a shell form and freeze them?
These are the best Cream Puffs and you won't believe how crazy simple they are to make!. The foundation of the perfect cream puff is light, airy pate a choux. Learn the secrets to making the world's best cream puffs. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip.
But if I freeze them uncooked, do they have to defrost before I bake them or do I bake them frozen? If I bake them frozen at what temperature and for how long? I have a batch in the oven as I am typing. I am so nervous about them. This is the first time I have made them, I have always loved them but thought they were near impossible to make!
Mine are in the oven too. Making cream puff swans for Easter dinner. They are puffing up finally. Keeping my fingers crossed. I am going to try cooling them in the oven to help prevent deflating from rapid cooling. Hi, thanks so much for this recipe! I then filled them with a homemade vanilla bean creme patisserie and drizzled with chocolate and they were a huge hit!
My one question is: Or are they supposed to be crisp? As for the softness of them, this really can depend on how you like them. I think either works! A great advice that was given to me once about cream puffs, after adding the flour to the boiling water, stir and cook till till there is a film on the bottom of the pan. This may take a couple of minutes. Also, the if you are using extra large or jumbo eggs, the puffs may flatten. The dough should form peaks when you lift the beaters. They should bake at least 30 minutes without opening the oven. Sometimes I have my puffs cook an extra 5 minutes.
When you take the out of the oven use a sharp knife to put a little hole in them. Mine have always been soft.
At first I was in doubt if this will give me a great result…i tried it anyway. I made this recipe this morning I know — years after the original post! I live at high altitude and they came out just great, with no modifications. Others have mentioned they use pudding. As they cook you will see these droplets on the puff. I have also filled the puff with ham salad or crabmeat for parties. Thanks for answering because my oven is in Celsius. I think that it would be easier for us people to know exactly how to make them if you include a video on with the instructions.
How many does this recipe make!? I hope I caught your question in time! This recipe will make at least 24 medium sized puffs. If you want them smaller, you can make 36 or more. A traditional holiday dessert in my family, my MOM used to fill with half instant vanilla pudding and half whipped cream, if in a rush, you use cool whip mixed with the pudding.
Never knew why, they wouldnt rise. I love to make these and fill them with ice cream and top with hot fudge and whip cream. My favorite ice cream to use is butter pecan with the hot fudge. I have also filled them with cherry pie filling too. Would you have a suggestion for replacement flour and how much of it? I have most kinds of non-wheat flour, Xanthan gum, baking powder.
There are some great gluten free blogs and recipe sites! I need your expert advice. When they go to cool they flaten out, instead of remaining. What am I doing wrong? Thank you for your help.. I wonder if they need to bake a little longer? Even a few more minutes?
After they have cooled completely you can put the filling of your choice. For these I just forced a tip and piped in whipped cream. Then I froze ours because we love the cream puffs at Costco that you eat slightly frozen. Instructions Preheat your oven to degrees. Bring 1 cup water to a boil in a saucepan. Add the butter to the water and stir until it is melted. Add the flour and salt all at once to the water mix. Stir until a ball is formed. Remove from heat, and add 1 egg. Let stand for 5 minutes. Add the remaining eggs 1 at a time, and beat after each addition.
Let stand for 10 minutes. Drop the dough on to a cookie sheet 1 of 2 ways: You can drop with a spoon OR put the dough into a ziplock bag, snip the corner off, and pipe the dough on to the cookie sheet. This is the method I chose! Use a heaping tbsp for each puff. Make sure they are about 2 inches apart. Bake for minutes, depending on your oven.
Start checking them around 20 minutes. Mine took 30 minutes. Notes There are so many possibilities for delicious fillings!
June 11, by Jo-Anna Rooney. Previous Post Next Post. Crepes, A Special Breakfast January 1, Reply Bronwyn June 11, at 3: Reply Shirley Dawson December 24, at 6: Reply Ali Richardson June 11, at 6: What more could a girl need!? Reply Sam December 7, at Reply marilyn November 9, at 3: Reply Rachael ferguson March 9, at 2: Reply Kathie Krafty Kat June 16, at 1: Pinned them to my Yummy board!
They would make really great little appetizers as well as desserts. Thanks so much for this recipe! I wanted to use up some extra pudding I had and these were wonderful! This is an excellent recipe! Very easy to make and comes out delicious. I made it with my 7 yr old son and everyone thought it was good! Definitely making this a regular dessert in our get together. I have studied and studied and these little guys are my Everest!
I must try your cream puffs recipe as I love these! Best of luck to whoever you chose and congrats for that person. Just made these Cream puff delicious, however can I store them overnight in the fridge,Without them getting soggy! Is the flour self-rising or all purpose? Probably a dumb question but I want to make sure I have it right. Same way I make them except I use heavy cream instead of milk and sour cream. I followed all the instructions and my cream puffs came out platf instead off puffy.
When I started to bake cream puffs many years ago I had the same problem.
Making cream puff swans for Easter dinner. These sound great- I need to try them! Reply Cat Greenham July 17, at 6: They really are a breeze to bake and fill. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. This recipe makes approx 30 cream puffs.
Finally I got annoyed and in a temper I beat the dickens out of the mixture and Eureka! The batter needs to be beaten vigorously in order to incorporate enough air to make them rise. What consistency is that water in with the butter???? Come on make your steps more detailed plz. You can see this recipe being made on our Facebook page here: Thank You for sharing this recipe. A question by the Way… Ehm this cooking pot You have..
Greeting from Switzerland Sabrina. Looking at the video you make,so easy! I love to eat cream puffs and first I want to thank you for sharing the video,second I want to ask you what kind of flour to use: Have good evening and good weekend too. I make these all the time, you must put the butter and water in pot the same time then turn stove on and bring to a boil, take off the stove then add flour mix well then add eggs one at a time mix well, batter should be thick not soft, if you melt butter first then add the water the batter will be to soft and the puffs will be flat That is the key to making cream puffs.
I made these for a cookout my sister had at her house yesterday, but I made a couple of changes to the recipe for the filling. Instead of regular vanilla pudding mix, I used French vanilla pudding mix and instead of sour cream I used Cool Whip. I think they tasted even better that way, and everyone at the cookout loved them. I use heavy cream makes it thicker and wont run when refrigerated My cream filling is one small box of vanilla pudding, 8oz of heavy cream, little less then 8oz of milk ,one teaspoon of confectioners sugar optional , you can use this on chocolate pudding comes out like a moose and french vanilla for a kick..
Ok so I baked these for 30 min till they looked dry and golden, but as they cooled, they flattened.
What did I do wrong? Did they need even more baking time? I was worried about over browning them. Probably not more baking time.
If it gets too creamy too early then you have lost the light fluffiness of the dough. I encourage you to try again, practice makes perfect right! Honestly it could depend on your altitude. Hope that helps answer your question! So easy and quick! This recipe worked perfectly. I only used the dough so I cannot comment on the filling, but I am very happy and will definitely use it again! Introduce a whole new flavor and you will still love them. The dough is pretty versatile.
My mom made these each Christmas too. She usually used whipped cream. Holidays would find cherry or pineapple chunk in middle. They were the best too! They were almost as good as fresh. Where do I find the metal thing to squeeze the pudding into them. And I think u use a baggie as well. Otherwise your local grocery store or craft store should carry them as well. I love when it happens that way. I made these today for my husband to take to work. They were easy to make. I have never made these before. I baked them for 25 minutes, which was just right. I am making them for my co- workers next.
Thank you for sharing…. Hi can you please tell me which flour to use when making your cream puffs? The recipe just says flour? We will certainly work on getting a churro recipe on our site but in the meantime please enjoy our Churro Muffins Recipe that is just as yummy! Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Real Housemoms This information will not be used for any purpose other than enabling you to post a comment.
There was an error submitting your subscription. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. This post may contain affiliate links. Read my disclosure policy. These are the best Cream Puffs and you won't believe how crazy simple they are to make! Prep Time 1 hour 30 minutes. Cook Time 30 minutes.
Total Time 2 hours. Preheat oven to degrees. Stir in flour and stir vigorously over low heat until mixture leaves the pan comes off the sides and is in a ball about 1 minute. Drop by spoonfuls walnut sized onto a baking sheet lined with a silicone mat or parchment paper. Mix instant vanilla pudding with whole milk until the pudding is dissolved. Slice the cream puffs in half and fill with the chilled pudding mixture. Calories 90 Calories from Fat Download Your Free Copy! They are really yummy! I love these Cream Puffs. Let us know if you give them a try.
Could you make them in advance and freeze? Thank you so much for coming over Joy and for the nice comment! Oh my goodness Karly! You need a cream puff, or three! I hope you get to eat one soon!
Thank you for coming by Karyn! I love cream puffs too!!! I love this filling too! Dorothy, that sounds yummy and we will have to give it a try! Serve both ways… with puddings and with salad fillings. I have made cream puffs before but never used sour cream. What does this do for the filling?? Can these be made the day before a party?
And do they have to be refrigerated?