Reviewed: May 23, 2012

These are absolutely wonderful!! And so easy too! I love the cream filling. For the glaze though, I did not add as much water so it was not as runny...which I liked better...and I "frosted" them with the chocolate instead of a drizzle...yum!!!

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Reviewer:

ZeeWee

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

EXCELLENT!!!

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Oct. 22, 2011

The filling for these is really good!! I have made them several times now and they are great.

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Reviewer:

Karin

Reviewed: Jun. 19, 2011

These are delicious! I loved the simplicity of this recipe, and everybody loved these when I brought them to work. Like others, I skipped the "glaze", and simply drizzled them with melted chocolate chips. Also, I used an ice cream scoop to measure them, and they came out the perfect size!

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Reviewer:

MegD

Reviewed: Apr. 23, 2011

Good recipe. A little 'eggy' tasting so I added 1/4 tsp vanilla the next time I made them. Also cut back a little on the cocoa. I made nine medium shells rather than six large ones. Teaching my granddaughter to cook and bake. This was a winner.

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Reviewer:

Jude

Reviewed: Jan. 8, 2011

The only reason I didn't give 5 stars is because there is only enough filling to fill 3 of the pastries all the way. Instead of slicing them in half, I made a window at the top for steam ventilation and then used a piping bag to fill with the cream. I also used sea salt instead of regular salt in the dough. Great recipe but definitely double the cream filling!

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Reviewer:

SPEEDSKATERDIVA

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Nov. 10, 2010

My mom made these for my birthday when I was growing up because they were my favorite. I think they are wonderful as is, but the last time I made them I decided to tweek the filling a little and I added some Baileys to the whipping cream before it was whipped. After it was whipped and the sugar and chocolate were added it was absolutely delicious!

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Reviewer:

amym23

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 1, 2010

I love cream puffs but assumed they would be incredibly difficult to make, so when I found this recipe and saw how easy it looked, I felt I had to give it a try. And it WAS easy! I made 18 puffs (triple-bite size) and baked them as another reviewer suggested for 12 minutes at 400 and 25 minutes at 300. One tray baked for those exact times and looked beautiful when the came out, but did deflate a bit despite slitting them. They also were a bit soft once filled with the cream and chilled for a bit. I left the other tray in for a good 8 minutes longer and they held their shape much better and had a better texture. Overall, though, SUCH a great recipe and sooooo yummy!

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Reviewer:

Amy B.

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Reviewed: Jul. 26, 2010

i must have done something wrong, because these weren't exactly five star cream puffs like everyone says they are! they were too eggy and didn't puff up as much as i wanted. they were mediocre. although the filling was really good! however, i didn't make the glaze as i thought that adding water would make it grainy. i will try make this again with less eggs, and i will bake them in a cupcake pan

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Reviewer:

sweet_treats

Cooking Level: Intermediate

Reviewed: Apr. 16, 2010

These were pretty good. I read the reviews 1st & decided to make more smaller ones instead of just 6. Mistake. Next time I'll just make the 6 & live it up. It just wasn't enough dough to take out. Also I will not make that chocolate sauce next time. It was runny & lumpy. Not pretty. I think melted chocolate chips are the way to go! OH YEAH - Important: Make extra filling. I don't think the filling was enough to make a great filled puff.

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