Reviewed: Nov. 14, 2009

Came out perfect! Filled with homemade vanilla pudding and topped with powdered sugar. Now in great demand both family and friends!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Nov. 3, 2009

These make a great appetizer for any party and can be filled with so many differnt things.

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N Morski

Home Town: Hamburg, New York, USA

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Reviewed: Jul. 10, 2009

AWESOME! Soooo easy! This was my 1st time making cream puffs and they came out great! I filled them with a sugar free chocolate mousse for my diabetic dad and he loved them!! Could totally be my oven but I only needed to bake mine for 20 minutes on 450 and they were done!! Thanks for the recipe!! :)

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MelissasMeals

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

Didn't come out quite like I had hoped, but had good flavor. It probably will get better with practice as this was my first try.

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: May 20, 2009

I have never made cream puffs before this recipe. They turned out wonderfully. I filled them with 1-8oz block cream cheese whipped with 3 ripe bananas, 1/2 cup powdered sugar and 1 cup heavy cream. Next I am going to try adding garlic to the batter and filling with 1-8oz block cream cheese whipped with 1 cup sour cream; 1/4 cup green onions (finely chopped) and 1/4 cup parsley (finely chopped) Served with some bacon strips and tomato wedges!

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Catareen

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Reviewed: Apr. 23, 2009

Very easy. I followed this recipe to a T and they came out great. Thank you.

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Mar. 29, 2009

This shell recipe was so easy and they turned out wonderful! I did use a medium sized ice cream scooper to dish out the dough and I cooked them for 15 min (since they were a bit smaller) at 450 then for 10 when you reduce the temp to 350! Making sure they were a dark GOLDEN brown they were then perfect! I used a whipping cream recipe from a Emeril Cookbook and it was SUPER yummy! The cream recipe was 1 cup heavy whipping cream with 2 Tablespoons of Powdered Sugar and 3/4 tsp. vanilla extract! I made a double batch of the cream to fill all the puffs. The first time beating it all the old-fashioned was with hand beaters and the second batch I used my Magic Bullet kitchen appliance to whip the cream! The Magic Bullet did the job in just Seconds!!!! They both were good but the Magic Bullet was by far the better option and the cream didn't seem to liquify as fast after sitting for awhile! But both ways work just fine. Thank you !

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I made these cream puff shells as directed and they came out perfect. I really did not have to pull out soft dough accept for a couple. I dropped onto pan with a spoon and it made a few peaks that got a little browner than the rest of the puff. Next time I will make sure they are smooth or pipe them onto the pan. I filled with sweetend whipped cream done with powdered sugar and vanilla. Yum!

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Jan. 31, 2009

This was the first time I made cream puff shells & I was nervous, but everything turned out just fine. Great, simple recipe!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 27, 2009

Four stars just because I didn't like the shortening. 5+++ stars using butter. PERFECTO! I fill these mixing a box of instant vanilla pudding(not store brand-the good brand)with a milk and heavy cream mixture that is recommended on the box(on the box recommends milk but use half heavy cream as well-so much more delicious) What a perfect cream puff. I also drizzle choc on top of them. People do think I buy them at a bakery.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jan. 27, 2009

My husband's Canadian family has had this recipe for a couple generations, and it is always a hit with guests. We fill with vanilla ice cream, and he makes his own caramel sauce to go over that - delectable!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Dec. 18, 2008

I tried this recipe and used butter instead of shortening! Shortening was way to heavy and they didn't rise but the butter they puffed right up!

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theplantqueen

Cooking Level: Beginning

Home Town: Santa Clarita, California, USA

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Reviewed: Apr. 24, 2008

Excellent cream puff shells. I filled them with the bavarian cream recipe I found here on allrecips.

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subcook

Cooking Level: Professional

Home Town: Ionia, Michigan, USA

Living In: Hubbardston, Michigan, USA

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Reviewed: Apr. 12, 2008

made these for a church potluck, they were pretty easy to make, but I felt that the temp of 450 was a bit much as my puffs started burning, maybe just my oven? Well anyways I had to play around with the temp and arranged my baking rack to the middle and just ended baking at 350 on the middle rack for 20 min, and then moving the cookie sheet to the top rack for the last 20 min still at 350, the puffs didnt burn on the bottom that time, and came out nice and golden.

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Chrissy

Cooking Level: Intermediate

Home Town: Rosamond, California, USA

Living In: Silver City, New Mexico, USA

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Reviewed: Feb. 4, 2008

I made these for a Super Bowl party and they were gone before the game started. I filled them with French Vinalla pudding adding some almond extract for flavor. Made a chocolate sause, and drizzled on top. I put the dough in my electric mixer and added the eggs one at a time and beat them well after each addition. The dough was very shiney and they puffed up really nice. I baked them on parchment paper and did not prick them, and they came out wonderful. This recipe is a keeper.

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phyl

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Roseburg, Oregon, USA

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Reviewed: Jan. 15, 2008

I use butter and once the mixture has boiled, transfer it over to an electric mixer to beat in eggs.

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mrsmaryj

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Reviewed: Nov. 21, 2007

Excellent!

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KIMBERLY.LILLESTOL

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Reviewed: Sep. 26, 2007

I make cream puffs a few times a year and this is a really good recipe. Make sure you cook the flour till it pulls away from the sides of the pan and looks kinda dry and don't forget 1 egg at a time. Don't cut out steps. You can fill these with anything. I make custard or a nepoleon cream. You can also fill with fresh fruit like berries maserated in sugar with a spoon of whipped cream. I usually drizzle with chocolate or a hard caramel. If you like them sweet use about 2T. sugar in the water, flour, butter mixture. If you want to make these savory omit sugar, up the salt a little and you can even add pepper to them to make them tastier. Fill with salmon mousse or a savory cheese spread.

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miki

Cooking Level: Professional

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Reviewed: Sep. 8, 2007

Came out perfectly but had to only give 4 stars because there is one direction missing - you are supposed to let the dough sit for 10 minutes after the mixture stirs into a ball. THEN add the eggs - one at a time. I made some mini cream puffs and some regular sized ones. The mini ones I filled with whipped cream (sweetened) and the larger ones with a homemade vanilla pudding.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Aug. 5, 2007

Never having made cream puff shells before, I had no idea how much beating it would take to make the dough "thick and shiny and ... breaks from spoon". That takes nearly 15 minutes and next time I will use my stand mixer with the bread dough blade instead of doing it by hand. And the puff shells turned out great! I would make this again!

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Anmaka57

Cooking Level: Intermediate

Home Town: West Chester, Ohio, USA

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