Cream Puffs I Recipe -
Cream Puffs I Recipe
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Cream Puffs I

Recipe by  

"Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar."

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Ingredients Edit and Save

Original recipe makes 20 small puffs Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  4. Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2005

I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced.

Most Helpful Critical Review
Oct 09, 2003

The pastry didn't have much flavor :(, need to sweeten it up a bit. That filling is good though!!!

Oct 22, 2003

I only used the filling from this recipe and it was perfect! An old-fashioned custard flavor. I used the recipe for the shells from Shellie Wendel's Cream Puff entry and the end result flew off the serving tray. Wonderful cream puffs just like my mother used to make!

Oct 09, 2003


Feb 10, 2007

This was the easiest recipe I have tried in along time. These were delicioso!!! Could not stop eating them. The cream is wonderful.

Oct 09, 2003

these were so yummy, although I didn't like the custard recipe. So, i just replaced it with a boxed pudding and used that as a filling. Came out well, but 25 mins. at 400 degrees was too long, about 20 mins should be fine.

Oct 09, 2003

This is a great recipe, but will sure wear ya arms out mixing!!! I found these cream puffs to be the perfect. However, I think next time I will pipe them out. They rose perfectly, and was NOT to moist or to dry or flaky. This is the best recipe for cream puffs I've tried in a long time. I can not comment on the custard filling as I used a cream filling, but will surely try the custard filling next time with these cream puffs.

Oct 09, 2003

Easy and delicious. My friends keep telling me they loved my cream puffs.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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