The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 14, 2009
Easy to make and very tasty. I used them for finger sandwitches. Not all of mine puffed not sure what I did wrong. I will use this recipe again.
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Photo by Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 7, 2009
The pastry. I always use butter, not shortening. (thats why I gave it 4 stars) The custard is great, basic, old fashioned filling for the puffs, like people used to make that way years ago. When the custard is ready I add 1/2 cup of cooked sweetened condensed milk (boil a can for 2 hrs) and 1/2 cup of lemon pie filling. You may add other flavors or creams. For example, add coffee instead of lemon cream. Play with it and enjoy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 30, 2009
Puff pastry was surprisingly easy and same out great, But the custard was missing something.
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Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Photo by GHOST_BJR
Reviewed: Oct. 25, 2009
Made this recipe at my job at the University of st.thomas. I quadrupled the recipe, and thoughout the week the residents personally came over and asked if they could see that this recipe is baked more often! I also baked this for my co-workers at a perkins and they were gone just like that! A FAVORITE!
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Cooking Level: Professional

Living In: River Falls, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Photo by sunshinequine
Reviewed: Jun. 27, 2009
This recipe gets ten stars!!!! I have made this recipe several times and each time they come out better. Although I am surprised by some of the reviews about the puffs. Mine always rise and they arent fully hollow in the middle but I think that makes them even better. I use whole wheat pastry flour for both the custard and the puffs maybe that has something to do with it. If you dont like the grainy-ness of the whole wheat pastry flour give it a sift and you lose some of that texture!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 2, 2009
This was my first time, and they came out pretty good.
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Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA
Living In: Mason City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 1, 2009
Love the custard inside!!! The outside shells did not come out as nice and puffy as shellie wendel's recipe.
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: May 26, 2009
I tried this recipe for the shells because I was out of butter and couldn't make my usual ones. I don't know what happened, but I did not care for this recipe. The did not rise or even cook through after being in the oven 20 minutes longer than called for. They were very greasy as well. Sorry for such a low rating. If this was my first time making the puffs, I would have thought I did something wrong, but I followed the recipe to a T.
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 4, 2009
I tried this recipe--and the puffs turned out great---instead of beating by hand I used the electric mixer--I also added dill to flour mixture--going to use crabmeat salad for the filling. I baked them for 20 minutes at 450 then 400 for 10 minutes, 5 minutes at 350 and last 10 minutes at 250--they were so light I could not believe it--I was always scared the puffs would fall(my first ones years ago did and tasted !!!) but this time they were perfect--I will certainly do this again--a regular soup spoon makes them too big (for what I needed) but a heaping teaspoon was just the right size. I used spoons that are for the table not measuring spoons--
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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 1, 2009
Didn't like it. It's a custard fill not a cream fill, so it needs to be called a custard puff instead.
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Cooking Level: Intermediate

Home Town: Fort Campbell, Kentucky, USA
Living In: Mason, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 10, 2009
I followed some of the suggestions left by others for baking: I baked the pastry for 10 minutes at 450 degrees, then 10 minutes at 350 degrees and the last 10 minutes at 250. They turned out perfectly-nice and fluffy and hollow on the inside. The custard, on the otherhand was not good. It had the right consistency, but the flavor was bland and unappetizing. Next time I'll probably just used a boxed pudding mix.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 20, 2008
These turned out ok. The filling tasted great. They hollowed out in the middle and rose really well. I'm not sure if I did something wrong, but they had a really strong egg flavor. Maby next time I will try using just two eggs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 28, 2008
Can anyone tell me how long it takes to get the flour and salt to cook to a smooth ball? Mine never did and when I put it in the mixing bowl to cool. It had oil seeping from it
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bhs

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 1, 2008
I guess I had high expectations for this recipe. Right after they came out of the oven, with the custard inside, they tasted totally disappointing - but after a few hours in the fridge they were very tasty. I'll probably try this again but I'll put less sugar in the custard, or I'll simply replace the custard with something different - whipped cream perhaps. Now THAT would be yummy!!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 26, 2008
These were really EASY to make and tasted amazing! I let the dough bake at 450 for longer than 25 minutes then lowered the heat to 400 for 10 minutes, then 350 for 5 minutes and then 250 for 5 minutes. They turned out great and was a huge success with my roommates :D
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 1, 2008
my cream puffs turned out great, much better than i expected. this recipe was really easy. the only thing i didnt like was the custard, so im gonna go look for another cream recipe:)
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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 5, 2008
My pastry didnt puff at all it went flat and i followed the direction perfectly. next time i will lower the temperature. As for the custard, it was sweetened to my liking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 27, 2008
These were easy to make and pretty tasty. The only thing that I didn't like was the filling. Next time I think I will try a cream filling instead of the custard. They were still very good and my family enjoyed them very much.
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Cooking Level: Beginning

Home Town: Dunmore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Photo by iverylamemeh
Reviewed: May 25, 2008
This recipe turns out perfect.. Its easy to make plus you don't need an electric mixer!! The custard is fragrant! So feel free to add more vanilla for the extra feel of vanilla!
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Photo by iverylamemeh

Cooking Level: Intermediate

Living In: Sembawang, North Region, Singapore

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 15, 2008
I made my puffs about the size of the store-bought frozen ones and I got 24 plus I threw out a bit of dough. the pastries turn "golden" WAY before they are ready to take out of the oven. dont get freaked out and take them out too early! 25-30 minutes is necessary to cook the insides. the custard is lovely, but about twice as much as I could possibly use even with filling them as full as I could. that's ok, it was good to eat alone! I topped with melted chocolate and then refrigerated for a couple of hours. refrigeration is necessary to really make these perfect. good recipe. time consuming, but good.
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Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada
Living In: Edmonton, Alberta, Canada

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