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 tasted gross and like it was competely unsweetend. And it tasted like burn flour.

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.

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!

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.

I was making cream puffs when I realized I was out of pudding mix. So I went out searching for an easy filling. I absolutely loved this cream filling. I will never go with boxed again.

The recipe is a little eggy, I found I could use just 3 large eggs and have it work just fine. Only half of my first batch rose, specifically the half in the rear. To others like me with a window on the oven, push this tray far to the back, otherwise the first row will not get hot enough, at least on mine. Also, while mine puff, there is still a little too much meat to these puffs, I find it better to slice them open and scoop out some of the excess rather than just fill them as is. Overall, this recipe was very clear to me. Follow the instructions and you'll have a workable (albeit eggy) puff that's perfect for a variety of fillings. I have yet to try the custard filling listed here, but I felt adding more egginess would be too much.

The cream puffs were excellent, and I was amazed at how easy they were to make. I didn't like the filling. Not that it wasn't good, it just wasn't the type of filling I like on cream puffs. It was more like what you would find in a long john or bismark. It tasted good, though, and if you like that kind of filling, you will love this. I will keep trying to find a filling I like, to go with these excellent cream puffs!!!

This was the best recipe EVER! The custard alone is like HEAVEN, and with the puffs, like heaven times 5! Six stars! (even though it's not an option.)

everything went well. the taste is why it gets 4 instead of 5 stars. the pastry itself wasn't all that good..it was plain. with the filling it tasted better. the filling wasn't "to die for" either. i think i'd rather put vanilla pudding or something..something from those jello cups. i had to add extra sugar in it. it still didn't turn out that good. the texture of everything was great! overall it's pretty good. i'd make it again.

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

it was awesome.here in turkey we also make the same recipe but we top with chocolate souce.yummy..

This recipe took me back to my childhood and my Aunt Donna. Everytime I went to visit her in Michigan she made these for me. I love to cook, but my wife does most of the baking. These were easy and they turned out perfect! I added a bit more vanila and put whipped cream on top of the custard.

These cream puffs are good and easy to make but the cream could be better. It's a fairly standard custard but I find that you can taste the flour and it a bit bland.

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.

These were terrible! They didn't "puff" at all, and they were SO high in fat that I wound up draining melted shortening off the baking sheet when they were done cooking! (total for 1 1/2 recipe: about 1/3 c melted shortening!) They tasted all right if you dipped them in the lemon curd I made to go with them (istead of filling them). The custard part never set up and it didn't taste all that great anyway.

It was easy and good!

As I'm already very happy with another shell recipe, I tried making the custard from this recipe to fill my puff shells. The problem with this custard recipe is that the custard came out too sweet and stiff. I'd probably reduce the amount of sugar the next time I try this; otherwise I'll look for another custard recipe to try out.

I really didn't like these. Maybe I did something wrong or whatever but they were pretty bad. The puffs didn't hollow out when cooked and I didn't care for the filling. Sorry!

Excellent! Everyone loves them. I changed the recipe a little by adding more vanilla.

I like the pastry but the filling was not that great.........