Reviewed: Feb. 14, 2011

I strongly advise making this, though i am young and inexperienced the shells had no flavor and were so dense they couldn't be filled. Find a different recipe, and believe me this review is 100% applicable.

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2 users found this review helpful

Reviewer:

cupcakeluver

Reviewed: Dec. 14, 2010

YUM YUM YUM!!!

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4 users found this review helpful

Reviewer:

Juju

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Reviewed: Oct. 28, 2010

These were easy to combine, but the baking part was tricky. I talked to a friend of mine about why the insides were still sticky and the outsides were the right colour and she said the trick it to cook them until they are the right colour and to turn off the oven so they dry out in the middle. Leave them there until they cool off.

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5 users found this review helpful

Reviewer:

elle

Cooking Level: Intermediate

Home Town: High River, Alberta, Canada

Reviewed: Oct. 25, 2010

These are so so good. I followed the recipe exactly and they turned out fantastic. I will definatly be making these again!

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5 users found this review helpful

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bearycreative

Reviewed: Aug. 18, 2010

Worked great and tasted better!!

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3 users found this review helpful

Reviewer:

sedens1

Cooking Level: Intermediate

Reviewed: Aug. 9, 2010

I live at 5100 ft of altitude and these cream puffs baked up light and fluffy (which is hard to do up here!). The recipe was spot on and they make amazing little desserts. Highly, highly recommend.

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3 users found this review helpful

Reviewer:

MiddleNameGrace

Cooking Level: Expert

Reviewed: May 11, 2010

Fantastic Recipe and so easy, I didn't use the custard though. Instead i mixed Cool Whip, a package of lemon Pudding mix and a brick of cream cheese together for the filling and then i topped them with a raspberry each and then sprinkled with icing sugar! They tasted fantastic and looked good too! I wish i had taken a picture!

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10 users found this review helpful

Reviewer:

BakerD2316

Cooking Level: Expert

Home Town: Oshawa, Ontario, Canada

Reviewed: May 5, 2010

YUM! I used half a vanilla bean instead of vanilla extract. So pretty with the little vanilla seeds and makes it even more special with your guests knowing tha tyou splurged on the vanillla bean pods. Its VERY creamy a smooth! not too sweet which is great coz you want the cream to come through as well as the pastry. I used a different cream puff shell recipe that I know is tried and true with a hollow inside. THX!

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2 users found this review helpful

Reviewer:

chelsierose

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 12, 2010

Just finished baking these. The custard was pretty good, though a little bland in my taste. I think I expected something more vanilla flavored or sweet. The pastry was a bit tasteless and bready. Also, I think something went wrong because they came out without any bottoms. Over all not that bad.

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3 users found this review helpful