Reviewed: Jan. 18, 2008

Very easy to make! Was in the mood for something like this, filled the cream puff with whip cream and topped with ice cream and hot fudge. Hit the spot, thanks for the recipe.

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joyforever143

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Garden City, Michigan, USA

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Reviewed: Nov. 22, 2007

I tried making this recipe but when i added the eggs my ball fell apart back to liquid. Any ideas on what i did wrong? Not blaming the recipe just wondering what i did wrong.

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LYNSUEN

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Reviewed: Nov. 18, 2007

wonderful recipe... reminds me of my great grandmothers recipe..

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cristy jordan

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Reviewed: Jul. 25, 2007

extremely good puffs /used in restaraunt, people went crazy for them!!!!!!!!

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rob hansen aka fivestar

Cooking Level: Professional

Living In: Wasilla, Alaska, USA

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Reviewed: Jul. 22, 2007

These were so easy and delicious! I made them for company and did everything the way the recipe says except for the chocolate syrup. I sprinkled mine with powdered sugar instead! Wonderful!!! Thank you!!!

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TONNIE456

Cooking Level: Intermediate

Home Town: North Robinson, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Jul. 17, 2007

This recipe is very accurate. I followed everything to the "T" and it came out PERFECT! Thanks so much!!

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VINFLORES

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Reviewed: Jun. 9, 2007

great with the pastry cream recipe.

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indakitchen

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Reviewed: Apr. 23, 2007

Just okay.. The dough was tasteless

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Suzie Q

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Reviewed: Feb. 14, 2007

Pretty good. The crust could have been a little softer. I left out one egg and added vanilla pudding to the filling.

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ilovetocookyummyfood

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Reviewed: Feb. 8, 2007

I made 2 batches of these the other day. My first go wasn't great because i split them open so they lost the puffiness in the look. I didn't split the puffs on my second batch, I only made a hole in the side of each with the back end of a wooded spoon. The whipped cream was great, but deflated overnight. I found a recipe to keep your whipped cream stiff by adding 2 tablespoons of dry instant vanilla pudding to the mixture, and be sure to use powdered sugar which helps the whipped cream stay stiffer. I will be making these again - they did taste great.

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mollyblue122

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Reviewed: Aug. 1, 2006

This was my first time making cream puffs, and I was quite disappointed. The recipe didn't make nearly as much as it said it did. I scooped out the middle, but left some (glad I did that - otherwise it would have been a tough, crisp shell). The filling was delicious (I made it the next day to put on waffles!!). The chocolate just kind of glopped on... I was hoping for more of a drizzle. I added some milk and a bit of vanilla to the chocolate, but it still left me wanting.

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HisBride&Chef

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Jul. 18, 2006

Nice light dessert!

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LT0012

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Reviewed: Feb. 12, 2006

There are a couple of almost identical recipes for Cream Puffs on this site and I chose this one because it gives very good clear instructions. Choux pastry is a mini miracle, it’s bound to impress!

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 4, 2006

I have changed my review on these after eating them. They are good.. but not as good as some I have had. The dough has a strong "doughy" flavour. They puff up beautiful and look great.

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LALA1030

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Reviewed: Jan. 2, 2006

i've made choux pastry before, but this was very easy. I made ahead and reheated in oven to dry out earlier in day, then filled when cool. i like to melt dark chocolate and beat in evaporated milk for the sauce. Very rich.

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Dec. 31, 2005

These were a good cream puff but I wasn't quite sure if it was necessary to remove the softer insides. I replaced the filling with a mixture of vanilla pudding and cool whip-it was great! Definetly make sure to cook long enought to make them nice and crisp.

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KimberlyKay

Cooking Level: Expert

Home Town: Orange City, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 15, 2005

This recipe was fantastic. I prepared them for my husband to celebrate our wedding anniversary.

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CMDAHLQUI

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Reviewed: Jun. 8, 2005

i love this recipe it is soooo good. i filled it with whipped cream and it is sooo delicious .

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 13, 2005

I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good.

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: Apr. 5, 2005

haven't tried the recipe yet but from all the other reviews i have read about this particular recipe, it sounds like the filling isn't too appetizing. May i suggest trying the French Cream Filling which can be found in allrecipes if you type it in the search box. this filling was DEELISH!!!!!!

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ILUVALRECIPES

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Cream Puffs II

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