Reviewed: Nov. 6, 2009

I have made these several times and have gotten better with each time. Ive also learned that any leftover puffs make great little sandwiches stuffed with tuna or chicken salad! A few tips I've learned, 1)Yes you must poke a hole and let them dry out completely or else they will collapse! 2)Adding 1 tbsp. vanilla or rum extract to the filling and/or the dough mixture improves and impresses. 3)Definitely put a piece of parchment paper on your cookie sheet and prevent sticking or spraying the pan. 4) Use a pastry bag to fill in through that hole you poked, easy and pretty! 5) After moving your dough ball into the mixing bowl, let it cool for 10 minutes before adding eggs (also better if they are room temp). After experimenting with the amount off eggs, I liked best, 3 whole eggs + 1 egg white. 6) Dusting with powdered sugar is a quick way to give them a "ta-dah" look. These are just so yummy and you can get very creative with the filling-They've become a favorite in our home.

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ZenBaker

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

I used to make them often before, and when I found this I had to make some. I also change the temp of the oven, and make holes with wooden sticks when they're done. I used a different cream (from Cream Puffs I, on this site). Thanks.

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

I have made this dozens of time. Instead of the filling, I Make the "french" version by cutting the puff in half (once cooked of course!)and placing a little chocolate sause in the bottom. then add a little scoop of vanilla ice cream, cover with other half. Add a little whipped topping and drizzle with chocolate sauce. WONDERFUL!

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smusal

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Reviewed: Oct. 23, 2009

My hubby and I are going to a friend's house for an Italian dinner tonight and I said I'd bring dessert. I had considered making cannoli but remembered making Cream puffs years ago and how everyone loves them. This recipe with all the wonderful advice on the reviews is perfect, so give it a try!! Here is my process: I added some vanilla extract to the dough and just dumped in all the eggs, at the end, while mixing with a hand mixer. That's good advice as it turned out great! I used a soup spoon to drop globs on parchment paper. My oven bakes a tad hot so I checked after 10 minutes and turned it down to 400 for the last 13 minutes. I also poked them with a toothpick when finished baking and let them cool in the oven with the door ajar. I only made 1/2 a batch of the filling and it nicely filled 20 of the puffs. For the filling, I put the milk, whipcream, extract & pudding into a plastic container and shook it up. (I added a dash of almond extract). After the puffs were cooled I sliced off the tops and filled with a spoonful of pudding. I replaced the top and dusted them all with powered sugar. YUMMY, YUMMY, YUMMY!. I think I'll fill the four remaining puffs with some Butter pecan Icecream for a special treat.

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Marilee

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

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Reviewed: Oct. 14, 2009

These were really good! I made them for my sister in laws baby shower and everybody gobbled them up.

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: Oct. 13, 2009

Instead of adding heavy cream, I just made the vanilla with milk. Also, when I took out the puffs, the deflated. But the taste was amazing!

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Justinmcm

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Reviewed: Oct. 13, 2009

"Mmmmm... These are awesome Mommy, so awesome! Maybe you should make these for Christmas!" - Arianna, 6 Made half recipe since I only had one pudding, but I ended up having lots of filling leftover. I did poke hole immediately after baking and filled right away. So good with banana cream pudding and melted chocolate drizzled on top!

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acawthon

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Reviewed: Sep. 10, 2009

Awesome! I added a tbs of vanilla extract to the batter, and cooled it in my kitchenaid mixing bowl for about 10 minutes. I fluffed it up a little by beating it for about 20 seconds on 2. I then added 2 eggs and about 1/3 cup of egg beaters. Dropped about 20 heaping tablespoons of the dough on a large ungreased cookie sheet and baked for 20 minutes. It sounded funny to "poke a hole" into the baked product but once you pull them out of the oven you'll understand- they are light and hollow. I poked the holes, then let the oven cool for about 20 minutes before popping them in for another 10 minutes to dry them out. For the filling, I used 1 box of chocolate pudding and one box of vanilla, prepared seperately with a cup of skim milk and 1/2 cup of heavy cream each. I then filled up sandwich size ziplock bags and cut a small hole in the corner to pipe the pudding into the puffs. It will look like you have way too much but these things hold a lot of filling. Just tasted the first one- fabulous!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Sep. 7, 2009

I also followed most of the advice that other people gave and the recipe was amazing! One thing I found out was necessary is to add all 4 eggs, not 3. The first time I baked these, the puff pastries turned out flat. Then I read in a book that if there aren't enough eggs, it won't rise enough. The next time when I added the complete amount of eggs, they were perfect!

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Angel S.

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Reviewed: Sep. 7, 2009

This is truly a 5 star recipe once you get it down because they are not the easiest thing to make. For those of you that said your puffs did not rise in the oven here is what you need to do: Put the stick of butter and 1 cup of water in a pot. Bring it to a boil with MEDIUM heat. Have your 1 cup of flour and your salt in a bowl next to the pot so that as soon as it starts to boil you can dump it right in. The trick is to get the dough prepared right away as it starts to boil. If too much of the water gets evaporated your dough consistency will be too runny to rise into puffs. Once I dumped my flour in I stirred pretty quickly and as soon as the dough texture formed I dumped it into my mixing bowl and beat in all 4 eggs right away. If you do not do this QUICKLY the eggs will cook inside the hot dough. This is why some of you on here may have said your puffs came out "eggy" tasting. I added 2 tsp. of vanilla extract and 1 tbsp. of sugar to my dough. Once it was all mixed together I used a greased muffin pan to cook my puffs and give them better form. I like mine larger so I used an ice cream scooper to fill the pan with dough. I baked them for exactly 20 minutes then took them out and poked 2 holes in each one with a tooth pick to let the heat escape and keep them from collapsing. They cooled for about 40 minutes. I piped the cream filling mixture into them to get them really full and they also stay cleaner this way. I used white chocolate pudding instead of vanilla.

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*DANA LOVES2COOK*

Home Town: Houston, Texas, USA

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Reviewed: Sep. 3, 2009

Lost my 25+ year recipe so resorted to this. Incorporated some modifications as I remember them from my recipe; 3 eggs + 1 egg white and used bread flour. Excellent! No KitchenAid here! This basic recipe was developed hundreds of years ago and they didn't have elec. mixers... so, I proceed with hand mixing. Sure, it's more effort but you get a real feel for the dough, so no over-mixing. Added vanilla w/my 3rd medium-sized egg. Delightful!

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RobinC

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Reviewed: Aug. 30, 2009

SO delicious! I did notice this is almost the exact same recipe as my faithful Betty Crocker Cookbook, with only some very slight modification, but still - they are great - I'm just not giving any points for originality. For the filling I used 2 pkg pudding, 2 cups milk and 1/2 container of whipped topping and it came out light and delicious without all the calories from heavy cream. I did follow the cooking directions to a T without any modifications and the puffs came out perfect, so I would try that first before following some of the other recommendations.

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 28, 2009

Well for me they looked awesome, I did what some said about leaving the door vented for them to dry out and not turn to mush. But.... the four eggs really made these taste like scrambled eggs.... My dogs ended up getting them. I didn't read some of the reviews until I was making them. So that sucks but yeah just to many eggs!!

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: Aug. 27, 2009

these turned out great! they are so delicious. i doubled the recipe and did what others suggested and added a bit of vanilla and sugar to the pastry dough. they are not too filling, just right.

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~KC~formally YoungCook

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

These came out perfectly. I used my mom's recipe that uses the same ingredients, just slightly different directions so I thought I'd share them. I followed the recipe until step 3, then I placed rounded tablespoons of the dough on baking sheets lined with parchment paper. Bake the shells at 425 for 20 minutes then at 325 for 20 more minutes. No need to poke the sides of the shell or vent the oven, these came out perfectly and did not collapse as I feared. I whipped heavy whipping cream with pistachio pudding mix for the filling for half the batch, and used the filling from the recipe for Chocolate-filled Cream Puffs (this site) for the other half and they came out beautifully!

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Diana

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

people you need to bake at 425 for 15 minutes then turn down to 325 for 40 minutes. this will dry and puff up the puffs. good luck they are gr888888888

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paulbunyon

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Reviewed: Aug. 23, 2009

A better way to bake these is first at 400 until they puff up to full size. Then lower oven temp to 350 to complete the baking. This prevents collapsing when you take them out of oven that many are mentioning. If you bake at only the high temp, the inside will not cook through causing them to collapse.

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lk2cook

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Reviewed: Aug. 23, 2009

I have been making this recipe for years and it's always a great success! I have found that humidity can really affect how "puffy" the puffs get. I usually cut the puffs open and leave them on the open over door for 10-15 minutes. These puffs can be used so many ways - for profiteroles, filled with creamed chicken and also for people with diabetes if I make it with sugarfree pudding.

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wenchie

Home Town: Wyncote, Pennsylvania, USA

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Reviewed: Aug. 13, 2009

Another good idea is to fill the creampuffs with ice cream. That's what I did and it tastes great.

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taeamanda

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Reviewed: Aug. 10, 2009

These were so, so, so good!!! I followed the recipe exactly, but allowed the dough to cool in the fridge before I added the eggs. Thanls for a great recipe!

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