Reviewed: May 26, 2012

I'm just getting around to reviewing this, made this weeks ago...in fact, made 4 batches! I didn't realize how easy it was to make cream puffs. Only thing I did was for the filling, I halved it, and made 1 batch of chocolate, and 1 batch of vanilla. Will definitely make this again

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Cooking Level: Intermediate

Reviewed: May 23, 2012

OMG So good, and soooo easy!

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Shannon1188

Reviewed: May 5, 2012

Absolutely loved this recipe. I poked the puffs with a toothpick 5 minutes before they were done and they turned out perfect. I did add my own twist and made the filling with pistachio pudding mix, delicious!

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pndra1331

Reviewed: Apr. 22, 2012

Made these today in an attempt to satisfy a craving. The recipe for the shells is great, though I dropped the batter by teaspoonful instead of tablespoonful onto the baking sheet. When the puffs seemed done, I opened the oven a crack and turned it off, then let the puffs sit there for another five minutes so they wouldn't "deflate" from the sudden temp change. They came out perfect after baking for 22 minutes and then cracking the oven as I said. The reason I only give 3 stars is because the filling was not what I had expected or anything like what I've experienced when eating a creme puff in the past...it was more like a thick pudding/custard than the typical thick whipped-like filling I am used to. Maybe it is just me? DH was surprised at the filling as well, he normally loves creme puffs and he's had a great many more than I have. It didn't taste bad, just "different". I will definitely use the recipe for the shells again though. :)

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sparrow

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

Throw some homemade whipped cream in these and WHOA! You're in the danger zone! So delicious I can't use words to describe. Also, a Wisconsin State Fair favorite and you KNOW us Wisconsinites know how to eat!!!

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EmInMontana

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

I have always been a bit scared to make these only to find out it was actually very easy. And so delicious. It will be fun to try different flavored fillings. Followed directions exactly and they turned out beautiful. I would just add dont forget to dust with powedered sugar...!

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nrrieman

Reviewed: Apr. 15, 2012

These came out bakery perfect! However, I added 1/2 tsp Vanilla extract and rather than waiting 5 minutes to add the eggs one by one, I beat the eggs & tempered them with the hot dough by adding 1 tablespoon of dough into the eggs and beat it like crazy. I did that 4x before adding the eggs to the dough. By tempering the eggs, you don't have to worry about the eggs cooking before it's all blended. After baking, I did poke a hole on the side to release any steam.

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TDYAKE

Cooking Level: Professional

Home Town: San Francisco, California, USA

Living In: Olathe, Kansas, USA

Reviewed: Apr. 9, 2012

Good but... They came out perfectly next time I make themI will use only one package of pudding mix and I also whipped my pudding and cream and milk also added all the eggs at once and beat until pasty

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deniseanddonnie

Reviewed: Apr. 9, 2012

I made these cream puffs and they were great! There easy to make and look very pretty to look at too! Everyone raved.

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PB902

Reviewed: Apr. 8, 2012

Wow! I've always wanted to make cream puffs, and this recipe did not disappoint! We had it for Easter dessert, it was quick and easy! I also used French vanilla pudding.

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