Reviewed: Oct. 8, 2011

YUM YUM YUM YUM. Did I mention it was YUM? For those that are having problems with the pastry 'falling' you need to stir..and stir, and don't stop stirring, be quick!

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Reviewer:

Buckinfun

Cooking Level: Intermediate

Home Town: Strafford, New Hampshire, USA

Living In: Mount Olive, North Carolina, USA

Reviewed: Sep. 23, 2011

Really quick and easy! I added 1 tablespoon of vanilla to the batter and did not use the chips. I also doubled the amount of batter for each puff for a larger puff. Everyone is loving these!!

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3 users found this review helpful

Reviewer:

Christine928

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Reviewed: Aug. 15, 2011

Delicious! I experimented a little and baked half in a muffin tin for a really cute shape. Took a page from another reviewer's book and melted the chocolate chips (used about 200g only) to drizzle over top of the cream puffs. They turned out beautiful. Thank you for this excellent recipe. :)

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Reviewer:

Cooking Level: Beginning

Living In: Mississauga, Ontario, Canada

Reviewed: Feb. 10, 2011

The taste was really good and I used pistachio pudding so it gave it a really nice color/taste. However, the prep time took much longer than I thought and the constant cooking/cooling and size of the puffs weren't too my liking...

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6 users found this review helpful

Reviewer:

Sara

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Feb. 7, 2011

This was my first time making cream puffs and they came out beautifully! My family was happy! Thank you for sharing the recipe!

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5 users found this review helpful

Reviewer:

Rolosport1

Reviewed: Jan. 29, 2011

For a faster recipe, substitute instant French vanilla or chocolate pudding. Drizzle chocolate on top and sprinkle a bit of powdered sugar.

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29 users found this review helpful

Reviewer:

Owen's Grandma

Cooking Level: Expert

Living In: Silver Spring, Maryland, USA

Reviewed: Mar. 14, 2010

These were pretty good. I made them using banana cream pudding instead of vanilla & also halved the amount of chips. My only complaint really is that I made them the night before the engagement party I was hosting and they did get a bit soggy. My bad. Thanks for sharing!! :)

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Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Nov. 16, 2009

Very simple to make and everyone loved them. I will make again. I also used parchment paper and added a tablespoon of vanilla to the dough as on reviewer did. Also added the eggs one at a time to the dough at room temperature so the egg did not cook. I did not have on hand vanilla pudding so I used white chocolate and still was great.

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6 users found this review helpful

Reviewer:

PCBENDERSKY

Reviewed: Nov. 2, 2009

Soooo good! The puffs fluff up beautifully, and the vanilla filling is so rich and creamy. I prefer to melt the chocolate and drizzle it over the top - looks kinda pro! I'm not much of a baker but these come out perfect every time. Thanks so much, Lean!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 25, 2009

This was good and I used the filling for little tart shells. However there is WAY too much chocolate chips. I doubled the recipe and can't imagine using 24 oz of choc. chips for 2 boxes of pudding. I only used one bag and it was more than enough!

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19 users found this review helpful