Reviewed: Aug. 15, 2008

I used this recipe to make the "choux" that I wanted to use for my wedding cake (traditional French "piece montee", or "croquembouche". So needless to say, I think this is the best recipe!! :D

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ChocolatePanda

	Cooking Level: Beginning Living In: Davis, California, USA
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Reviewed: Aug. 7, 2008

The results were dismal. I know I'm the only one that seemd to have this problem so I'll have to try again. they were as hard as you can get no puff at all, just little hocky pucks.

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t_jones

	Cooking Level: Intermediate Home Town: Del Mar, California, USA Living In: San Diego, California, USA
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Reviewed: Apr. 28, 2008

These puffs were just great. I used smoked salmon spread(from this site) as filling and they were a delicious finger food for my cocktail party.

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I can't believe I made these and they turned out perfect! I always mess up anything that remotely resembles baking and thought for sure these would be no different. BUT they turned out perfect! I'll be making these all the time!

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JENNY-REDS

	Cooking Level: Intermediate Living In: Glenmoore, Pennsylvania, USA
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Reviewed: Jan. 12, 2008

These are so good! I do the bake at 425 for 10 min, reduce to 350 for 15 and they come out perfect. I don't use parchment or grease the sheet. When you pull them off they have a natural hole for filling. I use the curry chicken salad from this site in these.

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LKERMAN


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Reviewed: May 17, 2007

This turns out great. Just couple of pointers:1) beat eggs first and drizzle in a little at a time; 2)don't grease cookie sheet or puffs will flatten - use parchment paper instead; 3)bake at 425 for 10 mins then reduce to 350 and bake for another 15-20 mins or until moisture disappears 4)once moisture disappears, turn off the oven and crack open the door but leave them in a little longer to dry out completely;5)puncture small hole on side to allow any excess steam out before cooling completely on rack- this prevents soggines.

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NUKA1

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Apr. 14, 2007

The puff is easy to make and is very tasty. Before baking, I put the mix in a plastic bag and cut a small hole in a corner, and squeeze the mix out to form nice small balls. I serve them with vanilla ice-cream and chocolate syrup, and they look and taste like those from restaurant.

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ahfat


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Reviewed: Mar. 15, 2007

I made this recipe, which is really the 'Cream Puff' recipe on this site halved (the times and temps are a bit different). Worked out very nice! Thanks for the post!

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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: Jan. 21, 2007

I stuffed these with sweet custard, and they tasted just like my fav puffs from a bakery around here... however, I just don't see how you can get the 20 puffs from this recipe, first time I tried it they were too small, hardly rose or puff up, therefore were impossible to stuff.. plus since they were so small, they burned =( but second try, I made 10 instead, they turned out the perfect size. ^-^ remember that, and you'll have great results!

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mayura

	Cooking Level: Intermediate
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Reviewed: Dec. 19, 2006

This worked out PERFECT! I did a test run for Christmas, and it worked! I made the sweet version by adding vanilla pudding mix. Didn't change or do anything different. Very easy!! Thanks!

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MONSTERMONA


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Reviewed: Dec. 15, 2006

IT WORKED! I always mess up this type of recipe, not this time it worked! They were great, thanks for the recipe this will be a staple in my repertoire.

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ATHATY


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Reviewed: Nov. 11, 2006

the first time i tried this, they came out like crepes (they tasted good!) but the second time the worked and were delicous. A great party food!

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t4k

	Cooking Level: Intermediate
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Reviewed: Dec. 29, 2005

Ok, I alway flub these kind of recipes up, so I was sure this was going to be a failure... but they turned out PERFECT! Simple, fool-proof and delicious. I stuffed them with tuna salad and served them as an appetizer... they were a hit!

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HUNGRYVALGAL

	Cooking Level: Intermediate Living In: Monroe, Michigan, USA
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Reviewed: Dec. 27, 2005

I used these for cream puffs and then stuffed the leftovers with egg or tuna.Everyone loved them.Very easy to make.

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ELAINEEV


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Reviewed: Mar. 25, 2005

Yum, yum, yum, yum, YUM!! These puffs are excellent!! They are incredibly versatile-- Try stuffing them with custard!!

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PADDIE5


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Reviewed: Dec. 3, 2004

EASY and great for mini-party sandwiches

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CHOOVER531


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Reviewed: May 31, 2004

Perfect puffs to stuff with my crab salad. I think I will try chicken/shrimp salad next. Great for parties. Easy to make. Thanks!

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Deb


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opal~/~dragonfly

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t4k

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