The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
this is the recipe for dumplings my Grandma gave me lots of years ago. I use it for dumplings for chicken or better yet, turkey soup. Just drop little spoonsful in to boiling soup. I cook them for about one hour, they sometimes are still doughy. Funny, I have never tried creampuffs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
They turn perfect everytime, I use them for appetizers, as well as for desserts. I love to fill them with a combination of custard and coolwhip I fold the two together and then fill the puffs, melt some chocolate and drizzle of top they look wonderful, and taste even better.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jan. 19, 2009
I made a cream cheese cracker spread with chives and cayenne pepper for the filling. But I couldn't get them to dry out in the oven and I cooked them for well over an hour. They tasted alright, but nothing I'd make again.
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Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 31, 2008
The filling was good and the pastry was light and delicate but the shortening lent the pastry a terrible flavor that was not masked by the filling or confectioner's sugar.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 25, 2008
I have made these several times. I don't know why, when they cool away from draft, they still seem to deflate. I have cut the tops off as soon as they come out of the oven. Someone please help.....what am I doing wrong?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
I just got this recipie, and read all the reviews...Thank you to all for your wonderful tips! Now, before I make these, I'd like some opinions please...while reading the reviews, the suggestions for ie: custard, vanilla pudding fillings, I thought... hmmm, what about filling them with a bit of various Jello Puddings (4/pkg). Thoughts anyone? [I'll make them soon, and come back and give it my rating] [okay, I see I have to rate it now, so, since I'm so excited, I will, even before I make them, based on previous reviews and how extremely versatile this recipie is. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
Incredibly easy and yummy! I also used the "Pastry Cream" recipe on this site and it came out fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
The first time I tried this recipe, it was a complete failure. Being that I cannont accept defeat, I tried the recipe again and they turned out perfect. After I boiled the butter and water together and added the flour (and let it set for 5 min) I put them in my mixer (where I had already beaten the eggs a bit) and mixed it in there for a bit. The dough does not turn out stiff like the recipe said, but more soft but it still holds its shape. I also don't see how anyone can get 20 out of this recipe. I think I got around 10. But overall, this recipe turned out good and they taste great.
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Cooking Level: Expert

Home Town: Pierre, South Dakota, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
Too good to be legal !! A spoon full of syrup worked great...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
This is one of the easiest recipes, but what I do is slit them, and take some of the extra dough out; and then I put a teaspoonful of chocolate ganache on the bottom half, then fill. Certainly for a chocoholic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
I've made these many times. There are times when they turn out like flat stone, and times where they are perfect. I'm not sure if it's the eggs, the way I beat them, should I leave them at room temp. before beating them, not enough time in the oven, not enough time cooling them. I've always made this recipe the same way every time and they always turn out different. I'm sure there is a good reason!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 17, 2008
What a great recipe!It's simple and so versatile. I served mine with a little goat cheese in the bottom, topped with smoked salmon, dill, and a tiny lemon piece. Everyone loved them. I'm already thinking about the endless variations this recipe lends itself to in terms of fillings - how about mushrooms sauteed with a little red wine and rosemary topped with grated parmesan? I will also try adding flavourings - herbs, spices, grated cheese to the dough. Make sure to gently scoop out the soft eggy parts inside after the puffs have cooled so you don't end up with that eggy taste. Thanks so much for the inspiration!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 13, 2008
EASY! I ran out of bread and it was snowing, so I made these and stuffed them with egg salad for a quick lunch. Now my husband and daughter only have egg salad this way. YUM
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Moe
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Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Photo by ChocolatePanda

Cooking Level: Beginning

Living In: Davis, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Photo by constantina

Cooking Level: Intermediate

Living In: Xanthi, East Macedonia And Thrace, Greece

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 5, 2008
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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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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