Reviewed: Jan. 21, 2012

I have always made these but double the recipe. One thing I found that does make a difference is make sure to have the eggs at room temperture. They turn out much better.

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Reviewer:

S.Olson

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Aug. 30, 2011

I followed the advice of some of the other reviewers and beat my eggs before adding to the dough. I then baked at 450 degrees for 10 minutes before reducing the temp. to 350 for 15 minutes more. the turned out great. I spooned them a little large and only got 12 puffs but overall a very good recipe.

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Reviewer:

Larry-n-PC

Cooking Level: Intermediate

Home Town: Hayden, Alabama, USA

Living In: Pell City, Alabama, USA

Reviewed: Oct. 18, 2010

this recipe was so simple and easy. I'm not a cook, but this turned out awesome..I made some instant chocolate pudding and stuffed them with it. the whole family loved them..

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Reviewer:

margiecakes

Reviewed: Mar. 1, 2010

Filled them with pastry cream and they just melted in my mouth!

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Reviewer:

I ♥ Food!!

Cooking Level: Intermediate

Reviewed: Jan. 25, 2010

Great recipe! Its the same as the ones my mom made me as a child! The great thing about this is you can stuff it with anything! Sweets, tuna salad, shrimp salad! Great appetizer!

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Reviewer:

LucyStarr

Reviewed: Jan. 20, 2010

Amazing! I drizzled some agave nectar and slivered almonds on top. It was a great light dessert and so easy to make.

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Reviewer:

lrose

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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Reviewer:

gaymurphy

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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Reviewer:

Maria

Cooking Level: Expert

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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Reviewer:

Marvelous

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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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