Cream Puffs

Awesome recipe and so easy with such elegant results. I've made this recipe more times than I can count, and haven't changed a thing, except making the prep easier. No need to cool the water/butter mixture. Put the hot liquid into your mixer bowl and dump all 4 eggs in at once and mix IMMEDIATELY on med. speed. Mix until the dough is tacky and starts sticking to the side of the bowl and you're done - about 2-3 min. (Mixing in one egg at a time makes no difference in dough texture and only allows more time for your eggs to curdle in the hot liquid.) I use a heaping tablespoon of dough for each, bake exactly 20 min and then poke a small hole with a toothpick in the side of each puff. No need to let it sit in the oven (or it will dry out)or leaving the oven door ajar while cooling. Just let the steam escape with a toothpick and cool. Forget all the complicated posts on how to prevent deflation. I make this professionally for a bakery and my easy tips have never failed - try it.***Update- PLEASE use parchment paper to bake or it will stick. Don't grease your cookie sheet, or the bottoms will burn or get too brown. Also, add one teaspoon vanilla extract. This will help diminish with the 'eggy' taste. Good luck, and keep trying if you fail the first time. This should be a no-fail recipe.

This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of vanilla and 1 tblsp of sugar to the puff batter, and reduced the eggs to 3 b/c of reviewer's comments about the puff pastry being too eggy. I think 4 eggs would've been fine, too - I don't mind them being eggy or a bit on the light side flavor-wise since the custard is so sweet. But it's ESSENTIAL to poke a hole the last couple of mins of baking the puffs so they don't collapse. It's also ESSENTIAL to let the dough cool before adding eggs, otherwise the eggs will start "cooking" in the dough & not mix in. Also ESSENTIAL to beat in as much air as possible when mixing the eggs until the dough is a sticky, elasticky, "chewy" consistency. Maybe Shellie could add these important instructions into the recipe? While experienced bakers may know this as "common knowledge," a lot of new bakers may not. I made big ones and bite sized ones - even the big ones cooked through in about 25-28 mins. Just gotta poke that hole. To cut back on calories in the filling, I just made the pudding recipe as is, with fat-free milk. Was still delicious. I plan on making it with heavy cream for guests later this week.

Wonderful recipe! Very light and delicious. A tip, though, for this and all cream puff recipes: After baking is finished, turn off the oven, crack the door open with a towel or potholder, and let stand in the oven for about an hour. This prevents them from sagging!

These were HEAVENLY! Keep the puffs small or they will not cook all the way through or be soft in the middle. I used a small melon ball scooper and it worked great with the sticky dough. My drops were the size of gumballs, or as big around as a quarter. If you are going to fill the puff using a pastry bag I suggest taking the tip before you put it in the pastry bag and go to each puff and make a hole in the bottom. Make the holes after the puffs cool, but the bottoms can be crisp and hard to get a pretty little circle with if you have filling all over your tip. So make servings small and put your holes in the puffs before you go to fill them. I also used white chocolate pudding instead of vanilla like others suggested and it was to die for! I will defiantly make again!

Simply delicious. Very easy to prepare. To cut down on clean up and to make filling the cream puffs a snap, put the pudding mix, milk and cream in a zip top bag. Shake and massage the mixture until uniform, then place in the refrigerator to set (this takes about 15 minutes or so). Once set, cut about 1/8 of an inch off the tip of the bag. This way, instead of trying to spoon the mixture into the cream puffs by hand, or transfering the mixture to a pastery bag, you can directly pipe the mixture into the puff. Be sure to cut only an 1/8 of an inch or so off the bag to ensure maximum control of the amount of filling you're putting into the puffs. Fill the mixture from the bottom of the puff by making a tiny incision (I used the tip of a steak knife), that way the puff will remain whole and look more appetizing when served (as opposed to slicing it in half and filling it like a sandwich).

The ingredients for the recipe were acceptable, it was the directions that lacked proper instructions. Cream puffs need to be thoroughly dried out or they will fall and be soggy. After making one batch of soggy puffs I did a little research in order to have success the second time around. When finished baking, poke a small hole in the side of the puff to let steam escape. Return to the oven for 10-15 minutes with the door open to continue drying.

Well.. all the reviews say its amazing! I'm a good cook but I have no idea what happened. Very disappointed. The puffs turned into mush, they never did puff or dry, instead they fried in the oven. WHAT WENT WRONG?!?! HELP!

Simple and spectacular! I've made this recipe more than a half-dozen times so far, and it never fails to garner raves. A few notes from my kitchen: Letting the pastries cool slowly in the oven after baking -- I turn the oven off and prop the door ajar by a couple of inches -- keeps them from collapsing before I have a chance to fill them. A half-teaspoon of vanilla, almond, or orange extract added to the filling erases any processed taste that might linger from the pudding mix. Also, a drizzle of melted dark chocolate on top adds a scrumptious accent.