I LOVE making cream puffs and this recipe is perfect, although I would recommend eliminating the salt if you use salted butter. After years of making do with collapsing, eggy puffs (still loved them), I came across the cure: Bake puffs for 20 min at 450, then reduce the heat to 350 and cook for 5 min; reduce heat again to 250 and cook another 5 min; then turn the oven off and let cook another 10 minutes. I promise this works and it's not nearly as tedious as it sounds. If you're making small puffs (24-30 from this recipe), cook at 450 for only 15 minutes--the rest is the same, no matter what size. BTW, you can add all those eggs in at once as long as you do it quickly and have that hand mixer already going. As long as you beat the mixture until it's thick and glossy, you'll be fine. Trust me - I just did 200 for my niece's wedding reception to stuff with chicken salad and they turned out great!
Was this review helpful?
4 users found this review helpful
I LOVE making cream puffs and this recipe is perfect, although I would recommend eliminating...