Simple and Easy Cream Puffs

Don’t be afraid to make Cream Puffs!  These little treats are so easy to make and taste as good, if not better than store bought ones.

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Mmmmm Cream Puffs!

I have an idea that involves these little treats, and I can’t wait to share it with you!  But first, I’ll share the basic recipe… and stay tuned for a fun and scrumptious little twist to the cream puff!

Simple and Easy Cream Puffs

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Now, don’t be afraid to make these…I have always wanted to make cream puffs, but was afraid to. Why?  I’m not sure.  They are surprisingly so easy!  And I know this seems kind of weird to say, but they are actually cream puffs.  Like the ones you buy in stores.  A real cream puff.  

Look at that!  A real cream puff.  That I made from scratch!  Amazing! 😉

Whisk
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Print

Simple and Easy Cream Puffs


  • Yield: 24 - 30 cream puffs, depending on how big you make them 1x

Description

Don’t be afraid to make Cream Puffs!  These little treats are so easy to make and taste as good, if not better than store bought ones.


Scale

Ingredients

  • 1 cup boiling water
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 tsp salt
  • 4 eggs

Fillings:

  • After they have cooled completely you can put the filling of your choice.
  • For these I just forced a tip and piped in whipped cream. Then I froze ours because we love the cream puffs at Costco that you eat slightly frozen.

Instructions

  1. Preheat your oven to 375 degrees.
  2. Bring 1 cup water to a boil in a saucepan.
  3. Add the butter to the water and stir until it is melted.
  4. Add the flour and salt all at once to the water mix.
  5. Stir until a ball is formed.
  6. Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
  7. Add the remaining eggs 1 at a time, and beat after each addition.
  8. Let stand for 10 minutes.

Drop the dough on to a cookie sheet 1 of 2 ways:

  1. You can drop with a spoon OR put the dough into a ziplock bag, snip the corner off, and pipe the dough on to the cookie sheet. This is the method I chose!
  2. Use a heaping tbsp for each puff. (See picture below.) Make sure they are about 2 inches apart.
  3. Bake for 20-30 minutes, depending on your oven. Start checking them around 20 minutes. Mine took 30 minutes.

Notes

There are so many possibilities for delicious fillings! Vanilla Cream, Custard, Coconut Cream, Lemon Cream, Chocolate Cream, Strawberry Cream. So many possibilities!

Keywords: cream puffs, cream puff recipe

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Simple and Easy Cream Puffs
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When I piped these on to the cookie sheet, honestly, I just couldn’t imagine that they were going to come out looking like anything resembling a cream puff.  But to my surprise they did!

Simple and Easy Cream Puffs

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I love that this is such an easy recipe to make, and I will absolutely be making them again.  The best part is that I know what ingredients are in them (no chemicals or additives like store bought), and they taste SO good!  You should try them!  Don’t be scared!  They are simple & so goooood!

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Oh, and if you loved this recipe…you might also enjoy these S’more Cream Puffs!  Find the recipe here.

S'more Cream Puffs
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Have a delicious day!

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131 Comments

  • Reply
    Bronwyn
    June 11, 2012 at 3:39 PM

    Hmm…I always thought they’d be hard to make, too. Looks easy. Maybe I’ll make some for next weekend’s family BBQ. Thanks for sharing!

    • Reply
      Shirley Dawson
      December 24, 2017 at 6:38 AM

      The best cream puffs thks

    • Reply
      Joyce Said
      September 3, 2019 at 1:45 AM

      Is it plain flour?

      • Reply
        Jo-Anna Rooney
        September 3, 2019 at 8:56 AM

        Hi Joyce! Yes, it’s just regular, all-purpose flour!

  • Reply
    Ali Richardson
    June 11, 2012 at 6:26 PM

    Cute, yummy, & easy. What more could a girl need!?

    • Reply
      Sam
      December 7, 2015 at 12:09 PM

      If they puffed up until they came out of oven then they just didn’t quite cook long enough, but if they never puffed up they were mixed or piped wrong 🙂

  • Reply
    Karyn - Pint Sized Baker
    June 16, 2012 at 2:20 AM

    Those turned out wonderful. I’ve wanted to make them, but have been too scared to. Thanks for sharing. I found you through Weekend Wrap Up.

    • Reply
      marilyn
      November 9, 2015 at 3:00 PM

      Hi,
      I see you made the cream puffs and am wondering how hard they are to stir. I made some when I was in my twenties and had to have my husband stir them for me. Now, much older, would I be able to stir them myself at 76?
      Thank you.
      Marilyn

      • Reply
        Jo-Anna@APrettyLife
        November 16, 2015 at 9:05 AM

        Hi Marilyn! I didn’t find the dough too hard to stir at all, so I hope it would be fine for you! Good luck! 🙂

      • Reply
        Rachael ferguson
        March 9, 2017 at 2:35 PM

        Try an electric mixer with a dough hook on stir. It’s the same thing as doing it by hand.

        • Reply
          Diane
          April 3, 2019 at 2:18 PM

          Do I grease baking sheet before putting puffs on to bake

          • Deneen skyles
            April 27, 2019 at 8:04 AM

            I used parchment paper

  • Reply
    Kathie (Krafty Kat)
    June 16, 2012 at 1:38 PM

    These look delicious- will have to try! Pinned them to my Yummy board!

  • Reply
    Jelli
    June 17, 2012 at 1:46 AM

    I love making these! They really are a breeze to bake and fill. Most people would never guess the ease of these yummy and oh-so-tempting delights. Love ’em!

    • Reply
      Pauline
      January 13, 2019 at 8:06 AM

      What flour do you use mine dont come up

  • Reply
    THE FARMHOUSE PORCH
    June 17, 2012 at 6:41 AM

    Yum-o!!!!!!!!!!! Can’t wait to try this!

  • Reply
    Beth @ duffiebyday
    June 23, 2012 at 9:27 PM

    Wow, this really does seem simple… I was under the impression I would be folding butter into dough for hours if I wanted to make these at home. I am going to give this a go, they look lovely and oh so french.

  • Reply
    Molly B
    June 23, 2012 at 10:42 PM

    my mom used to make them all the time for her restaurant. . .stuffed with homemade chicken salad. . .so GOOD!!!!!!!

    • Reply
      A Pretty Life in the Suburbs
      June 26, 2012 at 6:03 PM

      Oh that sounds so yummy! I’ve never thought about savoury fillings – I’m going to have to try this!
      Jo-Anna

  • Reply
    Cat Greenham
    July 17, 2012 at 6:21 PM

    After reading your post I have decided to try making them. They are in the oven as I type, fingers crossed! 🙂

  • Reply
    Danielle
    February 22, 2013 at 3:32 AM

    These look beautiful. So, I’m trying it… I just put a batch in the oven,but noticed that they were extremely runny…i used cake flour, was I supposed to use self raising flour, or could it be because I didn’t let it rest before piping it??? Please help.

  • Reply
    Tara
    May 9, 2013 at 3:02 PM

    I was surprised at the amount of dough that was created. Almost didnt have enough room on the cookie sheet for all of them! Some of them are definitely closer together than 2 inches apart, but they look good. Thanks for the recipe!! Will make these again for sure.

    • Reply
      Jo-Anna
      May 9, 2013 at 3:55 PM

      Hi Tara! I have to admit that I was too – I thought when I saw the dough that there was no way these things were going to puff up, let alone make enough for everyone, but boy was I surprised! And the fact that they’re so easy too! Loved that!

  • Reply
    Olivia
    December 1, 2013 at 10:42 AM

    How many does it make?

    • Reply
      Jo-Anna
      December 3, 2013 at 8:41 AM

      Hi Olivia! The recipe makes about 30 puffs. Enjoy!

  • Reply
    girlfromwva
    December 27, 2013 at 5:54 PM

    This recipe is almost exactly like the one my Mom used to use! I love that it is a simple recipe! Thanks so much! She would put chocolate pudding inside with dusted powdered sugar on top or she would put lemon pudding inside with chocolate frosting on top!!! Always delicious!

  • Reply
    Kathy
    July 22, 2014 at 9:29 PM

    Do you let it stand for 5 minutes between adding each of the 4 eggs?

  • Reply
    Michaela
    November 16, 2014 at 3:28 PM

    i just made these and almost immediately after coming out of the oven, they deflated and are completely flat. 🙁 I followed the directions to a t. Any suggestions?

    • Reply
      Jo-Anna@APrettyLife
      November 18, 2014 at 11:00 PM

      Hi Michaela!
      I’m not sure why they deflated…this has never happened to me. But I did a little search and saw that rapid cooling can sometimes make them deflate?

    • Reply
      Lee
      March 3, 2016 at 5:13 PM

      Yes, they do deflate, but once you fill them, they are poofed up with custard. Sprinkle with Icing sugar!

  • Reply
    Robyn Kaye
    November 24, 2014 at 6:15 PM

    Hey, Jo-Anna! Just wanted to thank you for sharing this recipe. I used it to make creme puffs for a potluck at work and they were a huge success. People were even asking me if they were store-bought! Keep up the good work 🙂

  • Reply
    Diane
    December 10, 2014 at 8:55 AM

    It has been a long time since I made these…but what better treat for my crafter’s luncheon tomorrow. Thanks for sharing.

  • Reply
    mel
    January 9, 2015 at 12:50 PM

    My dough is really sticky is that normal?

    • Reply
      Jo-Anna@APrettyLife
      January 9, 2015 at 1:58 PM

      Hi Mel! Yes definitely! It’s a really sticky dough! I hope they turn out for you!

  • Reply
    Stephanie
    January 25, 2015 at 11:54 AM

    This is my new go to recipe! I’ve made it a few times now, and they’ve come out perfect every time. I find if you’re at a higher elevation, leaving the dough for longer than 10 minutes helps with the consistency, letting you be able to form balls free handed. And the possibilities for flavors are endless. I’ve also used this recipe to make mini eclairs. Perfection.

  • Reply
    BobEChef
    January 28, 2015 at 3:01 PM

    Great recipe! People are thinking it’s hard because the “old fashioned” way they used a double boiler to make the pastry.

  • Reply
    Teneal
    March 18, 2015 at 2:24 PM

    Hi do you need to wait 5 mins after each egg?

    • Reply
      Jo-Anna@APrettyLife
      March 18, 2015 at 2:49 PM

      Hi Teneal! No, you just have to wait 5 minutes after the addition of the first egg – this really is just to let the batter cool down a bit before adding the remaining eggs. After the initial 5 minutes, you can add the remaining eggs, but one at a time, and beat the batter after each egg is added. Good luck!

      • Reply
        christy
        June 18, 2015 at 11:23 PM

        When you say “beat” after each egg, can I do that by hand or would an electric mixer be better?

        • Reply
          Jo-Anna@APrettyLife
          June 22, 2015 at 3:52 PM

          Hi Christy! I always use an electric mixer when I’m baking – I just find the mixing is much more consistent. Happy baking!

  • Reply
    sheryl
    April 2, 2015 at 8:22 AM

    So do I use self rising flour ?

    • Reply
      Jo-Anna@APrettyLife
      April 2, 2015 at 11:11 AM

      Hi Sheryl! No, I just used regular all-purpose flour.
      Happy baking!
      Jo-Anna

  • Reply
    Nancy
    April 15, 2015 at 2:17 PM

    Mine did not rise. They look like cookies. Don’t know what I did wrong

    • Reply
      Big Yeet
      November 19, 2018 at 2:01 PM

      Yeah, same. I don’t think there’s any way mine can be filled up with cream. I’m just going to coat them with powdered sugar and eat them like cookies.

  • Reply
    Toni
    April 15, 2015 at 7:42 PM

    this is the recipe I have been using for years, so I wanted to share our favorite filling… Cannoli filling with powdered sugar on top!

  • Reply
    Dannica
    May 9, 2015 at 4:38 PM

    I really enjoy the smell of grits and eggs. When I was mixing the first egg into the dough, it smelled almost exactly like it. Brought back memories of my own mother making those every Monday morning. My favorite filling is homemade whipped cream.

  • Reply
    Dannica
    May 9, 2015 at 5:40 PM

    When I cooked them, mine deflated to.

  • Reply
    Rachel Lee
    August 2, 2015 at 9:55 PM

    I was very skeptical of this recipe because I always thought these would be so hard to make. Mine puffed up perfectly and tasted great! They were a hit and I have made them several times since!

    • Reply
      Jo-Anna@APrettyLife
      August 21, 2015 at 2:32 PM

      Yay! I’m so happy they turned out for you…often people think they’re hard to make but they’re really not!

      • Reply
        Rebotile
        December 11, 2017 at 5:07 AM

        What ingredients must I get to make the cream filling

  • Reply
    Ms. Sweetpie
    August 17, 2015 at 7:46 AM

    Mine turned out flat and tasted like egg. It also tasted quite salty. I did my best to follow the instructions so how come it was not airy and crunchy?? Maybe because I used margerine maybe? I was disheartened and wouldn’t make this anytime soon,

    • Reply
      Samantha
      March 7, 2016 at 12:28 PM

      Does altitude make a difference ? We are at 5000 ft and mine browned on the bottom, deflated and are raw in the middle. I baked exactly as stated, they looked nice in the oven but I baked them extra time due to altitude. If I baked them any longer they would be way to dark on the bottom.

      • Reply
        Summer
        December 17, 2016 at 7:05 PM

        When making the puffs let them cool.. Cut off tops and pull out dough inside and fill with choice of filling

    • Reply
      Dee
      February 15, 2019 at 11:17 AM

      You must use butter.
      Margarine is a processed food that is designed to taste and look similar to butter, but it will not perform as butter in baked goods.
      The type of butter used, salted verses unsalted is not stated in the recipe.
      In the comments I read the author used salted butter. I always use unsalted butter in my baked goods, because salt level in butter differs.
      Also, the size of eggs used is not mentioned. The size of the four eggs used will affect the consistency of the dough. I prefer to measure my eggs.
      Those with runny dough, most likely used larger eggs. The dough should be stiff, not runny. One needs to understand when the dough is the correct consistency and stop adding egg.
      Different flours absorb liquid at a different rate and affect the end result.
      I use a high quality flour that has not been brominated nor enriched.
      This is the basic choux pastry recipe I’ve used for 40 years. This recipe has never failed to produce excellent results.
      You may have webs of softer dough inside the puff. I like to slice of the top 1/4 or 1/3 and remove before filling, if that occurs.
      You can do this!

  • Reply
    Dee
    October 30, 2015 at 9:48 AM

    Do I use salted or unsalted butter for this recipe?

    And for those that have had deflated puffs, one reason could be that your oven wasn’t hot enough or you took them out too early. And no. Margarine does not work. Only butter. The best!

    • Reply
      Jo-Anna@APrettyLife
      November 2, 2015 at 11:10 AM

      Hi Dee! I always use salted butter for my recipes! Happy baking!

  • Reply
    Angela Arnone
    December 26, 2015 at 12:19 PM

    I love making the cream puffs. I have 1 problem. Since I always make them around the holidays with so many other things to do, can I make the shells and freeze them for another time. I don’t know if I have to bake them first then freeze them? Do I make the dough and place them on a cookie sheet in a shell form and freeze them ? But if I freeze them uncooked, do they have to defrost before I bake them or do I bake them frozen? If I bake them frozen at what temperature and for how long? PLEASE if you can e-mail me the answers to these questions it would be a great help.

  • Reply
    Courtney
    February 20, 2016 at 8:37 AM

    I have a batch in the oven as I am typing. I am so nervous about them. This is the first time I have made them, I have always loved them but thought they were near impossible to make! i sure hope they turn out for my family dinner today!!

    • Reply
      Courtney
      February 20, 2016 at 8:40 AM

      I am also making a whipped cream cheese vanilla filling for them!

      • Reply
        FeNiX
        November 10, 2018 at 4:43 PM

        I had in mind to do the same thing (or very similar)! Great minds think alike!! 🙂

  • Reply
    mj
    March 21, 2016 at 10:37 AM

    mine where like cream flats

  • Reply
    Suzanne
    March 26, 2016 at 12:59 PM

    Mine are in the oven too. Making cream puff swans for Easter dinner. They are puffing up finally. Keeping my fingers crossed. I am going to try cooling them in the oven to help prevent deflating from rapid cooling.

  • Reply
    Chloe
    September 11, 2016 at 4:16 PM

    How many do they make approximately

  • Reply
    Noor
    October 1, 2016 at 10:06 PM

    Hi, thanks so much for this recipe! Made the pâte a choux and piped it on the baking sheet with a star tip for a little extra flare and brushed with egg wash before baking. I then filled them with a homemade vanilla bean creme patisserie and drizzled with chocolate and they were a huge hit! My one question is: are they supposed to be quite soft when baked and cooled and filled properly? Or are they supposed to be crisp? Thanks:)

    • Reply
      Jo-Anna@APrettyLife
      October 3, 2016 at 1:03 PM

      Hi Noor! I’m happy to hear the recipe worked out well for you, we just love them! As for the softness of them, this really can depend on how you like them. When I make them I don’t make them too crisp but that’s more because we like them kind of soft. I think either works!

  • Reply
    Bethany Krauch
    October 3, 2016 at 5:45 PM

    Is there a specific kind of flour you need to use? I wasn’t sure.

  • Reply
    Ines
    October 14, 2016 at 7:26 AM

    A great advice that was given to me once about cream puffs, after adding the flour to the boiling water, stir and cook till till there is a film on the bottom of the pan. This may take a couple of minutes. Also, the if you are using extra large or jumbo eggs, the puffs may flatten. The dough should form peaks when you lift the beaters. They should bake at least 30 minutes without opening the oven. Sometimes I have my puffs cook an extra 5 minutes.

    • Reply
      FeNiX
      November 10, 2018 at 6:58 PM

      Thank you for sharing this constructive & helpful feedback! It’s precisely for comments such as this which offer very helpful tips that I ALWAYS ensure I read through EVERY single review before trying out a new recipe for the very first time! (unless there are literally hundreds of them, and even then I’d say I still plow my way through a substantial number of them!)

      I’ve generally found that by choosing recipes with a very high ratio of 4-5 star reviews (when there are MANY to choose from), and then also reading through all –or as many of the reviews as possible– to learn from the various trials, tribulations, & tips of others, and often also adding a few tweaks of my own as well… though mostly based on a combination of the most helpful or insightful comments I’d read.. (or sometimes not changing anything at all… although, admittedly, that’s a slightly rarer event)… that not only do I usually end up with very successful –even stellar– results right from the very first attempt, and very seldom end up with any flops, disappointments, or mishaps… but rather surprisingly enough, on a number of occasions I’ve even garnered such high praise with those “winning recipes” so as to have been told that I “make the BEST ‘such-and-such’… or… [insert ‘x’ type of dish-or-baked-good]-ever!!” lol…

      The first few times I’d received such incredible feedback under those kinds of circumstances, I was naturally very stunned & surprised by the unexpectedly, emphatic reception (and, of course, also very pleased!)… yet I’d immediately explain that it was none other than my very first attempt at making said dish/delicacy/treat. And more often than not, the response to THAT was usually along the lines of “…it doesn’t matter! It’s STILL the best, EVER!!”

      (One especially notable example of this, perhaps only for being just recently discussed, and so still fresh on my mind at the moment: one of my closest friends was just recently telling me about how her in-laws and relatives (who, at the time when the following assessment was first made, had been visiting from out of country) were apparently STILL, years later, talking about “my” amazingly, “best ever” cinnamon buns which they could NEVER forget! And as flattering as this was to hear, it’s still shocking to me… perhaps also because I find it rather difficult to regard ANYthing that I’ve only ever made once as being “mine” in any way!… lol)

      And how does that saying go again?? An ounce of prevention is worth its weight in gold? (or something to that effect)… well, needless to say, I find it well-worth taking the time to do my due diligence and read through all the insightful reviews to learn about & consider the many variables which could result in any given situation, to then “troubleshoot” a recipe beforehand… or perhaps try some winning variation that seems to garner rave reviews across the board…

      (though no offence ever intended to the original “unadulterated” recipes, their rightful owners, nor the many “recipe nazis” who seemingly don’t believe in ever deviating even one iota from the originally-published/posted recipes — though I DO understand and would have to agree when the issue is that of those who opt to change MUCH of a given recipe, and then even dare to leave unfair, negative, or hateful feedback… often also accompanied by aggressive communication and/or ridiculous temper tantrums… certainly THAT is the worst!)

      But alas, to finally wrap up my overly-wordy response (sorry!!)… it’s thanks to all the helpful feedback & advice such as yours that I’ve had the pleasure of boasting great success from browsing online whenever I’m I’m wanting to try out a new, specific recipe/dish for the very first time! It’s hard to believe how I’d ever managed to survive during ALL those years, pre-internet days, when coming across a recipe in a newspaper or magazine was as novel, fresh, or innovative as one could ever hope for in terms of finding “new” and “interesting” (or successful) recipe or ideas! 🙂

  • Reply
    Diana
    October 16, 2016 at 3:26 PM

    Do the eggs have to be from the fridge or can room temp eggs be used?

    • Reply
      Jo-Anna@APrettyLife
      October 17, 2016 at 12:23 PM

      Hi Diana! I’m sure room temp eggs would work just fine! Enjoy

  • Reply
    Recipe: Cookie Cream Puffs from “Amanchu!” – SEVAC – SouthEastern Virginia Anime Community –
    November 3, 2016 at 7:06 AM

    […] Alternate cream puff recipe: https://www.aprettylifeinthesuburbs.com/simple-and-easy-cream-puffs/ […]

  • Reply
    Betty torma
    December 23, 2016 at 3:07 PM

    When you take the out of the oven use a sharp knife to put a little hole in them. This will let the steam escape and they won’t fall. Mine have always been soft

  • Reply
    Rheena Clarin
    March 1, 2017 at 2:36 AM

    Hi Jo-Anna! 🙂 Great recipe. Thanks for sharing. At first I was in doubt if this will give me a great result…i tried it anyway. And Viola!!! It was perfect! Thanks again! 🙂

  • Reply
    Victoria
    March 23, 2017 at 1:44 PM

    Going to make them tonight my sister does them and they are delicious ?

  • Reply
    Jo Ann
    March 24, 2017 at 6:40 PM

    I am wondering if I could use this recipe for Boston Creme Puffs?

  • Reply
    Beal
    May 21, 2017 at 10:22 AM

    I made this recipe this morning (I know — years after the original post!). I live at high altitude and they came out just great, with no modifications. To Jo Ann above, if you want to fill these cream puffs with Boston Creme, I am sure you could. Others have mentioned they use pudding. I am using homemade whipped cream and can hardly wait to share these at my child’s class picnic today!

  • Reply
    Bj Pettegrow
    July 4, 2017 at 7:28 AM

    I have made cream puffs for years and I found if there were any droplet of water on the outside of the puff they weren’t done enough and deflated. As they cook you will see these droplets on the puff. I have also filled the puff with ham salad or crabmeat for parties.

  • Reply
    Mary Norris
    July 23, 2017 at 4:58 PM

    Mine came out flat. Never puffed up.

  • Reply
    Mary Norris
    July 23, 2017 at 5:01 PM

    Im disappointed in the recipe. I followed the directions. Just flat pancakes.

  • Reply
    Zhuzhu
    July 28, 2017 at 1:21 PM

    Is it 375 degrees F or C???

  • Reply
    Zhuzhu
    August 2, 2017 at 4:16 PM

    Thanks for answering because my oven is in Celsius. My cream puffs turned into bowls, the bottom didn’t form I just want to know whats wrong? I think that it would be easier for us people to know exactly how to make them if you include a video on with the instructions. Thank You!

  • Reply
    Silia oliveira
    November 1, 2017 at 1:06 PM

    No baking powder used?

  • Reply
    linda keintz
    November 11, 2017 at 4:46 PM

    How many does this recipe make!? I actually just made homemade vanilla pudding from scratch it’s in the refrigerator I plan on making the cream puffs tomorrow morning to take to my in-laws for dinner

    • Reply
      Jo-Anna@APrettyLife
      November 12, 2017 at 12:08 PM

      Hi! I hope I caught your question in time! This recipe will make at least 24 medium sized puffs. If you want them smaller, you can make 36 or more. Good luck!

  • Reply
    Julie
    November 22, 2017 at 5:34 PM

    Thank you so much for the recipe! Mine turn out great, i love it! Thank you so much!

  • Reply
    adrienne
    November 23, 2017 at 5:10 AM

    A traditional holiday dessert in my family, my MOM used to fill with half instant vanilla pudding and half whipped cream, if in a rush, you use cool whip mixed with the pudding. YUM> For some strange reason, whenever I’ve tried to double and triple the recipe it failed! Never knew why, they wouldnt rise.

  • Reply
    Tori
    December 23, 2017 at 1:22 PM

    When will I know when they are finished?

  • Reply
    Tori
    December 23, 2017 at 1:29 PM

    These turned out perfectly. They are puffed and have a nice shell on them. Good recipe!!

    • Reply
      Jo-Anna Rooney
      December 29, 2017 at 11:30 AM

      Hi Tori! I’m so happy to hear that they turned out!!

  • Reply
    Shirley Dawson
    December 24, 2017 at 6:41 AM

    The best cream puffs thank you woohoo much

  • Reply
    Karen Avery
    December 27, 2017 at 6:41 PM

    I love to make these and fill them with ice cream and top with hot fudge and whip cream. My favorite ice cream to use is butter pecan with the hot fudge. Delicious!! I have also filled them with cherry pie filling too.

    • Reply
      Jo-Anna Rooney
      December 29, 2017 at 11:29 AM

      Oh that sounds amazing!! Hot fudge…YES!!

    • Reply
      FeNiX
      November 10, 2018 at 7:11 PM

      The butter pecan ice cream and hot fudge w. whip cream sounds AMAZINGLY sinful!! How about a drizzle of caramel or butterscotch over top of all that?? Decadent delight? Or overly-sweet overkill?? I’d sure be tempted to try!! 🙂

  • Reply
    Laurie
    December 27, 2017 at 9:03 PM

    I used to fix these when I was a kid, but then I learned I’m a severe Celiac. I can’t get near wheat flour. Would you have a suggestion for replacement flour and how much of it? I have most kinds of non-wheat flour, Xanthan gum, baking powder. I’m not sure if the different flour would rise correctly. But, I’d like to get the alternate flour measurements, if you might know them. Thank you!

    • Reply
      Jo-Anna Rooney
      December 29, 2017 at 11:28 AM

      Hi Laurie! I have only ever made these with wheat flour, so I’m not sure how they would turn out with a replacement flour…I think your best bet would be to search for a gluten free version on another site? There are some great gluten free blogs and recipe sites! Good luck!

  • Reply
    Kathy
    December 29, 2017 at 11:08 AM

    Hi Jo-Anna, Help ! I need your expert advice. When making creampuffs I place in oven til golden brown , i take out of oven & place on wire rack til cool. There beautiful . BUT ! BUT ! When they go to cool they flaten out, instead of remaining
    .nice & puffed out. What am I doing wrong ? Thank you for your help..

    • Reply
      Jo-Anna Rooney
      December 29, 2017 at 11:26 AM

      HI Kathy! I wonder if they need to bake a little longer? Even a few more minutes?
      ~ Jo-Anna

  • Reply
    Maureen
    October 10, 2018 at 2:33 PM

    I made the choice pastry and it was so easy. I made them into profiteroles. Filled them with whipped double cream with a chocolate ganache. They went down a treat thank you.

  • Reply
    Benita Goldsberry
    November 4, 2018 at 9:10 AM

    I hosted a baby shower. Made 2 batches 1 savory 1 sweet. The savory was a mountain of tuna and chicken salad filled puffs the other was pudding filled. I dipped the pudding filled tops in chocolate let them set then put the 2 batches in 2 mountains a savory m sweet. I drizzled chocolate over the sweet mountain then sprinkled with just a little coconut. Put a cheese meat tray in between the two adorable mountains. It was beautiful. So easy to do but looked like it took days. Thanks for making my party a success

    • Reply
      Jo-Anna Rooney
      November 4, 2018 at 10:23 AM

      Oh this is wonderful to hear Benita! Your puffs sound absolutely delicious!

  • Reply
    Benita Goldsberry
    November 4, 2018 at 9:13 AM

    The savory I wanted a
    Bit larger so I spread out more dough and adjusted baking time. Turned out great

  • Reply
    Vivian
    November 19, 2018 at 2:05 AM

    Thank you Jo Anna!
    My first time ever making cream puffs and they turned out great. I did heaping spoon as I don’t have pipes, I don’t usually do backings. They were a lot bigger than yours, but they look great. I shaped it to make it rounder and found out later that they keep whatever form you formed them. They’re my husband’s favorite and I’m now happy to be able to make it for him. Cheers!

    • Reply
      Jo-Anna Rooney
      November 20, 2018 at 10:11 AM

      You are so welcome Vivian! I’m so happy you enjoyed this recipe…cream puffs are a favourite here too!

  • Reply
    Kathy
    December 21, 2018 at 1:31 PM

    These are really easy to make & delicious. When I make them I use the small ice cream scoop and put them in my Mimi muffin tin this works great and makes sure they are uniformly shaped.

  • Reply
    Shawn McKean
    January 4, 2019 at 6:27 PM

    I have vivid memories of watching my grandmother make cream puffs so this is full of nostalgia for me. I made your recipe today and they are absolutely perfect. I used a hand-held electric mixer with dough hooks. I’m filling them with a dollop of lemon curd and whipping cream then dusting them with icing sugar and topping with candied lemon rind. Thanks for the great recipe!

  • Reply
    Nurul
    February 2, 2019 at 1:35 AM

    Hi …ive tried this out…for the first day ..the puff turn to boost nicely..but on the second day it didnt …wondering why ..was that because i didnt stir it right way like the other day before or was that about the egg size or what…anyway, thanks…my children loved thisss! Thanks for sharing great turnable result recipe..! No regret..the ingredient n step are very simple to be followed.

  • Reply
    Grace Morgan
    February 28, 2019 at 6:21 PM

    I love this recipe so simple and fun!

  • Reply
    Rose
    March 6, 2019 at 10:33 AM

    I am attempting to make cream puffs. . I have gotten as fas as the water, butter, flour and 1 eggg, however, it is very runny. I’m hesitant to add the remaining eggs. HELP!

    • Reply
      Jo-Anna Rooney
      March 6, 2019 at 12:15 PM

      Hi Rose! The batter is surprisingly quite runny, but it should be thick enough to pipe onto a cookie sheet, as shown above. The batter should thicken with the addition of each egg. If you follow the recipes as it is, they should turn out just great! Good luck!

  • Reply
    Rahel
    March 9, 2019 at 4:15 PM

    Hello. Wow! This is so easy and delicious! I couldn’t stop eating them. Thank you!! I never knew it was this easy. I made half batch initially and they turned out perfectly. I decided to make more. I was making them after midnight. My family really enjoyed them. I reduced the salt a bit. I also added vanilla extract and powdered suger to the dough, after adding the eggs. It made it a bit thinner. but was delicious. I think I will add a little more flour next time, so I can add few drops of vanilla. Thank you!

  • Reply
    Dusty Haase
    May 23, 2019 at 7:19 AM

    Hi. Can I fill the baked puffs with pudding and then freeze for 3 weeks. I need to make them mini size.

    • Reply
      Jo-Anna Rooney
      May 23, 2019 at 3:18 PM

      Hi Dusty! I’ve never done this, but I do know that you can buy cream puffs frozen at the grocery store, so I don’t see why you couldn’t freeze homemade ones. Maybe freeze a couple ahead of time first, and see how they do.

  • Reply
    Catherine
    July 23, 2019 at 6:24 AM

    My Mom always made cream puffs. I’ve made them too in the past when my kids were young. Going to make them with my grandchildren this week. Will try your recipe. Important note: Mom always said to leave them in the oven to cool so they don’t deflate….so I’m trying to remember if I should turn the oven off about 5 minutes before they are done? An experiment in the making…..

  • Reply
    Faith
    August 11, 2019 at 12:34 PM

    Thank you for the recipe! I was intimidated to make these pastry because i thought they were way hard and needs lots of steps. But your steps are quick and straightforward. I made them today and they turned out perfect!

    • Reply
      Jo-Anna Rooney
      August 12, 2019 at 10:10 AM

      Hi Faith! I’m so glad you tried this recipe…they’re really easier than we think!

  • Reply
    bailey Gillard
    August 14, 2019 at 12:21 AM

    just want to can i use Ice cream as a filling like an ice cream sandwich.

    • Reply
      Jo-Anna Rooney
      August 14, 2019 at 9:05 AM

      Hi Bailey! I don’t see why you couldn’t use ice cream…I’m sure they would be delicious!

  • Reply
    Amanda Strother
    September 22, 2019 at 12:19 AM

    I have just made these for the first time in my life. Mum passed away 2 years ago and she used to make the BEST cream puffs and I’m
    So hoping these turn out just like hers! She used to fill hers with Jelly and whipped cream so I’m going to do the same. I have the puffs in the oven, the jelly setting in the fridge – now we won’t! Wish me luck!!!

  • Reply
    Amanda Strother
    September 22, 2019 at 12:20 AM

    Damn predictive text! Was meant to say “now we wait”! Sorry!

  • Reply
    Leigh
    November 16, 2019 at 5:06 PM

    Turned out great, i used 1/2 cup margarine instead of butter as its so expensive! also added another half a cup of flour (maybe alittle bit more) as i used marg and large eggs. Turned out perfectly – i did pipe onto a cookie sheet the first time, they turned out ok and some puffed out – however the 2nd lot i pipped into a mini muffin pan that was greased and shaped/puffed perfect – so yes you can use marg and large eggs just add 1/2 -3/4 cups more of flour to reach a good consistency (so its not dripping off the beater mix) – can pleace in the fridge for 10 mins so it has a better texture 🙂 thanks for the recipe ! xx

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