Simple and Easy Cream Puffs
Simple and Easy Cream Puffs
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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!
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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! 😉
Simple and Easy Cream Puffs
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
- Preheat your oven to 375 degrees.
- Bring 1 cup water to a boil in a saucepan.
- Add the butter to the water and stir until it is melted.
- Add the flour and salt all at once to the water mix.
- Stir until a ball is formed.
- Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
- Add the remaining eggs 1 at a time, and beat after each addition.
- Let stand for 10 minutes.
Drop the dough on to a cookie sheet 1 of 2 ways:
- 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!
- Use a heaping tbsp for each puff. (See picture below.) Make sure they are about 2 inches apart.
- Bake for 20-30 minutes, depending on your oven. Start checking them around 20 minutes. Mine took 30 minutes.
Notes
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!
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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.
How many does it make?
Hi Olivia! The recipe makes about 30 puffs. Enjoy!
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!
Do you let it stand for 5 minutes between adding each of the 4 eggs?
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?
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?
Yes, they do deflate, but once you fill them, they are poofed up with custard. Sprinkle with Icing sugar!
I let mine cool in the oven when the timer goes off. You can open doir but leave them in to cool down.
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 🙂
It has been a long time since I made these…but what better treat for my crafter’s luncheon tomorrow. Thanks for sharing.
My dough is really sticky is that normal?
Hi Mel! Yes definitely! It’s a really sticky dough! I hope they turn out for you!
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.
I love to hear that! Thank you for letting me know! 🙂
Great recipe! People are thinking it’s hard because the “old fashioned” way they used a double boiler to make the pastry.
Hi do you need to wait 5 mins after each egg?
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!
When you say “beat” after each egg, can I do that by hand or would an electric mixer be better?
Hi Christy! I always use an electric mixer when I’m baking – I just find the mixing is much more consistent. Happy baking!