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.
Going to make them tonight my sister does them and they are delicious ?
I am wondering if I could use this recipe for Boston Creme Puffs?
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!
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.
Thank you for this helpful tips! I have mine in the oven and see exactly what you are talking about.
Mine came out flat. Never puffed up.
Im disappointed in the recipe. I followed the directions. Just flat pancakes.
Is it 375 degrees F or C???
375 degrees F
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!
No baking powder used?
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
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!