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.
Thank you so much for the recipe! Mine turn out great, i love it! Thank you so much!
Yay! I’m so happy you liked them!!
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.
When will I know when they are finished?
These turned out perfectly. They are puffed and have a nice shell on them. Good recipe!!
Hi Tori! I’m so happy to hear that they turned out!!
The best cream puffs thank you woohoo much
That is awesome!!
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.
Oh that sounds amazing!! Hot fudge…YES!!
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!! 🙂
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!
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!
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..
HI Kathy! I wonder if they need to bake a little longer? Even a few more minutes?
~ Jo-Anna
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.
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
Oh this is wonderful to hear Benita! Your puffs sound absolutely delicious!