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.
The savory I wanted a
Bit larger so I spread out more dough and adjusted baking time. Turned out great
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!
You are so welcome Vivian! I’m so happy you enjoyed this recipe…cream puffs are a favourite here too!
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.
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!
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.
I love this recipe so simple and fun!
Thank you Grace!
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!
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!
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!
Hi. Can I fill the baked puffs with pudding and then freeze for 3 weeks. I need to make them mini size.
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.
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…..
Good luck! Let me know how they turned out!