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.

24 - 30 cream puffs, depending on how big you make them

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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!

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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! 😉

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Simple and Easy Cream Puffs

Jo-Anna Rooney

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.

4.66 from 20 votes

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Servings - 30 cream puffs, depending on how big you make them

Ingredients

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

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

Keyword cream puff recipe, cream puffs

Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you've made!

Recipe from Miz Helen’s Country Cottage

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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!

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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.

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Have a delicious day!

181 Comments

Is the end result meant to be runny

Jo-Anna Rooney says:

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Hi Wendy! The batter is a little runny…more than you think it should be. But it’s surprising that it works!

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I love this, it’s so easy to make, thank you

Pretty much the same recipe I inherited from my late mother. However, her recipe said to put the oven on 425. Hmmm…?? At any rate, I take mine out of the oven after they have baked and let them cool down before I decapitate each of them and taking a small fork and picking out all the uncooked dough mixture before adding my whipped cream. Then I make a chocolate drizzle for the top with bit of cocoa, two cups of icing sugar, a tablespoon of butter, and a bit of leftover coffee.

I have made cream puffs before, and I have to say this came out great! Serving them tomorrow (Christmas day) made the puffs and the filling a head of time. We tasted tested them and they are awesome! Thank you

Can I use cream cheese frosting for the filling? Or maybe buttercream?

Jo-Anna Rooney says:

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Hi! You can fill them with what ever you like!

Reply

I have made this recipe for 50 years and my Mom before me. I put Instant French Vanilla pudding inside and heat a can of Milk Chocolate Icing in the microwave (put in a safe microwave bowl) and then drizzle over the tops. More like an Eclair ( sprinkle powdered sugar on top w/o the chocolate for a true Cream Puff). They make wonderful appetizers when you make them bite size and fill them with chicken salad or ham salad- I don’t like tuna in them. Just be sure to pull out any soft dough before filling with chicken or ham. I like the idea of Lemon pudding- I will try that suggestion.

Can these be made a day ahead of serving? Thank you.

Jo-Anna Rooney says:

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Hi Kathryn! Sorry for the late reply. This is a tricky one because they do deflate. BUT if you fill them with a filling first they should be fine. Keep in mind that whipped cream can get runny after sitting, so make sure to store them in the fridge. I make them ahead of time and I’m happy with the result.

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