Cream Puffs

Cream Puff Pastry:

- 1 C. butter
- 2 C. water
- 2 C. sifted flour
- 1/2 tsp. salt
- 8 eggs

Bring butter and water to a boil. Turn heat to low then add the flour and salt. Cook for about 30 seconds. Remove from heat. Add eggs 1 at a time, beating until smooth.

Drop by large tablespoons onto an ungreased cookie sheet 2-3 inches apart, then bake in a pre-heated 350* oven for 35-40 minutes, or until golden. Poke each pastry with a toothpick 3-4 times to let the steam out. Cool completely on wire rack.

Cream Puff Filling:

- 2 C. milk
- 1/3 C. flour
- 1/2 C. sugar
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- whipped cream

While the pastry is baking, boil the milk, flour, sugar and salt for about 2 minutes, whisking constantly to remove any lumps. Cool slightly. To prevent making scrambled eggs, break the eggs in a small dish and add 1 ladle full of the mixture whisking quickly until completely blended. Then blend this entire mixture back into the pot. Add vanilla. Cool completely. Fold in desired amount of whipped cream (I usually whip my own cream & I use about 1/2 pint).

Once the cream puffs are cooled and the filling is ready, simply slice the puffs in half leaving them slightly attached on one end. Fill. Makes 4 dozen. Refrigerate any left-overs. Enjoy!


I brought these over to a party last week and they were a hit! This recipe can be dived in half, but they dissapear so fast that I don't see the point. These are soooo good and soooo easy to make!

-Veronica