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Cream Puffs

1c.All-Purpose Flour
3c.Whipped Cream, Pudding, or ice
Powdered Sugar — (optional)

1.Preheat oven to 400 degrees F.
2.Grease a baking sheet.
3.In a medium saucepan combine water, butter, and salt.
4.Bring to boiling.
5.Add flour all at once, stirring vigorously.
6.Cook and stir until mixture forms a ball.
7.Remove from heat and cool for 10 minutes.
8.Add eggs, one at a time, beating well with a wooden spoon after each addition.
9.Drop 12 heaping tablespoons of dough onto prepared baking sheet.
10.Bake for 30 to 35 minutes or until golden and firm.
11.Transfer cream puffs to a wire rack and let cool.
12.Cut tops from puffs; remove soft dough from inside.
13.Fill with whipped cream, pudding, or ice cream.
14.Replace tops.
15.If desired, sift powdered sugar over tops.

Makes 12 cream puffs
Eclairs: Prepare as above, except spoon dough into a decorating bag fitted with a large plain round tip (about 1/2-inch opening).
Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high.
Bake, cool, and split, as in steps 2 and 3.
Fill eclairs with whipped cream or pudding.
Frost with Chocolate Glaze.
Makes 12 eclairs.

Mini Puffs: Prepare as above, except drop dough by rounded teaspoons 2 inches apart onto greased baking sheets.
Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes).
Cool, split, and fill as in steps 2 and 3.
Makes about 30 mini puffs.

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