You can see that a few of them are a little collapsed looking, and that is totally fine! They are hollow on the inside, so once you add the whipped cream filling, they will look perfect. Here’s a shot of what the inside of the puffs looks like:
This is one of those recipes that I never thought I could make at home, but they are every bit as delicious as those you can buy at a bakery. And they are not only quick and easy to make, they are also impressive and elegant. Enjoy!
Homemade Cream Puffs
By February 18, 2013
- Yield: about 3 dozen puffs
- Course: Dessert
A decadent and delicious treat that's surprisingly easy to make at home!
Ingredients
Print This Recipe
- 1 cup water
- 5 1/3 tablespoons butter
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup all purpose flour
- 4 eggs
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar more or less to taste
Instructions
- Preheat oven to 450. Line two baking sheets with parchment paper or silicone liners.
- In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball. Let stand five minutes
- By hand, or using a hand mixer, add the eggs one at a time, mixing well between each addition. Mix until the dough is smooth and shiny.
- Using a pastry bag and a large tip (or just a ziploc bag with a hole cut in the corner) pipe small rounds of dough onto the baking sheets, spacing about one inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.
- Bake at 450 for 10 minutes, then lower the temperature to 350 for 15 minutes. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.
- While the puffs cool, beat the whipping cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to desired level of firmness, beat in the powdered sugar, a little at a time, until it is as sweet as you would like.
- Split each cream puff in half using a serrated knife, and place a scoop of whipped cream onto the bottom half of the puff. Top with the other half and dust with powdered sugar. Bon appetit!
Copyright© www.lilluna.com
adapted from Ambrosia Baking
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ENJOY!
Yum!! Did I say yum??? Those look fantastic!
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Delicious!
These look so delicious. Thank you for sharing. Thank you for having your link parties. Blessings to you, Jo-Ann
I love cream puffs but I have never been brave enough to try them but these look delicious and totally doable. Thanks for sharing
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so, these are awesome as cream puffs, but my mom’s restaurant used to stuff them with homemade chicken salad. they were our most popular catering food!
I made these 3 times tonight and they are way toooo runny….what am i doing wrong ???….H E L P
I have been making these for years the cream is delicious but they are also great with the pudding of your choice.
I’ve been making cream puffs for years also with whip cream, pudding and here’s another alternative. Take 2 cans of drained white crab meat, add about 1 heaping T of chopped green onions, a dab of mayonnaise and 8oz of softened cream cheese. Mix altogether and then stuff your cream puffs and you’ll have yummy appetizers that people just gobble up. Non filled cream Puffs also freeze well.