Does anyone have an AWESOME Cream Puff recipe?

I was never a cream puff fan, but one summer I went to a BBQ and someone had brought homemade cream puffs. So, I try one...and OMG, I couldn't stop eating them...they were THAT good.

I never ended up getting the recipe

Anyone have a recipe they are willing to share?

Re: Does anyone have an AWESOME Cream Puff recipe?

No but the cream puffs from Costco (frozen section) are delicious! Just thaw and coat with powdered sugar. SO good.

Re: Does anyone have an AWESOME Cream Puff recipe?

they are very complicated. Take a ton of time. If i find my recipe I will post

eta


http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-profiteroles/

these are actually profiteroles. Amazing but very complicated. the dough has to be mixed just right.

Message edited 10/29/2014 5:05:50 PM.

Re: Does anyone have an AWESOME Cream Puff recipe?

I make them. I use a very old recipe from the Fannie Farmer cook book. The recipe is not complicated, it's baking them that's complicated. You have to make sure that every drop of moisture is baked out of them. If you have a convection oven they come out best.

Re: Does anyone have an AWESOME Cream Puff recipe?

I've been making them for a long time, my mom's old recipe.

1 cup water
8 ounces butter
1 cup flour
pinch salt
4 large eggs
1 tsp vanilla

Preheat oven to 400 degrees.

Heat water and butter in a saucepan until the butter melts and the water starts to bubble.
Add pinch salt, then add all the flour all at once.
Stir rapidly with a wooden spoon until the dough forms a smooth ball and easily pulls away from the edge of the saucepan.
You need to "cook" the dough, so this step takes about 2 minutes or so.
Dump the dough into a mixing bowl and let it cool for a few minutes.
Add the vanilla extract, mix it in, then add the eggs one at a time, mixing them in well.

I don't use a piping bag, instead drop them by spoonfuls onto a baking sheet lined with parchment or siilpats. How big a spoon depends upon how big a puff I want to make. Dip a finger into water and smooth out any points on the dough balls.
Bake 30-35 minutes until golden brown.
It's better to overbake than underbake - the puffs have to be dry or they will not be crisp and will collapse.
Do not open the oven door during baking.

Once you take them out, slice them open or poke a hole in the bottom depending upon how you want to fill them.
This lets the steam out and prevents the puffs from collapsing.

I like to slice mine in half and fill with a mixture of stiff vanilla pudding and whipped cream. I don't like pastry cream.

Dust the tops with powdered sugar or drizzle with melted chocolate.

Even collapsed puffs taste good.