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    Cream Puffs

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on April 17, 2002

      This is a great recipe when there are lots of mouths to feed! I have 7 children and they loved these and there was more than enough to go around.

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    • on September 15, 2008

      Excellent tasting recipe....must beat very very well after each egg to get the right outcome as I have learned, thank you gingerbee for all your tips, great recipe.....will definitely make again, I filled with dulce de leche cream and yum!!!! Anne :-)

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    • on May 31, 2010

      Simple to make, I've never made them before, and they turned out ok. Could be a little sweater since I was stuffing them with boston creme, but a good freezable puff that can be filled with anything!

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    • on April 30, 2009

      Yummy cream puffs! This dough comes together very easily!! I made little puffs and big puffs and both baked with the same time which was cool. It doesn't matter how small or big they are, they puff and brown the same with no difference in baking time! I filled my cream puffs with Cannoli / Cream Puff Filling and they tasted great!! Thanks for the recipe!!

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    • on February 17, 2009

      I followed the recipe precisely and they were flat. I don't know what could have been wrong. I have made cream puffs many times and were happy with the result, other than having to remove the dough inside. So, I tried this recipe thinking I wouldn't have dough inside. The puffs didnt puff and look more like crackers. I can't imagine what went wrong.

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    • on September 18, 2007

      I must have messed up, this was my first attempt at cream puffs, but they didn't rise much and were not hollow. Any advice??? I feel the batter was too runny, like pancake batter and it tasted very eggy.

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    • on December 08, 2006

      excellent and easy recipe. have made them twice now, and they were great both times, I wondered about the time in the oven, but it was fine, no dough in the centre, just a lovely big space for filling :) I did think there was too much butter, as the puffs "glistened" with it, and the tray was greasy, but: they stayed crisp much longer then any I have made before, and when they did go a little soft, 3 mins in a hot oven and they were fine again. thanks gingerbee

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    • on July 16, 2006

      This could not be easier. Beating the eggs is tedious and wears out my arm, but the results are worth it. Be sure to do one sheet at a time in the oven and space them correctly to achieve maximum puff. I filled mine with lemon meringue pie filling (from a can) and put a lemon frosting and sprinkles. Huge party hit. Very versatile recipe. Thanks.

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    • on December 12, 2005

      Great recipe! Wonderful little tidbits. We used chocolate Cool Whip tonight, and are making chicken salad for tomorrow.

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    • on July 14, 2005

      libby made these and filled them with whipping cream and strawberries instead of strawberry shortcake

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    • on July 28, 2003

      These are fabulous! Easy and fun to make. They are just beautiful when they come out fo the oven. I did up the size of them a bit--from a 1/2 tsp to a full tsp. I filled them with extra creamy Redi-Whip (ain't that easy!). I'm freezing my leftovers for something savory.

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    • on June 20, 2002

      made them for dessert tonight and everyone loved them. I was wondering if they are suppose to be airy or kinda flat. Mine was kinda flat.If you could let me know Kym in Ohio.

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    Nutritional Facts for Cream Puffs

    Serving Size: 1 (675 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 21.7
     
    Calories from Fat 14
    65%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 15.1 mg
    5%
    Sodium 13.0 mg
    0%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.5 g
    1%
    Detailed Nutrition Values About Nutrition Info
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