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Cream Puffs

Cream Puffs created by ChefLee

Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!

Ready In:
52mins
Yields:
Units:

ingredients

directions

  • In a medium size sauce pan, bring water to boil.
  • Add melted butter and reheat to boiling point.
  • Add flour, stirring rapidly.
  • By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
  • Remove from the heat immediately.
  • Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
  • Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
  • If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
  • Preheat oven to 400 degrees; and bake for 5-7 minutes.
  • Reduce the heat to 200 degrees; and bake for 30 minutes.
  • They should be a nice golden brown in color.
  • Makes 72 small or 16 large cream puffs.
  • Cool.
  • Split horizontally and fill with your favorite filling.
  • For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
  • For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
  • Very versatile and they freeze unfilled, very well.
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RECIPE MADE WITH LOVE BY

@Gingerbee
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@Gingerbee
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"Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!"
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  1. foo b.
    mine tasted like eggs? why?
    Replies 1
  2. Dreamer C.
    love them, one thing though if you have your own hens and use their eggs, they tend to be bigger than store bought and i think next time ill use less egg. because they taste great but smell like egg drop soup XD
    Reply
  3. anie_lovelylady_03
    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!
    Reply
  4. ChefLee
    Cream Puffs Created by ChefLee
    Reply
  5. ChefLee
    Cream Puffs Created by ChefLee
    Reply
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