Cream Puffs

Cream Puffs

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.

Prep Time

30

Minutes

Total Time

1:55

Hr:Mins

Makes

10

cream

Puffs
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal® all-purpose flour
4
eggs
Eggnog Fluff Filling, if desired
1
package (4-serving size) vanilla instant pudding and pie filling mix
1
cup milk
1
teaspoon rum extract
1
teaspoon ground nutmeg
1/4
teaspoon ground ginger
2
cups whipping cream
Powdered sugar
Peppermint Whipped Cream Filling, if desired
2
cups whipping cream
1/4
cup granulated or powdered sugar
1
teaspoon peppermint extract
5
or 6 drops red or green food color
  1. Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  2. On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  3. Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator.

    Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils.

    Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Makes 10 cream puffs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
A little puff pointer: Make sure the cooked dough is still warm when you drop it onto the cookie sheet. Not to worry, it’s supposed to be a little sticky and paste-like.
Time Saver
Omit the filling and frosting, and fill with ice cream, sherbet, sorbet, berries or whipped cream. Dust with powdered sugar, or drizzle with purchased chocolate sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 245 ),
  • Total Fat 27 g
    • (Saturated Fat 16 g,),
  • Cholesterol 165 mg;
  • Sodium 260 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 0g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.