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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.

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( 60 Ratings)

60 Ratings

5 Stars 77%

4 Stars 10%

3 Stars

2 Stars

1 Stars

Member Reviews ( 27 )

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Prep Time 30 min
Total Time 1 hr 55 min
Servings 10

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 245 ),

% Daily Value

Total Fat: 27 g; 27 %
(Saturated Fat 16 g, 16 % ),
Cholesterol: 165 mg; 165 %;
Sodium: 260 mg; 260 %;
Total Carbohydrate: 26 g; 26 %
(Dietary Fiber 0g 0% ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 27 Reviews View All

Posted 2/14/2013 11:20:40 AM REPORT ABUSE DEager11 said:

Rating:

The cream puffs turned out to be easy and very good. I live in WI and they tasted just like the state fair cream puffs! I did make my own whipped cream, using heavy whip in a carton adding vanilla and white powder. Do not make them any bigger then they say though, because they will not turn out right.

This reply was: Helpful Inspiring

Posted 6/2/2012 4:03:09 PM REPORT ABUSE breemd said:

Rating:

Thank you for the filling recipes.

This reply was: Helpful Inspiring

Posted 5/10/2012 8:58:47 AM REPORT ABUSE lindsey_fam said:

Rating:

Another quick filling alternative is to use Vanilla Instant Pudding. I top it off with a dollop of chocolate on top of the puffs and cool before serving. It's always a hit!

This reply was: Helpful Inspiring