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Cream Puffs

Cream Puffs
  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 10
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Updated January 5, 2017
Make With
Make With
Gold Medal Flour

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

Steps

  • 1
    Heat oven to 400°F. 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
245
Total Fat
27 g
Saturated Fat
16 g
Cholesterol
165 mg
Sodium
260 mg
Potassium
130 mg
Total Carbohydrate
26 g
Dietary Fiber
0g
Protein
6 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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