This is a basic recipe for cream puffs. The size you choose to make them will determine their function, ie; dessert, appetizer, etc. This recipe may be easily multiplied. I have often made it using appropriate quantities in ratio to 6 eggs. I’ve stuffed miniatures with chicken salad for appetizers, or filled them with a custard and drizzled with chocolate on a tea party table. I’ve also made large ones to create cream puff swans or stacked them for a croquembouche! Now that you have the basic’s , have fun with it! The quantities in this recipe will make 2 dozen miniature cream puffs.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
dozen
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Ingredients
- 1/4 cup butter
- 1/2 cup boiling water
- 1/2 cup flour
- 2 eggs
Ingredients
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Instructions
- Melt the butter in boiling water. Add the flour all at once. Stir over medium heat until it forms into a solid mass, as it will do almost at once. Cool for 3 to 4 minutes. ( this is an important step, you do not want to add eggs to hot dough) At this time you can transfer the dough to a mixer and stir in eggs one at a time. Beat until the mixture is smooth, glossy, and stiff.
- Place dough on a lightly buttered cookie sheet about 2 inches apart. Your can drop the dough from a spoon or put in a pastry bag to extrude your desired amount.
- Pre-heat oven to 425 degrees. Bake for 10 minutes, reduce heat to 350 and bake for another 8 minutes or until dry looking and lightly golden. Cool before filling.
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