Sunday, March 16, 2014

Super Easy Homemade Cream Puffs

I hope you all are having a lovely weekend. A few weeks back, my mom made these cream puffs. I grew up loving them and now I'm sharing the recipe with all of you.

Creme Puffs are a dessert that is so easy and inexpensive to make. They look so fancy and complicated, but that's not the case at all. After you give them a try, you will never buy them from the bakery or grocery store again. 

P.S. If you're really intimidated, use vanilla pudding in place of the homemade creme filling. For a quick creme puff, use ice cream, whipped cream, or fruit pie filling for a completely different treat. Top it with powdered sugar and you're good to go!

The next time you have company over, wow them with these Homemade Cream Puffs!

Super Easy Homemade Cream Puffs

Cream Puff and Cream Filling recipe from Betty Crocker's Cookbook, 1978
Chocolate frosting from my mom
Makes 12 small Cream Puffs


1/2 cup water
1/4 cup margarine or butter
1/2 cup all-purpose flour
2 eggs


Heat the oven to 400*F. Boil the water and margarine in a small saucepan. Stir in the flour, stirring vigorously over low heat until the mixture forms a ball. Remove from the heat and beat in the eggs. Continue to beat until smooth. Drop the dough onto an ungreased cookie sheet (about a heaping tablespoon for each cream puff) and bake for 35-40 minutes, or until golden. Remove the cream puffs from the cookie sheet and let cool on a wire rack. Once they have cooled, slice the tops off and fill with creme filling, replace tops, and add optional chocolate frosting.

For the cream filling

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla

Mix the first three ingredients in a saucepan. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Set aside and allow the mixture to cool before filling the cream puffs.

For the chocolate frosting

3 tablespoons cocoa
1 tablespoon vegetable oil
1 cup confectioners sugar
2-4 teaspoons water

Stir the ingredients together until smooth. Top each cream puff generously with frosting.

*Cream puffs can be stored in the refrigerator for 2-3 days.

No comments:

Post a Comment

Feel free to leave a comment; I'd love to hear from you!