You can make these as large or small as you want and fill them with almost anything. They freeze really well before being filled.


  • Pastry:
  • 1 cup water
  • 1/2 cup butter
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs
  • Pudding:
  • 1-1/2 cups milk
  • 1/4 cup sugar
  • 1-1/2 Tbl cornstarch
  • 2 egg yolks
  • 1 tsp vanilla extract


Preheat oven to 400F. Slowly bring water, butter and salt to a boil. Remove from heat and, with a wooden spoon, beat in the flour all at once. Return to low heat and continue beating until a ball is formed and the dough leaves the side of the pan. Remove from heat and beat in the eggs, one at a time, beating hard after each one until the mixture is smooth. Continue beating until the dough is shiny and satiny and breaks into strands. Drop by tablespoonfuls onto an ungreased baking sheet, about 2" apart. Bake until golden-brown, about 45 to 50 minutes. The puffs should sound hollow when tapped. Let cool on wire rack away from drafts.

In a small saucepan, heat milk just until bubbles form around the edge of the pan. Stir in the sugar and cornstarch, whisking to prevent lumps. Cook, whisking, over medium heat until it boils. Reduce heat and simmer about 1 minute. Beat a little of the mixture into the egg yolks, then pour the egg mix back into the pan. Cook on medium heat, whisking constantly, until it boils and thickens. Remove from heat and stir in the vanilla. When completely cool, cut the tops off the cream puffs and fill with pudding. Put the tops back on and sprinkle with confectioner's sugar.

Makes 12 large cream puffs.

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Submitted 6/13/05.
Source: My kids' favorite recipes
Submitted By: Bonnie Dill
Cream Puffs