Cream Puffs Recipe

Easy to make Cream Puff stuffed with Lemon Curd

Cream Puffs Recipe guide How To Make Cream Puffs at home easy.

Fill these delicate, tender crispy shells with puddings, ice creams or homemade whipped cream.

Top them with powdered sugar, extra whipped cream, dessert sauces such as chocolate, caramel, mocha and others, for tantalizing desserts. 

The luscious Cream Puff pictured above is filled with Lemon Curd then topped with Cheese and powdered sugar. Yummy!

How To Make Cream Puffs Shells

  • 1 cup water
  • 1/2 cup butter (1 stick)
  • 1 cup all-purpose sifted flour
  • 1/2 teaspoon salt
  • 4 large eggs

Pour water into a medium sauce pan and place on medium heat. Bring to a boil. Stir in butter until it melts and water comes back to a full boil.

Remove pan from burner. Add flour and salt all at once and stir until flour has incorporated with the water and mixture forms a ball. Do not stir the film of flour that has formed in the bottom of the pan.

Set saucepan back on the stove and stir the ball of dough around in the pan a little bit for about a minute. This process removes a little extra moisture from the dough.

Remove from heat and let the dough cool in pan 5 minutes.

Transfer dough ball to a stand mixer and beat on medium speed about 30 seconds.

This prepares the dough for the egg to be added, including cooling it a little more. Make sure your dough is warm but not hot. You don't want to make scrambled eggs.

Add eggs one at a time. Beat on high speed after each addition, about 1 minute, until egg is thoroughly mixed with the dough.

Scrape down sides of mixing bowl and add another egg. After the last egg has been beaten in, scrap down sides and beat 2 more minutes.

Your dough should be soft, but stiff enough to hold a peak or it's shape when spooned onto paper or piped from a pastry tube.

If it is to soft to hold it's shape after the 2 minutes are up, beat it another minute or so to get it stiff enough.

I find these amount of minutes using my Kitchen Aid stand mixer are perfect times.

Line cookie sheet with parchment paper. Do not grease paper. Greasing the pan or paper can cause the puffts to spread out and become too flat.

Spoon out dough onto paper with a tablespoon or ice cream scoop, making mounds about 2 inches apart.

You can also place dough into a pastry bag and pipe it out onto the parchment paper.

Place shells in a preheated oven 450 F. and bake 20-25 minutes until they are puffed up and start to brown. Reduce heat to 375 F. and bake 20-25 minutes longer until they are golden brown.

The length of time it takes depends on the size of your puffs. The larger they are the more time they will take.

The above time is the length of time I bake the large size. It is perfect for my oven. Adjust the time to your oven.

When they are done, remove cookie sheet from the oven and make a horizontal slit on the sides of the puffts where you will be cutting them open to fill.

This helps the steam escape from inside so they will dry out.

When the shells have cooled, cut them in half, horizontally. Remove any raw dough inside the shells that has not cooked, if there is any.

It is normal to have a little moist dough inside that needs to come out. You want a tender, dry, crispy shell.

Fill the bottom portion with one of the fillings suggested below or one of your favorite fillings.

Place the top portion of the shell on top of the filling and top it with one of the toppings suggested below or some other one of your choice.

You can serve the delicious, crunchy tops plain.

These are best if eaten on the day they are made.

You can be store them in the refrigerator unfilled and reheat for about 3-5 minutes the next day to freshen them up. You can freeze them for up to a week or more.

Makes 8 large, 12 medium and 15 mini-puffs.



Lemon Curd Cream Puffs Recipe

Fill bottom shell with lemon curd. Top curd with the whipped cream. Place shell top on. Spread cheese over top and sprinkle with powdered sugar. Eat immediately

Boston Cream Puffs Recipe

Fill bottom Shell with the chilled custard cream. Place top shell on. Pour over Hot Fudge Sauce. Sauce can be served hot or cold. Eat immediately.

Raspberry Bananas Cream Puffs Recipe

  • 16 oz. Raspberry Greek Yogurt
  • 3 Bananas
  • Homemade Whipped Cream
  • (see above link)

Place a layer of sliced bananas in bottom shell. Spoon yogurt over bananas. Place on another layer of bananas. Place top shell on. Cover top with whipped cream.

Ice Cream Sundae

  • Neapolitan Ice Cream
  • 1 recipe Chocolate Sauce
  • Chopped pecans
  • Whipped Cream (see above link)

Spoon scoops of ice cream in bottom shell. Place top shell on. Pour over Chocolate Sauce. Sprinkle on pecans. Top with dallop of whipped cream. Garnish with Maraschino Cherry. Drizzle cherry juice for extraordinary delicious!

Be creative and add your own filling and toppings to this basic Cream Puffs Recipe. Warning... you may become additive!

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