Basic Cream Puffs

Oxmoor House
about 1 dozen


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1 cup water
1/2 cup unsalted butter
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
4 eggs
1 egg white, lightly beaten
Sweetened whipped cream


Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat, and cool slightly.

Add eggs, one at a time, beating well after each addition; beat until batter is smooth. Spoon batter into a pastry bag.

Line a baking sheet with unglazed brown paper. (Do not use recycled paper.) Pipe prepared batter into 3 - inch mounds, 3 inches apart; lightly brush each puff with egg white. Bake at 425° for 25 minutes or until puffed and golden brown. Remove to wire racks, and cool away from drafts.

Cut tops off cream puffs; remove and discard soft dough in - side. Fill cream puffs with sweetened whipped cream, using a pastry bag, if desired. Replace tops of cream puffs, and serve immediately.

Created date

February 2010