Okay–I have got a new recipe for you and it is AH-MAZ-ING! During the Secret Recipe Challenge this week, someone made Miz Helen’s Homemade Cream Puffs and said that they were phenomenal. Seeing that I love cream puffs, I decided to try for myself and the result is. . . .winner, winner chicken dinner!

These little light puffs of cream turned out SO much better than I expected and they taste better than the storebought ones.

Now I must go work out for several hours to burn off the 5 or 20 of these that I ate.

If you have ever been hesitant to make homemade cream puffs because you think it might be too hard, let me reassure you — they are SUPER easy to make. Had I known they were this easy, I would have been making them all along.

Homemade Cream Puffs
Author: 
Recipe type: appetizer, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These little pillows of fluffiness are super yummy and filled with a light and airy cream. You will have to put yourself on a limit though, or you will eat every single one yourself.
Ingredients
  • For the Puff:
  • 1 cup boiling water
  • ½ teaspoon salt
  • ½ teaspoon of sugar
  • ½ cup butter
  • 4 eggs
  • 1 cup flour
  • For the cream:
  • 3 egg yolks
  • ¾ cup sugar
  • ⅓ cup flour
  • ¼ teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter
  • 2½ teaspoons vanilla
Instructions
  1. For the puff:
  2. Put water in a saucepan, and as it boils add butter.
  3. Continue heating until butter is melted.
  4. Add flour, salt, and sugar all at once.
  5. Stir until dough forms a ball. Remove from heat.
  6. Add 1 egg to the dough mixture and then beat.
  7. Now let it stand for 5 minutes.
  8. Add remaining eggs one egg at a time, beating after each addition. Let stand 10 minutes.
  9. Drop on ungreased baking sheet by level teaspoonfuls for small puffs 2 inches apart.
  10. Bake at 375 degrees for 20 to 25 minutes.
  11. Let them cool while you make the cream.
  12. For the Cream:
  13. Cream sugar, flour, salt, egg yolks.
  14. Add the milk. Cook over medium heat until thick, stirring constantly. Add butter and vanilla.
  15. Place a piece of clear plastic wrap on top of the custard until it cools. If you want to cool it faster, put it in the freezer for about 15 minutes.
  16. Load the cooled custard into a piping bag or a large plastic bag and pipe into the puffs.

 

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