Simple Cream Puffs

I hope you all had a good weekend! Pam and I had a blast at the SNAP conference this last weekend and are exhausted! But we learned a ton and met lots of new blogging friends!

Today I want to share one of my Grandma Irene’s special recipes, Cream Puffs! She was fancy and always called hers by the french name, Creme Puffs!Creme Puffs button

It is what my Dad wants each birthday and Fathers Day. I always had the idea that they were really hard to make. Once my Mom passed away I had to take over making them for my Dad. I was so happy to find that they are super simple to make!

Here is how you make them (full printable recipe at the end of this post):

Add butter to boiling water. Heat until butter melts.

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Add flour and salt all at once, stirring vigorously.

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Cook, stirring mixture until it leaves the side of the pan. Remove from heat, cool 1 minute. Add eggs one at a time, beating with spoon after each egg until smooth.

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Drop by heaping tsp, 2″ apart on greased cookie sheet, shaping into balls. If I want small creme puffs I make 12 balls. Large ones, I do 6-8.

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Bake in hot oven at 450° for 10 minutes then at 400° for 20 minutes. Turn off oven and make a slit in each one to let out the steam (so they don’t get soggy in the middle). Let stand in oven 5 minutes more.

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Allow to cool and cut each in half, frosting the top half with chocolate frosting.

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Whip whipping cream with sugar and fill each puff.

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Enjoy a little slice of heaven!

Hope you have a great Monday! If you need a quick idea for dinner tonight check out our Caribbean Rice and Beans!

 

Cream Puffs
Serves 6
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Print
Prep Time
10 min
Cook Time
30 min
Total Time
3 hr 20 min
Prep Time
10 min
Cook Time
30 min
Total Time
3 hr 20 min
Ingredients
  1. ¼ c butter
  2. ¼ tsp salt
  3. ½ c boiling water
  4. 2 eggs unbeaten
  5. ½ c sifted flour
  6. 1 tub chocolate frosting
  7. Heavy whipping cream
Instructions
  1. Add butter to boiling water. Heat until butter melts. Add flour and salt all at once, stirring vigorously. Cook, stirring mixture until it leaves the side of the pan. Remove from heat, cool 1 minute. Add eggs one at a time, beating with spoon after each egg until smooth. Drop by heaping tsp, 2” apart on greased cookie sheet, shaping into rounds. Bake in hot oven at 450° for 10 minutes then at 400° for 20 minutes. Turn off oven and make a slit in each one to let out the steam (so they don’t get soggy in the middle). Let stand in oven 5 minutes more. Allow to cool and cut each in half, frosting the top half with chocolate frosting. Whip whipping cream with sugar and fill each puff.
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Lisa

Previous author of Over the Big Moon. I shared my passion for home and family life! I love graphic design, DIY projects, cooking, and working in my garden! My favorite role is taking care of my husband and our 3 amazing and busy boys!

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