Cream Puffs

From: Chef*Lee

On Apr 30, 2009

Yummy cream puffs! This dough comes together very easily!! I made little puffs and big puffs and both baked with the same time which was cool. It doesn't matter how small or big they are, they puff and brown the same with no difference in baking time! I filled my cream puffs with Cannoli / Cream Puff Filling and they tasted great!! Thanks for the recipe!!

From: Bambo

On Feb 17, 2009

I followed the recipe precisely and they were flat. I don't know what could have been wrong. I have made cream puffs many times and were happy with the result, other than having to remove the dough inside. So, I tried this recipe thinking I wouldn't have dough inside. The puffs didnt puff and look more like crackers. I can't imagine what went wrong.

From: mummamills

On Dec 8, 2006

excellent and easy recipe. have made them twice now, and they were great both times, I wondered about the time in the oven, but it was fine, no dough in the centre, just a lovely big space for filling I did think there was too much butter, as the puffs "glistened" with it, and the tray was greasy, but: they stayed crisp much longer then any I have made before, and when they did go a little soft, 3 mins in a hot oven and they were fine again. thanks gingerbee

From: Niknak

On Jul 28, 2003

These are fabulous! Easy and fun to make. They are just beautiful when they come out fo the oven. I did up the size of them a bit--from a 1/2 tsp to a full tsp. I filled them with extra creamy Redi-Whip (ain't that easy!). I'm freezing my leftovers for something savory.