Cream Puffs

Welcome to another edition of “What Did You Bake Today” where we share recipes for anything made in the oven…but especially baked goods.

Cream Puffs have long been a favorite dessert among my gang. The empty shells can be made ahead and frozen. The custard filling can be made a day or two in advance. Put them together right before serving, as they will get soggy.

Begin by making a Choux pastry for the Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs
Combine the water and butter in a saucepan.
Heat until mixture boils.
Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time.
Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.

Custard Filling:
1/2 cup sugar
1/2 tsp salt
1/3 cup flour
1 can evaporated milk + enough milk to make 2 cups
2 beaten eggs
2 tsp vanilla
In a microwave safe bowl (I usually use my 8 cup batter bowl, unless it is packed for a move), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.

Cut the tops off the puffs. Fill with custard. Replace tops. Either dust with powdered sugar or make a chocolate ganache for the topping.

Easy Ganache:
1 12 oz package chocolate chips
3/4 cup cream (or use evaporated milk)
powdered sugar (optional)
Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it’s great on brownies!

Thank You for joining us today!
Sara Williams

These made me smile because my nain used to do something very similar when we were children. She would make puff pastry, cut them into squares, bake them then she would top them with jam and whipped cream, we loved them so much!


Thanks for posting this! I’m not much for desserts but I made the puff part a while back and stuffed it with shrimp salad for an appetizer – what a hit! I never could find the recipe again so I’ll wing it from yours 🙂