Cream Puffs


Cream Puffs... if you eat one, you'll eat them all!

Cream Puffs


For 4 Dozen(s)

For the Puffs:

  • 1/2 cup Spry (Crisco all vegetable shortening)
  • 1 cup water
  • 1 cup flour ( I use Gold Medal Wonder Quick Mixing Flour)
  • 1/4 teaspoon teaspoon salt
  • 4 large eggs

For the Cream:

  • 2 cups milk
  • 2 egg yolks
  • 3/4 cup sugar
  • 9 tablespoons flour
  • 1 teaspoon vanilla extract
  • confectioners sugar for garnishing


  1. For the PUFFS:
    1. Bring water, spry & salt to a boil. Then with a spoon mix the flour in until it becomes a ball. Take it off the stove and put this mixture in a bowl.
    2. Add 1 egg and mix (use a mixer)
    3. add 1 more egg and mix again
    4. add 1 more egg and mix again
    5. add 1 last egg and mix again.
    6. Spoon a teaspoon of this mixture onto a cooking sheet and repeat... please leave a little space between each puff for them to grow.
    7. After the 20 mins you can check and see if the puffs have raised... you might need to cook an additional 5 or 10 minutes. (depends on your stove) After they cool for a few minutes slice the puff in half and then fill with the cream.
  2. For the CREAM:
    1. Put the above ingredients for the cream in a double boiler pot...put on stove... keep stirring in one direction until custard thickens (don't stop)...Then take off stove and add 1 teaspoon of Vanilla and stir.
    2. Now fill the puffs. After the puffs have been filled, let them cool in the refrigerator for at least 1 hour or more... before serving them sprinkle with confectioners sugar.
    3. Enjoy... Mimi



Recipe Notes

*Puffs..... Pre Heat Oven 450 for about 10 minutes then change it to 400 to Bake the Puffs WHILE COOKING THE PUFFS................DO NOT OPEN OVEN DOOR BEFORE 20 MINUTES !!!!!!!!! you might need to cook an additional 5 or 10 minutes.(depends on your stove) **Cream.... If you like to OVER stuff the cream puffs with cream.....Do 1 1/2 of the cream recipe.


Thursday, 14 December 2017
I bet you can not just have one. Before you know it they will be gone. - Mimi
Thursday, 14 December 2017
I have the same recipe, but add zest of 1 lemon to the cream. These also freeze very well if you can...
See Full Review >>
- Molagal68