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Cream Puffs

Dawn of Cooking
These DIVINE Cream Puffs are perfect and sure to please! The recipe for the cream puff shells makes 12 but I always make 2 separate batches! One dozen is not enough!
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dessert
Servings 12 12


  • 1 Cup 'Water
  • 4 Tablespoons Butter
  • 1/4 Teaspoon Salt
  • 1 Cup All Purpose Flour
  • 4 Large Eggs


  • Place the water, cut up butter and salt in a heavy saucepan.
  • Bring to a boil
  • Remove from heat and add flour all at once. Mix rapidly with a wooden spoon.
  • Place mixture agin on top of a low flame, stir for 5 minutes. the dough should be soft and not stick to your fingers.
  • Transfer to a clean bowl and let cool for at least 5 minutes.
  • Add the eggs one at a time, beating carefully after each addition so that the mixture is smooth before the next egg is added. The dough should be smooth and shiny.
  • I use my cookie scoop and scoop out 12 balls onto a parchment lined cookie sheet. 
  • I like to make 2 separate batches to have 24 total.
  • Bake in 370 degree oven for 30 minutes or until well puffed and golden.
  • Shut off the heat, open the oven door halfway (to get rid of any steam) and let the puffs cool slowly and dry for 1 hour. They are ready to be filled when they are dry and completely cooled.  I usually prepare them the evening before if I can.
  • Cut the cream puff in half with a serrated knife. Use your fingers to remove any extra doughy like filling on the inside. Now you can fill!
Keyword dessert