Cream Puffs II

Cream Puffs II

70
bluebayou 1

"These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate."

Ingredients

1 h 15 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
  3. Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
  4. In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Reviews

70
  1. 90 Ratings

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Most helpful

I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated ...

Most helpful critical

I really liked the way the dough turned out. Nice and crisp. However, I thought that the filling needed something else. It didn't have much taste and it was too liquidy. Pudding might be a b...

I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated ...

I made 2 batches of these the other day. My first go wasn't great because i split them open so they lost the puffiness in the look. I didn't split the puffs on my second batch, I only made a h...

I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and f...

I love this cream puffs. I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4. If after adding 3 large eggs, the dough is thick and fall steadily from the beaters when you l...

This is a really great recipe. This was my first time making cream puffs, and let me tell you! They turned out wonderful: light, fluffy, and very good. I didn't make the cream (I used cool-whip ...

I really liked the way the dough turned out. Nice and crisp. However, I thought that the filling needed something else. It didn't have much taste and it was too liquidy. Pudding might be a b...

These were a good cream puff but I wasn't quite sure if it was necessary to remove the softer insides. I replaced the filling with a mixture of vanilla pudding and cool whip-it was great! Defi...

good but better with pastry cream instead of heavy one

haven't tried the recipe yet but from all the other reviews i have read about this particular recipe, it sounds like the filling isn't too appetizing. May i suggest trying the French Cream Filli...