Cream Puffs II

Cream Puffs II

68 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
bluebayou
Recipe by  bluebayou

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 medium puffs

Directions

  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.

Share It

Reviews (68)

Rate This Recipe
Goodfood
132

Goodfood

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 or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling.

mollyblue122
85

mollyblue122

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 hole in the side of each with the back end of a wooded spoon. The whipped cream was great, but deflated overnight. I found a recipe to keep your whipped cream stiff by adding 2 tablespoons of dry instant vanilla pudding to the mixture, and be sure to use powdered sugar which helps the whipped cream stay stiffer. I will be making these again - they did taste great.

REDPONYGIRL
63

REDPONYGIRL

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 found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good.

More Reviews

Similar Recipes

Cream Puffs
(973)

Cream Puffs

Easy Whipped Cream
(145)

Easy Whipped Cream

Five Ingredient Ice Cream
(123)

Five Ingredient Ice Cream

Cream Puffs I
(77)

Cream Puffs I

Creme Brulee I
(14)

Creme Brulee I

Pumpkin Cream Puffs
(12)

Pumpkin Cream Puffs

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream Puffs

>

next recipe:

Dark Chocolate-Caramel Cream Puffs