For years a family favorite has been filled cream puffs. If you have never tried them, they are a great way to wow guests but yet so simple to make. And because you can customize the filling, they work great for any patriotic holiday with red, white and blue.
Because of the nature of the cream puffs, they taste best the day they are made. I highly recommend baking them the same day you plan to serve them so they are very fresh.
The taste of the cream puff themselves is very basic and with no sugar whatsoever, so you definitely want to fill them with something sweet. We’ve always enjoyed fresh whipping cream, assorted berries and pudding. My mom typically sets up a cream puff buffet and lets us choose our fillings with several kinds of fruit and pudding options. Everyone loves them!
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1 egg yolk, lightly beaten
berries, whipped cream, pudding
- Preheat oven to 400°F.
- Bring water, butter and salt to a boil in large saucepan over medium heat. Dump in flour at once and stir. When a smooth ball forms remove from heat. Let stand for approximately five minutes.
- One at a time, add eggs and beat well after each addition. Keep on beating until mixture is smooth and shiny.
- Drop by 1/4 cupfuls a few inches onto greased (or parchment/silicone baking sheet lined) baking sheets.
- Mix together milk and egg yolk. Brush over puffs with silicone pastry brush.
- Bake for 30-35 minutes or until golden brown.
- Remove to wire racks and immediately cut a slit in each for steam to escape.
- Cool completely before filling with your favorite whipping cream, pudding and/or fruit. Dust with powdered sugar if desired. Serve.
It is best to fill cream puffs right before serving and not storing them pre-filled for a long length of time, especially if you are using fruit.
(The recipe for cream puffs is rather scientific and can not really be altered except for how they are filled. I’m not sure the original source of the the recipe.)