Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
I love that I can freeze the Cream Puffs and take them out when needed. These are really easy to make. Just make sure you don’t take the flour/butter mixture off the stove until it is pulling away from the sides and can form a ball. You can make large or small cream puffs depending on your mood. Enjoy!
- ½ cup Tillamook butter
- 1 cup boiling water
- 1 cup sifted gold medal flour
- ¼ tsp. Morton iodized Salt
- 4 Wilcox eggs
In a pot on the stove, melt the butter in with the water. Add sifted flour and salt all at once, stir vigorously. Keep stirring until mixture pulls from the sides and can form a loose ball. Remove from heat, cool slightly.
Add eggs one at a time, beating after each till smooth. Use a pipping bag to form cream puff on a grease cookie sheet. Place them about 3 inches apart. Bake at 400 degrees till golden brown and puffy, about 25-30 minutes. Remove from oven. Split and cool on rack.
More about Cream Puffs
Cream puffs are pastries that are filled with anything from whipped cream to ice cream. These balled pastries can be garnished with chocolate sauce, caramel, or powdered sugar, or just left plain. Profiterole are considered small versions of cream puffs. Often served at weddings in Italy and France, cream puffs filled and glazed with caramel are called croquembouches.