French Vanilla Cream Puffs

Looking for an easy dessert that is delicious AND impressive? Try these cream puffs! Recipe courtesy of Better Homes and Gardens Cook Book 75th Anniversary Edition.

Prep: 30 minutes
Cool: 10ish minutes
Bake: 30 minutes
Oven: 400 degrees F
Yield: 18 cream puffs

1 cup water (measured exactly)
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 large eggs
ice cream (any flavor, I used French Vanilla)
  1. In medium saucepan combine water, butter, and salt; bring to boiling. Add flour all at once, stirring vigorously (add flour as soon as butter has melted and mixture is boiling so that the liquid doesn't boil away). Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
  2. Drop 18 heaping tablespoons of dough onto greased baking sheets (I used an ice cream scoop and parchment-lined baking sheets). Bake for 30 minutes-until golden born/firm/dry. Transfer cream puffs to a wire rack to cool.
  3. Cut tops from puffs and remove a little soft dough from inside. Fill with ice cream and replace the tops. If desired, drizzle honey over the top or sifted powdered sugar.
  4. Serve immediately!


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