Cream Puff Buffet
Make these simple cream puffs and then have a buffet of fillings available. Some filling options are: whipped cream, lemon pie filling, chocolate pudding – just about anything sweet tastes delicious in the middle of a cream puff! Makes 12 large, 24 medium or 40 small cream puff shells
  • 1 cup boiling water
  • ½ cup butter or margarine
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs
  1. On your stove top, boil water in a medium pot. Add butter to boiling water. Heat to boiling. Add salt.
  2. Add flour, all at once, stir over the heat until smooth. Cook until mixture leaves the sides of the pan. Do not overcook. Remove pot from stove top.
  3. Cool slightly. Add unbeaten eggs one at a time (very important). Stir until smooth after each egg is added. Beat until mixture is glossy.
  4. Chill mixture slightly (the mixture should be stiff enough to hold its shape).
  5. Drop walnut sized amounts (for medium sized cream puffs) onto cookie sheet.
  6. Bake at 400 F for 25 minutes. They should feel very light when ready to take from the oven and they should have turned a golden colour to a light brown. Do not open the door during the first 25 minutes.
  7. Cool, cut opening in each.
Recipe by Moms & Munchkins at