I need a good recipe for homemade cream puffs can anyone help me out? Thank you!?

Answer 1

I've always used this recipe...

Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup Gold Medal all-purpose flour
4 eggs
Heat oven to 400ºF. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by slightly less than 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover and refrigerate until serving. Store covered in refrigerator.
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=37040&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Custard Filling
2 tbsp. butter
3/4 c. sugar
2 c. milk
1 tsp. vanilla
1/4 c. cornstarch
1/2 tsp. salt
2 egg yolks, beaten
Melt butter. Add sugar, cornstarch and salt. Add slowly the milk. Heat to boiling over heat. Add egg yolks and cook for 2 minutes longer. Add vanilla, stirring constantly. Cool thoroughly. Fill cream puffs.

Answer 2

You are in Luck. I have a friend from Canada who taught me how. The only trouble is you have to figure out the untensils you need. are special and costly to do it from scatch and perfect.
You need an an icing tube.that you buy in cake decorating or kitchen stores. It is a cheescloth bag , with 3 different ends for squeezing out dough mixture. ... we are not making cake ,but creampuffs.

You make a recipe for puff pastry.in a regular cookbook. .
You pour the semi thick mixture into the bag. push to the end, and squeeze mixture on a cookie sheet. . about 5 inches long but wavy.or a fat 8. .....
There are these bottles where you buy whipped cream gas for mixing with real cream and making delicous whipped cream. or use store bought braind.
You can also use puff pastry dough . but it won't taste as good nor will the texsture of fluffiness be the same
Bake the 8s in the over till a lillle tinted. cool. them. then slice them lenghtwise and fill with whipped cream , either with the gas bottle and cream, whi ch you can mix in cocoa and arremertetta . or any other flavor cream you disire. If you are skill poke a who in the cream puffs and just squeeze the cream filling the hollow inside. which will automatically be there from the type of dough recipe it is. I have made these many times in different vairiations. They do not travel well. keep refirigerated or put together right when you serving desert. the whipping cream tends to get a little drippy. ....
I hope you enjoy. there are great. if you need any other help. just go into a kitchen specialty store and ask what you need to make real creampuffs. the cream dispensors are very expensive. 70dollars , so you are better off making scratch cream or canned

Answer 3

Just Ducky got the recipe right, really one of the simple desserts to make anytime. Do incorporate each egg well before adding the next, a mixer works great, but a processor could work if you use the pulse and watch carefully. I was thinking the other day I would like to have a Tuna Popover which would be made exactly the same way with the exception of the filling. Cream puff dough is not to be confused with Puff Pastry, they are not even related. You're going to love your cream puffs.

Answer 4

They are really easy, and this recipe is fool proof.

1/2 cup butter or margarine
1 cup flour
1/4 teaspoon salt
4 eggs

Melt butter in 1 cup boiling water. Add flour and salt all at once. Stir vigorously. Keep cooking and stirring til a ball forms. Remove from heat, cool slightly and add eggs, one at a time, beating after each until smooth.

Drop by heaping tablespoons 3 inches apart on greased cookie sheets. Bake in preheated 450 degrees oven for 15 minutes. Reduce heat to 325 and cook another 25 minutes. Remove from oven. Split each puff. Turn oven off and return puffs to oven to dry out for about 20 minutes. Cool and fill with sweet whip cream or custard filling.

Answer 5

I seen such in a Good Housekeeping Magazine but I donated that Magazine to Church Thrift Store! I'm sure if you write to Good House keeping Magazine they'd likely help give you the recipe for homemade cream puffs! I didn't keep the recipe because my doctor told me to cut down sweets cause my sugar level is too high and if I'm not careful it could turn in to
Diabetes!

Answer 6

Mini Cream puffs

Puffs
3/4 c water
1/4 c. butter
1/4 tsp. salt
3/4 c. flour
3 eggs, lightly beaten

Filling and topping
1 8 oz container coolwhip, thawed
1/2 c. powdered sugar
1/2 tsp vanilla
1/4 c. chocolate frosting, melted
2 T. chopped almonds

Preheat oven to 375 degrees. For puffs, in a sm saucepan, combine water, butter, and salt. bring to a boil over high heat. Add flour all at once. Stir mixture vigorously with spatula about 1 min or until mixture leaves sides of pan and forms a ball. Remove from heat move to bowl and whisk in eggs until smooth and very thick.
spray a mini muffin pan (24). Scoop batter into cups. Bake 22-25 min. or until deep golden brown. Remove from oven and make a small cut into the side of each puff with a small knife to release excess steam. Place on cooling rack and cool completely
For filling, combine whipped topping, powdered sugar and vanilla. mix gently until well blended with a spatula. Place filling into a decorators tube or a large ziplock bag cutting off corner. Squeeze filling into each cream fuff until it is full. For topping, melt frosting and drizzle over the cream puffs and sprinkle with chopped nuts. Serve immediately or freeze in a storage container. Remove 15 minutes prior to serving.

I was really afraid to make these, I thought it would be really tough and I was surprised at how easy it was and they taste great!

Answer 7

lol sry u would have to ask my mom. she owns a resturant/ bar and she makes them there and omg they taste sooooo good!!! lol 75 cents each

Answer 8

google it

Answer 9

nope