Traditional Cream Puffs
Recipe type: dessert
Serves: 10
  • ½ cup water
  • ½ cup milk
  • 1 stick unsalted butter (1/4 pound)
  • 1 cup all-purpose flour, sifted
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar, plus more for dusting
  1. Preheat your oven to 425º F.
  2. In a medium saucepan, combine the water, milk, and butter. Heat over medium-high heat just until the water simmers.
  3. Remove the pan from the heat. Using a wooden spoon, quickly mix in all the flour, sugar, and the salt. Return to the heat and cook for an additional 3 minutes.
  4. Allow the dough and pot cool for 5 minutes.
  5. Once the dough is cool, mix in the eggs one at a time, until the dough is thick and sticky.
  6. Fill a gallon bag or a pastry bag with the dough. Clip off the tip to make a ½" opening. Pipe 1-2" rounds onto a parchment-lined baking sheet.
  7. Bake for 10 minutes at 425ºF, and then reduce the oven temp to 350ºF and continue baking for 10-15 minutes, or until golden brown and hollow sounding when tapped. Allow to cool completely.
  8. When cool, in a medium bowl, mix together cream and confectioners' sugar. Whip until thick with stiff peaks.
  9. Fill the cream puffs by slicing the pastries in half and piping or spooning whipped cream into the bottom half and then placing the top half on top. Dust with confectioners' sugar before serving.
  10. Serve fresh.
Recipe by Life Your Way at