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Cream Puffs

(adapted from the kitchen of Grandma H)


  • 1 c. water
  • ¼ t. salt
  • 1 t. sugar
  • ½ c. unsalted butter
  • 1 c. flour OR 1 ¼ c. Einkorn flour
  • 4 eggs
  • 4 c. filling (whipped cream, pudding, etc.) (2 c. whipping cream un-whipped = 4 c. whipped)


  1. Put water, salt, sugar, and butter into a pan and heat until butter is melted.
  2. Bring mixture to a rolling boil over high heat, stirring constantly.
  3. Add flour all at once, remove pan from heat, and stir constantly until mixture becomes a smooth, very thick paste that comes away from the sides of the pan.
  4. Stir in the eggs, one at a time, until paste is smooth and shiny, stirring until it becomes a paste again.
  5. Let paste cool 15 minutes, otherwise cream puffs will be flat.
  6. For large cream puffs, place ¼ c. paste 2” apart on greased baking sheet. For small cream puffs, drop by heaping teaspoons 1” apart.
  7. Bake at 400° for 30-35 minutes for large, 25-27 minutes for small puffs.
  8. Fill each puff with filling.
  9. (Opt.) Dust with powdered sugar.

Note: Do not double recipe. Make batches separately.