Cream Puffs

My middle made these for her French Class and I figured why not update this old post from 2008? You can find the original post here and below is the updated version. So easy to make and they taste so good.

Cream Puffs or Profiteroles

1 stick of butter, plus some for the baking sheets

1/4 teaspoon salt

1 cup All Purpose flour- spooned and leveled

4 large eggs lightly beaten

1. Preheat the oven to 425 degrees. Place the racks on the upper and lower thirds of the oven. In a heavy sauce pan combine butter, salt and water. Bring it to a boil. 
2. Reduce the heat to medium and add the flour.
3. Cook, stirring with a wooden spoon until the flour mixture starts to form a ball and doesn't stick to the sides of the pot. About 1 minute. Remove from heat and let it cool for a few minute.
4. Beat four eggs into the mixture one at a time. The mixture will come together and be smooth.
5. You can either drop by tablespoon full onto parchment lined baking sheets bout 2 inches apart. OR you can use a pastry bag to pipe a circle.
6.  Bake them for 20-25 minutes until puffed and browned. Rotate racks in the middle of cooking.
7. To help them dry out on the inside you can take them out of the oven and poke the side of each puff to release some steam while they cool.
8. Fill with fresh whipped cream or custard once completely cooled. Sprinkle with powdered sugar.

Thanks for reading Give Peas A Chance!

Find me on

 Facebook, Twitter (@peasblog), Instagram (@peasknees)