Jumbo Cream Puffs

© Katherine Stetson

Nothing brings on a smile the way a cream puff can!  Fill puffs with combinations of pudding and whipped cream or whipped cream mixed with fresh fruit.

For a savory version, fill cases with chicken, seafood or ham salad or with scrambled eggs and fresh herbs.  The sky’s the limit for fillings.

Makes nine cream puffs.

  • ½ cup unsalted butter
  • ½ cup milk
  • ½ cup water
  • 1 cup flour
  • ¼ teaspoon sea salt
  • 4 eggs
  • confectioners sugar (for dusting on top of the finished puff)

Preheat oven to 375 degrees.

In a medium saucepan over medium heat, combine butter, milk and water and bring to a full boil.  Remove pan from heat and immediately pour in flour and salt.  Stir briskly until mixture pulls away from the sides of the pan.  Pour contents into a mixing bowl.

Add eggs, one at a time and stir until completely incorporated.  This is a vigorous exercise when done by hand, or use a stand mixer at low speed.

Using two soup spoons, drop batter onto a sheet pan lined with parchment paper, allowing two inches space between each puff.  Bake for 45-50 minutes until golden brown.  Remove baking sheet from oven and make a small slit in the side of each puff to allow steam to escape.  Turn off the oven and return puffs to the oven for an additional ten minutes.

Cool completely on a wire rack and then fill as desired with a sprinkling of confectioners sugar on top.  Note: filled puffs can become soggy over time, so only fill the ones that will be consumed immediately.

Copyright © Katherine Stetson, all rights reserved.