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Cream Puffs

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These cream puffs are so rich and decadent they practically melt in your mouth.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
25 min
Recipe Ready Time
Ready In
55 min
Recipe Servings
20 cups

1 cup water
1/2 cup (1 stick) Darigold butter
1 cup flour
Pinch of salt
4 eggs
Whipped Cream Filling (recipe follows)

Place water and butter into a 2-quart sauce pan and bring to a boil over medium-high heat. Stir in flour and salt all at once; beat with a wooden spoon until mixture pulls away from the sides of the pan. Continue to cook for one minute over medium high heat.

Remove from heat and cool for 5 minutes. Beat in eggs, one at a time, making sure that each egg is incorporated before adding the next. Beat until dough is smooth and shiny. Drop dough by tablespoonfuls onto ungreased baking sheets.

Bake in 400°F oven for 15 minutes; reduce heat to 350°F and bake for an additional 10 minutes, or until puffs are golden. Cool on wire rack.

Split each puff and remove any uncooked dough. Fill with Whipped Cream Filling; dust with powdered sugar if desired. Makes 20 cream-puff shells.


Whip 2 cups Darigold heavy cream into soft peaks. Add 3 to 4 tablespoons of powdered sugar and 1 teaspoon vanilla extract. Beat cream mixture until stiff peaks form (about 1 minute). Spoon or pipe cream into prepared cream puffs.




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