Source: Betty Crocker

Servings/Yield: Makes 12 cream puffs


Cream puffs:

Sweetened whipped cream:

1 cup water

½ cup butter or margarine

1 cup all-purpose flour

4 eggs

For 1 1/2 cup whipped cream:

Beat 3/4 cup chilled whipping cream and 2 Tbsp granulated or powdered sugar in chilled bowl until stiff.


Heat oven to 400°. Heat water and butter to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with whipped dream. Replace tops, sprinkle with powdered sugar. Refrigerate until serving time.

© Barbara Deitch 2020