Foody Thursday – Cream Puffs

These are easy. At least I never managed to get them wrong before. Happy Baking!


1 CUP OF water
100 gr butter
1/4 tsp salt

heat till butter melts, add

1 cup flour

mix well while heating. Take off the stove and let cool.

Beat with mixer adding one by one 4 eggs. Butter would be quite thick. Using pastry bag with the star nozzle form pastries on a slightly greased cookie sheet.

Shape and size is up to you.

Bake at 210 C for about 7 min, then switch to 190C and bake till slightly brownish and firm to touch.

Once cooled, fill with your favorite filling – we used whipped cream. Dont forget to decorate!

Bon appetite!


Compliments of
Real Estate Agent with Sutton Group Summit Realty

Other Great Recipes:

Chocolate and Walnut Pastry "Alissa"
Busy Mommy's Caramel Tartlets
Kiwi Pastry
Spinach and Potato Casserole
Creamy Cheesecake
Swimmer's Choice Pasta Salad
Lemon Poppy Seed Shortbread
Shepherd's Pie
Glazed Shortbread Cookies
3D Guitar Cake
Honey Oatmeal Cookies
Avocado and Smoked Salmon Terrine
Waldorf Chicken Salad
Booblik + Bonus Challah Bread
Cake "Mikado"
Halloween "Pumpkin" Salad
Eggplant Rolls
Beef Stroganoff
Fish Kebabs
Apple Cranberry Pie
Raspberry Truffle Cake
Amazing Potato Bake a la Salina
Chocolate Croissant
Traditional Russian Pie – Kulebyaka
Pierogi with Sour Cherries
Banana Bread
Dolma, or Grape Leaf Rolls
"Melting Moments" Cookies
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad


3 thoughts on “Foody Thursday – Cream Puffs

    • Cream puffs

      Good day 🙂
      They will lose crispiness in the fridge or outside. Recommended shelf life of whipped-cream filled pastries – about 12 hours – refrigerated. I would not leave them at room temperature at all – whipped cream gets separated.
      You could freeze your filled pastries, but again, the filling might lose its consistency.
      If you need the store your puffs longer – you might want to try other types of fillings – butter filling, cream cheese 🙂
      Hope this helps

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