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Cream Puffs

Cream Puffs
8 votes, 3.75 avg. rating (75% score)
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Yield: Makes 12 puffs

Cream Puffs are easy to make, but always impressive -- a wonderful finishing touch.

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cream puffs


  • 1 cup boiling water
  • 1/2 cup cooking oil
  • 1/2 teaspoon salt
  • 1 cup flour
  • 4 eggs


Bring water to boil in saucepan. Add oil and salt. Then add flour all at once and beat rapidly over low heat until mixture leaves sides of pan and forms smooth compact ball. Remove from heat. Add unbeaten eggs, one at a time, beating hard after each addition, until mixture is shiny. Drop by tablespoonfuls onto greased baking sheet 2 inches apart. Bake in 450 degree oven for 20 minutes, reduce heat to 350 degrees and bake 20 minutes longer. Let cool. Slice off tops, scoop out filaments and fill (see below). Top with Confectioners' Sugar or Chocolate Icing.

Custard Filling:


  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 egg yolks (or 2 whole eggs), beaten
  • 2 teaspoons vanilla, or 1 teaspoon almond extract and 1 teaspoon vanilla


Mix sugar, flour, and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute; remove from heat. Stir about 1/3 of mixture into egg yolks. Blend back into hot mixture in saucepan. Bring just to a boil, then remove from heat, cool, and blend in flavoring. Fill cream puffs.

Caramel Fluffy Filling and Fruity Filling


  • 2 cups whipping cream
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla


For Caramel Filling:
Combine 2 cups whipping cream, 3/4 cup brown sugar, and 1 teaspoon vanilla. Chill 1 hour. Whip until stiff. Fill cream puffs.

For Fruity Filling:
Chill deep bowl and beaters. Whip 1 cup whipping cream until stiff. Blend in 1 cup well-drained fruit cocktail or 1 cup mincemeat. Fill cream puffs.
Updated Tuesday, April 8th, 2014

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4 Responses to Cream Puffs

  1. Anonymous March 16, 2007 at 9:24 pm #

    Made it with these changes and they came out perfect. Replaced the oil with 1 stick of real butter. Cook 450 degrees for 15 minutes back the temp down to 350 degrees for 7 minutes. Tasted like a real bakers’.

  2. Anonymous April 7, 2007 at 5:31 pm #

    My mother made the world’s best cream puffs and after she died I lost her recipe. When I found this recipe it seemed familiar so I tried it. These are my mother’s cream puffs. They are the best!!!!!

  3. Susie Adams May 9, 2011 at 3:40 pm #

    I’ve been making cream puffs for YEARS and have never found a recipe using oil instead of butter that actually worked AND tasted the same. THIS IS AWESOME! It’s tough to find recipes for pastries that don’t use butter, as most rely on the flavor, but this worked so well, tastes just like it’s made with butter.

  4. rose April 1, 2016 at 12:19 pm #

    I have used this recipe for years and works very very well. In fact one batch is in the oven right now.

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