Recipe: Cream Puffs

I'm a big fan of easy, no-fail recipes. And this recipe for cream puffs checks both of those boxes!

I discovered this recipe in one of my favorite cookbooks. Published by a civic club in my small Missouri hometown, it's full of real recipes that are sure to get rave reviews. While I'm sure there are a few misses in the mix, I haven't found one yet.

The beauty of this recipe is two-fold. First, these cream puffs always come out of the oven looking beautiful and slightly fancy with very little effort. Second, you can fill these beauties with whatever you want. I've served them at wedding and baby showers stuffed with chicken salad or pimento cheese. (Need a recipe for either of those? Check out our recent post on chicken salad recipes and this pimento cheese recipe!) You can also fill them with pastry cream or pudding and top with a bit of powdered sugar or even a light glaze. Whatever floats your boat!

The point is, these cream puffs are versatile! However you want to dress them up, they're sure to be a crowd favorite!

Cream Puffs

• 1 stick butter

• 1 cup boiling water

• 1 cup flour

• 1/4 teaspoon salt

• 4 eggs

In a medium saucepan, bring 1 cup of water to boiling. Stir in the stick of butter and let it melt. In the saucepan, over medium-high heat, add in the flour and salt at once. Continue cooking on medium-high and stirring, until the mixture forms a small ball. Remove from heat and cool the mixture. When it has cooled significantly (you don't want it to be hot enough to cook the eggs when added!), add in the eggs, one at a time. Be sure to beat well after each egg is added until the mixture is smooth.

Drop by 1 tablespoon on a greased cookie sheet. Bake at 450° for 15 minutes. Lower the oven temperature to 325° (with the cream puffs still in the oven) and bake for 25 minutes more. Cool, then slice and fill with your chosen filling. It's usually best to store any leftovers in the refrigerator.