I’m a Fool……for creampuffs!

Wow, the whole day went by and not a soul thought to play an April fool’s day joke on me! I’m actually quite thankful for that because I don’t know how well I would have taken it today! I was out straight from the time I got up this morning until the time I sat down to eat my dinner….and I’m actually eating my dinner as I do this! Talk about multi-tasking at its best!

Yesterday I decided to make Grumpy one of his favorite desserts – Cream Puffs. Yup, not only am I a fool for a cream puff, but Grumpy is too! I recently saw Medena of Cafe Chocolada blog about making them and the fever hit me….SO, I took out my trusty ole Better Homes and Garden’s cookbook and whipped up the cream puff batter:


1 cup water
1/2 cup butter
1/8 tsp salt
1 cup all-purpose flour
4 eggs


Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30-35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool. Cut tops from puffs; If eating immediately, remove soft dough from inside. Fill with pudding (recipe follows) and decorate tops with melted semi sweet chocolate chips. Otherwise, store in a dry environment until ready to fill and eat (or your puffs will become soggy!)
For the Pudding:


3/4 cup sugar
3 Tbsp cornstarch
3 cups milk (I use skim milk)
4 beaten egg yolks
1 Tbsp butter
1-1/2 tsp vanilla


In a medium heavy saucepan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of the milk mixture into egg yolks. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove pan from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover surface of pudding with plastic wrap. Serve warm or cold (do not stir during chilling). Makes 4 servings.

I am sure your wondering, just how many photos of this cream puff can she take?? Well, if your a real foodie, then you will agree with me….you
just can’t get enough of something good!


  1. says

    Yes, fever!:))) It hit me again in the meantime, even though I was battling cold! :)
    Hubby was home, so I had to make some for him, and he likes them big.
    Glad I have inspired you…

  2. says

    Wow, those look great! Hubby has fond memories of getting “cream horns” as a special treat when he was a little kid. The little bakery that used to sell them is gone now and we have yet to find a substitute. I wonder if these are similar.

  3. says

    Sounds and looks delicious! My mom used to make something similar and sprinkled them with icing sugar. Must admit I’ve never made creampuffs.

  4. says

    Medena, you totally inspire me!

    Reluctant – I know what cream horns are…they aren’t quite the same but still good nonetheless! Cream horns are more of a flaky pastry filled with a sweetened shortening cream.

    Sara – let me know how they go!

    Lore – thank you for visiting!

  5. says

    These look yummy! I’ve always been intimidated to try cream puffs for some reason, but you make it look like maybe it’s not as hard as I always thought.

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