Easy cream puff recipe

Basic Cream Puff RecipeCream Puffs

   Have you ever made a crisp and airy cream puff from a pie crust mix? Well, I have, my family loves these so much I try to keep some on hand at all times. This ingenious recipe is easy to prepare ahead of time and the cream puffs can be frozen until you need them. Best of all, the recipe begins with just a package of Betty Crocker pie crust mix and turns out flaky, rich and tender. When people ask for my recipe they can't believe it is this simple to make something so good!

Ingredients; Pie Crust Mix

1-1/3-cups water
1-package (11 ounce) Betty Crocker pie crust mix
1-tablespoon all-purpose flour
6-large eggs

Preheat oven to 400 degrees.

Step 1...In a medium saucepan, heat the 1-1/3 cups water to boiling. Stir in the 11 ounce package of Betty Crocker pie crust mix and 1-tablespoon flour. Stir vigorously over medium heat until mixture forms a smooth ball and leaves the side of the pan. Remove from heat.

In Saucepan

Step 2...With an electric mixer set on medium speed, beat in the 6 large eggs, 1- at a time until mixture is thick and shiny.

Step 3...Drop dough by scant 1/4-cupfuls 2-inches apart on a lightly greased baking sheet. Bake 30 to 35 minutes or until puffed and golden..


Step 4...Cool cream puffs on a wire rack away from drafts.

On Wire Rack

   When ready to fill the cream puffs, cut off the tops; pull out any filaments ofRemove center soft dough. Fill as desired. Replace tops.


Makes about 1 dozen.
For miniature cream puffs: Drop dough by level teaspoons on a lightly greased baking sheet. Bake 20 to 22 minutes. Makes about 8-dozen.

Puff Filling

Some filling suggestions: ice cream, frozen yogurt, vanilla or chocolate pudding, sweetened whipped cream, deviled ham, egg salad, shrimp salad, crab salad, chicken salad...let your imagination go.