Cream Puffs
Makes 18-20 puffs.
  • ½ cup unsalted butter
  • ½ teaspoon salt (if you use salted butter, reduce this to ¼ teaspoon)
  • 1 cup water
  • 1 cup bread flour (all-purpose is okay, too)
  • 4 eggs
  1. Heat oven to 425 F.
  2. Put the butter and water in a medium pan on high heat and bring to a boil.
  3. Stir in the flour and salt. Turn down to medium and stir until the dough comes away from the sides of the pan and forms a ball. Don't agonize over this...if it's sticking together in a shape that's even close to a ball, it's done! It won't take long.
  4. Put the dough into a large bowl. If you're using a stand mixer, use your flat beater or sturdy whips. If you're mixing by hand, a wooden spoon is perfect. Add the eggs one at a time, mixing well after adding each egg.
  5. On a large ungreased cookie sheet, drop by heaping tablespoons. You should be able to get them all on one pan.
  6. Bake for 20-25 minutes, or until the puffs are a medium golden color. You want them to be nice and dry, so if in doubt, give them another minute.
  7. Move the puffs onto a rack to cool.
  8. When cool, cut the tops off, pull out any doughy pieces, and fill.
Recipe by The Rowdy Baker at