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Cream Puffs

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What You Need

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Make It

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  • Preheat oven to 425°F. In medium saucepan, heat water and margarine to boiling. Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 2 minutes. Remove from heat. Add eggs, one at a time, beating vigorously after each until mixture is smooth and glossy.
  • Spoon 6 to 12 mounds (depending on whether you want larger or smaller) about 3 inches apart onto ungreased cookie sheet.
  • Bake for 30 to 40 minutes OR until puffed and golden brown. Cool completely. Split; remove any filaments of soft dough. Fill as desired.

Special Equipment Needed


Fill with ice cream, whipped cream, mousse or pudding; top with glaze, sauce or powdered sugar or nothing! Can also fill with chicken or seafood salad. Doneness is important so puffs don't collapse from under baking. Unfilled puffs can be stored in an airtight container overnight or up to 3 months in the freezer.

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