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Makes about 3 dozen cream puffs or 36 servings, 1 cream puff each.
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Bake and fill cream puffs as directed. Wrap tightly in foil; freeze up to 2 months. When ready to serve, bake, unwrapped, at 375°F for 30 minutes or until heated through. No need to thaw before baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.