How to Make Killer Cream Puffs

My mother made killer cream puffs and my  two older daughters were fortunate enough to see Gracie perform this magic in her prime.  Kristy the younger of the two, married and moved to Alabama.  One night she made Gracie’s Cream Puffs for a party and had everyone asking, “Who made the biscuits?”

Biscuits!?  Well we’ll allow for the cultural difference especially since they all wanted to know how she created these babies.  Kristy, agreed to  share the recipe but cautioned that she may have to kill them if they screwed it up.  Well sit tight my friends, below is the quick and easy into making Gracie’s Cream Puffs, which serve as the perfect holiday and party dessert.

Mmm... cream puffs

The real treat behind these puffs is twofold.  The light flaky outer shell and the smooth, creamy filling.  My mom used to let the shell cool and then slice a piece off the top.  She would fill the shell till it overflowed and return the slice piece to the top.  As you can see above, I get a little lazy and just cut the shell in half.

Once filled add some powered sugar and you are done.  In recent years I have  topped with chocolate syrup, but feel free to experiment, and let me know what you come up with.

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Mom’s recipes sometimes are a bit vague.  For instance she writes concerning the shells, “Drop by small spoonfuls on a greased baking sheet and bake in a hot oven for 20 minutes.  Reduce heat to moderate and bake another 30 minutes or until when removed from the oven the shell does not fall.”

Come on mom can you give a bit more direction than that.  Over the years I found that baking the shell for 25 to 30 minutes in a 425° oven or until golden brown does the job.  The centers however should be dry, so be sure to add an extra shell as a test.


How to Make Killer Cream Puffs
Recipe type: Dessert
Cuisine: Italian
  • The Shell:
  • 1 cup boiling water
  • 1 cup butter
  • 1 cup flour
  • 4 eggs
  • The Filling:
  • 1 large can evaporated milk (simmer-scald first)
  • 1 cup sugar
  • ⅓ cup flour
  • 2 eggs
  • 1 tsp. vanilla
  1. The Shell:
  2. When the water is boiling briskly, add the butter and let melt and bring to boil a second time
  3. Add flour and stir hard
  4. Cook over low heat until the mixture is heavy and follows the spoon
  5. Remove from the heat and cool 5 minutes
  6. Drop in eggs one at a time and beat well before adding the next
  7. Drop by spoonfuls on a greased baking sheet
  8. Bake in a 425 degree oven for 25 to 30 minutes.
  9. Shell should to golden brown
  10. Cool, slit on half fill with custard filling and reattached the other half
  11. You can also use a pastry bag to pipe the filling into the shell
  12. The Filling:
  13. In a bowl mix the sugar, flour and eggs
  14. Add vanilla
  15. Pour mixture into the milk
  16. Cook until thickened
  17. Pour back into the bowl and stir until smooth

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