Cream Puffs or Eclairs!

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Introduction: Cream Puffs or Eclairs!

About: Hi! My name is Natalie! I have an awesome husband that lets me be a Play-at-home mom of 3! We homeschool and do projects daily! Check out my blog Doodlecraft for more awesomeness!

Homemade cream puffs or eclairs are the BEST!
And they are pretty simple to make...
Perfect dessert for parties, entertaining or pot lucks!

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Step 1: Supplies!

(Makes about 30-35)
You'll need:
1 cup of Flour
1/2 cup Butter
1 Cup Water
1/8 tsp salt
and
4 eggs

I also recommend a piping/icing bag with large tip...
although it is not necessary.

Step 2: Get Going.

In a saucepan on the stove top,
Bring the water to a boil, then add butter, flour and salt.
Remove from heat.

Then put the dough in your mixer and let it cool for 2 minutes.
Then you add in the eggs one at a time, beating after each egg.

The dough will become softer and runnier...
Until it becomes very sticky!

Step 3: Prepare to Pipe.

You don't need a pastry/piping/icing bag with large tip...
but it makes for a prettier puff!

Here's the trick.
Put the empty piping bag in a large cup...
Fold over the top edge of the bag over the cup...
Then spoon in the dough...Then you can lift up the bag and squeeze
the dough to the tip, and start piping it out!

Step 4: Piping or Plopping!

Pipe them onto a greased cookie sheet or use a silpat.
They are basically just a little swirly pile...about the size of golf ball.
(If you aren't using a piping bag...just spoon out blobs of dough)

Step 5: Baking!

Bake in the oven.
Start at 400 degrees Fahrenheit for 10 minutes,
Then turn down the oven to 350 degrees for the next 20 minutes.
They will puff up and turn golden brown!

Step 6: Filling!

They are now awesome little puffy hollow balls!
Now to fill them.
You can fill them with pudding, custard or whipped topping!
(I like half pudding (prepared) and half whipped topping)
Mixed together...
And put in my piping bag the same way as above...

Pick up a puff and push the piping tip into the side or top.
Squeeze cream right inside until it is full.
Set on a plate...refrigerate until time to serve.

Step 7: Serve and Enjoy!

For added amazingness, top with chocolate!

For an eclair, pipe in an oblong or strip instead of a ball...fill with pudding and top with fudge.
Great for parties--totally irresistible!

Hope you are inspired to make pastries tonight!

Check out my blog Doodlecraft for more awesomeness!
Oh, and please vote for me in the baking and pot luck contest!  :)
I'll be your friend forever!

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    15 Discussions

    0
    inselmo
    inselmo

    3 years ago

    Looks delicious

    0
    omlet03
    omlet03

    4 years ago

    how many cream puffs does this make?

    0
    Bizarre_Baker
    Bizarre_Baker

    5 years ago on Step 7

    I made these and they were amazing! new fav recipe!

    0
    HollyMann
    HollyMann

    6 years ago on Introduction

    I made cream puffs a few years ago and wanted to make them again and followed your instructions. For some reason they didn't puff up - were more flat and the taste of egg was pretty strong. Not sure what happened...have you ever had that happen when they don't puff up? I tried asking my mom about it - she mentioned using egg whites....I'm not sure.

    0
    Bizarre_Baker
    Bizarre_Baker

    Reply 5 years ago on Introduction

    Mine did this too, but only because I added all ingredients into bowl at once, and needed to seperate ingredients again, and they didnt do so well, and didnt rise, and were very dense blobs.

    0
    doodlecraft
    doodlecraft

    Reply 6 years ago on Introduction

    Hi Holly,
    hmm, sorry they didn't work out.
    I'm not sure what the contributing factors are. I've made them in very arid environments and now here in the south where it's humid and haven't had trouble either place.
    If the dough didn't sit out long enough before adding the eggs, there's a chance the eggs cooked a bit in the dough and not puffed in the oven. So, maybe try letting the dough sit longer than 2 minutes before adding the eggs.
    Hope your next try works out perfectly!
    Happy New Year,
    Nat :)

    0
    HollyMann
    HollyMann

    Reply 6 years ago on Introduction

    Thanks Nat! :) Maybe my eggs were too large and the batter was more liquidy....not sure. I definitely let them sit before adding the eggs though...so I don't think it was that. I'll have to try it again sometime and see how it goes! Thank you - they look delicious!

    0
    ThatJeffro
    ThatJeffro

    6 years ago

    I tried a variation of these and found that due to my oven having hotspots some rose well and others flopped. A valuable lesson learned though. Thanks for this.

    0
    Newell_Jalynn
    Newell_Jalynn

    6 years ago

    wat temp do u bake it

    0
    doodlecraft
    doodlecraft

    Reply 6 years ago on Introduction

    Start at 400 degrees Fahrenheit for 10 minutes,
    Then turn down the oven to 350 degrees for the next 20 minutes.

    0
    Mickleblade
    Mickleblade

    6 years ago on Introduction

    oh come on, they're called Profiteroles even in the english language. Totally lush though. I made some for christmas day desert, yum. I think yours came out a little better though, I must get a piping bag though too.

    0
    aceammar
    aceammar

    6 years ago

    looks so good