Cream Puffs


1 cup boiling water
1/2 cup cooking oil
1/2 teaspoon salt
1 cup flour
4 eggs


Bring water to boil in saucepan. Add oil and salt. Then add flour all at once and beat rapidly over low heat until mixture leaves sides of pan and forms smooth compact ball. Remove from heat. Add unbeaten eggs, one at a time, beating hard after each addition, until mixture is shiny. Drop by tablespoonfuls onto greased baking sheet 2 inches apart. Bake in 450 degree oven for 20 minutes, reduce heat to 350 degrees and bake 20 minutes longer. Let cool. Slice off tops, scoop out filaments and fill (see below). Top with Confectioners’ Sugar or Chocolate Icing.

Custard Filling:


1/2 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups milk
4 egg yolks (or 2 whole eggs), beaten
2 teaspoons vanilla, or 1 teaspoon almond extract and 1 teas


Mix sugar, flour, and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute; remove from heat. Stir about ⅓ of mixture into egg yolks. Blend back into hot mixture in saucepan. Bring just to a boil, then remove from heat, cool, and blend in flavoring. Fill cream puffs.

Caramel Fluffy Filling and Fruity Filling


2 cups whipping cream
3/4 cup brown sugar
1 teaspoon vanilla


For Caramel Filling: Combine 2 cups whipping cream, ¾ cup brown sugar, and 1 teaspoon vanilla. Chill 1 hour. Whip until stiff. Fill cream puffs.

For Fruity Filling: Chill deep bowl and beaters. Whip 1 cup whipping cream until stiff. Blend in 1 cup well-drained fruit cocktail or 1 cup mincemeat. Fill cream puffs.

Easy to make, but always impressive – a wonderful finishing touch.


Makes 12 puffs

Preparation Method

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