Cream Puffs

Recipe for Eclairs
Becky Luigart-Stayner



1/2 cup (1 stick) butter
1 cup all-purpose flour
4 eggs


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a saucepan, heat butter and 1 cup water to a boil. Add flour and stir vigorously over low heat, until mixture forms a ball. Remove from heat. Beat in eggs all at once and continue beating until smooth.

Drop dough in balls (or logs, for éclairs) onto prepared baking sheet. Bake for 35 to 40 minutes, or until puffy and golden brown. Cool.

Pastry Cream Filling

Chocolate Topping


Makes 8 large cream puffs or 36 mini cream puffs.

Reader Comments

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Maureen's Thick Chocolate

Thin with a little more water until you reach a consistency you like. Or you could use 1/2 the confectioners' sugar adding more until you reach a smooth sauce. Keep over pan of hot water to prevent hardening.

Cream puff recipe

Easy to make puffs and cream. Had problems with the frosting. It was way could I drizzle. Followed recipe to the letter! Any thoughts?