Cream Puff Recipe
1 cup water
6 tablespoons butter
1/4 teaspoon salt
1 cup sifted all-purpose flour
Makes about 2-3 dozen cream puffs
Preheat oven to 400 F. Lightly spray cookie sheet with vegetable pan spray or line with parchment paper.
Place water, butter and salt in medium saucepan and bring to boil. Lower the heat, add the flour all at once, and continue to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball. Remove from heat; add eggs one at a time, making sure each egg is well blended before adding the next.
Fill Dessert Decorator with puff paste mixture. Screw on base with no tip.
Hold Dessert Decorator at a 90 degree angle and squeeze puff paste onto prepared cookie sheet (use about 2 squeezes and draw up and away). Allow at least 2 inches in between for spreading. Bake 20-25 minutes or until puffed and golden brown. Turn off oven and leave puffs in closed oven for 10 minutes.
Fill as close to serving time as possible to prevent puffs from getting soggy.
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