'I remember Mom making this cream puff variation for special occasions,' says Susan Garoutte of Georgetown, Texas.

Allrecipes Member

Recipe Summary test

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:
TOPPING:

Directions

Instructions Checklist
  • In a bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On a floured surface, roll each portion into 1 12-in. x 3-in. rectangle. Place on greased baking sheets.

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  • In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Add extract; beat until smooth. Spread over dough. Bake at 350 degrees F for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine sugar, butter, water and vanilla until smooth; spread over warm puffs. Sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts

256 calories; protein 3.9g; carbohydrates 24.1g; fat 16.3g; cholesterol 69.2mg; sodium 142.4mg. Full Nutrition
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Reviews (17)

Rating: 5 stars
01/01/2008
This is so delicious and so impressive you've got to try it! "Bestcooker" and I obviously have the same Betty Crocker cookbook and I too, have been making this since the 70's because it's that good. It's rich and buttery, and looks like it came from an old fashioned, neighborhood bakery. My personal preference is to replace the almond extract with vanilla, but both ways are equally good. Another tried and true, timeless classic. Read More
(27)
Rating: 5 stars
11/03/2011
Excellent recipe! This is one of my favorite old classic pastry recipes. It turns out beautifully and tastes delicious. I needed to make individual portions of pastries/breakfast items for a function I catered, so I made this into individual puffs. I made the base into small balls (1/2-3/4") and flattened them to 1/4" on the baking sheets. I then piped a large blob of the choux dough on top, covering the circles completely. I baked them as usual (only for about 1/2 an hour, though) until they were done, and then frosted them and sprinkled with almonds. They looked great and tasted great too. Thanks for sharing the recipe! Read More
(8)
Rating: 5 stars
12/21/2008
MY HUSBAND CALLS THIS THE "CHRISTMAS PUFF" BECAUSE HIS MOM MADE IT EVERY YEAR FOR cHRISTMAS- SO EVERY YEAR IT WOULD NOT BE CHRISTMAS FOR HIM WITHOUT IT- SO I MAKE IT- I AM AN AWESOME COOK BUT NOT MUCH OF A BAKER AND I CAN BAKE THIS- THEY LOOK LIKE THE UGLIEST THINGS YOU'VE EVER MADE- BUT... WHEN YOU COVER THEM WITH THE GLAZE- ALL THE UGLINESS IS GONE AND YOU ARE LEFT WITH SOMETHING BEAUTIFUL AND YUMMY- HIS MOM TINTS THE GLAZE RED AND GREEN WITH FOOD COLORING FOR CHRISTMAS- WALNUTS ARE ALSO GOOD ON TOP-MOST OF THE TIME WE PUT NO NUTS ON TOP- WE PREFER JUST VANILLA EXTRACT NOT ALMOND- TRY IT IT IS VERY DIFFERENT!! Read More
(6)
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Rating: 5 stars
09/24/2007
My mom has been making this for years. It's delicious and always a big hit. Very good if you sprinkle cinnamon and sugar between the crust and custard layer. Read More
(5)
Rating: 5 stars
01/03/2008
This is just about the same recipe as my families traditional one except they use 1 tsp. of almond extract in the filling. Other than that, it's the same one. And delicious too! Read More
(5)
Rating: 1 stars
06/28/2010
I was really excited to make this recipe. However, it is very, very eggy. I did use my mixer to ensure the eggs were mixed completely. The flavor was sweet yet bland, could of used some hint of lemon to brighten the recipe. Read More
(5)
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Rating: 5 stars
09/14/2008
My Mom has been baking this every Xmas since I was a kid. Everyone loves it. Read More
(4)
Rating: 5 stars
10/13/2009
This is a great Sunday morning or a holiday treat. One piece of advice- use Butter! It really makes a difference. My friend used margarine and it was not the same. There was no flaky crust and it looked more like a flat pancake instead of a puff. Read More
(3)
Rating: 5 stars
05/01/2009
I've made this before but I lost my recipe, this one is perfect! Maybe not a great crust but you can easily switch that for one you like. I love love love this. Read More
(2)