Rating: 4.45 stars
128 Ratings
  • 5 star values: 83
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4

These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 medium puffs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.

  • Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.

  • In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Nutrition Facts

304 calories; protein 4.4g; carbohydrates 14.7g; fat 26.2g; cholesterol 136.3mg; sodium 168.5mg. Full Nutrition
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Reviews (145)

Most helpful positive review

Rating: 4 stars
03/02/2009
I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling. Read More
(235)

Most helpful critical review

Rating: 3 stars
03/21/2004
I really liked the way the dough turned out. Nice and crisp. However I thought that the filling needed something else. It didn't have much taste and it was too liquidy. Pudding might be a better alternative. I had to put them in the freezer just to be able to eat them so that the filling wouldn't leak out. Read More
(17)
128 Ratings
  • 5 star values: 83
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
03/02/2009
I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling. Read More
(235)
Rating: 4 stars
02/08/2007
I made 2 batches of these the other day. My first go wasn't great because i split them open so they lost the puffiness in the look. I didn't split the puffs on my second batch, I only made a hole in the side of each with the back end of a wooded spoon. The whipped cream was great, but deflated overnight. I found a recipe to keep your whipped cream stiff by adding 2 tablespoons of dry instant vanilla pudding to the mixture, and be sure to use powdered sugar which helps the whipped cream stay stiffer. I will be making these again - they did taste great. Read More
(116)
Rating: 4 stars
04/13/2005
I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good. Read More
(76)
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Rating: 5 stars
12/12/2003
I love this cream puffs. I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4. If after adding 3 large eggs the dough is thick and fall steadily from the beaters when you lift them out of the bowl you don't have to add the 4th egg. Add the 4th egg only if the dough still clinging to the beaters. I stored it in the freezer and the filling tasted like ice-cream. Yummylicious! Read More
(49)
Rating: 5 stars
08/27/2003
This is a really great recipe. This was my first time making cream puffs and let me tell you! They turned out wonderful: light fluffy and very good. I didn't make the cream (I used cool-whip instead) but the outside part came out very well. Read More
(32)
Rating: 4 stars
04/05/2005
haven't tried the recipe yet but from all the other reviews i have read about this particular recipe it sounds like the filling isn't too appetizing. May i suggest trying the French Cream Filling which can be found in allrecipes if you type it in the search box. this filling was DEELISH!!!!!! Read More
(17)
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Rating: 3 stars
03/21/2004
I really liked the way the dough turned out. Nice and crisp. However I thought that the filling needed something else. It didn't have much taste and it was too liquidy. Pudding might be a better alternative. I had to put them in the freezer just to be able to eat them so that the filling wouldn't leak out. Read More
(17)
Rating: 4 stars
12/31/2005
These were a good cream puff but I wasn't quite sure if it was necessary to remove the softer insides. I replaced the filling with a mixture of vanilla pudding and cool whip-it was great! Definetly make sure to cook long enought to make them nice and crisp. Read More
(14)
Rating: 4 stars
06/25/2009
good but better with pastry cream instead of heavy one Read More
(13)