Cream Puff Shells: Just the Recipe

Recipe from my Great-Grandma Mae. Makes approximately 2 dozen cream puffs.


  • 1 cup Water
  • 1/2 cup Butter
  • 1 cup Flour
  • 4 Large Eggs


  1. Preheat oven to 400℉.
  2. Bring water and butter to a rolling boil in medium pan.
  3. Turn heat to low.
  4. Add flour and stir with wooden spoon until ball forms around spoon.
  5. Remove from heat.
  6. Stir eggs in one at a time. Mix vigorously to avoid cooking the egg.
  7. Use a spoon to drop smooth paste onto baking tray. (see note)
  8. Bake 45-50 minutes.
  9. Remove from oven and poke a small hole in the bottom of the shell with a knife.
  10. Cool until completely cold.
  11. Cut in half.
  12. Scoop out shells to make room for filling.
  13. Fill bottom of cream puff with custard.
  14. Top custard with a dollop of whipped cream.
  15. Place top of cream puff on whipped cream.
  16. Dust with powdered sugar.
  17. Enjoy!

Note: Instead of a spoon, you can also use a piping bag to form the cream puff shapes. If you do this make sure that your piping bag is heat-safe so that it does not melt.

Note 2: Cream puffs are best eaten the day you make them. If you have to store them, store the custard and the shells separately otherwise they will get very soggy!

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