Cream Puffs


  • ½ cup flour
  • ½ cup water
  • ⅓ cup sugar
  • ¼ cup butter
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 eggs
  • 2 tbsp butter, softened
  • 2 tbsp cornstarch
  • 2 tsp vanilla
  • pinch of salt


Heat water and ¼ cup butter to a rolling boiling in saucepan. Stir in flour and stir vigorously over low heat until mixture forms a ball; remove from heat. Beat in eggs and continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet. Bake at 400 until puffed and golden, about35-40 minutes. Cool, but off tops, pull out any filaments of soft dough, and fill with cream filling. To make filling: Mix sugar, cornstarch, and salt in saucepan. Stir milk in gradually and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Slowly add egg yolks, stirring quickly so as not to cook the eggs. Boil and stir 1 minute. Remove form heat, stir in softened butter and vanilla, and cool. Replace tops, dust with powdered sugar, and refrigerate until served.