Cream Puff Poppers


My sons love to eat these frozen.


Choux Paste:

1 cup milk

1/4 lb. butter

1/4 tsp. salt

1 cup flour

4 eggs


Sweetened whipped cream

Preheat oven to 425 degrees.

Heat the milk,butter and salt in a saucepan over medium heat until milk is scalded and butter is melted. Stir the flour into the milk mixture over the heat with a wooden spoon for about 2 minutes; continue stirring until the flour begins to coat the bottom of the pan. In a bowl of a food processor fitted with a metal blade, dump the hot mixture into the processor and pulse in the eggs into the hot dough. Process until thick.

Using a small amount of dough, place a small dab of dough in the corners of 2 baking sheets and then stick the parchment paper to the baking sheets.

Using a pastry bag fitted with a plain tip, pipe 1 inch dollops onto 2 parchment lined baking sheets. Makes about 50-55 puffs. Bake for about 15 minutes until golden and puffed, Turn off oven leaving the puffs in the oven for 10 minutes. They should make a hollow sound when thumped on the bottom. Remove from the oven and make a small pierce with a knife on the bottom of each puff to release any steam. Cool completely.

Once cooled,using a pastry bag with small plain tip, fill the puffs from the knife pierce until full. Dust with powdered sugar. Can be frozen filled in airtight containers. They will not be a crisp as they would if eaten right away. If not eating right away, fill just prior to serving.

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