Cream Puffs

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Preparation info

  • Makes

    8

    large Puffs
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Many people prefer cream puffs to éclairs because they are filled with whipped cream instead of pastry cream, so the effect is lighter. The secret to fabulous cream puffs is baking them at the last minute and then piping or spooning in the whipped cream just before serving. If you have nonstick pans, you don’t need to use the parchment paper called for in the directions.

Ingredients

Method