Danish Cream Puffs
Danish Cream Puffs
Originating in Denmark, this classic dessert is easy to make but has an elegant flair.
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15 min
Prep Time
1 hr 10 min
Total Time
12 cream
puffs How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine water, butter and salt in heavy 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture just comes to a full boil. Stir in flour vigorously 1 minute or until mixture forms ball. Remove from heat. Cool mixture 10 minutes. Beat in eggs, one at a time, until smooth.
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STEP 3
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
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STEP 4
Cut off tops; remove any filaments of soft dough. Just before serving, fill puffs as desired.
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STEP 5
Filling Suggestions:
• Ice cream, frozen yogurt, sherbet or sorbet. Dust cream puff tops with powdered sugar or unsweetened cocoa or drizzle with purchased ice cream topping.
• Whipped cream, pudding or pie filling. Top cream puffs with melted chocolate chips, melted jelly or preserves, or fresh berries.
• Chicken, seafood, tuna or egg salad. Fill each cream puff with about 1/2 cup salad.
Mini Cream Puffs
Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Bake 28-33 minutes.
Cream Puff Ring
Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape. Bake 35-45 minutes.
130 Calories
9 Fat (g)
90 Cholesterol (mg)
120 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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