Mini Cream Puffs

Here is another great idea for Valentine’s Day – Mini Cream Puffs! They will satisfy any sweetheart’s sweet tooth.

These are made with a Choux Paste, a mixture of flour, butter and egg. Choux Paste is used to make cream puffs, eclairs, French Crullers and many other French pastries. I learned to make these from my Father about fifty years ago. He has been in the restaurant business all of his life and he used to do some catering on the side when I was a small child. Most of my culinary skills came from watching him in my youth. I can still remember stirring the dough with a wooden spoon way back in the day…

Servings – about 36 mini cream puffs.

Prep/Cook time – About 1 1/2 hours

  • 1/2 cup purified water
  • 1/4 cup butter
  • 2 eggs (room temperature)
  • 1/8 tsp salt
  • 1/8 tsp sugar

Set the 2 eggs (in the shell) in warm water for 10 minutes. Preheat oven to 425 degrees. Add the water, salt and sugar to a saucepan over medium heat. Add the butter in slices. Stir until water boils then remove from heat and add the flour all at once, constantly stirring with a wooden spoon until the dough comes away from the pan. Put the dough in a mixing bowl and use the whisk attachment.Turn on medium speed and add the eggs one at a time until mixed well. Scrape bowl quickly and mix again on high speed until the paste has become shiny and silky looking.

Cover a sheet pan with parchment paper. Using a teaspoon or a small scoop, scoop onto parchment paper.

Cook at 425 degrees for 10 minutes. Turn oven down to 350 degrees and cook another 20 minutes. Pull sheet pan out of oven and poke each ball with a toothpick to let the steam out and return to oven and cook for 5 more minutes. Turn oven off and leave in for 10 more minutes. After cooling slice and fill and top with your favorite fillings. The shells can be put in the freezer for about a month.

Fillings and topping suggestions: Be creative and use your imagination. There are endless possibilities!
  • Vanilla, custard or chocolate pudding
  • Whipped Cream
  • Fresh fruit
  • Fudge or caramel topping
  • Jams or fruit spreads
  • Nutella
Music suggestions for your listening pleasure while preparing these delectable treats….

“Strange Brew: The very Best of Cream” Recorded from 1966-1968. Released in 1983. Produced by Felix Cavaliere of The Rascals. Cream consisted of Ginger Baker, Eric Clapton and Jack Bruce (R.I.P). Featured tracks include “Sunshine of Your Love” and “White Room”

“I’ll be Missing You” by Puff Daddy and Faith Evans from the album “Puff Daddy and the Family’s No Way Out” Released in 1997. The song samples from “Every Breath You Take” by The Police.

” I’m Your Baby Tonight” By Whitney Houston. From the her third album, “I’m Your Baby Tonight” Released in 1990.

Click below to check out cookie scoops/dishers….

Click here to check // cookie scoops..

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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