The most delicious cream puff recipes - 5 recipes
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This French tarte tatin is golden, caramelized apple perfection!
INGREDIENTS
- 1 puff pastry
- 6 apples, sliced
- 3 oz. chilled butter, chopped into chunks
- 1/2 cup brown sugar
METHOD
- Roll out a puff pastry.
- Lay out the apple slices in a pan.
- Add chunks of butter on top of the apples.
- Sprinkle the brown sugar on top.
- Cook for 20 minutes in oven at 350°F, to caramelize the apples.
- Place puff pastry on top of the caramelized apples.
- Cook for 15 minutes at 350°F.
- Enjoy!
Top rated Cream puff recipes
Creme Puff Cake

By shannon201256
Boil 1 cup of water, add butter and boil again
- 1 cup flour
- 1 cup water
- 1 stick of butter
- cool whip
- 8 oz cream cheese
- 2 boxes of instant pudding
- 4 eggs
- 1 1/2 cups milk
You won't believe what these mini quiches are made with

By Pascale Weeks
A step-by-step recipe for mini tortilla quiches that your kids will love!
PINEAPPLE CREAM PUFFS

By LanaMoore
PINEAPPLE CREAM PUFFS. Discover our recipe
- 3 oz of cream cheese
- 8 oz of crushed pineapple
- 8 oz of sliced mandarins
- 1 tub of cool whip
- Stella D’oro Anginetti’s (or make them; recipe is in cookies folder)
Mini Focaccia Sandwiches

By Pascale Weeks
A step by step recipe to make 3 variations of these delicious, mini foccacia sandwiches that are going to make your eyes roll back in your head!!
Mother's Cream Puff's

By vhamlett
Heat water and butter til boils
- PUFFS
- 1 C water
- 1/2 C butter
- 1 C sifted flour
- 1/4 tsp salt
- 4 eggs
- CUSTARD
- 1 Tbs flour
- 2 Tbs cornstarch
- 1/4 c sugar
- 2 c warm milk
- 1 Tbs butter
- 1 beaten egg
- 1/2 tsp salt
- 1 tsp vanilla
Noix Japonaises

By flutelah
This extravagant French pastry combines many classic elements to create the "Japanese Walnut:" A praline butter cre...
- Cracker crust
- 50 g of salted butter
- 60 g of brown sugar
- 60 g of T45 flour
- Choux pastry
- 16 cL of water
- 3 grams of sugar
- 70 g of butter in small pieces
- 3 g of fleur de sel
- 15 g of powdered milk
- 90 g of T55 flour
- 3 eggs (160 g)
- Patisserie cream
- 16 cL of whole milk
- ½ vanilla pod
- 38 g of egg yolks (~2 eggs)
- 38 g of sugar
- 38 g of Maizena
- 16 g of butter
- Italian meringue
- 16 g of water
- 40 g of sugar
- 28 g of egg whites
- 10 g of sugar
- Praline butter cream
- 2 egg yolks
- 96 of sugar
- 40 g of water
- 144 grams of softened butter
- 150 g of praline
- Dressing and finish
- 500 g of dark chocolate
- 100 g of sugar
- 2 small spoons of glucose
- some walnut halves
- a little bit of praline
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Croquembouche

By Gitanjali Roche
An amazing French pastry
- 15 scoops of vanilla ice cream
- 20 cl of heavy cream
- 200g of grated dark chocolate
- For the cream puff batter (pate a choux)
- 100g of butter cut into small cubes
- 1 tablespoon powdered sugar
- 150g of flour
- 3 eggs
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