Just plain good cream whipped..no sugar no vanilla. Just cream. No creepy chocolate, just beautiful flavours.When I was a child I saw giant cream puffs, big as a fist, hollow inside...none of the flattened things, no wetness. Filled with whipped fresh excellent cream. I tried as a teenager to make them, only got hardish things... think I try again. Thank you for the inspiration...you made it look easy.
I tried it, came out amazing!!!!! Making them again right now, plan to make these for the farmers market this summer with different flavors,great video thanks so much Ladies, you’re great!
Hello, thank you for your question. These will be wonderful for your family reunion! Our advise would be to make these cream puffs in double batches, until you come up with the exact number that you will need for your family event.
I just made this. And it came out way better . I did try another but yours is way to easy not to make it. Thank you so so much for the sharing. Just did the cream puff.
Hello, thank you for your question. Please click on "Show more" which is right under the description of the recipe and then just scroll down a bit and you will see where it says "Click here for the complete recipe". When you click on the link, it takes you directly to the recipe. We hope you enjoy these Giant Cream Puffs as much as we do here at Gooseberry Patch!
You ladies are really cute and nice people!!!--Thanks for a great recipe--I always had trouble with these because every other recipe stated you had to keep over burner and mix until it "comes together"--It never did--Your recipe doesn't state that and it is soo much better--thanks!!!!
I make these all the time and love them! Tonight, I decided to double-up on the recipe as I'm making them for the family Independence Day celebration, but they seem to be taking forever to cook. After 55 minutes, the insides are still mushy. I guess, it's because they're bigger? I hope that's all it is. Thanks for a great recipe. It's one of my favorites.
Please could you convert this recipe to grams , I've looked at the convention link you have given and I have struggled with it , would love to make these , thank you
NOOOOOOO! You ladies had me until you broke out the pudding mix. For shame. Those beautiful shells defiled with that nastiness. Somewhere a pastry chef weeps.
I DISAGREE VEHEMENTLY-homemade cream filling which I have made for years is time consuming and easy to screw up!!--I HAVE BEEN USING FRENCH VANILLA PUDDING LATELY AND IT IS PERFECT EVERY TIME--IT HAS TO BE FRENCH VANILLA THOUGH!
One way to make them puffery is put your choux pastry back on the heat for one minute to take the moisture out of it. And just before you bake them dust with powdered sugar
We do! So, using weight instead of volume, we know that one stick in the US weighs 1/4 pound. In grams that would be 113.398. Thanks to www.onlineconversion.com/weight_all.htm for doing the math! :)
I'm in the UK and don't have 'sticks' of butter. We buy it in blocks weighing 250g. What's the weight in grams of a stick of butter? Have tried several conversion sites but they vary so much it's just left me a little confused. Much appreciate your reply. Can't wait to try this.
Hi Dorien - just in case you didn't see our reply on your previous comment: So, using weight instead of volume, we know that one stick in the US weighs 1/4 pound. In grams that would be 113.398. Thanks to www.onlineconversion.com/weight_all.htm for doing the math! :)
Here today to find perfect recipe to share with new bride-to-be, cousin's daughter. Her Great Grandma made giant creampuffs, filled with peppermint stick ice cream (only available seasonally), frozen, then dusted with powdered sugar, & drizzled with chocolate syrup when serving at the family Christmas party with all the aunts, uncles & cousins. She owned a restaurant in Grand Rapids, MI.
Started this recipe tonight. Followed the recipe ratio exactly. My dough turned to soup before I even added the eggs. I added twice as much flour just to get it the consistency of pancake batter. Just put the pancakes in the oven I'll let you know if they even rise. I think 1 stick of butter and 1cup of water was too much for a cup of flour. I'm at sea level not sure if that made a difference. I'm disappointed was looking forward to making these.
jujubegold that is not the proper way to make a choux pastry if you go to Brunoskitchen.net you will see what I am talking I hope you enjoy because i know what it feels like to have amateur try to teach an it doesn't work out well
Huge problem with this recipe. Even when she adds "1 cup" flour in the video, it looks like more than that. Flour needs to be doubled. My dough is way too soupy.
I just discovered you guys on line. I've owned several of the Gooseberry Patch books for years. Love Love Love
Just like my grandma ! I love how genuine this is! And I love how crafty the gooseberry patch is as well.
Just plain good cream whipped..no sugar no vanilla. Just cream. No creepy chocolate, just beautiful flavours.When I was a child I saw giant cream puffs, big as a fist, hollow inside...none of the flattened things, no wetness. Filled with whipped fresh excellent cream. I tried as a teenager to make them, only got hardish things... think I try again. Thank you for the inspiration...you made it look easy.
i want then to be my grandmas! i would help them in the kitchen all the time!😊😊
Wow the simplest recipe but yet the best cream pufff. Thank you
I made these a few weeks ago . they are delicious. share them with your neighbor :)
***** thank you :)
I tried it, came out amazing!!!!! Making them again right now, plan to make these for the farmers market this summer with different flavors,great video thanks so much Ladies, you’re great!
you ladies are so lovely cooking together, definately making these.
excellent! thank you so much!!
Excellent I love the recipe very well explained and I will make them today Thank You Girls !!!!
Hello, thank you for your question. These will be wonderful for your family reunion! Our advise would be to make these cream puffs in double batches, until you come up with the exact number that you will need for your family event.
I just made this. And it came out way better . I did try another but yours is way to easy not to make it. Thank you so so much for the sharing.
Just did the cream puff.
Yummy! Those look delish! I'm going to make these tonight.
Hello, thank you for your question. Please click on "Show more" which is right under the description of the recipe and then just scroll down a bit and you will see where it says "Click here for the complete recipe". When you click on the link, it takes you directly to the recipe. We hope you enjoy these Giant Cream Puffs as much as we do here at Gooseberry Patch!
You ladies are really cute and nice people!!!--Thanks for a great recipe--I always had trouble with these because every other recipe stated you had to keep over burner and mix until it "comes together"--It never did--Your recipe doesn't state that and it is soo much better--thanks!!!!
They look so good.Thank you for the video.
I make these all the time and love them! Tonight, I decided to double-up on the recipe as I'm making them for the family Independence Day celebration, but they seem to be taking forever to cook. After 55 minutes, the insides are still mushy. I guess, it's because they're bigger? I hope that's all it is. Thanks for a great recipe. It's one of my favorites.
+Bobette Bryan And your batter didn't turn to soup? What did you do to change the recipe?
Just made today but just used whip cream filling They were amazing thank you so much
+Tammy Maloney How is it that your flour/water ratio was correct?
Thanks for the recipe they turned out Awesome
Luv ur recipe very easy so happy I ran across ur video Thanks ladies
You guys are so cute! 😊❤️
IT'S SO GOOD
seriously I LOVE IT!
Hi both can I make them gluten free and dairy free and egg free thanks Michele Doyle 🎉
looks very nice have you tried it with traditional pastry cream, the presentation was nice and fun
What size ice cream scoop was used?
Can you tell me, is that parchment paper on the pan you put your pastry dough on? Thank you. P.S. can wax paper be used the same way?
If I'm going to spend the time making dough, I'll ALWAYS make homemade custard filling. MUCH more delicious. 👍😁👍😁👍😁👍🏵👍😁👍
Please could you convert this recipe to grams , I've looked at the convention link you have given and I have struggled with it , would love to make these , thank you
How do you measure half a cup of butter? Do you have the weight as I really want to try this recipe
Hi Dorien! Half a cup of butter is one stick - look for smaller measurements on the wrapper. Happy baking! :)
So sorry we missed the weight portion of your original question - you could have made your cream puffs a few days earlier. Hope you enjoy them! :)
half a cup of butter is half a stick
Brittany Davenport Half a cup of butter is one stick.
But what is a stick? How many grams?
NOOOOOOO! You ladies had me until you broke out the pudding mix. For shame. Those beautiful shells defiled with that nastiness. Somewhere a pastry chef weeps.
Bahaha I was thinking the same thing I'm like forreals instant pudding though?
I DISAGREE VEHEMENTLY-homemade cream filling which I have made for years is time consuming and easy to screw up!!--I HAVE BEEN USING FRENCH VANILLA PUDDING LATELY AND IT IS PERFECT EVERY TIME--IT HAS TO BE FRENCH VANILLA THOUGH!
I agree 100%!
Doolally Studio I am loving the pudding!
I m a very busy person and my husband loves creme puffs! He would love these…pudding included
One way to make them puffery is put your choux pastry back on the heat for one minute to take the moisture out of it. And just before you bake them dust with powdered sugar
Thanks for your reply. However, I'm in the UK and don't have 'sticks' of butter, just 250g blocks. See my problem?
We do! So, using weight instead of volume, we know that one stick in the US weighs 1/4 pound. In grams that would be 113.398. Thanks to www.onlineconversion.com/weight_all.htm for doing the math! :)
Where do I go to make a copy of this.... I really would like the recipe, Thanks
Hi,
can this be made without eggs
can I use this cream for connolis?
Can you store them in the freezer like the store-bought ones?
Great
I'm in the UK and don't have 'sticks' of butter. We buy it in blocks weighing 250g. What's the weight in grams of a stick of butter? Have tried several conversion sites but they vary so much it's just left me a little confused. Much appreciate your reply. Can't wait to try this.
Hi Dorien - just in case you didn't see our reply on your previous comment: So, using weight instead of volume, we know that one stick in the US weighs 1/4 pound. In grams that would be 113.398. Thanks to www.onlineconversion.com/weight_all.htm for doing the math! :)
+Gooseberry Patch took words Out of my mouth thanks from UK
My one came out raw from insideon't know where I went wrong as I followed the instructions exactly as shown.
I'm making cream puffs Sunday 4 guests but mine will be filled w/lemon ginger curd lighten w/whipped cream
What substitute can be used instead of pudding mix?
+Ackram Jin There's custard mix. whipped cream. anything you like.
im suprised you made the dough from scratch and than a pkgd pudding mix??? not what i expected at all
they also taste super delicious if you put some ice cream inside instead of the pudding.
Here today to find perfect recipe to share with new bride-to-be, cousin's daughter. Her Great Grandma made giant creampuffs, filled with peppermint stick ice cream (only available seasonally), frozen, then dusted with powdered sugar, & drizzled with chocolate syrup when serving at the family Christmas party with all the aunts, uncles & cousins. She owned a restaurant in Grand Rapids, MI.
my pastries didn't come out like yours. they dropped In the middle, and didn't rise and get like yours. Help please
I have an obssesion with CREAMPUFFS :D'
Started this recipe tonight. Followed the recipe ratio exactly. My dough turned to soup before I even added the eggs. I added twice as much flour just to get it the consistency of pancake batter. Just put the pancakes in the oven I'll let you know if they even rise. I think 1 stick of butter and 1cup of water was too much for a cup of flour. I'm at sea level not sure if that made a difference. I'm disappointed was looking forward to making these.
Update: I have a giant pancake. I give up.
You need more flour than just one cup :( I'll link you a recipe
www.iheartnaptime.net/pumpkin-pie-cream-puffs/
jujubegold that is not the proper way to make a choux pastry if you go to Brunoskitchen.net you will see what I am talking I hope you enjoy because i know what it feels like to have amateur try to teach an it doesn't work out well
These are not hollow.
Huge problem with this recipe. Even when she adds "1 cup" flour in the video, it looks like more than that. Flour needs to be doubled. My dough is way too soupy.
I'm upset... they are not Giant! Misleading title
wisconsin does it better
If you just listen it sounds just like a 70s porno film
These women.... are ruining it for me.