Cream Puffs

Cream Puffs

Yield: 48 cream puffs


  • 16 oz. (2 cups) water
  • 8 oz. (1 cup) butter
  • 11 oz. all-purpose flour
  • 1.5 g salt
  • 14 oz. frozen (thawed) liquid whole eggs

Total approximate weight: 3 lb.


  1. In medium saucepan, bring water and butter to boil, stirring occasionally.
  2. Add flour and salt; stir one minute. Remove from heat.
  3. Mix in liquid whole eggs at medium speed, 1/4 at a time.


  1. Portion 2 tablespoons (1 oz.) scoops onto parchment-lined baking sheets.
  2. Bake in pre-heated 400° F oven for 25 to 30 minutes until golden brown and firm.
  3. Cool on racks before filling.

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