Cream Puffs

Cream Puffs (Liquid Eggs)

View dried egg formulation

Yield: 24 pieces

Part 1 - Cream Puffs

Ingredients Percent (%) Grams Volume
Water 31.69 253.47 8.5 fl. oz.
Butter, unsalted 15.84 126.73 1/2 cup
Flour, all-purpose 21.78 174.26 1 1/2 cups
Salt, fine 2.97 23.76 4 tsp.
Egg, whole, liquid 27.72 221.78 8 fl. oz.
Total 100.00 800.00

 Method of Production:

  1. In medium saucepan, bring the water and butter to boil
  2. Add flour and salt all at once and stir until a dough is formed; remove from the heat.
  3. Place the dough in a standing mixer fitted with a paddle attachment.
  4. With the mixer running on medium speed, add in the eggs ¼ at a time; mix until thoroughly combined.
  5. Portion 2 tablespoons scoops onto parchment-lined baking sheets.
  6. Bake in preheated 400° F oven for 25 to 30 minutes until golden brown.
  7. Cool completely on wire racks before filling.


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