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Cream Puffs

Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
8 Servings -
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Servings:8  | Calories:301 | Total Fat:6g  | Chol:58mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 3g
15 %
Total Carb 23g
8 %
Fiber 0g
0 %
Sugars 7g
Cholesterol 58mg
19 %
Sodium 195mg
8 %
Protein 6g
12 %
54% Vanilla
20% Bread flour
12% Others combined
12% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup bread flour (about 4 3/4 ounces)
1 cup water
3 tablespoons butter
1/4 teaspoon salt
3 large egg whites
2 large eggs
2 cups vanilla low-fat ice cream
1/2 cup fat-free caramel sundae syrup

Directions : View recipe directions on
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