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Cream puffs

Explore 16 recipes, 8 videos, and more

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recipe

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.

recipe

These easy, do-ahead puffs can go directly into the oven from the freezer. The same recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

recipe

Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.

recipe

This recipe makes enough for second helpings (about four and one-half dozen cream puffs). Unfilled puffs can be frozen up to one month. The filling can be refrigerated, covered, for two days, but don't add the whipped cream until just before piping it into the puffs.

recipe

Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes adorns it. Guests pluck off the puffs with their fingers. This recipe is from "Entertaining," by Martha Stewart.