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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).

Source: Mad Hungry, November 2010



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How would you rate this recipe?
  • UrbanMarilyn
    12 MAY, 2013
    Martha's is a lot better.... What she doesn't tell you is that you don't have to pop it in the freezer, all you have to do next is brush the top with a little bit of water (to take make them perfectly round/even) and then bake them... and also you have to take the water/dough mixture off the heat and let it cool ****before*** adding the eggs, unless you like scrambled eggs in your croquembouche or cream puffs! ugfff... this video is not so good.
  • Cleomie
    5 NOV, 2011
    I loved this easy and I love Mad Hungry!!! and Martha
    19 FEB, 2011
    My daughter and I made these for a party and they were a huge hit. We love that your recipes from Mad Hungry are so easy and kid friendly.

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