Beaverton Bakery Cream Puffs

This recipe courtesy of Fresh: Volume 3 Magazine by Darigold.


  • 1 cup water
  • 1/2 cup (1 stick) Darigold butter
  • 1 cup flour
  • pinch of salt
  • 4 eggs
  • Whipped Cream Filling (recipe follows)


  1. Place water and butter into a 2-quart sauce pan and bring to a boil over medium-high heat.
  2. Stir in flour and salt all at once; beat with a wooden spoon until the mixture pulls away from the sides of the pan.  Continue to cook for one minute over medium-high heat.
  3. Remove from heat and cool for 5 minutes.
  4. Beat in eggs, one at a time, making sure that each egg is incorporated before adding the next.
  5. Drop dough by tablespoonfuls onto ungreased baking sheets.
  6. Bake in 400-degree oven for 15 minutes; reduce heat to 350-degrees and bake for an additional 10 minutes, or until puffs are golden.
  7. Cool on wire rack.  Split each puff and remove any uncooked dough.
  8. Fill with Whipped Cream Filling; dust with powdered sugar if desired. 

Makes 20 cream-puff shells.

Whipped Cream Filling:  Whip 2 cups Darigold heavy cream into soft peaks.  Add 3 to 4 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.  Beat cream mixture until stiff peaks form (about 1 minute).  Spoon or pipe cream into prepared cream puffs.


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