I wanted to share 2 unique #Holiday with you which fall on January 2nd National Buffet Day #NationalBuffetDay & January 2nd National Cream Puff Day #NationalCreamPuffDay. I don’t know about you but visiting a Buffet tonight would be fun because we wouldn’t have to cook.
I don’t eat enough to visit a Buffet plus the only Buffets I know are Golden Correl and a lot of times their food doesn’t agree with me and David. Pancho’s which we plan on going to on Monday with our family or Chinese Buffets and I’m not much for Chinese which Charlie and David love and would like to visit.
January 2nd also brings us National Cream Puff Day which my sister Debbie and Charlie like. As for David he might like Cream Puffs as well. As for me I don’t care for Cream Puffs which is good because they aren’t on my diet.
Charlie just came back from Hobart, Oklahoma last night so I could purchase Cream Puffs for Charlie but I thought it might be fun to make Cream Puffs with David and Charlie. I wanted to share a recipe so you can make Cream Puffs as well.
Absolutely, Glenda — cream puffs are one of those desserts that feel fancy but are secretly simple once you know the rhythm. Here’s a clear, reliable recipe you can use anytime.
Cream Puffs (Classic Choux Pastry)
Ingredients
For the pastry (choux)
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all‑purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the filling (vanilla cream)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the pastry
- Preheat oven to 425°F and line a baking sheet with parchment.
- Bring water, butter, and salt to a boil in a saucepan.
- Add flour all at once and stir vigorously until it forms a ball and pulls away from the sides.
- Remove from heat and cool 5 minutes so the eggs don’t scramble.
- Beat in eggs one at a time until the dough becomes smooth, glossy, and pipeable.
- Pipe or spoon mounds onto the baking sheet about 2 inches apart.
- Bake 10 minutes at 425°F, then reduce heat to 350°F and bake 20–25 minutes until golden and hollow.
- Cool completely before filling.
Make the filling
- Whip cream, sugar, and vanilla until stiff peaks form.
- Transfer to a piping bag (or use a spoon).
Assemble
- Slice puffs open or poke a small hole.
- Fill generously with whipped cream.
- Dust with powdered sugar or drizzle chocolate if you like.
Cream puffs are wonderfully customizable — you can fill them with pastry cream, chocolate mousse, or even savory fillings for parties.
If you want, I can also help you make chocolate‑filled cream puffs or a giant cream puff cake. Just leave me a comment below with what you’re looking for and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
