Danish Cream Puffs
12 cream
15 min
1 hr 10 min


1 cup water

1/2 cup Land O Lakes® Butter

1/8 teaspoon salt

1 cup all-purpose flour

4 large Land O Lakes® Eggs

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine water, butter and salt in heavy 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture just comes to a full boil. Stir in flour vigorously 1 minute or until mixture forms ball. Remove from heat. Cool mixture 10 minutes. Beat in eggs, one at a time, until smooth.

  3. STEP 3

    Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.

  4. STEP 4

    Cut off tops; remove any filaments of soft dough. Just before serving, fill puffs as desired.

  5. STEP 5

    Filling Suggestions:
    • Ice cream, frozen yogurt, sherbet or sorbet. Dust cream puff tops with powdered sugar or unsweetened cocoa or drizzle with purchased ice cream topping.
    • Whipped cream, pudding or pie filling. Top cream puffs with melted chocolate chips, melted jelly or preserves, or fresh berries.
    • Chicken, seafood, tuna or egg salad. Fill each cream puff with about 1/2 cup salad.

Tip #1

Mini Cream Puffs: Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Bake 28-33 minutes. Cream Puff Ring: Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape. Bake 35-45 minutes.


9Fat (mg)
90Cholesterol (mg)
120Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  December 22, 2009

These are so easy to make and they look especially elegant when sprinkled with a little powdered sugar! A sure win for a newbie like me.

— says Amanda
  September 24, 2008

I have made these fluffy danish cream puffs for my family on special occasions and they have been enjoyed immensely. These puffs do not require a lot of time and effort and they can be filled with any desired fillings. I find myself making them with pudding or an italian homemade cream. You may use anything you`d prefer to entertain guests whether it be as an appetizer filling or as a dessert filling. When I make these as a dessert, I usually sprinkle them with powdered suger or drizzle them with melted chocolate. They are delicious!

— says Rosemarie
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