• Baking Time 30 minutes
  • Preparation Time 45 minutes
  • Makes 24 - 30
  • Freezing Not Recommended


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  • Cream Puffs
  • 1/2 cup butter, cubed
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup Robin Hood® Original All Purpose Flour
  • 4 eggs
  • Filling
  • 2 cups whipping cream
  • 1/4 cup granulated sugar
  • 1 tsp gelatin
  • 3/4 cup thinly sliced strawberries

Serving Size: 24 - 30


Serving Size: 24 - 30

  • Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  • Cream Puffs: Place butter, water and salt in medium saucepan. Bring to a boil. Immediately remove from heat and add flour, beating vigorously to blend. Return to medium heat and cook, stirring constantly until mixture forms a ball, approximately 5 minutes.
  • Remove from heat, cool 5 minutes and place in food processor. Add eggs one at a time, processing after each addition. Spoon into piping bag with no tip, or heavy plastic bag with cut corner. Pipe 1 inch (2.5 cm) balls onto parchment paper lined cookie sheet, at least 3 inches (7.5 cm) apart. Smooth tops with dampened finger to round off.
  • Bake in preheated oven for 25 to 30 minutes, until browned and puffed. Remove from oven and pierce each puff with a sharp knife. Put back in the oven, turn off heat and leave in for 10 minutes. Cool.
  • Filling: Whip cream until soft peaks form. Add sugar and gelatin and continue beating until peaks are formed. Fold in strawberries.
  • Assembly
  • Cut tops off puffs. Remove any damp insides. Fill with cream and replace tops. Serve within 1 - 2 hours of assembly.


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