• Preparation Time 45 minutes
  • Baking Time 30 minutes
  • Makes 30 cream puffs
  • Freezing Unfilled Cream Puffs – Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cream Puffs
  • 1 cup cold water
  • ½ cup butter
  • ¼ tsp salt
  • 1 cup Robin Hood® Original All Purpose Flour
  • 4 eggs
  • Filling
  • 1 can Carnation® Regular, 2% or Fat-Free Evaporated Milk
  • ½ cup sugar
  • ¼ cup Robin Hood® Original All Purpose Flour
  • 2 eggs
  • 1½ tsp vanilla extract
  • ½ cup whipping cream, whipped (optional)
  • 2 cups thinly sliced peaches, plums, apricots, nectarines or pears
  • Garnish
  • Icing sugar

Serving Size: 30 cream puffs


Serving Size: 30 cream puffs

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • Cream Puffs: Place water, butter and salt in medium saucepan. Bring to a boil over medium high heat. Once water is boiling add flour, stirring vigorously with wooden spoon, scrapping the bottom and pushing the batter against the sides of the pot. Keep stirring until batter clings to the spoon and has pulled away from the sides of the saucepan, about 4 to 5 minutes. Remove from heat and spoon into large mixing bowl.
  • Beat flour mixture on medium speed for 1 minute. This will cool mixture slightly. Add 2 eggs and continue beating until combined. Add remaining eggs, one at a time, scraping down the sides of the bowl, beating until batter is smooth. Spoon batter into piping bag. Pipe out or spoon heaping tbsp. (15 mL) batter 2” (5 cm) apart, on prepared baking sheets.
  • Bake in preheated oven 28 to 30 minutes until golden brown and puffed. Cool on baking sheets on wire cooling racks.
  • Filling: Warm evaporated milk in medium saucepan. You should see steam but do not bring to a boil. Whisk sugar and flour in medium bowl. Add eggs and stir mixture until smooth. Pour some of the hot evaporated milk into egg mixture and whisk to combine. Continue, adding remainder of evaporated milk, stirring constantly. Pour mixture back into saucepan on medium heat. Whisking constantly, bring mixture to a boil. Mixture will thicken as it boils. Continue cooking until it is a pudding like consistency. Stir in vanilla. Remove from heat and strain into a clean bowl. Place plastic wrap directly over surface of warm mixture. Cool completely. Once mixture is cold, fold in whipped cream.
  • Assembly: Cut tops off puffs. Remove any damp insides. Fill with pastry cream. Place sliced fruit on top. Replace tops. Sprinkle with icing sugar. Serve immediately or within 1 hour of assembly.


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