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In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.
Nutritional Facts 1 serving (1 each) equals 362 calories, 27 g fat (16 g saturated fat), 150 mg cholesterol, 349 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Vanilla Cream Puffs in Taste of Home August/September 2002, p65
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Reviewed on Feb. 06, 2011 by cherrylady
I've been making cream puffs for 40 years. They've never tasted 'eggy'. My recipe is baked at 400 degrees for 18 minutes and then decreases to 325 for 15 additional minutes. When removed from the oven poke puffs through the top with a long toothpick or skewer -- this will release the steam from the puff and reduce the moisture inside.
Reviewed on Sep. 05, 2010 by Emenems
Ok, I made this recipe last night with a friend, we followed the recipe exactly as explained here, and the creampuff itself, not the filling, tasted like eggs. That was all you could taste and it was gross! Other recipes for cream puffs don't list 4 eggs...the egg flavor was overpowering
Reviewed on Jun. 08, 2008 by learnin2cook
Can this be frozen and used the next day?
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