Somehow my grandma’s handwritten recipe tablet made into my hands a while back and I have been slowly working through the different salads, dishes and deserts.

Cream puff ingredients

I first tried the cream puffs last year and I was amazed at how easy and fool proof the recipe really was!  I started craving them last week so last night I decided to make a batch while Mark’s crab cakes were chilling…2 cooks + 1 kitchen + 1 cat = Seattle Cook Nightmare…so to keep my sanity, I offered to clean up his mess if he would evacuate the premises :0)

Egg wash

Presenting…Grandma Louthan’s State Fair Cream Puffs!

This is Mark's favorite part :0)

What you will need for the Puffs:

1 cup of water
1/2 cup butter
1 cup all-purpose flour
1/4 tsp salt
4 eggs

…Egg Wash:

1 egg yolk, lightly beaten
2 tbsp milk


2 cups whipping cream
1/4 cup powdered sugar (1/3 cup if you want a sweeter cream)
1/2 tsp vanilla* (1-1/2 tsp if you love vanilla like I do)

*I experimented a bit with coconut flavoring, just to add a different spin.  I added about 1/2 tsp with about 1 tsp vanilla…probably could have used a bit more coconut at the end of the day to make a real difference.

Anyways, have I told you I love parchment paper!

Preheat the oven to 400 degrees and prepare two baking sheets (grease or with parchment paper).

In a saucepan over medium heat, bring the water and butter to a boil.

Remove from the heat and stir in the flour and salt at once and stir the mixture until it is smooth.


Add the eggs, one at a time and use a mixer (yes, using a hand-mixer with a saucepan is OK, just don’t go crazy) beating well after each addition.

Drop by 1/4 cupfuls about 3″ apart onto the baking sheets…approximately 9-10 puffs.

Toasting coconut flakes

Combine the milk and egg yolk (Egg Wash) and brush over each puff.

Pop them in the oven for about 35 minutes or until they are golden brown.

While the Puffs are baking, beat the whipping cream to a soft peak and then gradually add the sugar and vanilla*.  Beat until almost stiff and then put the cream in the fridge.

OPTIONAL* Because I added the coconut flavoring, I also decided to toast coconut flakes and add to the cream.  In a small saucepan on medium heat, add about 3/4 cup coconut flakes.  It is important to carefully watch the coconut flakes because they can burn quickly!  When they start to brown, remove them from the heat and let them cool before adding to the cream mixture.

Almost done...! Let them cool first.

Remove the Puffs from the oven and let them cool for about 10 minutes before splitting and removing the soft dough inside each Puff.

Add a scoop of cream inside each Puff and refrigerate until served!  Drizzle with chocolate, serve with fresh strawberries or add your own twist completely…can’t go wrong.

Definitely a Grand Champion winner- thanks Grandma!

Thanks Grandma Louthan! -- from Mark and I 😎