The Cooking Cardiologist's Mom's Cream Puffs

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The Cooking Cardiologist, Dr. Richard Collins from South Denver Cardiology Associaties shows us how to make His Mom’s Cream Puffs.

I remembered these from my childhood and I am still amazed how the dough knows how to create a hollow center, but the answer is below. I thought this recipe was her design, but basically it is a traditional French pastry technique. Create a roux ball, add eggs and pipe onto a baking sheet. I scanned her original recipe from the family cookbook and have re-written a healthier version along the side.


For the filling: Ice cream of choice or SO Delicious CocoWhip and garnish with shaved almonds.

½ cup butter blend reduced-fat such as Land of Lakes

1-cup water

1-cup sifted flour, for gluten free use Cup4Cup

1/8 t salt

4 eggs or egg substitute (1 cup)

1/3 t vanilla

Place water, butter, vanilla and salt into a heavy saucepan and stir over heat. When mixture vigorously boils, add flour and stir briskly. Stir until it forms a soft ball and leaves the side of the pan clean. Place into a mixing bowl and cool for 2 minutes. Beat in eggs, one at a time. Beat well until mixture thickens and becomes smooth. Place into a pastry bag. Pipe onto a parchment covered baking sheet. Create 1” balls, 2 inches apart for mini puffs or 2” for larger cream puffs. Push down the tip of each puff with a moistened fingertip.


Bake in a very hot oven 4250F for 10 minutes. This temperature creates immediate steam to “puff” the pastry without setting the dough.  Reducing the heat to 3250 for 15-20 minutes will “set” the dough and create a cream puff. Continue to bake until fully browned. When cooled, cut with a bread knife and fill with ice cream or favorite filling such as SO Delicious non-dairy CocoWhip. Mound the miniature cream puffs in individual portions and drizzle Mom’s chocolate sauce, see recipe below. Garnish with shaved almonds.



2 T butter, melted

1 T flour

½ cup sugar

8 T dark cocoa

1 cup boiling


½ t vanilla

Mix flour, sugar, and cocoa with butter that is melted. Add water and bring to a rolling boil. Add vanilla, whisk and cool.

Makes 30 mini cream puffs. Nutritional analysis does not include filling or sauce. Serving size 2.

Nutrition Facts:  Calories: 130, Total Fat: 7 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 55 mg, Sodium: 80 mg, Carbohydrate: 15 g, Fiber: 0 g, Protein: 3 g

Diabetic Exchanges: 1 Carb, 1 Fat