Jo Murko’s Cream Puffs From Carole Murko

Jo Murko’s Cream Puffs From Carole Murko


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"Among my favorite of the sweets were the cream puffs. My Mom took pride in these. She was and still is a baking perfectionist. She knew exactly how the batter should be, how big to make them and then to add just the right amount of cream. When I got old enough to help, I spooned the cream into the puffs and arranged them on a serving plate when the guests arrived. My mom then showed us how to make a cream puff tree using simple sugar as the ‘glue”. This cream puff tree was a delight to our eyes. We could pluck off a cream puff with some candy attached to it and enjoy to our hearts content."

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Serving Size / Yield

12 servings


  • Batter:
  • 1 C. water
  • 1/2 tsp. salt
  • 1/8 tsp. vanilla extract
  • 4 eggs (Carole uses Pete & Gerry’s Organic eggs)
  • 4 Tbs. butter, cut into small pieces
  • 1/2 tsp. sugar
  • 1 C. flour
  • Filling:
  • 1 qt. whole milk
  • 1/2 C. sugar
  • pinch salt
  • 6 egg yolks
  • 1/2 C. flour
  • 2 tsp. vanilla extract

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For the Cream Puffs

  1. Preheat oven to 450 degrees.

  2. In medium saucepan combine water, butter, salt, and sugar. Bring it to a full boil. Remove from the heat, and add vanilla. Add flour all at once and stir vigorously with a wooden spoon to form a ball.

  3. Place dough in a bowl of a stand mixer and set aside.

  4. In a small bowl lightly beat 3 eggs, separate 4th egg and place the white in a small dish and beat lightly. With the mixer on low gradually add egg mixture with flour mixture, once all in, increase speed to medium.

  5. Stop mixer, test dough- make sure it is supple enough to hold its shape but not pasty- if it is too stiff, add the egg white.

  6. On baking sheet covered with parchment paper, place 1 tsp balls. Using a spritzer, lightly spray with water. Place the sheet one up from bottom rack in oven, lower the temperature to 425 degrees and bake for 15 minutes. DO NOT PEEK!!

  7. After 15 minutes, open the oven and pierce each cream puff with a tooth pick to let steam escape. This helps dry out the inside and bake for another 7 minutes. Once they are done place on wire rack to cool. They freeze easily for up to 1 month.

For the Filling

  1. Bring 3 cups of milk, sugar, and salt to simmer in heavy saucepan over medium heat. Stir to dissolve sugar. Once dissolved, remove from heat.

  2. In a large heat-proof bowl whisk egg yolk and remaining 1 cup of milk until blended. Sift flour over egg yolks and mix until smooth.

  3. Next, beat in the warm milk mixture a little at a time. When all milk has been, added transfer to saucepan and place back on stove.

  4. Cook stirring consistently over medium heat until it begins to boil, then reduce to low for 30 seconds, remove from heat and stir in vanilla extract.

  5. Place cooled filling in refrigerator covered with plastic wrap touching the pudding so it doesn’t form a skin.

Constructing Cream Puffs

  1. When you are ready to serve, slice open cream puff, add cream and enjoy. We either sprinkle with powdered sugar or build into a Christmas Tree with simple sugar.

This recipe was shared with us by Carole Murko of Heirloom Meals. Heirloom Meals offers a multi-media culinary journey into the kitchens and gardens of anyone who has a treasured family recipe with the goal of exploring our culinary history and preserving our ancestors' recipes and dining traditions.


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