Thanks! I'll give it a go. These look so good, I think:

Cream Puffs with Cherries & Mascarpone Whipped Cream

Have you made Choux Pastry (Pâte à Choux) before? If not, it is tricky to get right the first time. The tricky part is to cook the butter, water, and flour enough so that it will be stiff enough after you add the eggs. You cannot add flour after the eggs have been added, if it comes out too runny.

I would use a slightly smaller saucepan if making half of the recipe.

Thanks for the tip, Lars. I’ll keep that in mind.

So exciting. : )

Love it when someone tries a new trick. Even the right pan makes a difference. I use my medium enameled cast iron. Heated low and slow, then raise the heat a bit adding the first ingredients. It has a white interior so that helps. My stainless heavy bottomed sauce pan works well also.

I've made the French gnocchi a number of times and a savory puff. Stuffing with a lobster cream for a holiday meal. (seven fishes)

I just watched Martha's video last night for a refresher lesson. Google Martha Stewart cream puffs.

Good luck with this recipe. But I have to ask: how could twelve cream puffs be too many????

:)

I haven't made creampuffs in years but never had a problem with them. It's important to be patient.

I would be the only one eating them and so was thinking, I wonder if I could 1/12 the recipe but then quickly wondered, why would I do that.

Make the full recipe. It just works better for me anyway. The recipe posted are HUGE. Make a second sheet pan of smaller ones and freeze. Nice quick appetizer for a cheese stuffed popper. You could stuff ahead and freeze. Straight from the freezer to a pre-heat oven will make guests swoon with delight. (I always need a last minute mini bite at some point)...NewYears day...someone stops by...Boxing Day...

I agree, make the full recipe and freeze the leftovers for later.