Cream puffs get their richness from the extra eggs in both the batter and the creamy filling, whereas popovers' rich, buttery ...

Pâte à Choux: Cream puffs are a type of pâte à choux ... Cook until the dough forms a light film on the bottom of the pan. By cooking off the mixture, the gelatin will start to form, helping ...

Remove pan from heat and stir in flour with a wooden spoon ... This bakes into a perfectly shaped cream puff. Dab the tops with a moistened finger tip to depress any “tails”. Bake for 15 minutes at ...