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Cecilia Secord’s Cream Puffs Supreme With Blueberries

  • Makes 18 cream puffs


  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup flour
  • 4 eggs
  • Cream Puff Filling
  • 1/2 cup sugar
  • 5 Tablespoons flour
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries, rinsed and drained


Preheat oven to 400°. In a small saucepan heat water and butter to a rolling boil, about 1 minute. Remove from heat. Stir in flour. Beat in eggs all at once. Continue beating in large mixing bowl until mixture is smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Allow to cool away from drafts. Cut off tops with sharp knife. Fill with cream filling and blueberries. Place tops over filling and dust with powdered sugar.


Mix sugar and flour together, add milk and egg yolks. Place over hot water in double boiler and cook until smooth and thick, stirring constantly, about 10 minutes. Cool. Add vanilla. Divide filling among cooled cream puffs and top with fresh blueberries. Makes filling for 18 cream puffs.

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