I was always sooooo afraid of attempting cream puffs...everyone kept telling me they were so hard to get right! Tried this and now, it is my go-to recipe, especially if I need something in a hurry for short-notice company! Make, bake and then fill with ice cream. A dessert that looks like it took hours. I also have used the King Arthur non-melting sugar dusted over them. Great because it is not absorbed by the pastry and they continue to stay crispy longer! Thanks! Thanks for sharing the tip on the non-melting sugar and glad you dared to try this recipe. ~Amy

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