• Preparation Time 30 minutes
  • Baking Time 40 minutes
  • Makes 40 puffs
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Puffs
  • ½ cup All Vegetable Shortening
  • 1 cup water
  • 1 cup Robin Hood® Original All Purpose Flour
  • ¼ tsp salt
  • 4 eggs
  • Filling
  • 1 cup whipping cream
  • 3 tbsp granulated sugar
  • Smucker’s® Sundae Syrup™ Chocolate Flavoured Syrup, for garnish

Serving Size: 40 puffs


Serving Size: 40 puffs

  • Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  • Puffs: Bring, in a medium sized saucepan, shortening and water to a boil. Add flour and salt and stir well until mixture is smooth. It will look pasty at first, but will then come together to form a ball. Remove from heat and let cool, 5 to 10 minutes. Add eggs, one at a time, beating well after each addition.
  • Drop, on prepared baking sheet, dough by tablespoonfuls (15 mL).
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350ºF (180ºC) and bake 20 to 25 minutes longer.
  • Remove from oven and prick puffs in several places with toothpick. Let cool to room temperature. Cut each puff in half with serrated knife.
  • Filling: Beat whipping cream and sugar on high speed of electric mixer until stiff peaks form.
  • Place 1 tbsp (15 mL) of cream on each bottom puff, cover with top and drizzle with syrup.


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